Craving a taste of the Mediterranean but short on time? This Instant Pot Lemon Olive Chicken is your answer! Imagine tender, juicy chicken infused with the bright zest of lemon, the briny bite of olives, and a savory blend of Italian herbs, all coming together in a flash. This recipe transforms a simple whole chicken into a gourmet-worthy meal in just 20 minutes, making it the undisputed champion of weeknight dinners. Get ready to impress with minimal effort!
Ingredients
• 1 whole chicken, about 3-4 lbs / 1.5-1.8 kg, quartered
• 3.5 oz / 100g mixed black and green olives, pitted
• ½ cup / 120ml dry white wine, like Sauvignon Blanc or Pinot Grigio
• Juice of 3 lemons (about ½ cup / 120ml)
• 1 tbsp Italian herbs (dried oregano, thyme, rosemary mix)
• 4 tbsp / 60ml olive oil
• Salt and freshly ground black pepper, to taste
Instructions
1. Directions
2. Pat the chicken quarters dry with a paper towel and season generously on all sides with salt, pepper, and the Italian herbs.
3. Set your Instant Pot to the ‘Sauté’ function on high. Add the olive oil. Once shimmering, carefully place two chicken pieces skin-side down and sear for 3-4 minutes until golden brown and crisp. Flip, sear for another 2 minutes, then remove and set aside. Repeat with the remaining chicken pieces.
4. Turn off the ‘Sauté’ function. Pour the white wine and lemon juice into the pot, using a wooden spoon to scrape up any flavorful browned bits from the bottom (deglazing).
5. Return the seared chicken to the Instant Pot and scatter the pitted olives around the pieces.
6. Secure the lid, ensure the steam release valve is set to ‘Sealing’, and cook on the ‘Stew’ or ‘Pressure Cook’ (High) setting for 15 minutes.
7. Once the cooking cycle is complete, allow the pressure to release naturally for 5 minutes before carefully performing a quick release to vent the remaining steam. Serve immediately, spooning the pan sauce and olives over the chicken.
Nutritional Information
• Per Serving: Calories 205 | Total Fats 12g | Net Carbs: 3g | Protein 20g |Fiber: 1g
Pro Tips
• For extra crispy skin, transfer the cooked chicken to a baking sheet and place it under your oven’s broiler for 2-4 minutes, watching carefully until the skin is golden and bubbly.
• Use a mix of high-quality olives like Kalamata and Castelvetrano for a more complex, briny flavor that complements the lemon and herbs.
• Don’t skip the searing step! It creates a deep, savory flavor base (called the Maillard reaction) that you can’t achieve with pressure cooking alone.
• Serve this dish over creamy polenta, orzo, or with a crusty bread to soak up every last drop of the incredible lemon-wine sauce.
FAQ
Q: Is searing the chicken before pressure cooking necessary
A: Yes, do not skip the searing step. It creates a deep, savory flavor base known as the Maillard reaction, which you cannot achieve with pressure cooking alone and is essential for the taste of the final dish.
Q: How can I make the chicken skin extra crispy
A: For extra crispy skin, after the chicken is cooked in the Instant Pot, transfer it to a baking sheet. Place it under your oven’s broiler for 2-4 minutes, watching carefully until the skin becomes golden and bubbly.
Q: What should I serve with this lemon olive chicken
A: This dish is excellent served over creamy polenta, orzo, or with a side of crusty bread to soak up the incredible lemon-wine sauce.
Q: Can I use a different type of olive
A: Absolutely. For a more complex and briny flavor, the recipe recommends using a mix of high-quality olives like Kalamata and Castelvetrano, but feel free to use your favorite pitted varieties.
