Imagine a dish that transports you to the sun-drenched coastlines of the Mediterranean with just one bite - a tantalizing Instant Pot chicken recipe that promises to revolutionize your weeknight dinners. This saucy, olive-studded chicken creation isn't just a meal; it's a culinary journey that combines the rich, bold flavors of Mediterranean cuisine with the convenience of modern cooking technology. Get ready to impress your family and friends with a restaurant-quality dish that comes together in just 30 minutes!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 1 cup green olives, pitted
- 2 cups spinach or kale
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 4 chicken thighs, 1 cup of pitted green olives, 2 cups of spinach or kale, 1 chopped onion, 2 minced garlic cloves, 1/2 cup of chicken broth, 1 tablespoon of olive oil, and salt and pepper to taste.
- Set your Instant Pot to the 'Sauté' function. Once it is hot, add the olive oil to the pot and allow it to heat up for about 1 minute.
- Add the chopped onion to the pot and sauté for about 3-4 minutes until it becomes translucent and fragrant. Stir occasionally to prevent sticking.
- Next, add the minced garlic to the pot and sauté for an additional 1 minute, stirring constantly to avoid burning the garlic.
- Season the chicken thighs with salt and pepper on both sides. Carefully place the seasoned chicken thighs into the pot, browning them for about 3 minutes on each side. This will enhance the flavor.
- Once the chicken is browned, pour in the chicken broth, scraping the bottom of the pot with a wooden spoon to deglaze and release any browned bits.
- Add the pitted green olives on top of the chicken, ensuring they are evenly distributed.
- Close the Instant Pot lid and set the valve to the 'Sealing' position. Select the 'Manual' or 'Pressure Cook' setting and adjust the timer to 10 minutes.
- While the chicken is cooking, prepare the greens. If using kale, remove the tough stems and chop the leaves into bite-sized pieces. If using spinach, simply rinse and set aside.
- Once the cooking time is complete, allow the Instant Pot to naturally release pressure for 5 minutes, then carefully switch the valve to 'Venting' to release any remaining pressure.
- Open the lid and carefully remove the chicken thighs. Stir in the spinach or kale into the pot, allowing it to wilt in the residual heat for about 2-3 minutes.
- Return the chicken thighs to the pot, ensuring they are coated with the sauce and mixed well with the greens and olives.
- Serve the saucy chicken and olives over a bed of rice, quinoa, or with crusty bread to soak up the flavorful sauce. Enjoy your Mediterranean-inspired meal!
Tips
- For the most tender chicken, choose bone-in, skin-on chicken thighs which retain more moisture and flavor during pressure cooking.
- Don't skip the browning step! Sautéing the chicken before pressure cooking develops a deep, rich flavor that's crucial to this dish.
- Use high-quality, briny green olives for an authentic Mediterranean taste. Kalamata or Castelvetrano olives work beautifully.
- If you prefer a thicker sauce, you can use the 'Sauté' function after cooking to reduce the liquid and concentrate the flavors.
- Fresh greens are key - choose crisp spinach or robust kale to add nutrition and texture to the final dish.
- Allow the natural pressure release for the first 5 minutes to ensure the chicken remains juicy and tender.
- For a low-carb option, serve over cauliflower rice instead of traditional rice.
Nutrition Facts
Calories: 360kcal
Carbohydrates: 6g
Protein: 28g
Fat: 25g
Saturated Fat: 6g
Cholesterol: 150mg
