Instant Pot Greek Chicken and Potatoes
Instant Pot Greek Chicken and Potatoes is a delightful dish that transports your taste buds to the Mediterranean. Juicy chicken breasts are marinated in a zesty blend of olive oil, fresh lemon juice, and aromatic herbs, paired with tender baby potatoes that soak up all the flavors. This easy recipe is perfect for busy weeknights or family gatherings, ensuring a delicious meal that brings everyone together around the table.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Main
- Method: Pressure Cooking
- Cuisine: Mediterranean
Ingredients
Scale
- 4 boneless, skinless chicken breasts (1.5 lbs)
- 1 lb peeled baby potatoes
- 3 tbsp extra virgin olive oil
- 1/4 cup fresh lemon juice (about 2 lemons)
- 4 garlic cloves, minced
- 2 tsp dried oregano
- Salt and pepper to taste
Instructions
- Rinse and pat dry the chicken breasts.
- In a bowl, mix olive oil, lemon juice, garlic, oregano, salt, and pepper; add chicken and marinate for at least 30 minutes.
- Set Instant Pot to ‘Sauté’ mode; heat olive oil and sear chicken for about 3 minutes on each side until golden brown.
- Remove chicken; add baby potatoes to the pot and pour remaining marinade over them.
- Return chicken on top of potatoes; seal lid and set to high pressure for 8 minutes.
- After cooking, allow for a natural release for 5 minutes before quick-releasing any remaining steam. Serve with fresh herbs if desired.
Nutrition
- Serving Size: 1 chicken breast (170g) with potatoes
- Calories: 380
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg
Keywords: - For added flavor, substitute regular potatoes with sweet potatoes or toss in olives or cherry tomatoes. - Ensure even potato sizes for consistent cooking. - Leftovers can be stored in an airtight container in the fridge for up to three days.