Instant Pot Mediterranean Chicken and Rice

Mediterranean chicken thighs and rice with artichokes, Kalamata olives, and lemon wedges.

4 from 11 votes

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!

Prep Time5

Cook Time25

Natural Pressure Release:5

Total Time35

Course: Main Course

Cuisine: Mediterranean

Diet: Gluten Free, Low Lactose

Keyword: Mediterranean chicken and rice, instant pot chicken thighs, chicken with artichokes and olives

Servings:

Calories: 579kcal

Author: Christine Rooney

Equipment

Instant Pot 6-Quart or 8-Quart

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
½ tsp. pepper split
2 tsp. smoked paprika can sub regular paprika
1 tsp. Italian seasoning
1 ½ cups long grain white rice
1 ¾ cups low sodium chicken broth
12 oz. marinated artichokes
1 cup Kalamata olives pitted
2 lemons zest and juice

US Customary - Metric

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 the chicken 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. of kosher salt. Sauté for 1-2 minutes, stirring often to prevent sticking.
Pour 1 ¾ cups low sodium chicken broth into the Instant Pot and scrape up any brown bits from the bottom with a wooden spoon.
It's important to scrape any browned bit from the surface of the Instant Pot, as failure to do so may result in a 'Burn' warning.
Return the seared chicken thighs to the Instant Pot. Turn the Instant Pot off and then turn it back on. Press the 'Manual' or 'Pressure Cook' button and set the timer for 15 minutes. Make sure the contents of the Instant Pot do not go past the Max Fill line.
After the 15 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

Make sure to use boneless chicken thighs, as bone-in chicken thighs have a longer cooking time.

Feel free to substitute regular paprika for smoked paprika if you prefer a less 'smoky' flavor.

Nutrition