New Recipe - Paleo Instant Pot Greek Chicken Thighs

 

Paleo Instant Pot Greek Chicken Thighs  

Servings: 4

Paleo, Whole30, Clean Eating and Keto 

Equipment Needed: Instant Pot

Ingredients:

For the marinade/sauce

2 tbsp Avocado Oil or Olive Oil  

2 tbsp Oregano 

1/4 tsp Salt

1/4 tsp Pepper

1 lemon, juiced 

2 lbs Boneless Skinless Chicken Thighs

10 oz Jar of Organic Pitted Kalamata Olives  - do not drain 

Directions:

1.  Place all the marinade ingredients in a zip lock bag, add the chicken thighs to the bag, close it and mix everything together until well coated. Let marinade for a minimum of 30 minutes or up to overnight in the fridge.

2.  Add the marinaded chicken and any juices into the base of the Instant Pot, then add the jar of pitted Kalamata olives with the juice from the jar, stir together until everything is coated. 

3.  Cover your Instant Pot with the lid and set the valve to the “Sealing” position.  Select the “Manual” or “Pressure Cook” button, select high pressure and set time for 10 minutes.  Do not release pressure once it’s done cooking, let it steam release naturally for about 10 minutes.  

6.  After 10 minutes do a quick release if the seal is still closed on top, be careful when opening the valve to release any leftover pressure. Once opened make sure to check the temperature of the chicken as it should be 165 degrees inside for it to be ready to eat.  You can serve it at this point with a side.

Side note:  If there is too much liquid, you can add an extra step by selecting “Sauté” again and cooking for another 5 to 10 minutes and letting the liquid reduce or you can add a mixture of 1 tbsp Tapioca Four and Water to thicken it a bit to make more like a sauce. 

Enjoy!!!!

Here is the link the original recipe that is made in one pan vs the Instant Pot. - https://realsimplegood.com/one-pan-greek-chicken-dinner/