Instant Pot chicken cacciatore with spaghetti squash
- 8 chicken thighs
- 1 yellow onion
- 1 red bell pepper
- 1 green bell pepper
- ¼ cup fresh basil
- 2 tbsp olive oil
- 4 cups crushed tomatoes
- 1 tsp dried oregano
- 2 bay leaves
- 2 spaghetti squashes
Season chicken thigh with salt and pepper on all sides. Dice onion, red bell pepper and green bell pepper. Coarsely chop basil and set aside.
Set Instant Pot to saute and add olive oil: once hot, add chicken thighs and brown on all sides, 2 to 3 minutes per side. Remove chicken and set aside on a plate.
Add onion, green bell pepper and red bell pepper to the pot and saute until just soft and beginning to brown, about 5 minutes. Add crushed tomatoes, dried oregano, bay leaf and a pinch of salt and pepper. Place chicken thighs on top, close Instant Pot and lock lid. Set to manual, high pressure for 25 minutes.
Meanwhile, cut spaghetti squash in half and remove seeds. Place cut-side down in a microwave safe dish and add roughly 1/2 inch water to the bottom. Microwave uncovered on high power, 10 to 15 minutes, until just tender enough to pierce with a fork.
Let spaghetti squash cool slightly, then flip and scrape up "noodles" with a fork. Transfer to a serving dish and keep covered until ready to serve.
When Instant Pot is finished, use quick release method according to manufacturer instructions. Carefully remove lid and transfer chicken thighs to serving dish with spaghetti squash. Remove bay leaf from sauce and stir, taste and season with salt and pepper as needed.
Spoon sauce over chicken and squash and sprinkle with basil to serve.