We cooked this 20 minute chicken cacciatore in our Instapot and it came out with such a depth of flavor from the vegetables, sauce, and chicken that we devoured it in just a couple of meals. We use gluten free noodles but if you prefer to keep this dish Paleo or Whole30 then it’s really easy to just swap out for your favorite vegetable noodle.
Happy Cooking!
Instapot Chicken Cacciatore Pasta
This hearty pasta is perfect for those cold nights when you want to cozy up on the couch. It cooks up in just 20 minutes in the Instapot which makes it a perfect weeknight recipe.
Servings 6
Calories 491kcal
Ingredients
- 1 1/2- 2 lbs boneless, skinless chicken thighs
- 1 cup diced onions, roughly 1 medium onion
- 1 cup diced carrots, roughly 2-3 medium carrots
- 1 cup diced celery, roughly 2-3 medium stalks
- 5 cloves garlic, finely chopped or minced
- 2 cups sliced mushrooms, roughly one container
- 16 oz can pitted green olives, roughly chopped
- 1/4 cup capers
- 28 oz can can diced tomatoes
- 6 oz can tomato paste
- 1/4 cup chicken bone broth
- 3 TBPS white wine vinegar
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1 tsp granulated garlic
- 1-2 TBSP avocado oil
- 2-3 cups spinach leaves
- 1 package gluten free spaghetti or fettuccini noodles sub zucchini noodles to keep Whole30 or Paleo
- optional- grated parmesan cheese for serving omit if eating Whole30 or Paleo
Instructions
- Dice your onions, carrots, celery, and garlic. Turn your Instapot or pressure cooker to the saute function and add your oil. Once it's heated add the onions, carrots, celery, and garlic. Cook for 3-5 minutes until the onions are translucent, stirring occasionally.
- Meanwhile, rinse your capers and olives and roughly chop the olives if they are still whole.
- Add all of remaining ingredients EXCEPT the spinach and pasta to the Instapot or pressure cooker and stir to combine.
- Securely close the lid and make sure the seal is in the closed position. Set the Instapot or pressure cooker to manual mode and adjust the timer to 15 minutes.
- While the Instapot is pressurizing and cooking start your noodles. Cook according to the package instructions. Once your pasta is cooked to your liking strain and run under cold water to stop the cooking. Many gluten free noodles can get mushy if overcooked so be sure to follow the package instructions. If you are using zucchini noodles the heat from pasta sauce will soften the noodles so no need to cook them down
- Once the Instapot or pressure cooker has finished cooking, release the pressure manually by turning the knob to the open position. Once all of the pressure has released you can open the lid and remove the chicken to a separate plate.
- Turn the Instapot or pressure cooker back to manual mode to allow the sauce to cook down for 3-5 minutes. Meanwhile shred your chicken with two forks and then return to the pot
- Turn off your Instapot or pressure cooker and add in your spinach. It will wilt down as you stir it into the sauce
- Add your desired amount of pasta to a bowl and spoon the sauce over top.
- Serve with optional shredded or grated parmesan cheese and enjoy!
Nutrition
Calories: 491kcal | Carbohydrates: 61g | Protein: 33g | Fat: 12g | Fiber: 6g | Sugar: 6g
Mouth-watering good!!! Love this recipe!! Yummy
It is a good one for sure!
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Just made this for dinner! So good and surprisingly easy.