Instant Pot Mediterranean Chicken and Rice
This Instant Pot Mediterranean Chicken and Rice is made with boneless chicken thighs and topped with artichokes, olives, and lots of lemon!
Servings: 5
Calories: 579kcal
Equipment
- Instant Pot
Ingredients
- 6 cloves garlic
- 1 onion any color
- 2 Tbsp. olive oil
- 1 ½ lbs. boneless chicken thighs equals 5-6 pieces
- ¾ tsp. kosher salt split
- ¾ tsp. pepper split
- 2 tsp. smoked paprika can sub regular paprika
- 1 tsp. Italian seasoning
- 1 ½ cups long grain white rice
- 1 ½ cups low sodium chicken broth
- 12 oz. marinated artichokes
- 1 cup Kalamata olives pitted
- 2 lemons zest and juice
Instructions
- Mince 6 cloves of garlic and 1 onion.
- Sprinkle ¼ tsp. each kosher salt and pepper over 1 ½ lbs. of boneless, skinless chicken thighs.
- Turn the Instant Pot on and press the 'Sauté' button. Add 2 Tbsp. olive oil to the Instant Pot.
- Once the oil is heated, add the chicken thighs (salt and pepper side down) to the Instant Pot. Sauté for 3-4 minutes.
- Sprinkle the second side of the chicken thighs with another ¼ tsp. each kosher salt and pepper. Flip and sauté for 2-3 minutes on the second side. Remove from the Instant Pot and set aside for the moment.
- Add the minced garlic and onions to the Instant Pot and sauté for 2-3 minutes, stirring often.
- Add 1 ½ cups long grain white rice to the Instant Pot, along with 2 tsp. smoked paprika (or regular paprika), 1 tsp. Italian seasoning, and ¼ tsp. each kosher salt and pepper. Sauté for 1-2 minutes, stirring often to prevent sticking.
- Pour 1 ½ cups low sodium chicken broth into the Instant Pot and scrape up any brown bits from the bottom with a wooden spoon.
- Return the seared chicken thighs to the Instant Pot. Turn the Instant Pot off and then turn it back on. Press the 'Manual' button and set the timer for 16 minutes.
- After the 16 minutes of cooking time is finished, allow the Instant Pot to release naturally for 5 minutes. Release the pressure valve after 5 minutes.
- To make the topping, chop 12 oz. of marinated artichoke hearts into chunks. Slice 1 cup of pitted Kalamata olives.
- Place the chopped artichokes and olives into a small bowl and add the zest of 1 lemon using a Microplane. Add a pinch of kosher salt and pepper to the bowl and stir the mixture until completely combined.
- To Serve: Serve chicken and rice with a generous amount of the artichoke and olive topping. Squeeze some fresh lemon juice over the top. Garnish with fresh herbs like parsley or chives (optional).
Notes
Bone-in chicken thighs may be used in place of boneless chicken thighs. It's best to remove the skin if using bone-in chicken thighs.
Feel free to substitute regular paprika for smoked paprika if you prefer a less 'smoky' flavor.
Nutrition
Serving: 2cups | Calories: 579kcal | Carbohydrates: 59g | Protein: 34g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 129mg | Sodium: 1116mg | Potassium: 643mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1821IU | Vitamin C: 40mg | Calcium: 105mg | Iron: 4mg