Mediterranean Chicken Thighs
Instant Pot® Mediterranean Chicken Thighs will make you fall in love with your Instant Pot® all over again! This recipe is what it's made for- a meal all in one pot that's ready in 35 minutes. Chicken thighs, red onion and potatoes simmer in a sauce made with condensed tomato soup (always foolproof in the Instant Pot®!). Just layer some on-hand ingredients in the pot and let it do all the work. Stir in a little fresh lemon juice, and this saucy Instant Pot® Mediterranean Chicken Thighs will be your Greek-inspired go-to weekday dinner! And, if you want to add more veggies, you can, just see the tip below for how!
Ingredient
- 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
- 1/4 cup pitted kalamata olives, sliced
- 2 teaspoons Italian seasoning, crushed
- 1 can (10 3/4 ounces) Condensed Tomato Soup
- 1/2 cup Swanson® Unsalted Chicken Stock
- 1 tablespoon lemon juice
Direction
- 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.
