Description
AMAZING Instant Pot chicken cacciatore, adapted from my Italian mother-in-law’s recipe! The Instant Pot considerably cuts down on the time without sacrificing any of the flavor!
Ingredients
Scale
Herb Rub:
- 1 tsp salt
- 1/2 tsp freshly ground pepper
- 3/4 tsp ea: granulated garlic, dried marjoram, dried oregano, thyme, fresh rosemary (chopped)
- 1 Tbsp ghee or oil
- 8 chicken thighs (bone-in, skin on)
- 1 large onion, sliced thin into 1” strips
- 5 garlic cloves, minced
- 1/2 C white wine
- 1 C chicken broth (homemade or low-sodium)
- 1 Tbsp flour
Instructions
- Turn the Instant Pot on to saute and add 1 Tbsp ghee or oil. Heat until the screen reads “HOT”. Combine the ingredients for the herb rub in a small dish. Pat the chicken thighs completely dry with a paper towel. Sprinkle half of the herb rub on the skin side of the thighs, about 1/2 tsp per thigh.
- When the IP is hot, place four of the chicken thighs into the pot, skin side down. Sprinkle the tops of the thighs with half of the remaining herb rub. Brown the thighs for 3 minutes, then flip them and brown on the second side for another 3 minutes. Remove to a plate and repeat this process for the 4 remaining chicken thighs.
- With all the chicken thighs set to the side on a plate, the bottom of the Instant Pot should be full of browned bits. This is FLAVOR! Add the onions to the pot and sauté them for about 5 minutes, only stirring a couple of times. After they have softened and begun to brown, add the minced garlic, and then the wine. Use a wooden spatula or spoon to deglaze the bottom of the pot and loosen up any browned bits that are still stuck. You want nothing to be stuck to the bottom before moving on.
- Pour in the chicken broth. Nestle the chicken thighs on top of the onions and liquid skin side up, stacking them so they overlap and do not rest directly on top of each other. Put the lid on the Instant Pot, turn the valve to sealing, and set the time to cook on high pressure for 8 minutes.
- After the chicken has cooked for 8 minutes on high pressure, let the pressure naturally release for 10 minutes before releasing any remaining pressure. Use a pair of tongs to remove the chicken from the pot. Set on a plate and tent with foil.
- Turn the Instant Pot back on to saute and ladle out about a cup of the cooking liquid. Whisk a tablespoon of flour into the hot liquid, then return the mixture into the pot. Bring the cooking liquid to a simmer, and heat for about 3-5 minutes until it thickens into a sauce.
- Spoon some of the sauce over the chicken, then serve extra sauce with the chicken. Enjoy!