Mediterranean Instant Pot Greek Chicken

If you ask me, the Instant Pot was made for dishes like this Greek chicken.

This one-pot dinner brings together tender chicken thighs with Mediterranean flavors that feel like a trip to the Greek islands. Briny kalamata olives and tangy artichoke hearts pair with a sauce that’s both bright and savory.

The chicken cooks right in the Instant Pot with roasted red peppers, garlic, and a splash of red wine vinegar for tang. Crumbled feta cheese and fresh herbs help the whole thing come together.

It’s a weeknight-friendly meal that tastes like you spent way more time on it than you actually did.

What Kind of Chicken Thighs Should I Use?

For this recipe, boneless, skinless chicken thighs are the way to go since they cook evenly in the Instant Pot and soak up all those Greek flavors beautifully. You can use fresh or frozen chicken thighs, though fresh will give you a bit more control over the cooking time. If you’re using frozen, just add a few extra minutes to your cook time and make sure they’re not stuck together in a solid block. Some people prefer organic or free-range chicken for better flavor, but honestly, regular chicken thighs from your grocery store will work just fine and still turn out juicy and delicious.

Options for Substitutions

This Greek chicken recipe is pretty forgiving when it comes to swaps:

• Chicken thighs: You can use chicken breasts instead, but reduce the cooking time by a few minutes since they cook faster and can dry out more easily than thighs.
• Kalamata olives: If you’re not a fan of kalamata olives or can’t find them, green olives or even black olives work fine. You can also reduce the amount or skip them entirely if olives aren’t your thing.
• Arrowroot starch: Cornstarch works just as well for thickening the sauce. Use the same amount and mix it with a little cold water before adding it to the pot.
• Red wine vinegar: White wine vinegar or apple cider vinegar can step in if you don’t have red wine vinegar on hand. The flavor will be slightly different but still tasty.
• Marinated artichoke hearts: Plain canned artichoke hearts work too – just drain and rinse them. You might want to add a tiny splash of extra olive oil to make up for the lost marinade.
• Fresh basil: Dried basil can substitute in a pinch – use about 1 teaspoon instead of the fresh tablespoon. Fresh parsley also makes a nice finishing touch if you don’t have basil.

Watch Out for These Mistakes While Cooking

The biggest mistake when making Instant Pot chicken is skipping the searing step, which adds flavor and helps prevent the chicken from becoming rubbery – those two minutes per side really do make a difference.

Don’t forget to drain your marinated artichoke hearts and roasted red peppers well, as excess liquid can make your sauce too thin and watery, even after thickening with arrowroot starch.

When pressure cooking, make sure to use natural release for at least 5 minutes before doing a quick release, which keeps the chicken tender and prevents it from toughening up from the sudden pressure change.

Finally, if your sauce seems too thick after adding the arrowroot mixture, just stir in a splash of chicken broth or water – it’s much easier to thin out a sauce than to thicken one that’s already been sitting.

What to Serve With Greek Chicken?

This Greek chicken is loaded with so many good flavors from the olives, artichokes, and roasted red peppers that it pairs perfectly with something simple to soak up all that delicious sauce. I love serving it over fluffy white rice, orzo pasta, or even cauliflower rice if you’re keeping things lighter. A side of warm pita bread is also great for scooping up the chicken and all those tasty bits, and you can’t go wrong with a classic Greek salad on the side with cucumbers, tomatoes, and a little extra feta. For a heartier meal, try it with roasted potatoes or a simple couscous that’ll absorb all that lemony, garlicky goodness.

Storage Instructions

Store: This Greek chicken keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get even better the next day as everything marinates together. I like to make a big batch on Sunday and enjoy it throughout the week over cauliflower rice or with a simple Greek salad.

Freeze: You can freeze this for up to 3 months in a freezer-safe container. Just hold off on adding the feta until after you reheat it, since cheese doesn’t always freeze well. Let it thaw in the fridge overnight before reheating.

