Instant Pot Greek Chicken with Lemon and Olives

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs cooked in the Instant Pot with bright lemon, briny olives, and Mediterranean herbs for a quick and flavorful dinner. This mediterranean-inspired whole30 (mediterranean, whole30) ready in about 30 minutes pairs bone-in, skin-on chicken thighs, extra virgin olive oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.5 (13 ratings) Prep: 10 min Cook: 20 min Serves 4 Mediterranean cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Set the Instant Pot to sauté mode and add 2 tbsp extra virgin olive oil along with 6 bone-in, skin-on chicken thighs, skin side down. Sear for 4-5 minutes until the skin is golden and crispy, then flip and sear the other side for 2 minutes. Remove chicken and set aside.
  2. Step 2: Add 4 minced garlic cloves to the pot and sauté for 30 seconds until fragrant, stirring constantly to avoid burning.
  3. Step 3: Pour in 1 cup chicken broth and 1/4 cup fresh lemon juice, scraping the bottom of the pot with a wooden spoon to loosen any browned bits.
  4. Step 4: Return the chicken thighs to the pot, nestling them into the liquid. Add 1/2 cup pitted Kalamata olives, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper.
  5. Step 5: Seal the Instant Pot lid and cook on high pressure for 10 minutes. Allow natural release for 5 minutes, then quick release remaining pressure.
  6. Step 6: Carefully remove chicken and spoon sauce over the top. Garnish with 2 tbsp chopped fresh parsley before serving.

Frequently asked questions

How long does Instant Pot Greek Chicken with Lemon and Olives take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Instant Pot Greek Chicken with Lemon and Olives?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep extra virgin olive oil from drying out.

Can I substitute ingredients in Instant Pot Greek Chicken with Lemon and Olives?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Instant Pot Greek Chicken with Lemon and Olives for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Instant Pot Greek Chicken with Lemon and Olives whole30?

Yes — this recipe is tagged whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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