Instant Pot® Greek Chicken
Instant Pot® Greek Chicken
By the time you can boil water and cook pasta, dinner is practically on the table. Opa!
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10 min
Prep Time
30 min
Total Time
4
servings Ingredients
1 (20-ounce) package boneless skinless chicken thighs
12 teaspoon salt
14 teaspoon pepper
2 tablespoons Land O Lakes® Butter
12 cup lemon juice
1 small (34 cup) onion, sliced
1 tablespoon finely chopped fresh garlic
1 (12-ounce) jar roasted red peppers
12 cup whole medium pitted kalamata olives
1 tablespoon finely chopped fresh oregano leaves
6 ounces uncooked dried linguine pasta
1 ounce crumbled feta cheese
How to make
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STEP 1
Season chicken with salt and pepper.
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STEP 2
Melt butter in Instant Pot on Sauté setting until sizzling. Add chicken thighs; sear 2-3 minutes on each side or until beginning to brown. Add lemon juice, onion, garlic and roasted red peppers; stir.
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STEP 3
Turn setting to Manual. Close pressure valve; set to pressure cook on low 5 minutes.
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STEP 4
Once cooking is complete, release steam. Stir in olives and oregano.
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STEP 5
Meanwhile, cook linguine according to package directions. Drain.
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STEP 6
Divide linguine among individual bowls; top with chicken mixture and crumbled feta. Serve immediately.
Tip #1
Since the Instant Pot is so fast, start your pasta water before beginning the rest of the recipe so that the pasta will be ready at the same time as the rest of dinner.
460 Calories
23 Fat (g)
130 Cholesterol (mg)
1200 Sodium (mg)
45 Carbohydrates (g)
1 Dietary Fiber
36 Protein (g)
Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.
And don't forget to tag us @landolakesktchn.
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