Filled with yummy Mediterranean flavors like tomatoes, oregano, and Kalamata olives, Low FODMAP Instant Pot Chicken Cacciatore is a delicious and practically hands-off supper option! Serve over polenta, rice or mashed potatoes.
- 1 Tbsp. garlic-infused olive oil
- 1.25 lb. chicken thighs
- 1 carrot, peeled and sliced into ½-inch rounds
- 1 bell pepper, diced
- 1 (14.5 oz.) can crushed tomatoes with juice
- 1 ½ tsp. dried oregano
- 2 Tbsp. capers
- ⅓ cup kalamata olive halves
- Fresh basil chiffonade or chopped Italian parsley, to garnish
- Cooked rice, polenta or baked potato, for serving
- Select the “Saute” setting on the Instant Pot. Once hot, add oil and chicken. Saute the chicken for 1-2 minute per side.
- Cancel the “Saute” setting. Add carrot, bell pepper, tomatoes, and oregano. Place lid on top of Instant Pot and secure. Set vent to “Sealing”.
- Select the “Meat” setting on the Instant Pot. Adjust the time to 20 minutes on “High Pressure” and cook. After cooking, let the pressure naturally release for 15 minutes. Carefully switch the vent to “Venting” to release any remaining pressure. Remove lid.
- Stir in capers and kalamata olives. Serve warm over rice, polenta or baked potato and top with basil or parsley.
Canned Tomato: A low FODMAP serving is ⅕ can or 92 grams. Larger servings of canned tomatoes may be tolerated, however, a 115-gram serving contains moderate (yellow) amounts of excess fructose. One ⅕ serving of this recipe contains 82 grams of canned tomatoes (green serving). One ¼ serving of this recipe contains 102 grams of canned tomatoes (between a green and yellow serving).
No Instant Pot? No problem! Try my stove-top Low FODMAP Chicken Cacciatore.
- Category: Main Dish
- Method: Instant Pot
- Cuisine: Italian American
Keywords: Pressure cooker, gluten-free, dairy-free