These Instant Pot Greek Chicken Thighs will transport you to a Greek Island with just a few simple ingredients. Served with rice, salad, or roasted veggies, this chicken makes a great main course on a busy weeknight. Plus, it’s keto and Whole30 friendly!
This Greek Chicken is flavorful and perfect for meal prep or nights you do not want to cook. Using chicken thighs will ensure you have moist and flavor chicken all week long! You can serve this dish whole with a side of veggies, or shredded with rice and Greek salad for a simple Greek Chicken Bowl.
You need a few simple ingredients to make this recipe.
- Boneless and skinless Chicken Thighs
- Olives* - any varity will work for this recipe
- Red Onion
- Greek or Italian Seasoning
- Lemon Juice
- Chicken Stock or Water
If Whole30, check the ingredients on the olives and pepperoncini to ensure they’re compliant. If you cannot find complainant pepperoncini, you can omit them and add extra olives to this dish. My favorite brand is Jeff's Garden. I find them at Whole Food, Sprouts, and on Amazon.
See the recipe card for quantities.
To start, remove any excess fat from the chicken. Place the whole chicken thighs in the Instant Pot with the remaining ingredients and stir to combine and coat the chicken in the seasoning.
Place the lid on, set the valve to sealing, and cook at high pressure for 15 minutes. Allow to natural release for 10 minutes and quick release until the pin drops. Remove the chicken thighs and shred with two forks or serve whole with the juice and olives/pepperoncini spooned over.
You can use any variety of olives for this recipe, or they can be omitted entirely.
For an extra kick, you can also try any jarred spicy peppers.
If pepperoncini are too spicy for you, can you use roasted bell peppers, banana peppers, or omit them altogether.
Other Cooking Methods
If you do not have an Instant Pot, this recipe can be made in the oven or in a slow cooker:
Roasted Greek Chicken Thighs:
You can follow the directions for the Lemon Garlic Chicken recipe but skip the stovetop steps. Add all the ingredients to a baking dish and cook in the oven as directed until the chicken is fully cooked.
Slower Cooker Option:
Add all the ingredients to a slow cooker and cook on high for 4 hours or low for 8.
I love to use an Instant Pot for this recipe, but I’ve included the directions for using the oven and Crockpot/Slow Cooker. The Instant Pot is great for quick recipes. I also love it for bone broth and chili.
Make-Ahead and Storage
This recipe can be doubled and used for meal prep throughout the week. Store leftovers in an airtight container in the refrigerator for 4-5 days and reheat in the microwave until warm.
Cooking Tip: Chicken thighs are a better option if made ahead as they will not dry out as easily.
Other Recipes to Try
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