30-Minute Instant Pot Greek Chicken
Tender chicken thighs braised with lemon, roasted peppers, kalamata olives, and fresh oregano in the Instant Pot, then served over linguine with crumbled feta. This one-pot meal combines bright Mediterranean flavors with the convenience of pressure cooking. The combination of briny olives, tangy lemon, and creamy feta creates a balanced, restaurant-quality dish that works for weeknight dinners or casual entertaining. The pressure cooker method keeps chicken moist while melding flavors quickly.
Ingredients
- 20 ounce boneless skinless chicken thighs
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoon butter
- ½ cup lemon juice
- ¾ cup onion, sliced
- 1 tablespoon garlic, finely chopped fresh
- 12 ounce roasted red peppers, jarred
- ½ cup kalamata olives, whole medium pitted
- 1 tablespoon oregano, finely chopped fresh leaves
- 6 ounce dried linguine pasta, uncooked
- 1 ounce feta cheese, crumbled
Instructions
- 1
Season chicken with salt and pepper.
- 2
Melt butter in Instant Pot on Saute setting until sizzling. Add chicken and sear 2-3 minutes per side until beginning to brown.
- 3
Add lemon juice, onion, garlic, and roasted red peppers; stir to combine.
- 4
Switch to Manual setting, close pressure valve, and set to low pressure for 5 minutes.
- 5
Release steam once cooking completes. Stir in olives and oregano.
- 6
Meanwhile, cook linguine according to package directions and drain.
- 7
Divide linguine among bowls, top with chicken mixture and crumbled feta. Serve immediately.
Tips
For deeper flavor, marinate chicken in lemon juice and oregano for 30 minutes before cooking.
Don't skip the searing step; browning the chicken builds fond that enriches the braising liquid.
Stir olives and oregano after pressure release to preserve their fresh taste and color.
Good to Know
Refrigerate in an airtight container for up to 3 days. Store pasta and chicken mixture separately if possible to prevent sogginess.
Prepare ingredients up to 8 hours ahead: season chicken, slice onion, mince garlic, drain peppers. Cook pasta just before serving for best texture.
Serve immediately after assembly to keep pasta from absorbing excess liquid. Pair with crusty bread and a crisp white wine like Sauvignon Blanc or Pinot Grigio.
Common Mistakes
Don't skip searing to avoid bland, pale chicken and lost flavor development.
Don't cook pasta with the chicken to avoid mushy, overcooked noodles.
Don't release pressure too quickly to avoid tough, unevenly cooked chicken.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this without an Instant Pot?
Yes. Sear chicken in a large pot, add all ingredients except pasta and olives, cover and simmer on low heat for 20-25 minutes until chicken is tender. Add olives and oregano at the end.
Can I substitute chicken breasts instead of thighs?
Yes, but reduce pressure cooking time to 3 minutes to prevent drying. Thighs are more forgiving and stay moister during pressure cooking.
How long can I keep leftovers and can I freeze them?
Refrigerate for 3 days. Freezing is not recommended due to pasta texture degradation. Freeze chicken and sauce separately for up to 2 months, then reheat and add fresh pasta.