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.

Course Main Course

Cuisine Mediterranean

Keyword dinner, gluten-free, low-carb, paleo, whole30

Prep Time 15

Cook Time 5

Total Time 20

Servings people

Calories 153kcal

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

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.

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.