InstaPot Chicken Cacciatore

Ingredients

Serving 4

Ingredient

• ¼ cup olive oil, divided
• 1 onion, diced
• ¼ cup all-purpose flour
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 8 chicken thighs
• ½ cup dry white wine
• 2 (14.5 ounces) cans of diced tomatoes
• 2 teaspoons tomato paste
• ¼ teaspoon white sugar, or more to taste
• salt and ground black pepper to taste
• ½ cup chicken broth, or more as needed
• 1 tablespoon chopped fresh parsley
• 1 tablespoon torn basil leaves

Directions

Instructions Checklist

• Step 1 Heat 2 tablespoons olive oil in a skillet over medium heat and cook onion, stirring often, until soft and translucent, about 5 minutes. Transfer to an instapot.
• Step 2 Combine flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Toss chicken thighs in the flour mixture until evenly coated.
• Step 3 Heat the remaining 2 tablespoons olive oil in the skillet over medium heat, add chicken thighs, and brown on one side, without turning, for 5 minutes. Turn and cook until browned on the other side, about 5 minutes more. Transfer browned chicken thighs to the instapot.
• Step 4 Pour white wine into the skillet; bring to a boil. Stir to loosen all the browned bits of chicken and flavors in the skillet and pour into the instapot. Add diced tomatoes, tomato paste, and sugar; season with salt and pepper. Add as much chicken stock as needed to cover the chicken.
• Step 5 Stir in parsley, and basil.
• Step 6 Close the instapot and set for on high for 45 minutes. Once done, let set for ten minutes, then release the steam, carefully.