This Instant Pot Greek Chicken Thigh recipe is an easy and healthy dinner for a busy weeknight. Serve it with rice or potatoes, or keep it low carb and eat it on it’s own. With flavorful seasoning and chicken that’s cooked to perfection, it’s a fantastic one pot meal!
Don’t feel like chopping veggies? This simple Instant Pot chicken recipe is for you. There is no chopping involved because everything you use comes from a jar, can, or carton. Plus it all cooks up in the pressure cooker, which means there are less dishes to wash. A win all around.
This dish uses classic mediterranean flavors like kalamata olives, tomatoes, and oregano. It is incredibly easy to put together and insanely delicious. My mouth is actually watering just think about it. And once you try it, yours will be too.
Did I mention this dish is also low carb? And gluten free, and paleo, and Whole30 compliant? It’s made with really simple ingredients which is the key. So read on to get the detailed instructions (with photos showing the process!) on how to make this Greek chicken recipe.
How to Make Instant Pot Greek Chicken
Step 1: season and sear the chicken thighs:
Plug the Instant Pot in, making sure the lid is removed and the metal insert is inside. Press the Saute button and pour in 1/2 tbsp of oil into the metal insert. Let it warm up while you season the chicken thighs.
Lay the chicken thighs in a single layer on a cutting board. Sprinkle 1 tsp kosher salt and a bit of freshly ground black pepper (roughly 1/2 tsp) across the thighs. Take a pair of tongs and flip each thigh over and repeat on the other side with additional kosher salt and ground black pepper in the same quantities.
Once the metal insert has warmed up and the oil is hot, use the tongs to carefully place half of the seasoned thighs in a single layer in the Instant Pot. The hot oil will splatter so you may want to wear a kitchen glove or wrap a towel around your hand.
Let the thighs cook for 5 minutes, uncovered (i.e. don’t put the lid on the Instant Pot), then flip them over with the tongs and cook for another 4 minutes. You’ll know when they’re done as they will be easy to lift up from the insert. If they stick, they need another minute to sear.
Remove them from the Instant Pot when done and set aside on a bowl or plate (don’t set on cutting board as that has raw chicken juices on it). Repeat the same process with the remaining chicken thighs, pouring 1/2 tbsp more oil into the insert before setting the chicken thighs in. Remove them from the Instant Pot when done and set them on the same plate.
Step 2: Prep to Pressure Cook
Once the chicken has been seared, press the Keep Warm/Cancel button to turn off the heat.
Drain the liquid from the kalamata olives and artichoke hearts, then pour them into the Instant Pot along with the the chicken broth, apple cider vinegar, diced tomatoes (don’t drain these), dried oregano, dried thyme, and garlic powder. Stir with a wooden spoon to combine, making sure to gently scrape off any browned bits on the bottom of the insert.
Next, grab the seared chicken thighs with the tongs and place them in the Instant Pot, pouring any juice that was on the plate into the pot as well. Nestle them down into the veggie mixture so that they’re mostly covered.
Step 3: Cook the chicken and veggies
Place the lid securely on the Instant Pot, making sure the plastic ring is in place on the inside of the lid. Set the valve (the little knob on the top) on the lid to Sealing, then press the Manual button to cook at High pressure (on older Instant Pot models, this is the only option).
Set the timer to 5 minutes by using the plus and minus buttons. The Instant Pot will take a while to come to pressure (roughly 5 to 10 minutes), then the display will turn to a number once it’s been pressurized.
When the timer goes off and the Instant Pot is done cooking the timer will go off. Unplug the Instant Pot and carefully turn the valve on the top to Venting, making sure to keep your hand and arm away from the top so as not to get hot steam and burn yourself. This is called a “quick pressure release”.
When the pressure is fully released (you’ll hear a small click), remove the lid from the Instant Pot. Stir the mixture up a bit, then plate everything together and serve!
FAQ
Now you may have a couple of questions about cooking this Mediterranean chicken dish in an Instant Pot, or just about pressure cookers in general. Let’s answer some of those.
ARE INSTANT POTS SAFE?
If used correctly, yes, Instant Pots are safe. If you’re concerned, read this article on safety tips for the Instant Pot
WHICH INSTANT POT SHOULD I USE?
Use whichever Instant Pot you have. I’ve use both the LUX 6 Quart (which is one of the cheaper models) and the DUO 8 Quart and both work well.
Can you use frozen chicken in an Instant Pot?
You can, though I wouldn’t recommend it for this recipe. If you’re going to cook frozen chicken in an Instant Pot it needs to be completely covered with liquid so all of it cooks at the same temperature. The chicken pieces also need to be separated from each other (so not stuck together in one big clump).
Are you supposed to trim chicken thighs?
You can if you want to, but it’s not needed. Chicken thighs are most easily trimmed with kitchen scissors by holding the fat with your fingers and cutting it away with the scissors.
Is Greek chicken healthy?
It depends on your definition of healthy! This recipe is high in protein and healthy fats from the olives, and is also low carb, gluten free, paleo, and Whole30 compliant.
Cooking tips
- Before setting the thighs into the insert, you may need to tip the Instant Pot around a little to help the oil spread across the bottom of the insert. This way the chicken won’t stick directly to the insert when it cooks.
- Do not put the lid on while the Saute function is on! When cooking using the Saute function in the Instant Pot, you want to leave the lid off.
