Instant Pot Chicken Cacciatore

Instructions

1. 1
   Season the chicken thighs with salt and pepper.
2. 2
   Turn on the Instant Pot and select the 'Sauté' function.
3. 3
   Add olive oil to the pot. Once hot, brown the chicken thighs in batches. Remove the chicken and set aside.
4. 4
   Add the chopped onion and bell pepper to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
5. 5
   Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
6. 6
   Stir in the crushed tomatoes, tomato paste, chicken broth, Italian seasoning, and bay leaf. If using, add red wine, olives, and capers.
7. 7
   Return the chicken thighs to the pot, nestling them into the sauce.
8. 8
   Cancel the 'Sauté' function. Close and lock the Instant Pot lid, ensuring the pressure valve is set to 'Sealing.'
9. 9
   Select the 'Manual' or 'Pressure Cook' function and set the cooking time to 15 minutes at high pressure.
10. 10
    Once the cooking time is complete, let the Instant Pot release pressure naturally for 10 minutes, then perform a quick release of any remaining pressure.
11. 11
    Remove the bay leaf. Taste and adjust the seasoning with salt and pepper as needed.
12. 12
    Shred the chicken
13. 13
    Serve hot, garnished with fresh parsley.