Instant-Pot Mediterranean Chicken

Instant-Pot Mediterranean Chicken

Shivangi Rao
Prep Time 15 minutes
Cook Time 10 minutes
Course Entrees, Instant-Pot, Meat Dishes


  • 2 pounds of boneless skinless chicken thighs
  • 1 white or yellow onion
  • 1 can of tomato puree
  • 1 to mato
  • 1 teaspoon Himalayan pink salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon sumac
  • 2 teaspoons za’atar
  • 1 teaspoon paprika
  • 1/2 cup pitted Kalamata Olives or olives of choice
  • 1/2 cup chopped parsley


  • Set Instant Pot to “saute” and add oil of choice and onions
  • Add dry spices to onions and sautee in it.
  • Once onions start to brown, add the chicken thighs until they are browned on the outside
  • Add tomato puree and salt to the pot.
  • Set Instant Pot to “Pressure Cook” on High for 10 minutes
  • Once done, garnish with pitted chopped olives and parsley. Serve hot over cauliflower rice, spaghetti squash, zoodles, or anything else!
Tried this recipe?Mention @raodyrecipes if you like it!

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