- Be sure and gently scrape the bottom of the Instant Pot insert with the wooden spoon when you’re stirring the olive and tomato mixture. You want to get the brown bits off (left from searing the chicken) as they could burn when you set everything to cook.
- Chicken thighs are used in this recipe as they are much more forgiving than chicken breasts, which tend to dry out easier. You could certainly try this recipe with chicken breasts, but they might end up tough and/or dry.
Recipe variations
- Try different olives in this recipe. Green olives would work well, or you could even use black olives. If using black olives, add 1 tbsp of red wine vinegar to give a little more flavor to the recipe.
- Add a tablespoon or two of capers to up the salty and briny factor in this dish!
- Replace the apple cider vinegar with the juice from one medium lemon to get a slightly different flavor profile! You can also serve this dish with lemon slices on the side.
Pin this Instant Pot Greek Chicken Thigh Recipe for Later!
WONDERING WHAT GOES WITH GREEK CHICKEN?
There are lots of options! Here are some gluten free side dishes:
- A salad, like this simple green salad would work, or a kale coleslaw.
- A soup, like a cup of roasted kabocha squash soup or curried butternut squash soup would be delicious.
- Don’t forget dessert! Some gluten free apple crisp or a little crustless banana cream pie would be the perfect end to a meal.
LOOKING FOR MORE GLUTEN FREE INSTANT POT RECIPES? TRY ONE OF THESE!
- Potato Corn Chowder
- Gluten Free Chili
- Instant Pot Potato Salad
- Ground Lamb Soup
- Chicken & Rice with Mushrooms
If you try this Instant Pot Greek Chicken recipe (or any other recipe) then don’t forget to rate the recipe and let me know how it went in the comments below!
YOU CAN ALSO FOLLOW ME ON FACEBOOK, INSTAGRAM, AND PINTEREST TO SEE MORE GOOD TO EAT, GLUTEN FREE FOOD.
Recipe for Instant Pot Greek Chicken Thighs
Instant Pot Greek Chicken Thighs
Equipment
Ingredients
- 2 pound chicken thighs 7 large or 8 medium
- 1 tbsp oil avocado or canola
- 2 tsp kosher salt divided
- 1 tsp ground black pepper divided
- 8 ounces kalamata olives sliced or whole
- 14 ounce can quartered artichoke hearts
- 1/2 cup chicken broth
- 1 tbsp apple cider vinegar
- 14.5 ounce can diced tomatoes
- 1 tbsp dried oregano
- 1/2 tbsp dried thyme
- 1/2 tsp garlic powder
Instructions
- Plug the Instant Pot in, making sure the lid is removed and the metal insert is inside. Press the Saute button and pour in 1/2 tbsp of oil into the metal insert. Let it warm up while you season the chicken thighs. Lay the chicken thighs out in a single layer on a cutting board. Sprinkle 1 tsp kosher salt and a bit of freshly ground black pepper (roughly 1/2 tsp) across the thighs. Take a pair of tongs and flip each thigh over and repeat on the other side with additional kosher salt and ground black pepper in the same quantities.
- Once the metal insert has warmed up and the oil is hot, use the tongs to carefully place half of the seasoned thighs in a single layer in the Instant Pot. The hot oil will splatter so you may want to wear a kitchen glove or wrap a towel around your hand. Let the thighs cook for 5 minutes, uncovered (i.e. don’t put the lid on the Instant Pot), then flip them over with the tongs and cook for another 4 minutes. You’ll know when they’re done as they will be easy to lift up from the insert. If they stick, they need another minute to sear. Remove them from the Instant Pot when done and set aside on a bowl or plate. (don’t set on cutting board as that has raw chicken juices on it). Repeat the same process with the remaining chicken thighs, pouring 1/2 tbsp more oil into the insert before setting the chicken thighs in. Remove them from the Instant Pot when done and set them on the same plate.
- Once chicken has been seared, press the Keep Warm/Cancel button to turn off the heat. Drain the liquid from the kalamata olives and artichoke hearts, then pour them into the Instant Pot along with the the chicken broth, apple cider vinegar, diced tomatoes (don’t drain these), dried oregano, dried thyme, and garlic powder. Stir with a wooden spoon to combine, making sure to gently scrape off any browned bits on the bottom of the insert. Next, grab the seared chicken thighs with the tongs and place them in the Instant Pot, pouring any juice that was on the plate into the pot as well. Nestle them down into the veggie mixture so that they’re mostly covered.
- Place the lid securely on the Instant Pot, making sure the plastic ring is in place on the inside of the lid. Set the valve (the little knob on the top) on the lid to Sealing, then press the Manual button to cook at High pressure (on older Instant Pot models, this is the only option). Set the time to 5 minutes by using the plus and minus buttons. The Instant Pot will take a while to come to pressure (roughly 5 to 10 minutes), then the display will turn to a number once it’s been pressurized.
- When the timer goes off and the Instant Pot is done cooking the timer will go off. Unplug the Instant Pot and carefully turn the valve on the top to Venting, making sure to keep your hand and arm away from the top so as not to get hot steam and burn yourself. This is called a “quick pressure release”. When the pressure is fully released (you’ll hear a small click), remove the lid from the Instant Pot. Stir the mixture up a bit, then plate everything together and serve!
Recipe was easy to follow and came out delicious! Would suggest revising step 3 to adding the broth and acv first and scraping the bottom of the pot and then adding the rest of the ingredients. Thanks!