Step 1

Gather all the ingredients. You can chop all the veggies before starting to cook, or you can chop them while the chicken is searing (14 minutes if doing it in the Instant Pot).

Step 2

Dry chicken thighs well with paper towel and season generously with salt and pepper on both sides.

Step 3

Press the "Saute" button on the Instant Pot Pressure Cooker and add the garlic-infused olive oil to the pot. Once the display reads "Hot," ensure the oil is fully covering the bottom of the pot. Using tongs, add half of the thighs, skin side down, and sear for 5 minutes or until the chicken skin releases easily from the pot (do not rip off the bottom of the pot). Flip and sear on the other side for 2 minutes. Remove chicken to a plate and follow the same steps for the remaining thighs. If you're in a hurry, you can sear all 8 thighs at the same time in a large skillet on medium high heat on the stove.

Step 4

After all the chicken thighs are fully seared and removed to a plate, add the bell pepper, carrots, mushrooms, and leek and stir-fry for 3 minutes.

Step 5

Hit "Cancel" on the Instant Pot. Pour in the diced tomatoes with their juice and scrape the bottom of the pot clean with a plastic spoon.

Step 6

Add 1 tbsp Italian seasoning, 1 tsp oregano, 3 bay leaves, 1 ½ tsp salt, ½ tsp pepper to the pot and gently stir.

Step 7

Place the chicken in one layer (it will be tight, but you can do it!), skin side up, on top of the veggies and broth. Using a spatula, scrape any juices the chicken left on the plate into the pot (leave no flavour behind!). Close the lid, set the pressure release valve to "Sealing," hit the "Pressure Cook" or "Manual" button, and set the timer for 15 minutes.

Step 8

Once the cooking cycle has completed, quick release the pressure. Using tongs, remove the chicken to a platter or bowl. Using an instant read thermometer, check the temperature of the thickest piece of chicken (without touching the bone). Chicken must be at least 165° F (75° C) to be safely consumed.

Step 9

If you’d like to thicken the sauce, whisk 2 tbsp tapioca flour with 2 tbsp of cold water in a small bowl or measuring cup to make a slurry. Hit "Saute" on the Instant Pot and wait until the liquid begins to boil (this should only take a few seconds). While gently stirring, slowly add the slurry to the pot and stir until the sauce is to your desired thickness. Hit Cancel on the Instant Pot; add chicken to the pot and cover with the sauce and veggies OR pour the sauce and veggies on top of the chicken on the platter or bowl. Garnish with freshly chopped parsley or basil (optional).

Step 10

Serve the chicken cacciatore on its own or over potatoes like the low FODMAP option of my Instant Pot "Garlic" Mashed Potatoes (Paleo, Whole30, low FODMAP), brown rice spaghetti noodles (low FODMAP and gluten-free), carrot noodles (Paleo, Whole30 and low FODMAP), white or brown rice (low FODMAP and gluten-free), or cauliflower rice (Paleo, Whole30).