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August 5, 2019

Instant Pot Greek Chicken and Potatoes

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Instant Pot Greek Chicken and Potatoes—with loads of flavor this chicken and potatoes dish will quickly become a family favorite at your house. It has the perfect amount of seasoning and lemon flavor.

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Get the SLOW COOKER Greek Chicken and Potatoes recipe here

Instant Pot Greek Chicken and Potatoes--with loads of flavor this chicken and potatoes dish will quickly become a family favorite at your house. It has the perfect amount of seasoning and lemon flavor.

Instant Pot Greek Chicken and Potatoes

I made this recipe on Saturday and my whole family hovered around me like vultures when I was finishing up. Once I was done, we all devoured the chicken and potatoes and agreed that this dinner is a winner. There is just the perfect amount of lemon-y flavor and seasonings.

I chose to use my new Mealthy CrispLid* to brown the chicken skin after it had pressure cooked. It tasted great! If you want to crisp up the skin and don’t have a CrispLid you can use your oven’s broiler. Alternately you can use boneless, skinless chicken thighs.

Pin this recipe for later!

Instant Pot Greek Chicken and Potatoes--with loads of flavor this chicken and potatoes dish will quickly become a family favorite at your house. It has the perfect amount of seasoning and lemon flavor.

More Chicken Recipes You’ll Love…

Instant Pot Mustard Tarragon Chicken

Instant Pot Lemon Herbed Chicken and Red Potatoes

Instant Pot Garlic Parmesan Chicken Wings

Instant Pot Chicken and Brown Rice

What Equipment Did You Use?

To make Instant Pot Greek Chicken and Potatoes I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly.  It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.

To brown the chicken skin I used the Mealthy CrispLid*. It’s sort of like a lid that sits on top of your Instant Pot and broils and crisps. Here is a video where I demonstrate how to use it.

Pin this recipe for later!

Instant Pot Greek Chicken and Potatoes--with loads of flavor this chicken and potatoes dish will quickly become a family favorite at your house. It has the perfect amount of seasoning and lemon flavor.
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Instant Pot Greek Chicken and Potatoes


★★★★★

5 from 12 reviews

  • Author: Karen Petersen
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes (plus 10 minute NPR)
  • Total Time: 60 minutes
  • Yield: 5–6 servings 1x
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Description

With loads of flavor this chicken and potatoes dish will quickly become a family favorite at your house. It has the perfect amount of seasoning and lemon flavor. 


Ingredients

Scale
  • 1/3 cup olive oil
  • 1/3 cup lemon juice
  • 1 tsp lemon zest
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 Tbsp minced garlic
  • 2 tsp dried oregano
  • 1 tsp dried parsley
  • 1 1/2 pounds yellow potatoes
  • 1/2 cup chicken broth
  • 8–12 bone-in chicken thighs
  • Lemon wedges, for garnish

Instructions

  1. In a bowl whisk together the olive oil, lemon juice, lemon zest, salt, pepper, garlic, oregano and parsley. 
  2. Cut your potatoes into quarters. My potatoes were not small and not large. The quarters were fairly big. This is important if you don’t want mushy potatoes. If they are too small they’ll get overdone.
  3. Pour the chicken broth into the Instant Pot. Place chicken thighs into the pot, I arranged mine to fit into almost one single layer. Pour half of the lemon juice mixture over the chicken. 
  4. Layer the potatoes on top of the chicken. Pour the other half of the lemon juice mixture over the potatoes. 
  5. Cover the Instant Pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 15 minutes. 
  6. When the time is up let the pot sit for 10 minutes. Then move the valve to venting. Remove the lid.
  7. Optional browning step: Remove the potatoes from the pot and place in a serving dish. Use tongs to carefully place chicken on the platter. Pour the juices into a container to use later.
    1. Option 1: Use your CrispLid to brown the chicken skin in batches. Unplug your Instant Pot. Place the fryer basket on top of the tall trivet and place into the Instant Pot. Place your CrispLid on top of the Instant Pot. Brown the chicken in batches. I did 4 pieces of chicken at a time. I set the temperature to 500 for about 4 minutes. 
    2. Opton 2: Use your oven’s broiler to brown the chicken skin. Place the chicken on a sheet pan and place under the broiler for a few minutes until the skin crisps up. Watch it closely as it browns fairly fast. 
  8. Serve the chicken and potatoes. Drizzle some of the reserved juices over the potatoes and chicken for extra flavor. Garnish with lemon wedges.

