If you’re looking for a quick, delicious meal that fits snugly into your keto lifestyle, you’ll love instant pot keto mediterranean chicken. This dish brings together tender chicken, bright vegetables, and a bold blend of herbs that might remind you of sunny seaside vacations. Better yet, it comes together in no time, making it perfect for busy weeknights or laid-back weekends.
In this recipe, you’ll discover how to layer flavors effortlessly, with minimal prep work. Think juicy chicken thighs, tangy olives, fresh herbs, and a hint of lemon that sparkles on your tongue. Ready to dive in?
Ingredients
- 2 pounds boneless, skinless chicken thighs (about 8 pieces)
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 cup chicken broth (low-sodium if preferred)
- 1 cup chopped tomatoes (fresh or canned)
- ½ cup sliced black olives
- 1 small onion, diced
- Juice of ½ lemon
- Optional garnish: fresh parsley or crumbled feta cheese
Directions
- Prep the chicken
Pat the chicken thighs dry with paper towels. Season each piece with oregano, basil, onion powder, garlic powder, salt, and black pepper. This quick rub locks in flavor right from the start. - Sauté the onion
Turn on your Instant Pot and select the “Sauté” function. Drizzle in the olive oil, then add the diced onion. Stir for about 2 minutes or until the onion looks translucent. - Add the chicken
Carefully place the seasoned chicken thighs in the pot, on top of the onions. If you have more pieces than fit in a single layer, just stack them gently, allowing a bit of space for steam to pass through. - Pour in liquids and extras
Pour the chicken broth around the sides so it seeps under the thighs. Add the chopped tomatoes, sliced olives, and a light squeeze of lemon juice. Secure the Instant Pot lid, ensuring the vent is set to “Sealing.” - Pressure cook
Select the “Pressure Cook” (or “Manual”) setting and set the timer for 8 minutes on high pressure. It will take a few minutes to build up pressure before cooking starts. - Release the pressure
When cooking time is up, do a quick release of the pressure by carefully moving the valve to “Venting.” Once the pressure is fully released and the pin drops, remove the lid. - Check and serve
Use a meat thermometer to confirm that the chicken’s internal temperature reaches at least 165°F (74°C). If it’s done, transfer everything to a serving dish. If you like an extra hit of freshness, garnish with chopped parsley or sprinkle with feta cheese.
Nutrition facts
Below is a rough snapshot of this hearty meal per serving (assuming about 6 servings total):
| Nutrient | Approx. Amount |
|---|---|
| Calories | 250-300 |
| Protein | 30 g |
| Fat | 12-15 g |
| Carbs | 4-6 g |
| Fiber | 1-2 g |
Keep in mind that exact values may shift based on the specific brands and portions you use.
Final thoughts
Sometimes sticking to a keto plan feels daunting, but this Instant Pot chicken recipe can give you a satisfying blend of savory flavors without the carb overload. It’s straightforward enough for weeknight cooking, yet it looks (and tastes) like you put in extra effort. If you’re craving even more of a Mediterranean flair, pair it with a simple side salad or roasted vegetables.
Go ahead and give it a whirl. You might find it becomes a new staple in your recipe rotation.
Frequently asked questions (FAQs)
- Can I use chicken breasts instead of thighs?
Yes, you can. Just note that chicken breasts are leaner and can dry out more easily. You might need to decrease the cook time by a minute or two for best results. - How do I store leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of broth if needed. - Can I make this without an Instant Pot?
Absolutely. You can simmer it on the stovetop or bake it in the oven at 350°F (175°C) for about 25-30 minutes. Make sure to check the internal temperature for doneness.
Ingredients
2 pounds boneless, skinless chicken thighs (about 8 pieces)
1 tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
1 cup chicken broth (low-sodium if preferred)
1 cup chopped tomatoes (fresh or canned)
1/2 cup sliced black olives
1 small onion, diced
Juice of ½ lemon
Optional garnish: fresh parsley or crumbled feta cheese
Directions
- Prep the chicken: Pat the chicken thighs dry with paper towels. Season each piece with oregano, basil, onion powder, garlic powder, salt, and black pepper. This quick rub locks in flavor right from the start.
- Sauté the onion: Turn on your Instant Pot and select the “Sauté” function. Drizzle in the olive oil, then add the diced onion. Stir for about 2 minutes or until the onion looks translucent.
- Add the chicken: Carefully place the seasoned chicken thighs in the pot, on top of the onions. If you have more pieces than fit in a single layer, just stack them gently, allowing a bit of space for steam to pass through.
- Pour in liquids and extras: Pour the chicken broth around the sides so it seeps under the thighs. Add the chopped tomatoes, sliced olives, and a light squeeze of lemon juice. Secure the Instant Pot lid, ensuring the vent is set to “Sealing.”
- Pressure cook: Select the “Pressure Cook” (or “Manual”) setting and set the timer for 8 minutes on high pressure. It will take a few minutes to build up pressure before cooking starts.
- Release the pressure: When cooking time is up, do a quick release of the pressure by carefully moving the valve to “Venting.” Once the pressure is fully released and the pin drops, remove the lid.
- Check and serve: Use a meat thermometer to confirm that the chicken’s internal temperature reaches at least 165°F (74°C). If it’s done, transfer everything to a serving dish. If you like an extra hit of freshness, garnish with chopped parsley or sprinkle with feta cheese.
