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Instant Pot Mediterranean Chicken with Olives – vegetarian recipe
Stav Kogan

Instant Pot Mediterranean Chicken with Olives

Escape to the sunny shores of the Mediterranean with this incredibly simple yet flavorful Instant Pot chicken dish! Tender, juicy chicken thighs in a rich, savory sauce of tomatoes, garlic, and briny black olives. A perfect 'dump-and-go' recipe for busy weeknights.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 serving
Calories: 275
Ingredients Method Nutrition

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 (15 ml) (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
  • For a richer, more authentic flavor, swap the black olives for Kalamata or Castelvetrano olives.
  • Brighten the finished dish by stirring in a handful of fresh chopped parsley and a squeeze of fresh lemon juice just before serving.

Method
 

  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.
  4. Season with salt and pepper and stir until everything is well mixed.
  5. Pour the tomato and olive sauce evenly over the chicken in the Instant Pot.
  6. Do not stir.
  7. Secure the lid, ensure the steam release valve is set to the 'Sealing' position, and select the 'Stew/Meat' setting.
  8. Cook for 40 minutes.
  9. 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.
  10. Serve hot.

Nutrition

Calories: 275kcalCarbohydrates: 7gProtein: 29gFat: 13g

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