Instant Pot chicken cacciatore chili has all the great flavors of chicken cacciatore in a chili! It’s made with pulled chicken, peppers, onions, mushrooms, tomatoes, white wine, chicken broth, and seasoned with garlic, thyme, oregano, and bay leaves.
Have you tried a traditional chicken cacciatore recipe?
It’s an Italian chicken dish loaded with sliced mushrooms, diced tomatoes, onion, red bell peppers, and seasoned with garlic, oregano, and crushed red pepper flakes in a tomato-based wine sauce.
It’s typically served over a bed of spaghetti pasta or hot polenta.
The word cacciatore means “hunter” in Italian, and it’s believed the original dish was made with wild game, like rabbit, but it’s since evolved into the popular chicken cacciatore dish.
And now, I’ve evolved it into a chili to enjoy on cold fall and winter days.
Ingredients
- Boneless Skinless Chicken Breast (if using frozen chicken, use this recipe to make it shreddable)
- Olive Oil
- Salt
- Black Pepper
- Chicken Broth
- Onion
- Baby Bella Mushrooms
- Garlic
- Crushed Red Pepper Flakes
- All-Purpose Flour
- Dry White Wine
- Diced Tomatoes
- Tomato Paste
- Chili Powder
- Bay Leaves
- Thyme
- Oregano
- Red Bell Pepper
How to Make Chicken Cacciatore Chili
- Pat chicken breast dry, season, and sauté in Instant Pot.
- Sauté onion, mushrooms, and red bell pepper. Add minced garlic, red pepper flakes, chili powder, thyme, oregano, salt, and pepper.
- Add flour and tomato paste.
- Deglaze the pot with white wine.
- Add chicken broth and diced tomatoes. Stir.
- Set chicken breasts on top, then add bay leaves.
- Pressure cook for 15 minutes, then quick release.
- Discard the bay leaves. Shred the chicken with a fork and add back to the pot, stir, and serve.
Recommended Recipes
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- Instant Pot Beef Stew
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Instant Pot Chicken Cacciatore Chili
Equipment
Ingredients
- 1 pound Chicken Breast
- 1 tablespoon Olive Oil
- 1 teaspoon Salt and to taste
- ½ teaspoon Black Pepper and to taste
- 1 Red Bell Pepper sliced
- 1 Large Yellow Onion finely chopped
- 8 ounces Baby Bella Mushrooms sliced
- 1 tablespoon Minced Garlic
- ½ teaspoon Crushed Red Pepper Flakes
- 1 tablespoon Chili Powder
- 1 teaspoon Thyme
- 1 teaspoon Oregano
- 2 tablespoons All-Purpose Flour
- 2 tablespoons Tomato Paste
- 1 cup Dry White Wine
- 48 ounces Chicken Broth
- 14.5 ounces Can of Diced Tomatoes do not drain
- 3 Bay Leaves
Instructions
- Pat chicken breast dry and season with salt and pepper. Set the Instant Pot to the Sauté setting, add 1 tablespoon of olive oil, and once hot, add the chicken breasts. Cook for 5-7 minutes on each side, until golden brown. Set aside.
- Add 1 tablespoon of olive oil, and once hot again, add onion, mushrooms, and red bell pepper. Cook for about 5-7 minutes, stirring often until they are tender. Add minced garlic, red pepper flakes, chili powder, thyme, oregano, salt, and pepper, and cook an additional minute. Add flour and stir to coat vegetables. Add tomato paste and do the same.
- Pour white wine into the pot and scrape up any bits on the bottom of the pan while stirring the vegetables to help form a paste. Slowly add chicken broth while continuing to stir to break up the paste into a smooth liquid. Add diced tomatoes and stir. Set chicken breasts on top as well as bay leaves.
- Place the lid on with the vent closed and set to the Meat/Stew setting, on 'more' (or 'high'), and set the timer for 15 minutes. Once it is done cooking, quick release the seal on the lid.
- Remove chicken breasts from the pot and discard the bay leaves. Shred the chicken with a fork and add back to the pot, stir, and serve.
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