Instant Pot Keto Mediterranean Chicken brings incredibly bold, zesty Mediterranean flavors to your table in just over an hour.

Imagine beautifully browned chicken thighs simmering in a tangy, savory mix of kalamata olives, capers, garlic, and oregano—all brought together with the magic of a pressure cooker.

This dish is low in carbs, full of heart-healthy fats, and paired with a vibrant yogurt sauce that balances every bite. It’s perfect for busy weeknights, meal prep, or even dinner parties when you want to impress with minimal effort.

What makes this recipe truly special is a combination of perfectly seared chicken that stays juicy and a richly reduced sauce that tastes like it simmered all day.

You won’t believe how easy this keto-friendly, healthy chicken olives capers dish comes together. Whether you’re following a low-carb lifestyle or just looking for a delicious change of pace, this recipe deserves a spot in your weekly rotation.

My Story Behind This Instant Pot Keto Mediterranean Chicken

The first time I made this easy Mediterranean chicken Instant Pot recipe, it was a revelation. I had just spent a summer in Greece, falling in love with their fresh, bold flavors, and I wanted to create something that captured those memories while being weeknight-friendly.

I combined the tangy brine of olives and capers with the richness of Greek yogurt for the ultimate flavor punch.

This keto chicken thighs recipe has become my go-to for dinner when I’m craving something comforting but don’t want to spend hours in the kitchen.

Plus, the Instant Pot ensures the chicken stays perfectly moist, while the flavors come together effortlessly. Trust me, your family will request this one over and over!

Instant Pot Keto Mediterranean Chicken Ingredients

8 bone-in, skin-on chicken thighs (about 3 pounds)
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
3 cloves garlic, thinly sliced
1 cup pitted kalamata olives
2 tablespoons capers
2 tablespoons white vinegar
1 1/2 teaspoons dried oregano
1 cup whole-milk Greek yogurt
1/4 cup fresh flat-leaf parsley, roughly chopped
2 tablespoons fresh mint leaves, roughly chopped
1 teaspoon lemon zest plus 1 tablespoon lemon juice

How to Make Instant Pot Keto Mediterranean Chicken

Set a 6-quart Instant Pot to high saute mode and allow it to preheat for 5 minutes.
Season the chicken generously on both sides with kosher salt and freshly ground black pepper.
Heat olive oil in the Instant Pot. Add half the chicken skin-side down and cook until deeply golden, about 6-8 minutes. Flip and cook for another 4-6 minutes. Remove to a plate and repeat with the remaining chicken.
Add the garlic to the pot and cook, stirring, for 1 minute until fragrant and lightly browned.
Stir in the kalamata olives, capers, white vinegar, oregano, and 1/2 cup of water. Use a wooden spoon to scrape up the flavorful browned bits at the bottom of the pot.
Turn off the heat. Place the Instant Pot rack over the olive mixture, ensuring the handles face up.
Nestle the chicken thighs, skin-side up, on the rack. Secure the lid and set the Instant Pot to high pressure for 10 minutes.
While the chicken cooks, whisk together the Greek yogurt, parsley, mint, lemon zest, lemon juice, and a pinch of salt and pepper in a medium bowl. Adjust seasoning as needed and set aside.
Once the pressure-cook cycle is complete, perform a quick release following the manufacturer’s instructions. Carefully remove the lid.
Remove the chicken and set it on a serving platter. Use a slotted spoon to transfer the olive and caper mixture over and around the chicken. Cover with foil to keep warm.
Remove the rack and set the Instant Pot to normal saute mode. Simmer the sauce for about 6-8 minutes until it reduces by half.
Spoon the reduced sauce over the chicken. Serve with the yogurt sauce on the side for dipping.

My Chef Tips for the Best Instant Pot Keto Mediterranean Chicken

Choose the right chicken: Bone-in, skin-on chicken thighs are ideal for this recipe because they stay juicy under pressure cooking.
Get that golden-brown sear: Browning the chicken before pressure cooking helps build deep flavor in the sauce.
Don’t skip the fresh herbs: Parsley and mint in the yogurt sauce make this dish taste fresh and vibrant.
Make it a meal: Serve with cauliflower rice or zucchini noodles to keep it keto-friendly.
Store leftovers: Refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop to avoid drying out the chicken.

Instant Pot Keto Mediterranean Chicken FAQs

Can I use boneless chicken thighs?

Yes, you can use boneless thighs, but reduce the pressure cooking time to 8 minutes, as they cook faster than bone-in cuts.

Is this recipe suitable for meal prep?

Absolutely! The flavors only get better as the dish sits. Pack the chicken with the olive mixture and yogurt sauce in separate containers for easy lunches or dinners.

What’s the nutrition breakdown for this dish?

Each serving contains about 850 calories, 67 grams of fat, 7 grams of carbs, and 53 grams of protein, making it an excellent keto-friendly choice.

Can I skip the browning step?

Browning adds significant flavor to the chicken and sauce, so I don’t recommend skipping it. However, if you’re short on time, you can go straight to pressure cooking.

Time to Try This Instant Pot Keto Mediterranean Chicken

This Instant Pot Keto Mediterranean Chicken is proof that healthy, flavorful meals don’t have to be complicated. With its juicy chicken thighs, briny olive and caper mixture, and refreshing yogurt sauce, this dish is a guaranteed crowd-pleaser. Perfect for weeknights or special occasions, it’s bound to become one of your go-to recipes.

I’d love to know how it turns out for you! Will you serve this for a weeknight dinner or a family gathering? Share your experience in the comments below, or tag me on social media so I can see your delicious creations.