Ingredients:

  • 2 tbsp extra virgin olive oil
  • 3 lbs boneless, skinless chicken thighs
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 1 medium yellow onion, diced
  • 2 medium bell peppers, sliced into strips
  • 8 oz cremini mushrooms, sliced
  • 4 cloves garlic, minced
  • 28 oz crushed tomatoes
  • ½ cup dry red wine
  • 1 tsp dried oregano
  • 1 cup chicken bone broth
  • ¼ cup fresh Italian parsley, chopped
  • ½ cup freshly grated Parmesan cheese
  • 2 tbsp unsalted butter

Instructions:

  1. Sear the chicken. Set your Instant Pot to Sauté mode on High. Add the olive oil. Once it shimmers, add the thighs in batches. Cook 3-4 minutes per side until a mahogany colored crust forms. Remove them to a plate. Note: Crowding the pan will steam the meat instead of searing it.
  2. Sauté the vegetables. In the same pot, toss in the diced onion, sliced bell peppers, and mushrooms. Cook for 5-7 minutes until the onions are translucent and mushrooms are golden.
  3. Add garlic. Stir in the minced garlic and cook for 60 seconds. Listen for the sizzle and smell the aroma before moving to the next step so the garlic doesn't burn.
  4. Deglaze the pot. Pour in the red wine. Use your spoon to aggressively scrape every single brown bit (the fond) from the bottom. Continue until the bottom of the pot is clean. This is the most important step for a successful Chicken Cacciatore.
  5. Build the sauce. Stir in the crushed tomatoes, chicken bone broth, dried oregano, and red pepper flakes. Mix well to combine all the flavors.
  6. Return the chicken. Place the seared thighs and any juices from the plate back into the pot. Press them down slightly so they are submerged in the liquid.
  7. Pressure cook. Secure the lid and set the valve to Sealing. Set to High Pressure for the specified time. Once finished, perform a quick release.
  8. The final touch. Stir in the cold unsalted butter, grated Parmesan, and fresh parsley. This creates a silky sauce that ties the whole Chicken Cacciatore together.