Instant Pot Greek Chicken

I bought an Instant Pot a few months ago and have just been too busy to try it. FINALLY with the nudging and encouragement of Bethany, I experimented with my first creation in the Instant Pot. We loved the result and I will be experimenting with many more ideas for my Instant Pot in the future. This recipe was easy and quick. I did learn you must factor in about 10-15 minutes for the Instant Pot to warm up before your allowed timer starts to count off the cooking time and you must add about 15 minutes for the Pot to cool down and release the steam. Fortunately I had that extra time as I was waiting for my hubby to get home from work.

So here is my first Instant Pot recipe….

Ingredients

2 pounds of chicken-boneless, skinless breasts or thighs
½ red onion
3 cloves garlic smashed
1 green pepper chopped into small pieces
1 Tablespoon olive oil
½ cup fresh squeezed lemon juice (2-3 lemons)
1 (6 oz) jar marinated artichoke hearts
1 teaspoon salt
1 teaspoon fresh ground pepper
2 teaspoons oregano
2 teaspoons parsley
2 teaspoons basil
1 teaspoon dill weed
1 cup chicken broth

Saute the vegetables in 1 Tablespoon olive oil. You can use the sauté mode in the Instant Pot or saute on the stovetop.
Place vegetables into your Instant Pot, if you sauteed them in a pan over the stove. Place chicken on top of vegetables.
Sprinkle seasoning on chicken.
Pour jar of marinated artichoke hearts on top of seasoned chicken.
Pour lemon juice and broth on top of all.
Place top on Instant Pot and secure for cooking.
Press Poultry button and set for 15 minutes. The Instant Pot takes about 10 minutes to heat up, 15 minutes to cook and about 15 minutes to release the steam. Once the pot is ready to be opened, remove chicken and shred or cut into cubes. Serve with couscous or Tabooleh or use the chicken to top a Mediterranean salad.

Here is the finished product before I cubed or shredded it. Here is a close up of the chicken part of our Mediterranean salad. Here is the beautiful presentation of the Mediterranean salad including homemade Tabouleh.

Instant Pot Greek Chicken

 

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Prep time

15 mins

Cook time

45 mins

Total time

1 hour

 

This is my very first try at an Instant Pot meal and we loved it!!! This chicken is very tasty and very versatile. you can serve hot with couscous or pilaf and a big green salad or use as a salad topping for a big Mediterranean salad or alongside a bowl of Tabouleh.

Author: Kerry

Recipe type: Dinner

Cuisine: Greek

Serves: 6

Ingredients

• 2 pounds of chicken-boneless, skinless breasts or thighs
• ½ red onion
• 3 cloves garlic smashed
• 1 green pepper chopped into small pieces
• 1 Tablespoon olive oil
• ½ cup fresh squeezed lemon juice (2-3 lemons)
• 1 (6 oz) jar marinated artichoke hearts
• 1 teaspoon salt
• 1 teaspoon fresh ground pepper
• 2 teaspoons oregano
• 2 teaspoons parsley
• 2 teaspoons basil
• 1 teaspoon dill weed
• 1 cup chicken broth

Instructions

1. Saute the vegetables in 1 Tablespoon olive oil. You can use the sauté mode in the Instant Pot or saute on the stovetop.
2. Place vegetables into your Instant Pot, if you sauteed them in a pan over the stove. Place chicken on top of vegetables.
3. Sprinkle seasoning on chicken.
4. Pour jar of marinated artichoke hearts on top of seasoned chicken.
5. Pour lemon juice and broth on top of all.
6. Place top on Instant Pot and secure for cooking.
7. Press Poultry button and set for 15 minutes. The Instant Pot takes about 10 minutes to heat up, 15 minutes to cook and about 15 minutes to release the steam. Once the pot is ready to be opened, remove chicken and shred or cut into cubes. Serve with couscous or Tabooleh or use the chicken to top a Mediterranean salad.

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