a straightforward pizza recipe with mushrooms, spinach, and mozzarella.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Additional Time: | 5 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 tablespoons avocado oil
- 6 cloves roasted garlic, mashed
- 2 pounds skinless, boneless chicken breasts
- 1 tablespoon garlic and herb seasoning, or more to taste
- ½ teaspoon garlic salt
- ¼ teaspoon ground black pepper
- 1 (8 ounce) jar marinated artichoke hearts, drained
- 1 cup sliced Kalamata olives
- ½ medium red onion, sliced
- ½ (16 fl oz) bottle Greek salad dressing
- 1 tablespoon arrowroot starch, or as needed
- 1 (4 ounce) package crumbled feta cheese (Optional)
Instructions
- Select the Saute function on your multi-functional electric pressure cooker (such as Instant Pot®). Add oil and roasted garlic to the pot; cook and stir until fragrant, about 1 minute.
- Season 1 side of chicken breasts with 1/2 of the garlic and herb seasoning, garlic salt, and black pepper. Place chicken in the pot, seasoned side down. Cook until browned, about 2 minutes. Season the top with the remaining garlic and herb seasoning, garlic salt, and black pepper. Flip and cook until other side is browned, about 2 minutes.
- Arrange artichoke hearts and olives around the chicken in the pot, filling in any gaps on the bottom and on top of chicken. Top with red onion. Pour dressing over chicken.
- Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.
- Remove chicken from the pot. Add arrowroot starch to the liquid in the pot and whisk until combined. Return chicken to the pot. Allow sauce to thicken, about 3 minutes. Sprinkle with additional salt and pepper and top with feta cheese.
Nutrition Facts
| Calories | 376 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 77 mg |
| Dietary Fiber | 1 g |
| Protein | 27 g |
| Saturated Fat | 5 g |
| Sodium | 939 mg |
| Sugars | 2 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
I do hate rating when I had to make some changes, but it was based on what I had. I could tell that it wouldn’t be a lot different without the few changes, barring one item perhaps. I didn’t have roasted garlic, so just used fresh garlic (along with dried minced and dried minced onion along with a touch of garlic salt that the recipe calls for). I used herb de Provence and added rosemary as well as that was my herbs. I don’t like olives, so used some pepperocini’s instead (thats the one item). I didn’t have red onion so as mentioned above, used dried minced onion. I put in baby artichoke hearts (not marinated) as I do love me some artichokes. I do find however, the instant pot just kills veges. and makes them mush. Would definitely skip that next time. With the few minor changes (except pepperoncini) very similar, and did the rest as it called for. I really liked how it came out. I ended up using a little cornstarch (no arrowroot but same effect) and chicken broth to the greek dressing sauce at the end and made a tasty gravy.
Very good flavor and easy to put together. Make sure to have your seasoning mix, olives and onions sliced and ready to go. I used the Greek dressing recipe in another review so I didn’t have to buy a whole bottle. Served with roasted garlic and herb small potatoes.
Great recipe! Everyone loved it!
Tasty and easy to cut in half for a Duo Mini Instant pot. I serve it with rice.
It was good. Great flavors. I put in a whole bottle of Greek dressing before I cooked it. I also used bone in chicken thighs, next time I’ll need to add more than 4! There wasn’t enough chicken! Overall pretty good.
This was very good although my family found the amount of olive overwhelming. I will make this again as it was otherwise very, very good but will cut back on the olive from 1 cup to a heavy 1/2 cup.
Even my husband who doesn’t like chicken said how good this is! As others have said, I found it a tad oily (the only reason this got 4 stars) so will pour off some of the oil from the dressing next time. After step 5, I added some feta and let it melt into the sauce. I eliminated the arrowroot and served over noodles with additional feta.
One of my family’s favorites!
My wife and I are on a Mediterranean diet and we’re always on the lookout for good recipes. We both gave this a 4 out of 5 and would enthusiastically cook it again. It wasn’t too expensive. The prep was 3/5 easy. It was cooked within the time alotted. The Instant Pot makes this a delicious dish. Well worth making. Unusually good and unique taste. Very juicy with the Instant Pot.b
We enjoyed this dish!
Fantastic! This was a crowd pleaser and I already can’t wait to make it again!
Super easy and very tasty. I sauted the garlic in olive oil in the IP and then just threw everything in (I’m lazy). It really turned out great! Hubby suggested using lamb next time.
Fairly new to the Instant Pot, so I followed this recipe with no changes….AND LOVED IT. Served it over cheese toast as an open-faced sandwich. Will definitely make again in the near future.
Oh my gosh this was Devine! I did not add the feta and I’m glad because the flavors were strong enough without it. Next time I will cut back on the olives too. I liked it how it was but my spouse declared it slightly too “olivey”.
Really nice recipe. I don’t have an Instant pot so I browned the seasoned chicken and arranged the rest of the ingredients in a baking pan at 350 for about 35 minutes. Made my own salad dressing (6 T olive oil, 1/4 cup red wine vinegar, 1 T lemon juice, 1 clove garlic, minced, 1 t Dijon mustard, 1 t dried oregano). Try this chicken recipe, you won’t be disappointed.
This was delicious! I wasn’t sure if the chicken was supposed to be frozen or thawed, but since the recipe called for browning it, I thawed my chicken. It worked well. I don’t like artichokes, so I left those out, but other than that I made as directed. Once the chicken was done, we shredded it and ate it with pita bread. I had some homemade tzatziki sauce, which my son loves, so he used some of that as well and said it was really good. Great recipe!
Delicious! I’ll make it again.
Excellent even though I was forced to make some changes I loved it. I didn’t have garlic and herb seasoning so I had to use Herbs de Provence and I didn’t have a red onion so I had to use celery. I also threw some fresh roma tomatoes in and made a greek oil dressing I found on this site. Really thought this was delicious though and will make again. Hopefully correctly next time. Thanks for a great recipe.
Made this last night and it was delicious! I used 4 chicken breasts and found that I didnt have enough seasoning to cover them so I will double the seasoning next time. The chicken is so tender and has intense flavor permeating throughout. Definitely going in my file! 🙂