Instant Pot Low Carb Greek Chicken
This Instant Pot Low Carb Greek Chicken is one meal that you'll be able to make in a jiffy. If you're limited on time and craving a hearty meal, this is the one for you.
Servings: 6
Calories: 470kcal
Ingredients
- 1 Tablespoon jarred minced garlic
- 2 lbs chicken thighs boneless and skinless
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 12 oz jar marinated roasted red peppers drained and diced
- 1 8 oz jar marinated artichoke hearts drained
- 1 cup kalamata olives
- ½ red onion sliced
- ½ cup chicken broth
- ¼ cup red wine vinegar
- 1 Tablespoon lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1-2 Tablespoons arrowroot starch
- 1 Tablespoons fresh basil chopped
- ½ cup crumbled feta optional
Instructions
- Salt and pepper each side of your chicken thighs. Slice red onion and dice roasted red pepper.
- Place chicken on the bottom of your slow cooker with garlic on top.
- Arrange the artichoke hearts, peppers, and olives around the chicken. Top with red onion. In a bowl, mix together chicken broth, vinegar, lemon, dried oregano, and dried thyme. Pour on top of the chicken.
- Close lid and valve. Cook on Manual/Pressure Cook, high pressure for 10 minutes.
- Natural release for 6 minutes, then quick release.
- Spoon out some of the juice and add 1 tablespoon of arrowroot starch to the juice, whisk, and pour back into the Instant Pot.
- Allow the sauce to thicken for another 15-20 minutes before serving. Serve with side salad and feta cheese.
Nutrition
Calories: 470kcal | Carbohydrates: 9g | Protein: 28g | Fat: 35g | Saturated Fat: 10g | Cholesterol: 159mg | Sodium: 1876mg | Potassium: 446mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1020IU | Vitamin C: 40.9mg | Calcium: 132mg | Iron: 2.4mg