Instant Pot Mediterranean chicken with olives is a simple, sunny braise of chicken thighs in diced tomatoes with black olives, garlic, and smoky paprika. Ten minutes of prep and the pot does the rest. It feeds a crowd, keeps keto, and tastes like the coastline.
Escape to the sun-drenched shores of the Mediterranean with this incredibly simple yet elegant Instant Pot chicken recipe! We’re talking tender, juicy chicken thighs swimming in a rich, savory tomato sauce, punctuated by the briny bite of black olives and a hint of smoky paprika. This dish delivers a powerhouse of flavor with minimal effort, making it the perfect solution for a busy weeknight when you’re craving something both comforting and healthy. Let the Instant Pot do the work and get ready to fall in love with your new go-to meal.
Ingredients
• 4 lbs / 1.8 kg (3.97 lb) boneless, skinless chicken thighs
• 2 (14.5 oz / 411g) cans diced tomatoes, undrained
• ¼ cup / 40g (1.41 oz) pitted black olives, halved
• 1 tbsp / 15g (0.53 oz) minced garlic
• 3 tsp / 9g (0.32 oz) paprika
• 1 tsp / 5ml extra virgin olive oil
• ½ tsp / 3g (0.11 oz) sea salt, or to taste
• ¼ tsp / 1g (0.04 oz) black pepper, or to taste
Instructions
1. Directions
2. Place the boneless, skinless chicken thighs in the bottom of your Instant Pot insert.
3. In a medium bowl, combine the diced tomatoes, halved black olives, minced garlic, paprika, olive oil, salt, and pepper. Stir until well mixed.
4. Pour the tomato and olive sauce evenly over the chicken thighs in the pot.
5. Secure the lid, set the steam release valve to ‘Sealing,’ and select the ‘Stew/Meat’ setting. Cook for 40 minutes.
6. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before performing a quick release for any remaining steam.
7. Carefully open the lid. Serve the chicken and sauce hot, garnished with fresh parsley if desired.
Nutritional Information
• Nutrition Per Serving
• Calories: 275
• Total Fat: 13g
• Net Carbs: 7g (0.25 oz)
• Protein: 29g
• Fiber: 3g
Pro Tips
• For a deeper flavor, use the ‘Sauté’ function on your Instant Pot to brown the chicken thighs in olive oil for 2-3 minutes per side before adding the sauce.
• Experiment with different types of olives like Kalamata or Castelvetrano for a more complex, briny flavor profile.
• Stir in a handful of fresh chopped parsley or a squeeze of lemon juice after cooking to brighten up the dish.
• Serve this chicken over a bed of fluffy couscous, quinoa, or with a side of crusty bread to soak up the delicious sauce.
FAQ
Q: Can I use chicken breasts instead of thighs
A: Yes, you can substitute boneless, skinless chicken breasts. However, to prevent them from drying out, consider reducing the high-pressure cook time to 25-30 minutes.
Q: Do I have to brown the chicken first
A: No, browning the chicken is an optional step mentioned in the pro tips for a deeper flavor. For a true one-pot, minimal-effort meal, you can skip the sauté step.
Q: What should I serve with this Mediterranean chicken
A: This dish is delicious served over a bed of fluffy couscous, quinoa, or rice. It also pairs wonderfully with crusty bread to soak up the rich tomato and olive sauce.
Q: Can I use different kinds of olives
A: Absolutely! The recipe suggests experimenting with different olives like Kalamata or Castelvetrano to add a more complex, briny flavor to the dish.
Pro Tips
- Brown the thighs in olive oil on 'Sauté' for 2-3 minutes per side for deeper flavor — or skip it entirely for a true dump-and-go dinner.
- Chicken breasts can replace thighs, but drop the pressure time to 25-30 minutes so they don't dry out.
- Experiment with different olives: Kalamata or Castelvetrano give a more complex, briny finish than standard black olives.
- A handful of chopped parsley or a squeeze of lemon juice stirred in after cooking brightens the rich tomato sauce.
- This makes 10 servings, so it's natural meal prep; it stores 4 days in the fridge and reheats without losing texture.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes — use boneless, skinless breasts but reduce the high-pressure cook time to 25-30 minutes so they don't dry out.
Do I have to brown the chicken first?
No — browning is optional and adds depth, but skipping it keeps this a true one-pot, minimal-effort meal.
What should I serve with this Mediterranean chicken?
For a keto plate, serve it over cauliflower rice or with a simple green salad to soak up the tomato and olive sauce.
Can I use different kinds of olives?
Absolutely — Kalamata or Castelvetrano olives add a more complex, briny flavor than the standard black olives used in the recipe.
Recipe card below.
More Recipes You’ll Love
- Creamy Keto Butter Chicken (30-Minute Recipe)
- Keto Loaded Cauliflower Mash
- The Keto Hummus You’ve Been Dreaming Of!
Instant Pot Mediterranean Chicken with Olives
Ingredients
Method
- Directions
- Place the boneless, skinless chicken thighs in the bottom of your Instant Pot insert.
- In a medium bowl, combine the diced tomatoes, halved black olives, minced garlic, paprika, olive oil, salt, and pepper.
- Stir until well mixed.
- Pour the tomato and olive sauce evenly over the chicken thighs in the pot.
- Secure the lid, set the steam release valve to 'Sealing,' and select the 'Stew/Meat' setting.
- Cook for 40 minutes.
- Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before performing a quick release for any remaining steam.
- Carefully open the lid.
- Serve the chicken and sauce hot, garnished with fresh parsley if desired.
- Stir in a handful of fresh chopped parsley or a squeeze of lemon juice after cooking to brighten up the dish.
