Prep all the ingredients listed and choose a side dish to serve this with. If you go with spaghetti squash, get that roasting first or use a 2nd Instant Pot if you have one.

Using the sauté function or a cast iron skillet and sauté the chicken thighs skin side down in the olive oil. Brown both sides, then add the blended fire roasted tomatoes and scrape up all the brown bits from the bottom. Add the prepped veggies and spices along with the sea salt. 

Then set the Instant Pot to pressure cook for 10 minutes. When the cooking time is done, carefully use the quick release function.

When the Instant Pot is safe to open, remove the lid and pull out any sprigs of herbs if you’re using them. Turn the Instant Pot to sauté again, and thicken the sauce if desired by drizzling in 1-2 Teaspoons tapioca starch mixed with 2 Tablespoons of water.

Serve the Cacciatore immediately with your choice of sides along with a sprinkle of fresh basil.

To make this in a slow cooker, sauté the chicken thighs in a cast iron pan, then add everything to a slow cooker, and set at low heat for 6-8 hours, or high heat for 3-4 hours.

To make in the oven, sauté the chicken thighs in a large Dutch oven, then add the rest of the ingredients. Place a oven safe lid on the pan and cook in the oven at 350º for 45 minutes, then continue to bake another 15 minutes uncovered. This is how I used to make Cacciatore before the Instant Pot!