This post may contain affiliate links. Please read our disclosure policy.

This Instant Pot Chicken Cacciatore recipe has tender, fall-apart chicken and a slow cooked taste without using your oven or stove! Easy, simple, rustic Italian comfort food at its best.

close-up of Instant Pot chicken cacciatore in a bowl with a spoon

I’ve made this electric pressure cooker Chicken Cacciatore recipe twice already… the first batch of photos weren’t my favorite, so I decided to redo them. The decision wasn’t too tough since I really didn’t mind eating it a second time. The depth of flavor in the Chicken Cacciatore’s sauce is just fantastic.

Searing the chicken right in the Instant Pot helps seal that flavor in. Like I’ve mentioned before, that’s one of my favorite features of the IP. 🙂

We’ve got a delicious combination of herbs in this classic dish along with garlic, carrots, a rich tomato sauce, and Kalamata olives. Can’t go wrong.

Prefer to make this on the stove? I’ve got you covered with my Easy Chicken Cacciatore.

What cut of chicken do you use in Chicken Cacciatore?

I wanted this boneless Chicken Cacciatore recipe to be a no-fuss, family-friendly recipe, so I used boneless, skinless chicken thighs. You could use bone-in chicken thighs or chicken breasts if you wish. Chicken breasts are typically drier than chicken thighs when you cook them in the Instant Pot or slow cooker, so I generally prefer using chicken thighs for recipes like this.

ingredients for chicken cacciatore inside an Instant Pot electric pressure cooker

How to make Chicken Cacciatore in the Instant Pot (summary):

Sauté the onions in your Instant Pot and then add the chicken. Add the remaining ingredients (except for olives, fresh basil + parsley, and salt & pepper) and cook on high pressure for 10 minutes. I then let the pressure naturally release for 15 minutes prior to doing a manual pressure release. The chicken is tender, juicy, and falls apart.

plate of Instant Pot chicken cacciatore with a sprig of herbs and a cloth napkin

What to serve with Chicken Cacciatore

Italian Chicken Cacciatore is great with mashed potatoes or rice. You could also serve it over polenta, pasta, or egg noodles.

Looking for more easy Instant Pot chicken recipes? Try my Instant Pot Coq au Vin, this Instant Pot whole chicken recipe or my Instant Pot honey garlic chicken recipe.

close- up of Instant Pot authentic chicken cacciatore in a bowl

Will you give this easy Chicken Cacciatore recipe a try? Let me know in the comments below if you have any questions or comments.

Yes, you can make authentic Italian Chicken Cacciatore in the Instant Pot! This electric pressure cooker Chicken Cacciatore recipe is healthy, easy, and has that delicious traditional taste. You can make it with boneless chicken thighs or chicken breasts if you wish. You will love this classic rustic chicken recipe!
4.94 from 15 votes

Easy Instant Pot Chicken Cacciatore

This Instant Pot Chicken Cacciatore recipe has tender, fall-apart chicken and a slow cooked taste without using your oven or stove! Easy, simple, rustic Italian comfort food at its best. 
Prep: 10 minutes
Cook: 17 minutes
Inactive time: 25 minutes
Total: 52 minutes
Servings: 4


  • 1 tablespoon olive oil 
  • 1/2 medium onion chopped
  • 6 boneless, skinless chicken thighs
  • 1 (28 fluid ounce) can fire roasted crushed tomatoes with juices
  • 2 tablespoons tomato paste
  • 1 red bell pepper chopped
  • 1 large carrot sliced
  • 6 cloves garlic minced
  • Leaves from 4 sprigs fresh thyme
  • 1/2 teaspoon dried oregano
  • 1/4 cup pitted Kalamata olives
  • Salt & pepper to taste
  • 1 tablespoon fresh basil sliced thin
  • 1 tablespoon fresh parsley chopped


  • Add the olive oil and onion to your Instant Pot. Sauté for 3 minutes.
  • Add the chicken to the Instant Pot and cook for 2 minutes/side.
  • Add the crushed tomatoes, tomato paste, red pepper, carrot, garlic, thyme, and oregano. Close the lid and set the valve on "sealing". Cook on high pressure for 10 minutes (it'll take 10-15 minutes for it to get up to pressure). 
  • Once the countdown has finished, let the pressure release naturally for 15 minutes. You can then manually release the rest of the pressure. 
  • Season with salt & pepper and stir in the olives, basil, and parsley. 


