AuthorJeanne PetrucciDifficultyBeginner

Yields1 Serving
Prep Time15 minsCook Time20 minsTotal Time35 mins

 1 1/2 pounds chicken thighs
 1 pound chicken breasts
 1/2 cup tapioca flour (or other gluten-free flour)
 3 tablespoons olive oil
 1 green bell pepper, chopped
 1 red bell pepper, chopped
 1 onion, chopped
 4 cloves garlic, chopped
 3/4 cup dry red wine
 1 (28 oz.) can diced tomatoes with juice [we used fire roasted]
 1/4 cup Spanish olives
 1 1/2 teaspoons dried oregano
 1/4 cup basil, chopped
 1/2 teaspoon salt
 1/4 teaspoon pepper

PREP:
1

Chop peppers, onion, garlic, and basil.

MAKE (Using the Instant Pot):
2

Set Instant Pot to "Sauté" . Dredge chicken pieces in flour. Once hot, add oil to instant pot and brown chicken pieces. Remove to a plate.

3

Add all vegetables [peppers through garlic] and sauté until fragrant. Add wine, tomatoes, olives, and oregano.

4

Add chicken pieces back to pot, nestling them into the tomato mixture.

5

Lock lid in place and set to high for 12 minutes. When done, release pressure.

6

If a thicker sauce is desired, remove chicken and simmer for additional 10 minutes without lid.

7

Top with basil before serving.

MAKE (Using a crockpot):
8

Follow same directions as above and set to low for 6 hours of high for 4 hours.

MAKE (Stovetop):
9

Follow same directions as above in a large braising pan or Dutch oven and simmer stovetop for about 1.5 hours.

Ingredients

 1 1/2 pounds chicken thighs
 1 pound chicken breasts
 1/2 cup tapioca flour (or other gluten-free flour)
 3 tablespoons olive oil
 1 green bell pepper, chopped
 1 red bell pepper, chopped
 1 onion, chopped
 4 cloves garlic, chopped
 3/4 cup dry red wine
 1 (28 oz.) can diced tomatoes with juice [we used fire roasted]
 1/4 cup Spanish olives
 1 1/2 teaspoons dried oregano
 1/4 cup basil, chopped
 1/2 teaspoon salt
 1/4 teaspoon pepper

Directions

PREP:
1

Chop peppers, onion, garlic, and basil.

MAKE (Using the Instant Pot):
2

Set Instant Pot to "Sauté" . Dredge chicken pieces in flour. Once hot, add oil to instant pot and brown chicken pieces. Remove to a plate.

3

Add all vegetables [peppers through garlic] and sauté until fragrant. Add wine, tomatoes, olives, and oregano.

4

Add chicken pieces back to pot, nestling them into the tomato mixture.

5

Lock lid in place and set to high for 12 minutes. When done, release pressure.

6

If a thicker sauce is desired, remove chicken and simmer for additional 10 minutes without lid.

7

Top with basil before serving.

MAKE (Using a crockpot):
8

Follow same directions as above and set to low for 6 hours of high for 4 hours.

MAKE (Stovetop):
9

Follow same directions as above in a large braising pan or Dutch oven and simmer stovetop for about 1.5 hours.

Instant Pot Chicken Cacciatore