Pressure-Cooker Garden Chicken Cacciatore

Total Time

Prep: 15 min. Cook: 10 min.


12 servings

Updated: Nov. 01, 2023
Pressure-Cooker Garden Chicken Cacciatore Recipe photo by Taste of Home


  • 12 boneless skinless chicken thighs (about 3 pounds)
  • 2 medium green peppers, chopped
  • 1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained
  • 1 can (6 ounces) tomato paste
  • 1 medium onion, chopped
  • 1/2 cup reduced-sodium chicken broth
  • 1/4 cup dry red wine or additional reduced-sodium chicken broth
  • 3 garlic cloves, minced
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • Minced fresh parsley, optional


  1. Place chicken in a 6- or 8-qt. electric pressure cooker. Combine green peppers, tomatoes, tomato paste, onion, broth, wine, garlic, salt and pepper; pour over chicken. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Quick-release pressure. A thermometer inserted into chicken should read at least 170°. Remove chicken to a serving patter; keep warm.
  2. In a small bowl, mix cornstarch and water until smooth; stir into broth mixture. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes.

Nutrition Facts

3 ounces cooked chicken with about 1/2 cup sauce: 206 calories, 8g fat (2g saturated fat), 76mg cholesterol, 353mg sodium, 8g carbohydrate (3g sugars, 2g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable.