Name: Instant Pot Greek Chicken
Prep time: 10 min
Cook time: 35 min
Total time: 50 min
Yield: 8
Ingredients: 2 tablespoons avocado oil; 6 cloves roasted garlic, mashed; 2 pounds skinless, boneless chicken breasts; 1 tablespoon garlic and herb seasoning, or more to taste; 0.5 teaspoon garlic salt; 0.25 teaspoon ground black pepper; 1 (8 ounce) jar marinated artichoke hearts, drained; 1 cup sliced Kalamata olives; 0.5 medium red onion, sliced; 0.5 (16 fl oz) bottle Greek salad dressing; 1 tablespoon arrowroot starch, or as needed; 1 (4 ounce) package crumbled feta cheese

Instant Pot Greek Chicken

4.6

(22)

19 Reviews

4 Photos

I received an Instant Pot for Christmas and immediately thought it was cool. I had heard about them in podcasts that I listen to, but then I wondered if I would really use it. Yes! I love it. It reduces cooking time, and everything is super tender and flavorful. I am a fan! This Instant Pot Greek chicken recipe was done in no time!

Submitted by FestivelySouthern

Updated on January 14, 2025

Prep Time:

10 mins

Cook Time:

35 mins

Additional Time:

5 mins

Total Time:

50 mins

Servings:

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Ingredients

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Original recipe (1X) yields 8 servings

2 tablespoons avocado oil
6 cloves roasted garlic, mashed
2 pounds skinless, boneless chicken breasts
1 tablespoon garlic and herb seasoning, or more to taste
½ teaspoon garlic salt
¼ teaspoon ground black pepper
1 (8 ounce) jar marinated artichoke hearts, drained
1 cup sliced Kalamata olives
½ medium red onion, sliced
½ (16 fl oz) bottle Greek salad dressing
1 tablespoon arrowroot starch, or as needed
1 (4 ounce) package crumbled feta cheese (Optional)

Directions

Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function according to the manufacturer's instructions. Add oil and roasted garlic to the pot; cook and stir until fragrant, about 1 minute.
Season one side of chicken breasts with 1/2 each garlic and herb seasoning, garlic salt, and black pepper. Place breasts into the pot, seasoned-side down. Cook until browned, about 2 minutes. Season top side breasts with remaining 1/2 each garlic and herb seasoning, garlic salt, and black pepper. Flip and cook until other side is browned, about 2 minutes.
Arrange artichoke hearts and olives around chicken breasts in the pot, filling in any gaps on bottom and top of breasts; top with red onion. Pour dressing over chicken breasts.
Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Remove chicken breasts from the pot. Whisk arrowroot starch into the liquid in the pot until combined. Return breasts to the pot. Allow sauce to thicken, about 3 minutes. Season with salt and black pepper; top with feta cheese.

Nutrition Facts (per serving)

376	Calories
26g	Fat
9g	Carbs
27g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 376
% Daily Value *
Total Fat 26g	34%
Saturated Fat 5g	27%
Cholesterol 77mg	26%
Sodium 939mg	41%
Total Carbohydrate 9g	3%
Dietary Fiber 1g	5%
Total Sugars 2g
Protein 27g	54%
Vitamin C 7mg	8%
Calcium 93mg	7%
Iron 1mg	6%
Potassium 224mg	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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