Notes

Trying to eat low carb? You can make this dish without the potatoes. Just halve the olive oil through the parsley ingredients. Keep the cooking time the same. 

This recipe is gluten free, just make sure to check the chicken broth label.

You can use boneless skinless thighs if you prefer. Keep the same cooking time. 

  • Category: Chicken
  • Method: Instant Pot
  • Cuisine: Greek

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Instant Pot Greek Chicken and Potatoes--with loads of flavor this chicken and potatoes dish will quickly become a family favorite at your house. It has the perfect amount of seasoning and lemon flavor.

*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

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58 Comments Filed Under: All Recipes, Chicken, CrispLid or Air Fryer, Gluten Free, Instant Pot, Summer

Recommendations

Comments

  1. Pammer says

    October 30, 2022 at 5:43 pm

    I bought my Instant Pot three years ago and opened it for the first time today (don’t judge :})! I looked for Greek recipes that had been adapted for the IPot and came across this chicken and potatoes. Had everything on hand and followed your instructions exactly. First meal out of the gate and it was stellar! Just as I would have made it in the oven. Though I didn’t brown the skinless thighs nor the potatoes, the olive oil, lemon, oregano, etc., sauce made the meal spectacular. Chicken was moist, the potatoes soft but not mushy. Will look at more of your recipes for later in the week. Thanks for a great meal!!!

    ★★★★★

    Reply
    • Karen says

      November 3, 2022 at 11:21 am

      yay! I’m so glad you took in out of the box. Thanks for the nice 5 star review!

      Reply
  2. Jennie says

    March 29, 2022 at 7:32 am

    Karen, do you think russets would cook weirdly as the potatoes with this recipe? I don’t have any other spuds on hand, but I really want to make this for dinner tonight. Your thoughts on this potato swap? 🤔

    Reply
    • Karen says

      March 31, 2022 at 11:47 am

      They’d be great. I would peel before using.

      Reply
      • Jennie says

        March 31, 2022 at 9:54 pm

        Thanks Karen. Good to know spud type shouldn’t be a problem, and to hear your peeling recommendation.
        Cheers 🙂

        Reply
  3. Debono Salvina says

    January 19, 2022 at 2:03 pm

    How to make this recipe for 2 people. Thank you

    Reply
    • Karen says

      January 21, 2022 at 3:10 pm

      I would halve all the ingredients and keep the cooking time the same.

      Reply
  4. Lauren says

    December 27, 2021 at 5:08 pm

    I tried this with purple sweet potatoes as I am allergic to regular potatoes, increased lemon juice and lightened olive oil. After cooking, I added fresh feta and olives. Delish! Will definitely add to my favorites.

    ★★★★★

    Reply
    • Karen says

      December 27, 2021 at 7:29 pm

      Yum! I love the idea of purple potatoes. Thanks for the 5 stars.

      Reply
  5. Michele says

    September 27, 2021 at 10:39 am

    This is the first recipe I tried when I got my instant pot a couple years ago. It’s absolutely fabulous and so easy. It’s my go-to when I have guests or covered dish party.
    I’m out of town helping out my friend. She doesn’t have an instant pot or slow cooker, yet! (so sad) so I will be revising the recipe to pop in the oven. Thank you for all your good recipes and ideas.

    ★★★★★

    Reply
    • Karen says

      September 27, 2021 at 7:25 pm

      It’s a good one! And you’re a good friend. Hopefully it works well in the oven.

      Reply
  6. Kurt says

    June 14, 2021 at 9:13 am

    Hi, if I use boneless chicken breasts cut into 1 inch cubes, will the cooking time be the same

    Reply
    • Karen says

      June 14, 2021 at 3:35 pm

      No. What I would do is cut the chicken into cubes and cut the potatoes into cubes and then use a 4 minute pressure cook time with a 5-10 minute natural pressure release.

      Reply
  7. Zan says

    February 4, 2021 at 6:52 pm

    This has become one of my go to recipes. The leftovers reheat beautifully in the oven the next day, too.

    ★★★★★

    Reply
    • Karen says

      February 8, 2021 at 2:41 pm

      Thanks Zan! Glad to hear it!

      Reply
  8. Stephanos says

    January 13, 2021 at 10:32 pm

    I am ½ Greek and this recipe sounds delicious! It would be called Kotópoulo Lemonato Me Patates. Κοτόπουλο Λεμονάτο με Πατάτες. I would make the dish as in recipe, then place it in a Pyrex or clay dish like in the photo and broil the chicken and potatoes together with the sauce so they both brown a little.

