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Bowl of Instant Pot Lemon Chicken with Olives

Instant Pot Lemon Chicken with Olives

Servings 4 servings
Author Jessica Ivey, RDN

Ingredients

  • 4 boneless, skinless chicken thighs
  • 1/8 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon canola oil
  • 1 large yellow onion, sliced
  • 1 large lemon, thinly sliced into rounds and seeds removed
  • 6 cloves garlic, minced
  • 1/2 cup white wine (or use additional chicken broth)
  • 1/2 cup pitted kalamata olives, halved
  • 1/2 cup lower-sodium chicken broth

Instructions

  1. 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.

  2.  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.

  3. Cover and seal. Cook on manual setting for 10 minutes. Quick release the pressure. Serve chicken and juices over cooked couscous or quinoa.