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pressure cooker chicken cacciatore close up

Pressure Cooker Chicken Cacciatore

This Pressure Cooker Chicken Cacciatore is a healthy dinner under 500 calories that is packed with Italian spices, olives, basil and garlic. Its rich, aromatic and flavoursome and all cooked in the one pot.
Course Dinner
Cuisine Australian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people
Calories 478kcal
Author Kim


  • 2 tablespoons Olive Oil
  • 3 chicken drumsticks
  • 500 grams/1 pound of Chicken thigh skin removed
  • 1 medium brown onion sliced thickly
  • 2 tablespoons Crushed garlic
  • 1 tablespoon Finely grated ginger
  • 1 teaspoon chilli flakes
  • 3 drained anchovy fillets crushed
  • ½ cup dry white wine
  • cup chicken stock/broth
  • cup Tomato passata
  • 2 tablespoons Tomato Paste
  • 2 tablespoons orange juice freshly squeezed
  • 2 teaspoons Finely chopped basil
  • 1 cup Chopped fresh tomatoes
  • ½ cup Kalamata olives seeds removed, and chopped
  • 2 tablespoons Cream
  • 1 teaspoon Sea salt
  • 6 medium white potatoes peeled and chopped
  • 2 tablespoons Cornflour/Cornstarch
  • 2 tablespoons water


  • Add chicken and oil to the inner pot of the Pressure Cooker
  • Brown Chicken: Press SAUTE/SEAR HIGH TEMP button cook for for 10 minutes, keeping the lid OFF.
  • Once chicken is browned off, add the onion, tomato, garlic, ginger, anchovy, chilli flakes and cook until onion and tomato softens soft – about another 4 to 5 mins on the SAUTE/SEAR HIGH TEMP setting.
  • Add all remaining ingredients (except potatoes): wine, stock/broth, passata, orange juice, basil, salt and cream. Stir the ingredients to combine.
  • Seal the lid on the Pressure Cooker and cook on the MEAT/POULRTY setting for 20 minutes. (Don’t forget to press start on the pressure cooker after selecting the setting and adding the time)
  • When you are finished with the chicken and it is cooking in the pressure cooker, Get the potatoes on. Half fill a saucepan with water and set stove temperature to high. Peel and chop potatoes roughly and add to saucepan.
  • Once chicken is cooked and timer has gone off, release pressure valve and remove lid.
  • If it looks like the sauce needs thickening, make a cornflour slurry by adding the 2 tablespoons of cornflour to 2 tablespoons of water and mix together. Add to the sauce and stir in with a spoon until it gradually thickens.
  • Stir in the chopped olives.
  • Test the potatoes are cooked using a skewer or fork. If it goes through, they are ready. Mash the potatoes with ½ cup of milk and 2 tablespoons of butter. Salt and Pepper to taste.
  • Serving up: Serve the chicken with a generous amount of the sauce, mashed .


  1. Cooking starts once pressure has been maintained 
  2. Set the Valve to “Seal” position and check that the float valve is in the down position. 
  3. Instead of potato, you could try, pasta, spaghetti, cous cous, or brown rice .


Calories: 478kcal | Carbohydrates: 35g | Protein: 36g | Fat: 20g | Saturated Fat: 4g | Fiber: 3g | Sugar: 4g