    Reply
    • Karen says

      January 14, 2021 at 11:26 am

      Yummy! Your version sounds way better than mine lol

      Reply
  9. Don says

    July 23, 2020 at 9:35 pm

    Loved this recipe, we had slow cooker chicken one night, pork steak a couple of nights later and slow cooker lamb leg after that and all of were delish. Now I’m doing chicken in the pressure cooker and looking forward to another cycle of wonderful meals. Thank you!

    ★★★★★

    Reply
    • Karen says

      July 27, 2020 at 2:34 pm

      I love hearing this Don! 😊

      Reply
  10. Tara says

    January 7, 2020 at 1:20 pm

    Can i sub chicken legs for the thighs? How would cooking time differ?! Thanks!

    Reply
    • Karen says

      January 7, 2020 at 4:31 pm

      Yes you can, and I would keep the same cooking time, or decrease by 2 minutes.

      Reply
  11. Esther says

    December 6, 2019 at 7:06 am

    Hi! Can this be done in the slow cooker too? I have it ready and frozen in a bag, how long should I put it in the slow cooker?
    Thanks

    Reply
    • Karen says

      December 6, 2019 at 10:32 am

      Hi Esther, here is the slow cooker version of the recipe: https://www.365daysofcrockpot.com/slow-cooker-greek-chicken-and-potatoes/

      Reply
  12. Scott says

    December 1, 2019 at 6:18 pm

    Just got an instant pot this week and this was the first recipe I tried. The whole family loved it. Thanks

    ★★★★★

    Reply
    • Karen says

      December 3, 2019 at 7:19 am

      Glad you liked it!

      Reply
  13. Amy says

    October 7, 2019 at 12:41 pm

    Can you do this with frozen boneless thighs? How long would you cook?
    Or would you not recommend?

    Reply
    • Karen says

      October 7, 2019 at 1:30 pm

      yes you can. I would keep the 15 minutes.

      Reply
  14. Adam says

    October 4, 2019 at 10:53 pm

    By “yellow potatoes” do you mean yellow sweet potatoes or something like a Yukon Gold potato?

    Reply
    • Karen says

      October 5, 2019 at 8:59 pm

      Yukon gold is what I used!

      Reply
  15. Kimberly says

    September 15, 2019 at 7:45 pm

    I made this with chicken thighs last week, my kids were in LOVE!! So this week when my son asked for salads for lunches I decided to make this again but with chicken breasts. I just cubed up the breasts after cooking, drizzled some of the juice on it and let it cool, then added it to the kids’ spinach salads. My daughter is looking forward to eating the potatoes later this week as an after-school snack.

    ★★★★★

    Reply
    • Karen says

      September 16, 2019 at 2:15 pm

      Yum! I love it!

      Reply
  16. RITA JONES says

    September 13, 2019 at 11:33 am

    Am eager to try this but because I’m. Pescatarian , wondering if I could substitute salmon for chicken?

    Reply
    • Karen says

      September 13, 2019 at 12:07 pm

      I would just bake it in the oven if I was using salmon. It will overcook with the pressure cooker.

      Reply
  17. Sharon says

    September 4, 2019 at 7:07 pm

    This turned out good. I used 10 skinless thighs, and used a 1.5 lb. bag of small potatoes that had red, yellow and purple potatoes in it. As an afterthought, I may try marinating the chicken in the oil, lemon juice mixture to intensify the flavor more.

    ★★★★★

    Reply
    • Karen says

      September 5, 2019 at 4:14 pm

      Yes, that would be awesome!

      Reply
  18. Brooke says

    August 27, 2019 at 2:02 pm

    How do I make this with thin chicken breasts instead?

    Reply
    • Karen says

      August 28, 2019 at 9:51 am

      I would put them in the bottom and then potatoes on top as stated in the recipe. How thin are they? I would cook anywhere between 6 and 10 minutes.

      Reply
      • Brooke says

        September 1, 2019 at 10:42 am

        Pretty thin I think I’m going to just do the breasts and leave out the potatoes and choose another side

        Reply
  19. Joann G says

    August 17, 2019 at 6:33 am

    Made this recipe and loved it. I used baby potatoes was perfect. I only used 3 thighs. The only comment is that I felt it had too much oil. Should I be reducing the oil when not using amount of thighs in recipe.

    Also, would like to try with bone in breast. Would time have to adjusted?

