Instant Pot Chicken Cacciatore with Mushrooms
A streamlined one-pot version of the Italian hunter's stew, combining tender chicken thighs with sauteed bell peppers, mushrooms, and a savory tomato-wine sauce enriched with garlic and smoked paprika. The pressure cooker method delivers deep flavors in under 45 minutes, making weeknight dinners effortless. Melted mozzarella finishes the dish for richness. Serve over pasta for a comforting, restaurant-quality meal that works equally well for casual family dinners or small gatherings.
Ingredients
- 1 ¼ pounds boneless skinless chicken thighs, rinsed and pat dry
- ¼ cup flour
- 1 ¼ teaspoons salt, divided
- ½ teaspoon ground black pepper, divided
- 3 tablespoons olive oil
- ½ medium red bell pepper, diced
- ½ medium green bell pepper, diced
- 8 ounces mushrooms, sliced
- ¾ cup yellow onion, diced
- ¼ cup dry white wine
- 3 cloves garlic, minced
- 3 tablespoons tomato paste
- ½ teaspoon smoked paprika
- ¾ teaspoon dried basil
- 1 14-ounce can diced tomatoes, drained
- 1 cup shredded mozzarella cheese
Instructions
- 1
Mix flour with half the salt and quarter of the pepper in a shallow bowl.
- 2
Dredge chicken thighs in flour mixture, shaking off excess.
- 3
Set Instant Pot to saute on normal heat and warm olive oil.
- 4
Cook chicken thighs in single layer for 1.5 minutes per side until golden brown, then remove and set aside.
- 5
Saute red and green bell peppers, mushrooms, and onion for 3 to 5 minutes until softened.
- 6
Add white wine and let simmer 1 to 2 minutes until alcohol reduces.
- 7
Stir in garlic, tomato paste, smoked paprika, basil, and remaining salt and pepper; cook 1 minute until fragrant.
- 8
Add canned diced tomatoes and turn off saute function.
- 9
Nestle chicken thighs into mixture and spoon vegetables over top.
- 10
Set to pressure cook on high for 15 minutes.
- 11
Release pressure when cooking completes.
- 12
Shred or break chicken into bite-size pieces with two forks.
- 13
Stir in mozzarella cheese and serve hot over cooked pasta.
Tips
Don't skip the initial chicken sear; it builds fond on the pot bottom that enriches the sauce and creates color.
Drain canned tomatoes to avoid excess liquid and maintain sauce consistency under pressure.
Natural pressure release for 5 minutes before quick venting prevents chicken from overcooking and toughening.
Good to Know
Refrigerate in airtight container up to 4 days. Cool to room temperature before sealing to prevent condensation.
Prepare and store dredged chicken and chopped vegetables separately in sealed containers up to 8 hours. Complete recipe day-of for best texture.
Spoon over freshly cooked pasta, polenta, or rice. Garnish with fresh basil and grated parmesan if desired.
Common Mistakes
Skip dredging to avoid underseasoned chicken and missed fond development.
Don't overcrowd chicken during sear to prevent steaming instead of browning.
Avoid draining tomatoes to prevent a watery, thin sauce after pressure cooking.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use boneless chicken breasts instead?
Yes, but reduce pressure cook time to 12 minutes. Breasts dry out faster than thighs. Ensure they are roughly even thickness for uniform cooking.
What if I don't have smoked paprika?
Use regular paprika or omit entirely. The sauce will be slightly less smoky but still flavorful. Add a splash of balsamic vinegar for depth if available.
How long will leftovers keep and can I freeze them?
Refrigerate up to 4 days. Freeze up to 3 months in an airtight container. Thaw overnight in fridge and reheat gently on stovetop with a splash of water to restore sauce consistency.