Instant Pot Greek Chicken Food
INSTANT POT® GREEK CHICKEN
So for Christmas I received an Instant Pot® and immediately thought how cool. I had heard about them in podcasts that I listen to, but then thought will I really use it? Yes! I love it... cuts down cook time and everything is super tender and flavorful. I am a fan! This Greek chicken was done in no time!
Provided by FestivelySouthern
Categories World Cuisine Recipes European Greek
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Select the Saute function on your multi-functional electric pressure cooker (such as Instant Pot®). Add oil and roasted garlic to the pot; cook and stir until fragrant, about 1 minute.
- Season 1 side of chicken breasts with 1/2 of the garlic and herb seasoning, garlic salt, and black pepper. Place chicken in the pot, seasoned side down. Cook until browned, about 2 minutes. Season the top with the remaining 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 the chicken in the pot, filling in any gaps on the bottom and on top of chicken. Top with red onion. Pour dressing over chicken.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Remove chicken from the pot. Add arrowroot starch to the liquid in the pot and whisk until combined. Return chicken to the pot. Allow sauce to thicken, about 3 minutes. Sprinkle with additional salt and pepper and top with feta cheese.
Nutrition Facts : Calories 376.2 calories, Carbohydrate 8.5 g, Cholesterol 77.2 mg, Fat 26.2 g, Fiber 1.3 g, Protein 27.1 g, SaturatedFat 5.3 g, Sodium 939.3 mg, Sugar 1.9 g
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- Add the chicken thighs to a ziplock bag along with the remaining marinade ingredients, rub it well in to the chicken, remove the excess air from the bag before you close it, and let marinate for at least 4 hours or up to overnight. (I like to turn the ziplock bag over on the shelf in the fridge halfway through the marinate time. This allows the marinade to drain to the other side and more evenly marinate all the chicken pieces.
- Remove the chicken and keep the ziplock bag with the remaining marinade. Add 1/4 cup water to the remaining marinade and to clean out the bag a little, this will be your liquid to pressure cook the chicken.
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