Instant Pot lemon and olive chicken brings a Mediterranean escape to a busy weeknight. Juicy chicken, briny black and green olives, and bright lemon juice braise together in just 20 minutes. It's restaurant-quality comfort that practically makes itself.
Craving a Mediterranean escape on a busy weeknight? Look no further! This Instant Pot Lemon and Olive Chicken delivers incredibly tender, juicy chicken infused with the bright zest of lemon and the savory, briny bite of olives. It’s a restaurant-quality meal that comes together in a stunning 20 minutes, making it your new go-to for a fast, flavorful, and effortlessly elegant dinner.
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 (4.1 fl oz) dry white wine
• ½ cup / 120ml (4.1 fl oz) fresh lemon juice, from about 3 lemons
• 1 tbsp Italian herbs
• 4 tbsp / 60ml olive oil
• 1 tsp salt, or to taste
• ½ tsp black pepper, or to taste
Instructions
1. Directions
2. In a large bowl, combine the quartered chicken, olives, white wine, lemon juice, Italian herbs, olive oil, salt, and pepper. Toss well to ensure the chicken is evenly coated.
3. Transfer the entire mixture, including all the liquid, into the inner pot of your Instant Pot.
4. Secure the lid and set the steam release valve to the ‘Sealing’ position.
5. Select the ‘Stew/Meat’ setting and cook on high pressure for 15 minutes.
6. Once the cooking cycle is complete, allow the pressure to release naturally for 5 minutes, then perform a quick release to vent the remaining steam. Carefully open the lid and serve hot.
Nutritional Information
• Serving Size: 1 serving (of 8)
• Calories: 205
• Total Fat: 12g
• Net Carbs: 3g (0.11 oz)
• Fiber: 1g
• Protein: 20g
Pro Tips
• For a richer flavor and crispier skin, use the ‘Sauté’ function on your Instant Pot to brown the chicken pieces in olive oil for 2-3 minutes per side before adding the other and pressure cooking.
• If you prefer to cook without alcohol, you can substitute the white wine with an equal amount of chicken broth.
• Finish the dish with a sprinkle of fresh parsley or chopped cilantro to add a burst of color and fresh, herbaceous flavor.
• Serve the chicken and its delicious sauce over couscous, quinoa, or with crusty bread to soak up every last drop.
FAQ
Q: Can I make this Instant Pot lemon chicken without wine
A: Yes, you can substitute the white wine with an equal amount of chicken broth if you prefer to cook without alcohol.
Q: How do I get crispy skin on my Instant Pot chicken
A: For crispier skin and a richer flavor, use the ‘Sauté’ function on your Instant Pot to brown the chicken pieces in olive oil for 2-3 minutes per side before pressure cooking.
Q: What should I serve with lemon and olive chicken
A: This dish pairs wonderfully with couscous, quinoa, or crusty bread, which are perfect for soaking up the delicious sauce.
Q: How long does this chicken take to cook in the Instant Pot
A: The chicken cooks on high pressure for 15 minutes, followed by a 5-minute natural pressure release. The entire meal is ready in about 20 minutes.
Pro Tips
- Toss the chicken with the olives, wine, lemon juice, and herbs in a bowl first so every piece is evenly coated before it goes into the pot.
- For richer flavor and crispier skin, brown the chicken pieces in olive oil on 'Sauté' for 2-3 minutes per side before pressure cooking.
- Cooking without alcohol? Swap the white wine for an equal amount of chicken broth — the lemon and olives keep the sauce lively either way.
- Finish each plate with fresh parsley or chopped cilantro and an extra squeeze of lemon to keep the bright flavors front and center.
Frequently Asked Questions
Can I use chicken pieces instead of a whole chicken?
Yes. Thighs or drumsticks work beautifully — keep them bone-in for the 15-minute cook and reduce the time slightly if using smaller pieces.
Is lemon olive chicken keto-friendly?
Yes, at about 3g net carbs per serving. Olives and olive oil bring healthy fats while the lemon and white wine add flavor without meaningful carbs.
Can I make it ahead of time?
It's best fresh, but leftovers keep for 2-3 days in the fridge. Reheat gently so the chicken stays tender, and add a squeeze of fresh lemon to revive the sauce.
What should I serve with it?
Keep it low-carb with cauliflower rice, zucchini noodles, or a simple green salad to soak up the lemony pan sauce.
Recipe card below.
More Recipes You’ll Love
Instant Pot Lemon and Olive Chicken
Ingredients
Method
- Directions
- In a large bowl, combine the quartered chicken, olives, white wine, lemon juice, Italian herbs, olive oil, salt, and pepper.
- Toss well to ensure the chicken is evenly coated.
- Transfer the entire mixture, including all the liquid, into the inner pot of your Instant Pot.
- Secure the lid and set the steam release valve to the 'Sealing' position.
- Select the 'Stew/Meat' setting and cook on high pressure for 15 minutes.
- Once the cooking cycle is complete, allow the pressure to release naturally for 5 minutes, then perform a quick release to vent the remaining steam. Carefully open the lid and serve hot.
- Finish the dish with a sprinkle of fresh parsley or chopped cilantro to add a burst of color and fresh, herbaceous flavor.
