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 boneless, skinless chicken thighs
• 2 (14.5 oz / 411g) cans diced tomatoes, undrained
• ¼ cup / 40g pitted black olives, halved
• 1 tbsp / 15g minced garlic
• 3 tsp / 9g paprika
• 1 tsp / 5ml extra virgin olive oil
• ½ tsp / 3g sea salt, or to taste
• ¼ tsp / 1g 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
• 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.
