Best Italian Instant Pot recipe. How to make chicken cacciatore in the Instant Pot. Italian chicken in the Instant Pot.
-RECIPE-
INGREDIENTS:
1.5 pounds boneless, skinless chicken thighs (you can use breasts)
1 cup all-purpose flour
2 tablespoons olive oil
1 small yellow onion (diced)
1 red bell pepper (diced or cut lengthwise into thin strips)
16 oz. of mushrooms (cremini or whatever ones you like)
3-4 cloves garlic (minced)
Fresh lemon thyme (I used half a bunch)
2 tsp salt
1/2 cup dry white wine (Sauvignon Blanc or Pinot Grigio)
One 28 ounce can of diced or whole tomatoes (If using whole, break them up a bit with a fork)
GARNISH
shredded parmesan
fresh lemon juice
flat leaf parsley
DIRECTIONS:
1. Pour about one cup of flour on a plate and season with salt and pepper. Dredge each chicken thigh in the flour and place it on a clean plate.
2. Select the sauté setting on the instant pot and wait until it reads hot before adding 2 tablespoons of olive oil. Once the oil starts to shimmer, add the chicken to the bottom of the pot in a single layer and sear on both sides. Its ok if they are not cooked all the way through, we just want to achieve a nice golden color.
3. Once seared remove the chicken from the pot and set it aside. Add one diced yellow onion, one red bell pepper diced or sliced lengthwise into thin strips, 16 oz of sliced mushrooms, 3 cloves of minced garlic and fresh lemon thyme. Season with about 2 tsp of salt and continue to sauté until softened.
4. Once the peppers and mushrooms have softened add 1/2 cup of white wine and deglaze the bottom of the pot. Allow the wine to sizzle out.
5. Turn off the sauté setting and add the chicken back to the pot. Pour one 28 ounce can of diced or whole tomatoes on top of the chicken and give it a little stir.
6. Close the lid and make sure the pressure valve is in the sealing position. COOK on HIGH pressure for 15 minutes followed by a quick release.
7. Serve in a large bowl over angel hair pasta and garnish with parmesan, parsley, and lemon juice. ENJOY!
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