Instant Pot Mediterranean Chicken Recipe
This Instant Pot Mediterranean Chicken Recipe is packed with flavor and is ready in less than 20 minutes with almost no work at all.
I bought my Instant Pot last November and I’m hooked since the first time I tried to make a recipe with it. I was amusing how fast I could make a healthy and delicious dinner. Isn’t it absolutely amazing to be able to cook entire dinner in 10 or 20 minutes? Yes, it is! Gotta love it and of course I do.
The best thing about the Instant Pot is you don’t have to watch it! You set the time and go. That’s the miracle of the Instant Pot. You have a dinner idea, separate the ingredients you need from your pantry and fridge and put together a healthy meal for your whole family in no time.
MY OTHER RECIPES
Do you want to know what I did to make this super easy Instant Pot Mediterranean Chicken recipe? Well… First I sealed the chicken in a sauté mode, then I browned the onions and finally I added all the spices and the diced tomatoes in the Instant Pot. I waited for only 8 minutes and all done! I have to say that the ability to throw chicken, spices, onions and tomatoes into a pot and have dinner ready to go in less than 10 minutes is just absolutely awesome. On top of that, you made this delicious Instant Pot Mediterranean Chicken with almost no work at all.
This recipe is so good that I believe you will make it many times. You will be impressed with how fast the chicken cooks and how moist it is. Also the chicken thighs are so tender, juicy and flavorful because it’s cooked in a sauce under pressure. So good! Perfect recipe for a busy weeknight meal! This recipe is also gluten-free, low-carb and paleo friendly.
Instant Pot Mediterranean Chicken Recipe
Ingredients
- 2 tablespoons ghee or olive oil
- 2 lb. (or 8-10 chicken thighs) free range organic chicken thighs — skinless and boneless
- 2 cups white onion — chopped
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- ¼ teaspoon chili pepper
- ½ teaspoon ground coriander seed
- 2 teaspoons dried parsley
- 2 teaspoons dried oregano
- Salt and black pepper to taste
- 28 oz can diced/chopped tomato — I like to use this one
- ½ cup black olives
Instructions
- Set Instant Pot to Sauté.
- Pour olive oil into bottom of pot and allow to heat.
- Add the chicken and sauté until they get brown, but they won’t be cooked through. Set aside.
- Add the onions and cook for about 5 minutes. Add all the spices, salt and pepper and the diced tomatoes. Cook for more 2-3 minutes.
- Bring the chicken back to the Instant Pot and mix everything well until combine.
- Set timer to manual cooking for 8 minutes.
- Release steam, and add the black olives. Stir well.
- Serve hot over pasta, rice, roasted vegetables and/or mashed potato/cauliflower.
Nutrition Information
Amount per serving (1/8) — Calories: 153, Fat: 8g, Saturated Fat: 2g, Cholesterol: 37mg, Sodium: 161mg, Carbohydrates: 9g, Fiber: 2g, Sugar: 4g, Protein: 12gIf you make this recipe, please don't forget to snap a photo and hashtag it #primaverakitchen. I really want to see!
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Giiiiiirl! This chicken looks so flavorful and perfect! I have yet to buy an Instant Pot, but this recipe is definitely inspiring me to do so!
Friend, you should get one. This thing is amazing 😉
Hey!! Made this today and it turned out awesome…mine turned out more “brown” than red….but it was yum!!
Awesome, Huma! Happy to hear that 😉 Next time tag #primaverakitchen on Instagram so I can see, like and comment your photo 😉
Do you think this would work in a slow cooker, or would the spices/herbs need increased to stop from going bland? I’d never heard of an Instant Pot, and you can’t get them here in Holland, but I think Americans are way ahead of the game with appliances and food products, I’m envious!! ; – )
Hi, Karen. I think it will work in a slow cooker too. You should cook on low for about 4-5 hours. Thanks for your question 😉
Hi- I wante dto make this with 6 or 7 breasts, how would you tweak it?
No I think you would be ok with 6 or 7 breasts.
This recipe sounds great. But i noticed that there is no mention of if these are skinless or boneless thighs. Just wondering how they come out if they have the skin on them? Could you please clarify which kind you use? Thanks.
Thanks for your question. These are skinless and boneless. I will add this info on the recipe box. Thanks for pointing it out 😉
It was delicious but the bottom kept burning. I didn’t really end up using pressure to cook it since I kept getting the ‘burn’ error message right away.
However, I’m new to instant pots and it was just user error. I will definitely try the recipe again!
Hi, Mary. Sorry to heat that. I’ve made this recipe three times already and it always works well. If you try it again let me know if you still have the same problem. Thanks.
Muito boa essa receita
The recipe for 8 people states only 1 lb of chicken thighs. That seems very low, especially considering there is 28 oz of tomatoes. Can you please very the ingredient quantities for the default setting of 8 people?
It’s 8 to 10 chicken thighs. But you need to sauté first 4 to 6 pieces, set aside and sauté the rest. Then, you bring them all back to the instant pot and cook according to the instructions. Thanks.
hi! I’m planning on making this for my first instant pot recipe! I’ve been doing an awful lot of reading and researching LOL but not doing anything yet. I’m curious does this work as well with frozen chicken why should it be thawed so that it can sear up better? Thank you in advance
I would prefer to thawed so that you can sear it. It adds more flavour and the nice golgen-brown look 😉