Reheat: Warm it up on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave individual portions for 2-3 minutes, but I find the stovetop keeps the chicken more tender and juicy.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1300-1500
• Protein: 110-125 g
• Fat: 80-95 g
• Carbohydrates: 35-45 g

Ingredients

For the chicken and vegetables:

• 2 tbsp olive oil
• 4 garlic cloves (freshly minced)
• 2 lb chicken thighs (boneless and skinless)
• 3/4 tsp salt
• 1/2 tsp black pepper
• 12 oz roasted red peppers (sliced into 1/2-inch strips)
• 8 oz artichoke hearts (quartered)
• 1 cup kalamata olives (pitted and halved)
• 1/2 red onion (thinly sliced into half-moons)

For the braising liquid:

• 2/3 cup low-sodium chicken broth
• 1/4 cup red wine vinegar
• 1/2 lemon (juiced and strained)
• 1 1/2 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp honey (optional, to balance acidity)

For the sauce and garnish:

• 2 tbsp arrowroot starch
• 1 tbsp fresh basil (finely chiffonaded)
• 1 tbsp fresh parsley (chopped)
• 1/2 cup feta cheese crumbles

Step 1: Prepare Mise en Place and Season the Chicken

• 4 garlic cloves, minced
• 2 lb chicken thighs, boneless and skinless
• 3/4 tsp salt
• 1/2 tsp black pepper
• 12 oz roasted red peppers
• 8 oz artichoke hearts
• 1 cup kalamata olives
• 1/2 red onion

Mince the garlic cloves and set aside.

Pat the chicken thighs dry with paper towels, then season both sides generously with salt and pepper.

Slice the roasted red peppers into 1/2-inch strips, quarter the artichoke hearts, halve the kalamata olives, and thinly slice the red onion into half-moons.

Having everything prepped and ready will allow the cooking process to move smoothly once you start.

Step 2: Bloom Garlic and Sear the Chicken

• 2 tbsp olive oil
• 4 garlic cloves, minced
• 2 lb chicken thighs, boneless and skinless

Set your Instant Pot to sauté mode and heat the olive oil until shimmering.

Add the minced garlic and let it toast for about 1 minute, stirring occasionally, until fragrant—this blooms the garlic and releases its essential oils for deeper flavor.

Working in batches if needed to avoid overcrowding, sear the seasoned chicken thighs for 2 minutes on each side until they develop a light golden crust.

This browning creates fond (the flavorful browned bits) that will enhance the final sauce.

Step 3: Build the Braising Liquid and Layer Ingredients

• 2/3 cup low-sodium chicken broth
• 1/4 cup red wine vinegar
• 1/2 lemon, juiced and strained
• 1 1/2 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp honey
• 2 lb chicken thighs, seared
• 12 oz roasted red peppers, sliced
• 8 oz artichoke hearts, quartered
• 1 cup kalamata olives, halved
• 1/2 red onion, sliced

In a small bowl, whisk together the chicken broth, red wine vinegar, lemon juice, dried oregano, dried thyme, and honey (if using).

I find that the honey balances the acidity of the vinegar beautifully, creating a more harmonious sauce.

Return the seared chicken to the pot, then arrange the sliced red peppers, quartered artichoke hearts, halved olives, and sliced red onion around and over the chicken.

Pour the prepared braising liquid evenly over everything.

Step 4: Pressure Cook the Chicken and Vegetables

Lock the Instant Pot lid in place and set it to high pressure for 7 minutes.

Once the timer completes, allow the pressure to release naturally for 5 minutes, then carefully switch the valve to quick-release to vent any remaining steam.

Open the lid and check that the chicken is tender and easily pulls apart with a fork.

Step 5: Thicken the Sauce and Finish

• 2 tbsp arrowroot starch
• cooking liquid from Step 4

In a small bowl, whisk the arrowroot starch with 3 tablespoons of the hot cooking liquid until smooth and lump-free.

Switch the Instant Pot to sauté mode and slowly pour the slurry back into the pot, stirring gently and continuously for about 2 minutes until the sauce thickens and becomes glossy.

