Chicken Cacciatore


Yields 1 serving

Prep Time: 10 minutes

Cook Time: 35 minutes



  • 2 chicken thighs, skin-on, bone in
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons all-purpose flour, for dredging
  • 1 tablespoon olive oil
  • ¼ large red bell pepper, sliced
  • ¼ medium onion, diced
  • 5 ounces mushrooms, sliced
  • 1 garlic clove, minced
  • ¼ cup dry white wine
  • ½ can (14 ounces) diced tomatoes, with juice
  • ¼ cup chicken stock
  • 2 tablespoons black olives, pitted
  • ½ tablespoon capers, drained
  • ½ teaspoon dried oregano
  • 1 sprig fresh thyme 
  • Fresh basil leaves, for garnish


  1. DRY the chicken thighs with paper towels and season them with salt and pepper.
  2. DREDGE the chicken thighs in flour and remove any excess. Set aside.
  3. SELECT Sauté, set the time to 20 minutes, and press Start/Cancel. Allow the pressure cooker to heat up.
  4. ADD in ½ tablespoon olive oil and allow to heat up for 30 seconds.
  5. COOK the chicken skin-side down until the skin is golden brown, about 8 to 10 minutes.
  6. COOK the chicken on the other side, skin-side up, for 5 minutes. You may need to work in batches of two. Set chicken aside.
  7. ADD the remaining olive oil, red bell pepper, onion, and mushrooms. Cook for 6 to 8 minutes, or until the vegetables have reduced in size.
  8. ADD the garlic and white wine. Cook for 2 minutes.
  9. ADD in the canned tomatoes, chicken stock, olives, capers, oregano, thyme, and the chicken, along with any juices, to the pressure cooker. Mix well.
  10. SECURE THE LID on the pressure cooker, making sure the pressure release valve is in the locked position.
  11. SELECT Poultry and press Start/Cancel.
  12. NATURAL RELEASE for 10 minutes when done cooking, and season with salt and pepper.
  13. GARNISH with fresh basil leaves and enjoy with some soft, creamy polenta.