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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. 
Prep Time10 mins
Cook Time16 mins
Course: Chicken, Dinner, Instant Pot, Main Course
Cuisine: Greek
Keyword: Instant Pot Low Carb Greek Chicken
Servings: 6
Calories: 470kcal


  • 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


  • 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.


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