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Close up of shredded Greek chicken in a large bowl with black rice and Greek salad.

Instant Pot Greek Chicken

  • Author: Sloan
  • Total Time: 35 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free


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!


Units Scale
  • 1/4 small Red Onion - chopped
  • 4 cloves Garlic - Chopped
  • 1.5 pounds boneless and skinless Chicken Thighs
  • 1/3 cup Olives*
  • 1/2 cup Pepperoncini*
  • 2 tablespoons Greek or Italian Seasoning*
  • 2 tablespoons Lemon Juice - about one lemon
  • 1/2 cup Chicken Stock or Water


  1. Chop the onions and garlic and remove any excess fat from the chicken thighs.
  2. Place all the ingredients in the Instant Pot and stir to combine and coat the chicken in the seasoning.
  3. Cover with the lid, set the valve to sealing, and cook on high pressure for 15 minutes.
  4. Once finished, allow to natural release the pressure for 10 minutes and then quick release until the pin drops.
  5. Serve the chicken whole or shred and add back to the sauce.


Chicken breast can be used in place of the thighs in this recipe. Reduce cooking time to 10 minutes.

If Whole30, check that all the ingredients in the olives, pepperoncini, and spice blend are compliant. 

See notes above for slow cooker and oven directions!

Nutritional info below is estimated.

  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Instant Pot
  • Cuisine: American


  • Serving Size: 1 chicken thigh
  • Calories: 159
  • Sugar: 0.5 g
  • Sodium: 324.9 mg
  • Fat: 6 g
  • Saturated Fat: 1.3 g
  • Trans Fat: 0 g
  • Carbohydrates: 5 g
  • Fiber: 0.8 g
  • Protein: 22.8 g
  • Cholesterol: 95 mg

Keywords: instant pot greek chicken, whole30 instant pot chicken, greek chicken