Instant Pot Chicken Cacciatore
Prep Time:
Servings:Serves 6
Cook Time:
Difficulty:
Total Time:
Ingredients
• 6 chicken thighs, skin on
• 1 brown onion, diced
• 1 carrot, diced
• 1 celery stick, diced
• 1 garlic clove
• 2 tbsp olive oil
• 1/2 cup red wine
• 1/2 cup pitted green sicilian olives
• 20g baby capers, drained
• 2 x 400g tin chopped tomatoes
• 250g cherry tomatoes, halved
• Sprig rosemary
• Handful continental parsley, finely chopped
• Salt & Pepper, to taste
Instruction
- Preheat the Instant Pot on the sauté setting and add the oil to the
inner pot. Fry the chicken thighs, skin side down first in two batches, turning
over when each side is browned. Season the chicken with salt and pepper then
remove form pot and set aside, covered. - Add the onion, carrot, celery, whole garlic clove and rosemary sprig to
the instant pot and cook, stirring, for 6-8 minutes until the onions are
translucent. - Add the red wine to deglaze the pot and once the alcohol has evaporated
add the browned chicken thighs, olives, capers, cherry tomatoes, tinned
tomatoes and mix. - With the venting knob in venting position place the lid on your Instant
Pot. Set the Instant Pot to pressure cook on high for 8 minutes, then quick
release. Once steam is released, open the lid, remove the garlic and rosemary
and stir in the parsley any additional salt and pepper to taste. - Serve with fresh crusty bread and butter, polenta or rice.