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Instant Pot Keto Mediterranean Chicken served on a rustic plate, garnished with fresh parsley and mint leaves

Instant Pot Keto Mediterranean Chicken

This Instant Pot Keto Mediterranean Chicken is a quick pressure cooker chicken dinner featuring juicy chicken thighs, a savory olive and caper mix, and a refreshing yogurt sauce, perfect for weeknight meals.
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 20 minutes
Course Main Course
Cuisine Mediterranean
Servings 4 servings
Calories 850 kcal

Equipment

  • 6-quart Instant Pot
  • Medium bowl
  • Wooden spoon
  • Slotted spoon
  • Plate
  • Foil

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

Instructions
 

  • 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.