Save on Pinterest

Pressure-Cooker Chicken Cacciatore

My husband and I own and operate a busy farm. There are days when there's just no time left for cooking! It's really nice to be able to come into the house at night and have dinner ready in just a few minutes. —Aggie Arnold-Norman, Liberty, Pennsylvania
  • Total Time
    Prep: 15 min. Cook: 15 min. + releasing
  • Makes
    6 servings


  • 2 medium onions, thinly sliced
  • 1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed
  • 2 garlic cloves, minced
  • 1 to 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 1 bay leaf
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1/4 cup white wine or water
  • Hot cooked pasta


  • Place onions in a 6-qt. electric pressure cooker. Add the next 11 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes.
  • When finished cooking, allow pressure to naturally release for 10 minutes; quick-release any remaining pressure. Discard bay leaf. Serve chicken with sauce over pasta.
Nutrition Facts
1 serving: 207 calories, 6g fat (2g saturated fat), 73mg cholesterol, 787mg sodium, 11g carbohydrate (6g sugars, 3g fiber), 27g protein.

Recommended Video


Click stars to rate
Average Rating:
  • dstromberg
    Feb 24, 2021

    We love this recipe! You will have to doctor it to your tastes (as I used half the onion, and half the oregano, and seasoned the chicken with a little Tony's first), but it is mighty delicious. Caution - the sauce is very watery, and I like mine thick, so when it's done I simply stir in a couple tablespoons of cornstarch that I mix in a little bit of cold water, and voila, nice thick sauce...

  • Kim
    Oct 18, 2020

    Too runny, followed recipe to a tee. Flavor was good though .

  • Kevin
    Jul 9, 2020

    This was my first adventure with an instantpot that I received for Father's Day. I followed the instructions with some minor changes. I used skinless drumsticks, I dredged the drum sticks in flower and salt and pepper, and I added some sliced , pitted black olives. Other than that it was by the book. My wife and I were BLOW AWAY! that was one of the best chicken meals I have had in memory. It cooked so quickly and the sause was just this side of heaven! It is most certainly a keeper and Im looking forward to my next Instantpot meal.

  • Mary
    Apr 4, 2020

    This is so easy and so very good!!

  • cg8s
    Mar 30, 2019

    This was my first Instant Pot recipe. I chose it because it was simple and I had the ingredient. It was very good. Next time I would brown the chicken and bump up the seasoning a bit for our taste. We both enjoyed it.

  • Janie
    Mar 22, 2018

    I thought I followed this recipe exactly but obviously I did something wrong. It was so liquity it was more like tomato soup. Horrible. I won't be making this again.

  • maryft
    Mar 11, 2018

    How would you adjust for an 8qt IP.