With the bright, tartness of lemons and salty brine of olives, this Instant Pot chicken recipe is a flavorful way to add pizazz to chicken.
We love having friends over for dinner, but I hate being stuck in the kitchen finishing up dinner when they arrive. One of the things I love about using my Instant Pot is that for most recipes, once you get it going, the cooking is completely hands-off. This recipe has already been served to a few guests, and it’s received rave reviews each time.
If you don’t have an Instant Pot, this recipe can easily be made in a Dutch oven or large, deep skillet with a lid. Let the chicken simmer over medium-low heat at least 20 minutes or until chicken is done.
Turn the Instant Pot on to the sauté function and wait for it to get hot. Sprinkle chicken evenly with salt and pepper. Heat oil in Instant Pot, and add chicken, in batches; cook 2 to 3 minutes on each side or until browned. Remove chicken from pot; keep warm.
Add onion, lemon and garlic to pot, and sauté 3 minutes. Stir in wine, scraping the bottom to remove any browned bits. Return chicken to Instant Pot, and add olives and chicken broth.
Cover and seal. Cook on manual setting for 10 minutes. Quick release the pressure. Serve chicken and juices over cooked couscous or quinoa.
Check out my other Instant Pot chicken recipes: