The Instant Pot Makes Chicken Cacciatore a Breeze to Cook

Gather the ingredients. The Spruce / Diana Rattray Select the Instant Pot sauté button. When the display reads hot, add the oil. Arrange the chicken thighs in the pot and sprinkle lightly with kosher salt and black pepper—cook the chicken for about 3 minutes on each side, or until lightly browned. You will probably have to sauté in batches. The Spruce / Diana Rattray Remove the chicken thighs to a plate and set aside. Add the onion, bell pepper, and mushrooms to the pot and cook for about 3 minutes, or until the onion is soft and the mushrooms are golden brown. Add the garlic, oregano, and basil and cook for 1 minute longer, stirring constantly. The Spruce / Diana Rattray Add the chicken stock and wine to the vegetables in the pot, and then add the chicken pieces. Top with the bay leaves. The Spruce / Diana Rattray Pour the crushed tomatoes over the chicken. The Spruce / Diana Rattray Secure the lid and turn the steam release valve to the sealing position. Choose the manual or pressure cook setting (high pressure) and set the time for 12 minutes. When the time is up, let the pressure release naturally for 10 minutes. Carefully turn the valve to the venting position to release the remaining pressure. With a slotted spoon, remove the chicken to a plate or pan and set aside. The Spruce / Diana Rattray Add the tomato paste to the sauce and choose the sauté function. Cook for about 4 to 5 minutes, or until thickened. Stir basil leaves into the sauce, if desired. Add the chicken back to the sauce and heat through. The Spruce / Diana Rattray Transfer the chicken and sauce to a serving dish. The Spruce / Diana Rattray Serve the chicken and sauce atop hot cooked pasta. Garnish with chiffonade-cut basil or minced parsley and Parmesan cheese. Serve extra cheese at the table.