Photo of Instant Pot® chicken cacciatore by WW

Instant Pot® chicken cacciatore

SmartPoints® value per serving
Total Time
40 min
20 min
20 min
Cacciatore, which means “hunter” in English, is a classic Italian stew made with chicken thighs, mushrooms, peppers, and tomatoes. This version is leaner because we used skinless boneless chicken breasts instead. No need to dirty another pot to serve it with pasta or rice, we added potatoes to make it an easy one-pot complete meal.


All-purpose flour

1 Tbsp

Kosher salt

1 tsp, divided

Black pepper

¼ tsp, freshly ground, divided

Uncooked boneless skinless chicken breast

1 pound(s), cut into large chunks

Garlic-flavored olive oil

3 tsp, divided

Uncooked onion(s)

1 small, chopped

Uncooked Yukon gold potato(es)

2 small, cut into small chunks (about 10 oz)

Cremini mushroom(s)

8 oz, sliced (also known as baby bella)

Green pepper(s)

1 small, cut into large chunks

Canned diced tomatoes

1 cup(s), preferably fire-roasted

Canned tomato paste

2 Tbsp


1 Tbsp, drained

Fresh parsley

2 Tbsp, chopped


  1. Combine flour, 1/2 tsp salt, and 1/8 tsp black pepper on a plate. Add chicken and toss to coat.
  2. Press Sauté on a 6-quart Instant Pot and set cooking time for 15 minutes. When Hot is displayed, add 1 tsp oil to pot. Add chicken and cook, turning pieces occasionally, until lightly browned, about 4 minutes. Transfer chicken to a clean plate.
  3. Add remaining 2 tsp oil to pot. Add onion and potatoes and cook, stirring occasionally, until lightly browned, about 5 minutes. Add mushrooms and bell pepper and cook for 2 minutes.
  4. Stir in chicken and any juices, tomatoes, tomato paste, capers, and remaining 1/2 tsp salt and 1/8 tsp black pepper. Lock lid, making sure vent is closed. Press Pressure Cook and select High Pressure. Set cooking time for 5 minutes.
  5. When time is up, press Cancel to turn off pot. Move steam release valve to venting position to quickly release pressure. Remove lid. Spoon chicken and vegetables into 4 shallow bowls and sprinkle with parsley.
  6. Serving size: 1½ cups