Instant Pot Mediterranean Pasta Chicken Recipes

INSTANT POT KETO MEDITERRANEAN CHICKEN

Instant Pot Keto Mediterranean Chicken image

This keto-friendly chicken is bursting with Mediterranean flavors, marrying heart-healthy olive oil, briny olives and rich and creamy Greek yogurt. If you don't have white wine vinegar, you can use red wine vinegar or even white distilled vinegar instead.

Provided by Food Network Kitchen

Categories main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 12

Ingredients

8 bone-in, skin-on chicken thighs (about 3 pounds)
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
3 cloves garlic, thinly sliced
1 cup pitted kalamata olives
2 tablespoons capers
2 tablespoons white wine vinegar
1 1/2 teaspoons dried oregano
1 cup whole-milk Greek yogurt
1/4 cup fresh flat-leaf parsley, roughly chopped
2 tablespoons fresh mint leaves, roughly chopped
1 teaspoon lemon zest plus 1 tablespoon lemon juice

Steps:

Set a 6-quart Instant Pot® to high saute (see Cook's Note) and allow it to heat up for 5 minutes. Meanwhile, liberally sprinkle the chicken on both sides with salt and pepper. Add the oil to the pot. Add half of the chicken skin-side down and cook until the skin is deeply browned, 6 to 8 minutes. Flip the chicken and cook until the second side is deeply browned, 4 to 6 minutes. Transfer to a plate. Repeat with the remaining chicken.
Add the garlic to the pot and cook, stirring constantly, until lightly browned in spots, about 1 minute. Add the olives, capers, vinegar, oregano and 1/2 cup water and stir to combine, using a wooden spoon or spatula to scrape up any browned bits at the bottom of the pot. Turn off the heat and add the rack on top of the olive mixture with the handles facing up. Nestle the chicken on the rack skin-side up.
Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 10 minutes.
Meanwhile, make the yogurt sauce. Add the yogurt, parsley, mint, lemon zest and juice and a large pinch of salt and pepper to a medium bowl and whisk to combine. Season with additional salt and pepper if needed. Set aside.
After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Remove the chicken to a platter and use a slotted spoon to scoop the olive mixture on top and around the chicken. Cover loosely with aluminum foil to keep warm.
Remove the rack and set the pot to normal saute. Simmer the sauce until slightly thickened and reduced by half, 6 to 8 minutes.
Spoon the sauce on top of the chicken and serve with the yogurt sauce on the side.

Nutrition Facts : Calories 850, Fat 67 grams, SaturatedFat 19 grams, Cholesterol 295 milligrams, Sodium 1070 milligrams, Carbohydrate 7 grams, Fiber 1 grams, Protein 53 grams, Sugar 2 grams

PRESSURE-COOKER MEDITERRANEAN CHICKEN ORZO

Pressure-Cooker Mediterranean Chicken Orzo image

Orzo pasta with chicken, olives and herbes de Provence has the bright flavors of Mediterranean cuisine. Here's a bonus: Leftovers reheat well. -Thomas Faglon, Somerset, New Jersey

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

6 boneless skinless chicken thighs (about 1-1/2 pounds), cut into 1-inch pieces
2 cups reduced-sodium chicken broth
2 medium tomatoes, chopped
1 cup sliced pitted green olives, drained
1 cup sliced pitted ripe olives, drained
1 large carrot, halved lengthwise and chopped
1 small red onion, finely chopped
1 tablespoon grated lemon zest
3 tablespoons lemon juice
2 tablespoons butter
1 tablespoon herbes de Provence
1 cup uncooked orzo pasta

Steps:

In a 6-qt. electric pressure cooker, combine the first 11 ingredients; stir to combine. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Quick-release pressure., Add orzo. Lock lid; close pressure-release valve. Adjust to pressure-cook on low for 3 minutes. Allow pressure to naturally release for 4 minutes, then quick-release any remaining pressure. Let stand 8-10 minutes before serving.

Nutrition Facts : Calories 415 calories, Fat 19g fat (5g saturated fat), Cholesterol 86mg cholesterol, Sodium 941mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 3g fiber), Protein 27g protein.

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