Instant Pot Greek Chicken: Easy Mediterranean Recipe

Instant Pot Greek Chicken: Easy Mediterranean Recipe

Tender Greek-style chicken breasts cooked in a vibrant Mediterranean broth with sun-dried tomatoes, Kalamata olives, and artichoke hearts, all in under 30 minutes. A fresh and flavorful weeknight favorite.

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Course: Instant pot

Cuisine: Mediterranean / Greek

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: servings

Calories: 320kcal

Author: Eva Stoner

Ingredients

4 boneless, skinless chicken breasts
1/2 cup chopped sun-dried tomatoes (oil-packed or in water)
1/2 cup sliced Kalamata olives
1/2 cup quartered artichoke hearts
1/2 cup crumbled halal feta cheese
1/2 cup chicken broth (halal, non-alcoholic)
1/4 cup fresh lemon juice
2 tablespoons olive oil
2 garlic cloves, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon chopped fresh parsley
Lemon slices for garnish

Instructions

Turn on the Instant Pot and sauté the olive oil.
Add the garlic and cook for 1 minute, until fragrant.
Place the chicken breasts into the pot and cook for 2-3 minutes on each side to sear.
Add sun-dried tomatoes, olives, artichoke hearts, chicken broth, lemon juice, oregano, basil, salt, and pepper.
Secure the lid and set the pressure valve to sealing.
Cook on high pressure for 12 minutes.
Allow a quick release for 5 minutes, then release the remaining pressure manually.
Carefully open the lid and stir in the crumbled feta cheese and fresh parsley.
Garnish with lemon slices and fresh parsley before serving.

Notes

The chicken cooks very quickly in the Instant Pot, so avoid overcooking to keep it moist.
For a vegetarian version, substitute halal feta with vegan cheese or omit it.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition