Instant Pot Chicken Cacciatore
This Instant Pot Chicken Cacciatore is a comfort food classic. It’s loaded with chicken and vegetables in tomato sauce and served over pasta.
Servings: 6 servings
Calories: 503kcal
Ingredients
- 1 tbsp olive oil
- 4 chicken cutlets or 2 chicken breasts sliced in half lengthwise
- 1 yellow onion, diced
- 2 stalks celery, diced
- 8 oz mushrooms, sliced in half
- 1 carrot, diced
- 1 red pepper, chopped
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp each salt & pepper
- 1/2 cup red wine
- 1 (680mL) jar pasta sauce
- 1 lb rotini pasta
- Parsley, for garnish
Instructions
- Add ingredients to Instant Pot in the order they are listed, except for pasta and parsley. Do not stir.
- Place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high, then cook for 8 minutes. Instant Pot will take about 5-10 minutes to come to pressure then pressure cook for 8 minutes.
- Meanwhile, cook pasta in a large pot of boiling water on the stove and drain after about 8-10 minutes and pasta is al dente.
- Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
- Serve chicken overtop of pasta in large bowls, garnishing with parsley if desired. Serve and enjoy!
Video
Notes
Serve this chicken cacciatore with your favourite type of pasta or even egg noodles.
Store the leftovers in the fridge for up to 5 days. Reheat it in the microwave for 2-3 minutes.
Freeze this recipe for up to 3 months. Reheat straight from frozen in the microwave for 7-8 minutes or in a foil container in the oven for 40-45 minutes at 350° F.
Nutrition
Calories: 503kcal | Carbohydrates: 69g | Protein: 37g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 752mg | Potassium: 1244mg | Fiber: 6g | Sugar: 10g | Vitamin A: 2904IU | Vitamin C: 38mg | Calcium: 54mg | Iron: 3mg