Whole 30 Instant Pot Chicken Cacciatore

Total time1 hr

Prep time15 min

Cook time35 min

Bone-in chicken thighs and drumsticks get a hard sear right in the Instant Pot until the skin turns deep golden, locking in flavor before everything goes under pressure. Sliced onion, red bell pepper, and plenty of garlic soften into the base of a rich tomato sauce studded with briny capers and Kalamata olives, plus dried oregano and thyme for that classic rustic, herby backbone. Pressure cooking turns tough cuts tender in a fraction of the usual braise time, and a quick simmer at the end thickens the sauce until it clings to a spoon. Fresh parsley scattered over the top right before serving adds a bright, herbaceous finish to all that deep, savory sauce. Ladle it over your favorite vegetable mash or just eat it straight from the bowl with a fork — either way, this one’s a satisfying, saucy dinner that fits neatly into a Whole30 kitchen. It’s the kind of meal that tastes like it took all day, but the Instant Pot gets you there in a fraction of the time.

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Ingredients

4 servings

2 lbs bone-in, skin-on chicken thighs and drumsticks (about 4–6 pieces)
Heritage Farm Bone In Skin On Chicken Thighs
H-E-B Natural Bone-in Skin-on Chicken Thighs Trader Joe's All Natural Bone-In Skin-On Chicken Thighs Hill Country Fare Bone-in Skin-on Chicken Thighs, Value Pack Wegmans Bone-In, Skin-On, Chicken Thighs, Raised without Antibiotics, FAMILY PACK
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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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