clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
keto chicken cacciatore in pan.

Keto Chicken Cacciatore (Instant Pot or Stovetop)

This Keto Chicken Cacciatore is a classic and comforting dish rich in tomato flavor. Make this easy low-carb recipe in the Instant Pot or on the stovetop. Serve it with zucchini noodles or plain for a keto-friendly, paleo, and Whole30 dinner rich in protein and flavor, but low in carbs.

  • Total Time: 33 minutes
  • Yield: 4 1x


Units Scale
  • 1 tablespoon olive oil or avocado oil
  • 1 1/2 pounds boneless, skinless chicken cutlets, cut into large chunks
  • 2 garlic cloves, minced
  • 1 onion, diced
  • 1 teaspoon dried oregano
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup red wine (leave out and replace with extra chicken broth for Whole30)
  • 1/4 cup reduced-sodium chicken broth
  • 1 red bell pepper, sliced
  • 1 cup button mushrooms, sliced
  • 1 (14-ounce) can crushed or chopped tomatoes, with the juices
  • 2 tablespoons tomato paste
  • 1 tablespoon balsamic vinegar
  • Chopped fresh parsley (optional, for topping)


  1. Select Sauté on your Instant Pot and add the oil to the inner pot. Once hot, add the chicken, garlic, onion, oregano, salt, and pepper, and sauté for 5 minutes, stirring occasionally.
  2. Press Cancel and pour the wine into the pot. Using a wooden spoon, scrape up any browned bits stuck to the bottom of the pot. Add the broth, bell peppers, mushrooms, crushed tomatoes, and tomato paste, and stir to combine.
  3. Lock the lid into place. Select Pressure Cook or Manual, and adjust the pressure to high for 8 minutes. Make sure the valve is in the sealed position. 
  4. After the cooking time is complete, naturally release the pressure for 5 minutes, then quick release any remaining pressure.
  5. Unlock and remove the lid. Stir in the vinegar.
  6. Serve immediately, over your choice of noodles, rice, or potatoes. Top with chopped parsley, if desired.


  1. STOVETOP DIRECTIONS: Heat a large saucepan over medium heat. Add the oil and let it heat up. Add the chicken, garlic, onion, oregano, salt, and pepper, and sauté for 5 minutes. Pour in the wine and use a spoon to deglaze the pan. Add the broth, bell peppers, mushrooms, crushed tomatoes, and tomato paste, and stir to combine. Cover the pot and cook for 12-15 minutes, or until the chicken is cooked through. Serve immediately.
  2. For Whole30, leave out the wine and use all chicken broth instead. 
  3. Don’t skip sautéing the chicken as this really helps to build flavor.
  4. Substitute the dried oregano with Italian seasoning, if you prefer.
  5. You can use chicken breasts or boneless, skinless chicken thighs.
  6. Store any leftovers in an airtight container in the fridge for up to four days. Reheat before serving.
  7. For low-carb, serve the cooked chicken with veggie noodles, cauliflower rice, or cauliflower mash.
    • Author: Carrie Forrest, MPH in Nutrition
    • Prep Time: 10 minutes
    • Cook Time: 8 minutes
    • Category: Main dish
    • Method: Instant Pot or Stovetop
    • Cuisine: Italian
    • Diet: Gluten Free


    • Serving Size:
    • Calories: 262
    • Sugar: 6.9 g
    • Sodium: 797.6 mg
    • Fat: 7.6 g
    • Saturated Fat: 1.4 g
    • Carbohydrates: 12.6 g
    • Fiber: 3 g
    • Protein: 34.6 g
    • Cholesterol: 103.4 mg

    Keywords: low carb chicken dinner, italian dinner with zucchini noodles, instant pot chicken cacciatore