Mediterranean Chicken Pressure Cooker Recipe
A vibrant Mediterranean chicken dish infused with garlic, olives, tomatoes, and feta, gently pressure cooked for bold flavor in less time.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 2 chicken breasts large
- Salt & pepper to taste
- 0.5 teaspoon dried oregano
- 0.5 teaspoon garlic powder
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 0.5 cup dry white wine or chicken broth
- 1 cup little tomatoes grape or cherry, halved
- 0.33 cup Kalamata olives
- 1 tablespoon capers drained
- 2 cups baby spinach packed, fresh
- 0.5 cup feta cheese crumbled
Instructions
Instructions
- Season chicken breasts on both sides with salt, pepper, oregano, and garlic powder.
- Heat olive oil in a large skillet over medium heat. Cook chicken for 5–6 minutes per side until golden and cooked through. Set aside.
- In the same skillet, sauté minced garlic for 30 seconds until fragrant.
- Pour in white wine or chicken broth and scrape up browned bits from the skillet.
- Add halved tomatoes, olives, and capers. Stir and cook for 5–7 minutes until tomatoes soften.
- Return chicken to skillet, spoon sauce over top, and simmer for 3–5 minutes.
- Transfer mixture to pressure cooker. Seal and cook for 8 minutes with natural release. Finish by stirring in spinach and topping with feta before serving.
Notes
Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months. To reheat, gently warm in a skillet or microwave.