Instant Pot Greek Chicken with Lemon and Olives

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe, ready in about 30 minutes, pairs bone-in, skin-on chicken thighs, extra virgin olive oil, 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 Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Mediterranean cuisine 350 cal/serving
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Ingredients

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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.

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