Instant Pot Chicken Cacciatore

Instructions

1. 01

   In a small mixing bowl, whisk together the garlic powder, onion powder, black pepper, and salt. Season the chicken with the seasoning.

2. 02

   Set the Instant Pot to Saute, add the olive oil. Add in the chicken pieces to brown all sides, about 5 minutes. Once the chicken is brown, remove and set aside.

3. 03

   If needed, add another tablespoon of olive oil to the cooking vessel, add the onions and sliced peppers, saute for about 3 minutes to soften vegetables. Then add in the mushrooms, continue to saute about 1 -2 minutes to soften the mushrooms. Add in the garlic and saute for another 10-15 seconds to blend the flavor of the garlic into the vegetables.

4. 04

   Pour in the balsamic vinegar and white wine. Use a wooden spoon to scrape up any brown drippings at the bottom of the Instant Pot. (This brings flavor but also helps prevent the burn code on the Instant Pot).

5. 05

   Add back into the cooking vessel the browned chicken pieces.

6. 06

   Pour in the chicken stock, diced tomatoes, tomato paste, Kalamata olives, bay leaf, capers, Italian Seasoning, parsley, salt, and black pepper Do not stir.

7. 07

   Press Cancel on the Instant Pot. Place lid on Instant Pot, lock and turn the steam valve to close. Select pressure cooking to High Pressure, 10 minutes.

8. 08

   Once the timer goes off, allow a natural release for about 5 minutes. Then switch to a quick-release. Consult manufacturer's instructions if needed for operating your Instant Pot. Remove the lid and discard the bay leaf.

9. 09

   Serve the Chicken Cacciatore with your favorite sides. Low-carb choices are roasted spaghetti squash, zoodles, mashed cauliflower. Other choices are mashed potatoes or your favorite pasta. Sprinkle with Parmesan Cheese and fresh basil or parsley for garnish.

10. 10

    Combine the garlic powder, onion powder, black pepper, and salt. Season the chicken with the seasoning.

11. 11

    Use a large saute pan or large Dutch Oven over medium heat and add olive oil. Add in the chicken pieces to brown all sides, about 5 minutes. Once the chicken is brown, remove, and set aside.

12. 12

    If needed, add another tablespoon of olive oil. Add in the onions and red peppers, saute for about 3 minutes to soften vegetables.

13. 13

    Stir in the sliced mushrooms. Saute for another 2 minutes to soften the veggies. Add in the garlic and saute for 10-15 seconds to blend the garlic into the vegetables.

14. 14

    Add in the balsamic vinegar and white wine. Use a wooden spoon to scrape up any brown drippings at the bottom of the pot.

15. 15

    Mix in the chicken stock, diced tomatoes, tomato paste, Kalamata olives, bay leaf, capers, Italian Seasoning, dried parsley, salt, and black pepper. Stir ingredients and then add the browned chicken pieces to the pot.

16. 16

    Reduce heat to low. Cover with a lid and simmer 40-45 minutes, stirring occasionally. Chicken should be at 165°F/74°C when cooked through.

17. 17

    Serve with any of the suggested sides above.