  • Serves 4-6.
  • Inactive time indicates the time is takes the Instant Pot to get up to pressure then release pressure.
  • I use this 6-quart Instant Pot.
  • Check out the stovetop version of this recipe.
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.


Calories: 514kcal, Carbohydrates: 23g, Protein: 32g, Fat: 34g, Saturated Fat: 8g, Trans Fat: 1g, Cholesterol: 166mg, Sodium: 601mg, Potassium: 1180mg, Fiber: 6g, Sugar: 12g, Vitamin A: 4356IU, Vitamin C: 64mg, Calcium: 117mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

Leave a star rating and comment below!

Hi! I’m Natasha.

Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!

The Salt & Lavender cookbook is here! Order Now

Leave a comment

Please leave a recipe rating!

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Melanie Pastorino says:

    Great recipe-thanks!

    1. Natasha says:

      You are very welcome, Melanie!!

  2. Erin W says:

    4 stars
    Absolutely delicious!

    1. Natasha says:

      Thank you!!

  3. Cynthia says:

    5 stars
    This recipe is soooo delicious! Plus so easy!

    1. Natasha says:

      So happy you enjoyed it! 🙂

  4. Victoria Baxter says:

    You’re a rockstar with getting back to these comments/reviews! Very much appreciated- will leave a review once we make this tongiht/tomorrow!

    1. Natasha says:

      Aww thank you! I try to answer questions at least twice a day… I don’t like to leave people hanging. 🙂

  5. Victoria Baxter says:

    Can I use a crock pot for this recipe? I do not have an Instapot…this looks too good to pass up!

    1. Natasha says:

      Hi! I think that should be fine. I’d sear the chicken in a skillet first and then do 6-8 hours on low.

  6. Michael says:

    5 stars
    I love this recipe! When I cook it I double all the spices except salt, and add quarter cup of white wine. 6 cloves of garlic is plenty but I try to find the fattest cloves or else add a few more. I like to serve it on fettuccine

    1. Natasha says:

      Wonderful!! I’m so happy that you like it, Michael. I’m big on garlic too hahaha.

    2. Maryann says:

      I really wanted to add the 1/4 cup of wine but wasn’t sure when to do this. When I do a similar recipe on top of the stove, I usually add when I turn the chicken over. I also wanted to add mushrooms so I am planning to do this when I add the parsley,basil and olives. Hopefully, I won’t be screwing anything up. I always get pretty anxious when using my IP,but I am really trying to get more comfortable with it. I did not do something right with my sauté timing but I used my kitchen timer at the same time.

      1. Natasha says:

        Hi Maryann! I would probably add wine in just prior to adding the tomatoes etc. in (I’d let it bubble for a minute or so then add in the tomatoes), so yes, similar timing to stove. I think adding the mushrooms at the same time as the parsley, basil, and olives should work too if you’re ok with them being a bit undercooked. With that said, pressure cooking them will ensure they’re a bit overcooked. If you do want them to be softer, I’d add them in before sealing up the IP and doing the high pressure step.

  7. Mike says:

    5 stars
    During natural release do you turn IP of or leave it on warm?

    1. Natasha says:

      I usually leave it on warm since that’s the default setting. Honestly, I don’t think it makes much difference until after the pressure has been released. It’s basically so the food stays at a safe temperature if you’re leaving it for a couple of hours before serving.

  8. Avis says:

    5 stars
    I have made this a couple of times and it’s fantastic, so tasty and easy to make! I used diced tomatoes and added a small amount 1/8th tsp of cayenne pepper. I don’t like olives so left them out, and just used dried Italian seasonings because it was all I have. So good, had it with pasta and some sourdough bread to dip in the sauce! Thank you! ♥

    1. Natasha says:

      I’m so happy you like the recipe, Avis! 😀 Mmmmm sourdough…

  9. Sharon Woodard says:

    5 stars
    OMG, smelled so good cooking! I used green bell pepper and black olives cuz that was on hand and added baby bella mushrooms. Thanks for a easy and fast weekday recipe.

    1. Natasha says:

      You’re very welcome, Sharon!!

  10. Linda Brunelle says:

    5 stars
    I made this for 2 and the leftovers were even better than the first night. I omitted the olives (not my favorite) and used dried herbs. First night I served it over penne pasta with warm crusty bread. The second night I served it over zoodle zuchini (to save on carbs). We loved it. This will be a go to recipe especially for company. Thank you.

    1. Natasha says:

      That’s awesome! So glad you liked it, Linda.