This Instant Pot Mediterranean Chicken Recipe is packed with flavor and is ready in less than 20 minutes with almost no work at all. It’s the easiest weeknight dinner that everyone will enjoy. All you need are a handful of ingredients and you’ll have dinner ready in no time.
If you want a flavourful chicken dinner, then you need to make this Instant Pot chicken recipe. It’s made with simple everyday ingredients that you probably already have on hand. It is perfect for a busy weeknight meal and leftovers make for a great lunch the next day.
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. It is so good! Even better, this Instant Pot chicken recipe is also gluten-free, low-carb, and paleo friendly so you can serve it to guests without worry.
I’ve mentioned before that my husband loves Meditteranean flavours so I make recipes using these flavours often. If you like this recipe, you’ll also love my Mediterranean Chicken Skillet Recipe, Easy Mediterranean Chopped Salad, Mediterranean Cauliflower Salad, and Easy Mediterranean Salad Recipe (Web Story).
How To Make Mediterranean Chicken Recipe
Ingredients
- Olive oil — you can also use Ghee in place of olive oil.
- Chicken thighs — I like using free-range organic chicken thighs. It’s easier to work with boneless, skinless chicken thighs for this recipe. You can also use boneless skinless chicken breasts.
- Onion — I use a white onion but you can use any onion such as red onion, yellow onion, or sweet onion. You can omit the onions if you are following the keto diet. Optional: If you love garlic, you can use some in this recipe or even garlic powder.
- Seasoning — I season this Instant Pot chicken recipe with smoked paprika, onion powder, chili pepper, ground coriander seed, dried parsley, dried oregano, salt, and pepper. You can also use Italian seasoning.
- Diced tomatoes — One of my pantry staples, canned diced tomatoes add a ton of flavour and creates a delicious sauce that the chicken is cooked in. Since you are already using diced tomatoes with the juice, you don’t need to use chicken broth.
- Black olives — The olives add a delicious salty flavour to the dish.
Instructions
Prepare the Chicken and Vegetables
- Set the pot to sauté mode and add the olive oil or ghee.
- Once cooked, add the chicken and sauté until they are browned. Set aside.
- Add the onions and cook for about 5 minutes. Add all the spices, salt and pepper, and the diced tomatoes. Cook for another 2 to 3 minutes.
Pressure Cook
- Add the chicken back to the Instant Pot and mix everything well until combined.
- Place the lid on the pot and make sure the pressure valve is in the sealing position. On the display panel, press the cancel/off button. Then select the MANUAL/PRESSURE COOK button and set it for 7 minutes.
- When time is up, naturally release for 5 minutes before switching the pressure valve to the venting position. Open the lid. Garnish with fresh chopped parsley and add the black olives. Stir well.
- Serve hot over pasta, rice, roasted vegetables and/or mashed potato/cauliflower.
Storage Tips
You can store leftover chicken in an airtight container. Make sure you hold on to the sauce as it’ll continue to flavour your chicken as it stays in the fridge. This Instant Pot chicken recipe should keep up for 5 days in the fridge.
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To reheat the chicken, you can microwave it until hot.
If you would like to freeze this recipe, make sure it has cooled to room temperature and transfer everything into a freezer-safe bag or container. Freeze for up to 3 months. When ready to eat, thaw the chicken fully overnight in the fridge before reheating.
Recipe Tips
- Other ingredients you can add to the Instant Pot before pressure cooking are artichoke hearts (rinsed and drained) and sun-dried tomatoes. You can also top the cooked chicken with lemon juice and feta cheese.
- Searing the chicken before pressure cooking with help seal in the moisture. It also adds flavour.
- If there are brown bits on the bottom of your pressure cooker, you can deglaze it with a splash of water or broth. This not only adds a ton of flavour but helps prevent a burn message.
- Feel free to add fresh herbs if you have some on hand. 2 teaspoons of dried herbs roughly translates to 2 tablespoons of fresh herbs.
- Feel free to switch black olives for green olives if you prefer.
- You can serve this Instant Pot chicken thighs recipe with pasta or brown rice. You can also use this recipe to make chicken soups, chicken tacos and meal prep recipes.
What is Natural Pressure Release?
When you natural pressure release the Instant Pot, you simply leave the pot alone and allow the pressure to decrease naturally on its own. Quick release is when you turn the sealing knob and let out the pressure immediately.
Can I use chicken breasts?
Yes, if you prefer to use chicken breasts instead of chicken thighs, you are more than welcome to. Just make sure to use boneless, skinless chicken breasts.
Watch the Mediterranean Chicken Recipe Web Stories.
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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 (Skip it if you're following keto diet)
- 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.
- Place the lid on the pot and make sure the pressure valve is in the sealing position. On the display panel, press the cancel/off button. Then select the MANUAL/PRESSURE COOK button and use the +/- buttons until the display says 7 minutes.
- When time is up, naturally release for 5 minutes before switching the pressure valve to the venting position. Open the lid. Garnish with fresh chopped parsley and add the black olives. Stir well.
- Serve hot over pasta, rice, roasted vegetables and/or mashed potato/cauliflower.
Tips
- Deglaze the pot if there are browned bits at the bottom of the pot.
- You can swap 2 teaspoons of dried herbs for 2 tablespoons of fresh herbs.
- If you prefer green olives, you can use them in place of black olives.
- To store: Store leftover chicken in the fridge for up to 5 days in an airtight container.
- To reheat: You can reheat the chicken in the microwave or stovetop.
- To freeze: Freeze everything in a freezer-safe bag for up to 3 months once it has cooled.
Video
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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HopeDealer says
This sounds amazing but I don’t have an instant pot. Can this be made in a crock pot?
Olivia says
Yes it can. Just cook on high for 3-4 hours.