Pressure Cooker Chicken Cacciatore
- 2 teaspoons olive oil
- 4 bone-in, skin-on chicken thighs
- 2 teaspoons salt
- 1½ teaspoons freshly ground black pepper
- 2 teaspoons olive oil
- 1 large red bell pepper, chopped
- 1 yellow onion, chopped
- 4 garlic cloves, thinly sliced
- 2 teaspoons dried oregano
- 1 pinch red pepper flakes
- 1 (28 ounce) can diced tomatoes
- ½ cup dry white wine
- ¾ cup chicken stock
- 2 tablespoons capers
- 2 bay leaves
For best results, we recommend using:
- Heat oil in your pressure cooker using Sauté function.
- Season chicken thighs with salt and black pepper. Working in batches, sear skin side of the chicken thighs in oil until golden-brown, 4 to 5 minutes; remove to a plate.
- Drain all but 1 tablespoon of fat from the cooker.
- Sauté bell pepper, onion, and garlic in hot oil until softened, 3 to 4 minutes; add oregano and red pepper flakes and continue cooking until fragrant, about 30 seconds.
- Stir tomatoes, white wine, chicken stock, capers and bay leaves with the vegetable mixture.
- Return chicken to the pot
- Lock pressure cooker lid in place and set steam vent to Sealing.
- Select Pressure Cook (Manual) and cook for 15 minutes on High pressure.
- Once the cooking cycle has completed, set steam vent to Venting to quick-release pressure.
- Divide chicken between four plates; top with tomato mixture to serve.
Capers are the dark green buds which are sun-dried and then packed in a vinegar brine. They impart delicate texture and piquant flavor to any dish. They can be found in the grocery store near the pickles, olives and other condiments. Capers are generally packed in brine, but can also be found salted and sold in bulk.
What others are saying
Marla McMullen says:
Like this recipe. I used Boneless skinless breast. At the cook time of 40 minutes I checked the meat and wanted it more tender. I added another 40 min which was sufficient. I love that the outcome was delicious and I did not have to slave half a day as in previous recipes on the stove top.
Tammy Daugherty says:
Loved this recipe. I made it last night. I did use boneless skinless chicken breast and adjusted the time on the pressure cooker. I was amazed at how good it smelled while it released the pressure. This is a flavorful dish. I did not use as much garlic because of my family members but I put in extra red pepper. I served it over thin spaghetti noodles and it lightened this dish up.
Randall Hauk says:
I have never been good with Italian dishes. I struggle with them. Pressure cooker made me think it might be hard to mess it up & I think I was right. Turned out great! Used fresh oregano & a FAT pinch of red pepper flakes. Also finished with fresh grated Pecorino-Romano as everything is better with a little cheese.
Caro Hodgin says:
Got a mealthy pressure cooker for Christmas and this was my third recipe with it! I actually used boneless skinless chicken breasts so I followed the quick cooking guide that comes with the multipot and cooked this for 10 minutes. It was perfect. Chicken was sooo juicy and tender.
Marlea Kent says:
This is soo amazing!!! Love it and my new pressure cooker!
Laura Griffin says:
I used chicken breasts to make this recipe instead of thighs, because that's what I had on hand. All in all this recipe was very delicious. I added a little freshly grated parmesan on top too, so good. If you don't have a pressure cooker, this is one reason why you need to get one now!
Greg Jones says:
This chicken cacciatore dish is great for date nights and intimate dinners. It's an easy recipe, but will have you feeling like a gourmet chef when you're finished.
Ashley Melchiore says:
Whole family loved this, it was so easy with the pressure cooker. Husband hates capers so I emitted.
Jenny Cronin says:
I just got a pressure cooker for a present and am loving it, it makes meals so easy. I was so glad to find so many recipes here. I've made chicken cacciatore before, but it was so time consuming! This recipe was a perfect meal for my family, we even had a little leftover. This is definitely a repeat for weeknights!