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) boneless, skinless chicken thighs
• 2 cans (14.5 oz / 411g each) diced tomatoes, undrained
• ¼ cup (40g) pitted black olives, halved
• 1 tbsp (3-4 cloves) minced garlic
• 3 tsp smoked paprika
• 1 tsp 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
• 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.
