Eosinophilic Esophagitis Friendly Instant Pot Chicken Cacciatore
Total time1 hr
Prep time15 min
Cook time35 min
5.0(9)
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Learn more →Ingredients
4 servings
- 2 lbs bone-in, skin-on chicken thighs and drumsticks (about 4–6 pieces)
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 tbsp olive oil
- 1 medium yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 4 garlic cloves, minced
- ½ cup dry white wine
- 1 can (28 oz) crushed tomatoes
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp capers, drained
- ⅓ cup pitted kalamata olives, halved
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Pat the chicken pieces dry with paper towels and season all over with the salt and pepper.
- 2
Set the Instant Pot to Sauté (high). Add the olive oil and heat until shimmering. Working in batches if needed to avoid crowding, add the chicken skin-side down and sear for 4–5 minutes, until the skin is deep golden and releases easily from the pot. Flip and sear the second side for 2 minutes. Transfer the chicken to a plate and set aside.
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