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Chicken Cacciatore on a light blue plate with egg noodles.
Chicken Cacciatore - Pressure Cooker Version
Prep Time
10 mins
Cook Time
25 mins
Pressure Release
10 mins
Total Time
35 mins
Chicken Cacciatore is a classic winter comfort meal. Cacciatore means hunter, so this stew is "in the style of the hunter" and includes peppers, tomatoes and herbs. Why hunter means peppers, tomatoes and herbs is beyond me, but that's the tradition!
Course: Entrées
Cuisine: French
Keyword: Chicken, Paleo Friendly, Quick and Easy
Servings: 4 to 6
Calories: 551 kcal
  • olive oil
  • 1 whole chicken cut into 8 pieces
  • salt and freshly ground black pepper
  • ¼ cup all-purpose flour
  • 1 onion cut into large chunks
  • 2 cloves garlic thinly sliced
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • ½ cup white wine
  • 1 red bell pepper cut into large dice
  • 1 green bell pepper cut into large dice
  • 8 ounces mushrooms sliced ½-inch thick
  • 1 28-ounce can diced tomatoes
  • 1 cup chicken stock
  • 1 tablespoon chopped fresh parsley
  • fresh parsley leaves for garnish
  1. Pre-heat the pressure cooker using the BROWN setting.
  2. Season the chicken pieces with salt and freshly ground black pepper and dredge in flour, shaking off any excess. Add the olive oil to the cooker and brown the chicken on all sides in batches. Removed the browned chicken and set aside.
  3. Add the onion and garlic to the cooker and sauté until the onion just starts to brown, about 5 minutes. Stir in the tomato paste, oregano, thyme and bay leaf. Deglaze with white wine and let it come to a boil. Add the peppers, sliced mushrooms, diced tomatoes, and chicken stock and stir. Return the browned chicken to the pot, submerging it slightly in the vegetables and liquid. Cover and lock the lid in place.

  4. Pressure cook on HIGH for 10 minutes.
  5. Let the pressure drop NATURALLY and carefully remove the lid. Skim off any grease that rises to the top of the sauce.
  6. Transfer the chicken and vegetables to a platter with a slotted spoon and tent loosely with foil to keep warm. Use the BROWN setting on the cooker to bring the sauce to a simmer. Simmer until sauce thickens slightly, about 5 minutes. Stir in the fresh chopped parsley, season with salt and pepper.
  7. Serve the chicken and sauce over noodles or rice, spooning the sauce over the top. Garnish with fresh parsley leaves and serve.

Recipe Video

Nutrition Facts
Chicken Cacciatore - Pressure Cooker Version
Amount Per Serving
Calories 551 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 8g40%
Cholesterol 144mg48%
Sodium 437mg18%
Potassium 1053mg30%
Carbohydrates 23g8%
Fiber 4g16%
Sugar 8g9%
Protein 41g82%
Vitamin A 1635IU33%
Vitamin C 81.3mg99%
Calcium 83mg8%
Iron 4.6mg26%
* Percent Daily Values are based on a 2000 calorie diet.