Instant pot mediterranean chicken with olives is a true dump-and-go dinner that tastes like a sunny coastal holiday. Juicy chicken thighs cook right in a sauce of tomatoes, garlic, smoked paprika, and briny black olives. Nothing to brown, nothing to fuss over — just a rich, savory dinner in an hour.
Escape to the sunny shores of the Mediterranean with this incredibly simple yet flavorful Instant Pot chicken dish! We’re talking tender, juicy chicken thighs swimming in a rich, savory sauce of tomatoes, garlic, and briny black olives. This is the ultimate ‘dump-and-go’ recipe, perfect for those busy weeknights when you crave a wholesome, delicious meal without the fuss. Let the pressure cooker do all the work and get ready to fall in love with your new favorite dinner.
Ingredients
• 4 lbs (1.8 kg / 3.97 lb) boneless, skinless chicken thighs
• 2 cans (14.5 oz / 411g each) diced tomatoes, undrained
• ¼ cup (40g / 1.41 oz) pitted black olives, halved
• 1 tbsp (3-4 cloves) minced garlic
• 3 tsp (15 ml) smoked paprika
• 1 tsp (5 ml) extra virgin olive oil
• Sea salt and freshly ground black pepper, to taste
Instructions
1. Directions
2. Arrange the boneless, skinless chicken thighs in a single layer at the bottom of your Instant Pot liner.
3. In a medium bowl, combine the undrained diced tomatoes, halved black olives, minced garlic, paprika, and olive oil. Season with salt and pepper and stir until everything is well mixed.
4. Pour the tomato and olive sauce evenly over the chicken in the Instant Pot. Do not stir.
5. Secure the lid, ensure the steam release valve is set to the ‘Sealing’ position, 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 carefully performing a quick release to vent any remaining steam. Serve hot.
Nutritional Information
• (per serving)
• Calories: 275
• Total Fat: 13g
• Net Carbs: 7g (0.25 oz)
• Protein: 29g
• Fiber: 3g
Pro Tips
• For a richer, more authentic flavor, swap the black olives for Kalamata or Castelvetrano olives.
• Serve this dish over fluffy couscous, quinoa, or with a side of crusty bread to soak up every last drop of the delicious sauce.
• Brighten the finished dish by stirring in a handful of fresh chopped parsley and a squeeze of fresh lemon juice just before serving.
FAQ
Q: Can I use chicken breasts instead of thighs in this recipe
A: Yes, you can substitute boneless, skinless chicken breasts. However, we recommend thighs as they stay more tender and juicy under pressure. If using breasts, consider reducing the cook time to 20-25 minutes to prevent them from drying out.
Q: What should I serve with this Instant Pot chicken
A: This versatile Instant Pot Mediterranean chicken pairs wonderfully with couscous, quinoa, or cauliflower rice. For a truly satisfying meal, serve it with a side of crusty bread to soak up the delicious tomato and olive sauce.
Q: Is this recipe good for meal prep
A: Absolutely! This is an excellent meal prep recipe. The flavors deepen overnight. Simply store the cooked chicken and sauce in an airtight container in the refrigerator for up to 4 days and reheat when ready to eat.
Q: Can I use different types of olives
A: Yes, feel free to swap the black olives for a more robustly flavored olive. As mentioned in our pro tips, Kalamata or Castelvetrano olives are fantastic options that will give the dish a more authentic Mediterranean taste.
Pro Tips
- Swap the black olives for Kalamata or Castelvetrano olives for a richer, more authentic Mediterranean flavor.
- Pour the tomato-olive sauce over the chicken and don't stir. Keeping the chicken undisturbed in a single layer helps it cook evenly.
- Brighten the finished dish with a handful of fresh chopped parsley and a squeeze of lemon juice stirred in just before serving.
- The smoked paprika is the quiet hero here — don't substitute sweet paprika if you can help it, since it changes the whole character of the sauce.
- Leftovers keep for 3-4 days and the sauce is wonderful spooned over cauliflower rice.
Frequently Asked Questions
Is mediterranean chicken keto-friendly?
Yes, at about 7 g net carbs per serving with 29 g protein and 13 g fat. Serve it over cauliflower rice instead of couscous to keep the plate keto.
Can I use chicken breast instead of thighs?
You can, though thighs stay juicier during the 40-minute cook. If using breast, cut it into large pieces and check it early so it doesn't dry out.
Does it really need no searing?
Correct — this is a dump-and-go recipe. The long pressure cook in the tomato-olive sauce makes the chicken tender without any browning step.
How should I store leftovers?
Refrigerate the chicken in its sauce in an airtight container for up to 3-4 days. Reheat gently so the thighs stay tender.
Recipe card below.
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Instant Pot Mediterranean Chicken with Olives
Ingredients
Method
- Directions
- Arrange the boneless, skinless chicken thighs in a single layer at the bottom of your Instant Pot liner.
- In a medium bowl, combine the undrained diced tomatoes, halved black olives, minced garlic, paprika, and olive oil.
- Season with salt and pepper and stir until everything is well mixed.
- Pour the tomato and olive sauce evenly over the chicken in the Instant Pot.
- Do not stir.
- Secure the lid, ensure the steam release valve is set to the 'Sealing' position, 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 carefully performing a quick release to vent any remaining steam.
- Serve hot.
