Instant Pot® Mediterranean Chicken Thighs
Learn how to make our Instant Pot® Mediterranean Chicken Thighs recipe with just a few ingredients and transform ordinary chicken into a meal that everyone will love. Onion, kalamata olives and Italian seasoning give our roasted red pepper cooking soup Mediterranean flair. Baby potatoes cook along with boneless chicken thighs and soak in the fabulous flavor from the sauce. Everything cooks together in the Instant Pot® which means you spend more time enjoying this Instant Pot® chicken meal tha
Ingredients
1 pound boneless, skinless chicken thigh (trim off any fat)
1 medium red onion, chopped (about 1/2 cup)
16 ounces baby white potato, cut in half
0.25 cup pitted kalamata olives, sliced
2 teaspoons Italian seasoning, crushed
1 can (10 1/2 ounces) Campbell's® Roasted Red Pepper Cooking Soup
0.5 cup Swanson® Unsalted Chicken Stock
1 tablespoon lemon juice
1 medium red onion, chopped (about 1/2 cup)
16 ounces baby white potato, cut in half
0.25 cup pitted kalamata olives, sliced
2 teaspoons Italian seasoning, crushed
1 can (10 1/2 ounces) Campbell's® Roasted Red Pepper Cooking Soup
0.5 cup Swanson® Unsalted Chicken Stock
1 tablespoon lemon juice
Instructions
Season the chicken with salt and pepper. Layer the chicken, onion, potatoes, olives and Italian seasoning in a 6-quart Instant Pot®. Pour the soup and stock over the chicken and vegetables (the order is important, so don't stir until after the cooking is done).
Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 10 minutes (timer will begin counting down once pressure is reached- it takes about 15 minutes). When done, press Cancel and use the quick release method to release the pressure.
Stir in the lemon juice. Season to taste. Sprinkle with crumbled feta cheese and chopped fresh parsley before serving, if desired.
Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 10 minutes (timer will begin counting down once pressure is reached- it takes about 15 minutes). When done, press Cancel and use the quick release method to release the pressure.
Stir in the lemon juice. Season to taste. Sprinkle with crumbled feta cheese and chopped fresh parsley before serving, if desired.
Instant Pot® Mediterranean Chicken Thighs
Learn how to make our Instant Pot® Mediterranean Chicken Thighs recipe with just a few ingredients and transform ordinary chicken into a meal that everyone will love. Onion, kalamata o...
Directions
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Season the chicken with salt and pepper. Layer the chicken, onion, potatoes, olives and Italian seasoning in a 6-quart Instant Pot®. Pour the soup and stock over the chicken and vegetables (the order is important, so don't stir until after the cooking is done). Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 10 minutes (timer will begin counting down once pressure is reached- it takes about 15 minutes). When done, press Cancel and use the quick release method to release the pressure.Stir in the lemon juice. Season to taste. Sprinkle with crumbled feta cheese and chopped fresh parsley before serving, if desired.
Ingredients
1 pound boneless, skinless chicken thigh (trim off any fat)1 medium red onion, chopped (about 1/2 cup)16 ounces baby white potato, cut in half0.25 cup pitted kalamata olives, sliced2 teaspoons Italian seasoning, crushed1 can (10 1/2 ounces) Campbell's® Roasted Red Pepper Cooking Soup0.5 cup Swanson® Unsalted Chicken Stock1 tablespoon lemon juice
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