Instant Pot Mediterranean Chicken Thighs🍖 Main

Name: Instant Pot Mediterranean Chicken Thighs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Ingredients: 2 tbsp olive oil; 8 bone-in chicken thighs (about 3 lbs), skin removed; 1 large onion, chopped (about 1 cup); 4 cloves garlic, minced; 1 can (10.75 oz) Campbell's Condensed Tomato Soup; 0.5 cup Swanson Chicken Broth; 0.5 cup pitted kalamata olives; 2 tbsp capers; 1 tsp dried oregano; 0.25 tsp crushed red pepper; 2 tbsp chopped fresh parsley; Hot cooked orzo pasta

Tender chicken thighs cooked in an Instant Pot with Mediterranean flavors including tomatoes, olives, and herbs.

By Jason Miller, Weeknight Cook & Household Coordinator

Prep: 15 minCook: 30 minServes: 8

mediterranean instant pot pressure cooker chicken main dish dinner

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Chicken is the workhorse of the home kitchen, and this recipe proves that familiar does not have to mean boring. This instant pot mediterranean chicken thighs transforms an everyday protein into something genuinely crave-worthy — the kind of meal your family will request by name and that you can confidently add to your regular rotation.

The natural pressure release is worth the wait — it allows the flavors to meld and the proteins to finish cooking gently without drying out. Add the garlic after the other aromatics have softened — it burns faster than onions and can turn bitter if it hits high heat for too long.

This recipe scales easily for larger groups and leftovers reheat well for lunches throughout the week. Feel free to adjust the seasonings to suit your taste — cooking is always better when you make a recipe your own. Pair it with a simple side salad or your favorite grain for a complete meal.

Ingredients

2 tbsp olive oil
8 bone-in chicken thighs (about 3 lbs), skin removed
1 large onion, chopped (about 1 cup)
4 cloves garlic, minced
1 can (10 3/4 oz) Campbell's Condensed Tomato Soup
1/2 cup Swanson Chicken Broth
1/2 cup pitted kalamata olives
2 tbsp capers
1 tsp dried oregano
1/4 tsp crushed red pepper
2 tbsp chopped fresh parsley
Hot cooked orzo pasta

Nutrition (Per 8 servings)*

380

Calories

32g

Protein

22g

Carbs

18g

Fat

Fiber

720mg

Sodium

* AI-estimated values only — not a substitute for professional nutrition labeling.

Instructions

Press the SAUTE button on the Instant Pot. Add the oil and heat. Add the chicken in 2 batches and cook for 5 minutes or until well browned on both sides. Remove the chicken from the pot.
Add the onion to the pot and cook for 3 minutes or until tender-crisp, stirring occasionally. Add the garlic and cook and stir for 30 seconds.
Stir in the soup, broth, olives, capers, oregano and red pepper. Return the chicken to the pot and turn to coat with the soup mixture. Press the CANCEL button.
Lock the lid and close the pressure release valve. Press the PRESSURE COOK button. Cook on HIGH pressure for 15 minutes. Use a quick pressure release.
Remove the chicken from the pot. Press the SAUTE button. Cook the soup mixture for 5 minutes or until slightly thickened. Press the CANCEL button. Return the chicken to the pot. Sprinkle with the parsley.
Serve the chicken and sauce over the orzo.