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Chicken Cacciatore

Servings: 4


  • 2 tablespoons olive oil
  • 1 1/2 lbs (6 large or 12 medium sized) chicken thighs bone-in, skin removed
  • 1 16 ounce can tomatoes crushed
  • 1/2 cup onion sliced
  • 1 cup green bell pepper diced
  • 1 cup mushrooms sliced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt kosher or sea salt
  • 1/4 teaspoon black pepper ground


  • Season chicken on both sides with salt and pepper.
    Preheat multicooker on sauté setting.
  • Add half of the oil and the chicken; brown on both sides, about 2 minutes per side. Remove chicken and set aside.
  • On sauté setting, add remaining oil, onions, peppers and mushrooms.
    Sauté until lightly browned and tender, about 5 minutes.
  • Add oregano, salt and pepper; stir and add chicken. Pour tomatoes over chicken and vegetables, stir and cover.
  • Make sure pressure vents are closed and cook at high pressure for 25 minutes. Allow cooker to naturally release steam for 20 minutes.
    Serve over rice or pasta.