Instant Pot Chicken Cacciatore
armagazine.com/ instant-pot-chicken-cacciatore 2 Tbsp. olive oil
4 (6-oz.) bone-in,
skinless chicken thighs 1½ cups chopped celery
1½ cups sliced fresh mushrooms ½ cup chopped onion 2 cloves garlic, minced
1 (14.5-oz.) can stewed tomatoes,
2 Tbsp. tomato paste
2 tsp. herbes de Provence
¾ cup low-sodium chicken broth 2 Tbsp. dry red wine
¼ tsp. salt
Fresh thyme sprigs, for garnish
1. Heat oil in an electric multicooker set on Sauté. Add chicken; cook until browned, about 6 minutes per side. Transfer chicken to a plate, reserving drippings in cooker.
2. Add celery, mushrooms, and onion; cook, stirring, until soft, about 5 minutes. Add garlic; cook until fragrant, about 2 minutes. Return chicken to cooker; add tomatoes and tomato paste. Sprinkle with herbes de Provence and pour in broth.
3. Close and lock lid. Set multicooker on High Pressure to cook 11 minutes.
Let pressure release naturally, about 5 minutes. Carefully release remaining pressure and open lid. Reserving sauce in cooker, transfer chicken to a plate and cover.
4. Set multicooker on Sauté. Stir in wine and salt; boil, uncovered, until thickened, about 10 minutes. Serve sauce with chicken. Garnish with thyme, and if desired, serve over polenta. PER SERVING (1 CHICKEN THIGH AND ⅔ CUP SAUCE): 300 CAL; 13g FAT (3g SAT); 32g PRO;
13g CARB; 3g FIBER; 592mg SODIUM; 7g SUGARS
“Instead of leaving the chicken thighs whole after cooking, I broke them up for a shredded look.” – MMONFORTE “This is delicious over cauliflower rice! I sprinkled some oregano and thyme in with the vegetables. I’ll add this one to the ‘make again’ list.” – BEORNE