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Instant Pot Chicken Scarpariello

Instant Pot Chicken Scarpariello

  • Author: Instant Pot Eats
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4-6
  • Category: Main
  • Method: Instant Pot
  • Cuisine: American-Italian


Classic Italian-American chicken scarpariello is cooked quickly and easily in the Instant Pot pressure cooker. The meat is braised in sweet-sour red pepper sauce until tender and juicy and served over pasta, polenta, rice, or vegetables of choice. It’s gluten-free.


8 small skinless, boneless chicken thighs (about 2 lb / 900 g)
1 teaspoon salt
2 tablespoons olive oil
50 g / 2 oz pancetta or thin bacon, diced
1/2 large red onion, sliced
2 garlic cloves, diced
1/2 cup dry white wine (e.g. Sauvingnon Blanc)
2 sprigs of rosemary, needles pulled off
2 tablespoons Balsamic vinegar
1/3 lemon, juiced (about 2 tablespoons)
1 cup sliced fresh red peppers
1 cup sliced pickled roasted peppers
To finish:
25 g / 1 oz butter
For the pasta
1 litre of water
1 teaspoon olive oil
1/3 tsp salt
200 g / 7 oz Linguine #7


  1. Season the chicken thighs with salt and set aside.
  2. Turn the Instant Pot on and press the Sauté function. Once hot, add the olive oil and place 4 chicken thighs at a time. Cook for 1 minute on each side and remove to a plate. Repeat with the remaining chicken, adding a little more oil if needed.
  3. Add pancetta, onion and garlic and cook for a minute or two, stirring a couple of times. Pour in the wine and let it bubble away for 10 seconds, then use a spatula to scrape off any cooked chicken bits off the bottom and incorporate them into the sauce.
  4. Add the remaining ingredients and stir through. Cancel the Sauté function. Nestle the pre-cooked chicken thighs in the sauce, covering them with some of the onions and peppers. Pop the lid on top, lock and press Manual/Pressure Cook. Make sure it is set to HIGH pressure, adjust the time to 10 minutes. After 3 beeps the Instant Pot will begin pressurising.
  5. While the chicken is cooking, you can make the pasta on the stovetop or do it in the Instant Pot later on.
  6. Once the cooking timer stops, quick release the pressure (make sure to step away from the jet). Open the lid and remove all the chicken pieces from the pot to a casserole dish. Press the Sauté function again and allow the broth to come to boiling. Let it bubble away for 5 minutes to evaporate slightly.
  7. Finally, add the butter and stir it to melt into the sauce. You can simmer it for longer to get thicker. If you like it even thicker, stir in a tablespoon of flour or cornstarch. Pour the sauce over the chicken and pop in a hot oven to keep warm.
  8. To make the pasta in the Instant Pot: Rinse the Instant Pot from the chicken sauce and add the water, oil and salt. Add the pasta and stir. Pressure cook on Manual, HIGH pressure for 3 minutes (4 minutes if cooking thicker pasta like penne or shells). Quick-release the pressure but be super careful as the steam from the cooked pasta spits out some of the liquid. You can hold a towel over the jet (a little away from it) to prevent the liquid from spitting everywhere. Open the lid and strain the pasta.
  9. Serve the chicken and sauce over cooked pasta or separately.


This chicken recipe can also be made with chicken thighs that have a bone in and skin on, with chicken breast, drumsticks or diced chicken.


  • Serving Size: 2 chicken thighs + pasta
  • Calories: 675
  • Sugar: 7.6 g
  • Sodium: 964.5 mg
  • Fat: 27.2 g
  • Saturated Fat: 8.4 g
  • Carbohydrates: 48.1 g
  • Fiber: 3.8 g
  • Protein: 51.2 g
  • Cholesterol: 221.4 mg

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