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.
- 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