I like to cook the starch slurry in the pot rather than letting it sit because this helps it incorporate evenly without lumps.

Taste and adjust seasoning with additional salt and pepper if needed.

Step 6: Garnish and Serve

• chicken and vegetables from Step 5
• thickened sauce from Step 5
• 1 tbsp fresh basil, chiffonaded
• 1 tbsp fresh parsley, chopped
• 1/2 cup feta cheese crumbles

Transfer the chicken and vegetables to a serving platter or individual bowls.

Drizzle the thickened sauce over the top and garnish generously with fresh basil chiffonade, chopped fresh parsley, and crumbled feta cheese.

Serve immediately alongside rice, potatoes, or crusty bread to soak up the delicious sauce.

Mediterranean Instant Pot Greek Chicken

Delicious Mediterranean Instant Pot Greek Chicken recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Calories: 1400

Ingredients Method

Ingredients

  

For the chicken and vegetables

• 2 tbsp olive oil
• 4 garlic cloves (freshly minced)
• 2 lb chicken thighs (boneless and skinless)
• 3/4 tsp salt
• 1/2 tsp black pepper
• 12 oz roasted red peppers (sliced into 1/2-inch strips)
• 8 oz artichoke hearts (quartered)
• 1 cup kalamata olives (pitted and halved)
• 1/2 red onion (thinly sliced into half-moons)

For the braising liquid

• 2/3 cup low-sodium chicken broth
• 1/4 cup red wine vinegar
• 1/2 lemon (juiced and strained)
• 1 1/2 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp honey (optional, to balance acidity)

For the sauce and garnish

• 2 tbsp arrowroot starch
• 1 tbsp fresh basil (finely chiffonaded)
• 1 tbsp fresh parsley (chopped)
• 1/2 cup feta cheese crumbles

Method

 

1. Mince the garlic cloves and set aside. Pat the chicken thighs dry with paper towels, then season both sides generously with salt and pepper. Slice the roasted red peppers into 1/2-inch strips, quarter the artichoke hearts, halve the kalamata olives, and thinly slice the red onion into half-moons. Having everything prepped and ready will allow the cooking process to move smoothly once you start.
2. Set your Instant Pot to sauté mode and heat the olive oil until shimmering. Add the minced garlic and let it toast for about 1 minute, stirring occasionally, until fragrant—this blooms the garlic and releases its essential oils for deeper flavor. Working in batches if needed to avoid overcrowding, sear the seasoned chicken thighs for 2 minutes on each side until they develop a light golden crust. This browning creates fond (the flavorful browned bits) that will enhance the final sauce.
3. In a small bowl, whisk together the chicken broth, red wine vinegar, lemon juice, dried oregano, dried thyme, and honey (if using). I find that the honey balances the acidity of the vinegar beautifully, creating a more harmonious sauce. Return the seared chicken to the pot, then arrange the sliced red peppers, quartered artichoke hearts, halved olives, and sliced red onion around and over the chicken. Pour the prepared braising liquid evenly over everything.
4. Lock the Instant Pot lid in place and set it to high pressure for 7 minutes. Once the timer completes, allow the pressure to release naturally for 5 minutes, then carefully switch the valve to quick-release to vent any remaining steam. Open the lid and check that the chicken is tender and easily pulls apart with a fork.
5. In a small bowl, whisk the arrowroot starch with 3 tablespoons of the hot cooking liquid until smooth and lump-free. Switch the Instant Pot to sauté mode and slowly pour the slurry back into the pot, stirring gently and continuously for about 2 minutes until the sauce thickens and becomes glossy. I like to cook the starch slurry in the pot rather than letting it sit because this helps it incorporate evenly without lumps. Taste and adjust seasoning with additional salt and pepper if needed.
6. Transfer the chicken and vegetables to a serving platter or individual bowls. Drizzle the thickened sauce over the top and garnish generously with fresh basil chiffonade, chopped fresh parsley, and crumbled feta cheese. Serve immediately alongside rice, potatoes, or crusty bread to soak up the delicious sauce.