This easy Instant Pot Greek Chicken has so many flavors and textures, it is sure to become a weeknight staple. You’ll love how easy this is to make in either the Slow Cooker or Instant Pot! Paleo, Keto, and Whole30 friendly.
Did you all I know I have become the Instant Pot helpline? It’s quite funny, really. Not a day goes by in which one of my friends or family members isn’t calling me or texting me asking me questions about troubleshooting their beloved appliance.
And to be clear…… I don’t know the answers!!! My favorite question to ask is: “Did you read the manual?”
This is usually followed by, “Why would I do that?”
In other words, I’ll just call you every time this happens. Thanks friends….Thanks!
So here we go today, with a new Instant Pot recipe that I hope is absolutely FOOL PROOF!!! A recipe I hope comes together absolutely perfect for you, as it does for me. And one that will require ZERO phone calls or texts…..
Instant Pot Greek Chicken with all the goodies.
Why you will love this recipe:
I love this dish for so many good reasons.
- Instant Pot or Slow Cooker for an easy 1 pan dish that requires very little prep work. I’m all about Hands Free cooking! So simple for a busy weeknight.
- All the additions to the recipe. Artichoke hearts, roasted and marinated red bell peppers, olives, and fresh herbs.
- I’m slightly obsessed with acidic food, can you tell? I love the tanginess of lemon and vinegar, and there is certainly no shortage in this dish!
- My kids went nuts over this. It might have helped that I served it over potatoes (a favorite side for both of them).
- It’s Paleo and Whole30 which makes this a healthy dish to serve in January (or any month of the year).
How to make Instant Pot Greek Chicken:
Another set it and forget it recipe I love! With the chicken thighs in this recipe, it’s best that you saute/sear the chicken prior to adding the rest of the ingredients.
Once we saute the chicken for a few minutes, top with all the veggies. We then create a sauce with broth, dried herbs, vinegar, and lemon. Dump and let the cooking begin!
When cooking is complete, you will thicken the sauce with arrowroot starch (or tapioca). Serve with fresh basil, maybe mint, and some feta if you eat dairy!
Several ways to serve this dish, too. I mentioned that we ate this over potatoes, I spiralized mine and roasted in the oven with avocado oil, and salt and pepper. I have also enjoyed on top of my Roasted Skillet Potatoes. You can also serve over rice or cauliflower rice. I think it would be perfect with my Cauliflower Rice Tabbouleh!
Slow Cooker or Instant Pot Greek Chicken
- 2 tbsp olive oil or avocado oil
- 3 cloves garlic
- 2 lbs chicken thighs boneless, skinless
- 1/2 tsp salt
- 1/4 tsp pepper (can use lemon pepper)
- 1 12 oz jar marinated roasted red peppers drained and diced
- 1 8 oz jar marinated artichoke hearts drained
- 1 cup kalamata olives
- 1/2 medium red onion sliced
- 2/3 cup chicken broth
- 1/4 cup red wine vinegar
- 1/2 lemon juiced
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1-2 tbsp arrowroot starch
- tbsp fresh basil chopped
- 1/2 cup crumbled feta optional
For the Slow Cooker:
Begin by heating a skillet to medium high heat. While skillet is heating, salt and pepper each side of your chicken thighs. Add oil to the hot skillet, then crushed garlic. Cook for 1 minute, now add chicken. Sear chicken on each side for about 2 minutes (no need to cook all the way through).
Place chicken on the bottom of your slow cooker. Now arrange the artichoke hearts, peppers, and olives around the chicken filling in the gaps on the bottom of your slow cooker. Top with sliced red onion.
In a bowl, mix together 1/2 cup of chicken broth (don't need the full 2/3 for slow cooker), vinegar, lemon, dried oregano, and dried thyme. Pour on top of the chicken/vegetable mixture. Place lid on top.
Cover and cook for 4 hours on low or 2-3 hours on high. Remove lid.
Spoon out some of the juice into a small bowl once cooking is complete. Add 1 tbsp of arrowroot starch to the juice, whisk, and pour back into the slow cooker. Allow the sauce to thicken for another 15-20 minutes before serving.
Serve over potatoes, rice, or cauliflower rice. Top with fresh herbs, sprinkle with additional salt and pepper, and optional feta.
For the Instant Pot:
Select the saute function on your Instant Pot. While pot is heating, salt and pepper each side of your chicken thighs. Add oil to the hot pot, then crushed garlic. Cook for 1 minute, now add chicken. Sear chicken on each side for about 2 minutes (no need to cook all the way through).
Now arrange the artichoke hearts, peppers, and olives around the chicken filling in the gaps on the bottom of your Instant Pot (if there are any). It's okay to let some of those veggies sit on top of the chicken. Top with sliced red onion.
In a bowl, mix together chicken broth, vinegar, lemon, dried oregano, and dried thyme. Pour on top of the chicken/vegetable mixture. Secure the lid.
Select the manual function (this may also be called "pressure" on certain versions of Instant Pot). Adjust the time using +- button to 7 minutes (this will cook on high pressure for 7 minutes).
Once cooking is complete, use a quick release (natural release is also fine). Be sure to turn your valve down and release all steam before opening the lid.
Spoon out some of the juice into a small bowl once cooking is complete. Add 2 tbsp of arrowroot starch to the juice, whisk, and pour back into the Instant Pot. Allow the sauce to thicken for a few minutes before serving.
- Serve over potatoes, rice, or cauliflower rice. Top with fresh herbs, sprinkle with additional salt and pepper, and optional feta.