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Instant Pot Chicken Cacciatore

Updated: Sep 27, 2019

After awhile, chicken can get pretty boring, which is why I always try to come up with new recipes to jazz it up. Cacciatore (Italian for "hunter") is a traditional stew that was easy for hunters to make and eat to keep them nourished. This is a perfect Paleo meal combining chicken, tomatoes, bell peppers, onions and herbs. This recipe is also gluten-free and dairy-free. The chicken is chock full of delicious flavor and is deliciously tender! Making this recipe in the instant pot makes it easy to prepare with minimal steps too. This has become one of my new favorite recipes that I will keep on repeat! I recommend pairing this meal with cauliflower rice, zoodles (zucchini noodles) or brown rice pasta (if not Paleo).


  • 4 boneless, skinless chicken thighs

  • 1/2 of 28 oz. can fire roasted crushed tomatoes

  • 1/2 cup onion, diced

  • 1/2 cup green bell pepper, diced

  • 1/2 cup orange bell pepper, diced

  • 2 cloves garlic, minced

  • 2 TBSP capers (optional)

  • 1/4 cup dry white wine (optional)

  • 1/2 cup almond flour

  • 2 TBSP avocado oil

  • 1/2 tsp dried oregano

  • 1 bay leaf

  • himalayan salt or sea salt

  • black pepper

  • fresh chopped basil or parsley


Chop onion, bell peppers and garlic. Put in a bowl and set aside.

Season the chicken thighs on both sides with himalayan salt and pepper. Put almond flour in a shallow bowl and coat chicken on both sides and place on a plate.

Turn the instant pot on "saute" and add 1-2 TBSP of avocado oil to the pot. Once it says "hot", add chicken and brown for about 3 minutes each side. The almond flour can get a little stuck to the bottom of the pot, but don't worry!

Set the cooked chicken aside and add a splash of avocado oil, onions, bell peppers, and garlic to the instant pot and cook for 5 minutes. Scrape the residue of the almond flour in the bottom of the pot and mix in with the vegetables.

Hit the "cancel" button. Add cooked chicken back into the pot on top of the vegetables and top with half the can of crushed tomatoes, white wine, capers, dried oregano, bay leaf and season with salt and pepper. Stir slightly and put the lid on the instant pot with the valve in the sealed position. Cook for 25 minutes. When the timer goes off, leave the food in the pot for an additional 15 minutes before releasing the pressure valve. Release the valve (there should be minimal to no steam) and serve! Top with fresh chopped basil or parsley.

You can add cauliflower rice or zoodles into the pot by stirring it in for a minute once the food has finished cooking or you can make it separately and ladle the chicken, sauce and vegetables on top.

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