    I have enjoyed every recipe I have made. You are one of the 4 trusted sites that I use for my recipes

    Thank you

    ★★★★★

    Reply
    • Karen says

      August 17, 2019 at 11:03 pm

      Yes I would reduce if using less chicken. Time would be about 15 minutes for chicken breasts. Less if they are smaller chicken breasts.

      Reply
  20. Sadie says

    August 8, 2019 at 9:33 pm

    This was so yum! My kids cheered when I told them we would be having it again tomorrow for leftovers. It’s a winner!

    ★★★★★

    Reply
    • Karen says

      August 9, 2019 at 12:45 pm

      HOORAY!!! I love this so much. Thanks for sharing 🙂

      Reply
  21. Brooke says

    August 7, 2019 at 11:14 am

    What if I want to use a few thin chicken breasts instead? What’s the time the ?

    Reply
    • Karen says

      August 7, 2019 at 1:22 pm

      I would go by the guidelines in this post: https://www.365daysofcrockpot.com/how-to-cook-chicken-breasts-in-the-instant-pot-frozen-or-fresh/

      Reply
  22. Earl Gertz says

    August 7, 2019 at 7:33 am

    Made this last night and as usual the wife loved it. Your recipes are always right on. I used whole yellow baby potatoes and they were perfect. I drained the pot into a bowl, drizzled some onto the potatoes and chicken, then used this as a dipping sauce.
    I pass your recipes on to friends and family.
    Thank you for your continued efforts to provide the best.

    Reply
    • Karen says

      August 7, 2019 at 8:54 am

      Thank you so much Earl! Love the idea of baby potatoes!

      Reply
  23. ed harris says

    August 6, 2019 at 3:47 pm

    Hi Karen,

    Making your recipes every day.. they’re all wonderful. Eagerly waited for your review of the Mealthy CrispLid, bought it, and it’s great! Took the Ninja pot to the GoodWill. Hoping you’ll include Mealthy recipes in your book?
    Have been making yogurt continuously since you showed how.. wife said it was the best she’s ever tasted. But then she tried Noosa brand and it’s the best of all the off-the-shelf brands. Wondering if you have any suggestions for the best way to add fruit flavoring (honey and granola is really good), such as lemon, to the IPot yogurt.. that may be a dumb question! .. thinking just toss some berries and such in there? Many, many thanks again for your emails. ed harris

    Reply
    • Karen says

      August 6, 2019 at 9:17 pm

      Hi Ed, did you see my post about the Mealthy lid here: https://www.365daysofcrockpot.com/the-mealthy-crisplid-what-is-it/
      I know other people say to just make plain yogurt and then add into each individual serving the flavoring you want. Like berries or lemon or whatever. I always eat mine with a little sugar and some berries and granola.

      Reply
      • Athena says

        January 9, 2021 at 11:18 am

        Hi! Would I be able to add some fresh cut bell peppers to this recipe in pot? Or would you recommend cooking them seperately?

        ★★★★★

        Reply
        • Karen says

          January 11, 2021 at 8:13 pm

          They’ll get mushy if you try to pressure cook. I suggest sautéing separately and adding it after the food has pressure cooked.

          Reply
  24. Mary says

    August 5, 2019 at 7:12 pm

    I am also a white chicken lover as well and never have too much problem if I measure on my scale and even if the potatoes are done I will take them out and do chicken or vice -versa… I love the way the recipe is spiced. and lined with lemons ! Thanks Karen for your recipes- always.

    ★★★★★

    Reply
  25. Yvonne says

    August 5, 2019 at 3:56 pm

    Could we brown the skin on the sauté setting before anything else
    .

    Reply
    • Kathy says

      August 5, 2019 at 4:02 pm

      I always brown my chicken in the pot before cooking – it makes everything taste so much better. I follow the recipe cooking instructions after that, I honestly don’t know if you are supposed to adjust the time. I haven’t had any issues yet.

      Reply
    • Karen says

      August 6, 2019 at 9:32 pm

      yes you can!

      Reply
  26. Pauline says

    August 5, 2019 at 2:31 pm

    Just wondering about time if I am only doing 4 thighs, only cooking for two😋
    Love your recipes, thanks so much😊

    Reply
    • Karen says

      August 5, 2019 at 2:39 pm

      Hi Pauline, keep the same cooking time! enjoy!

      Reply
  27. Elaine King says

    August 5, 2019 at 2:17 pm

    Timing for boneless breasts? Husband won’t eat dark meat

    Reply
    • Karen says

      August 5, 2019 at 2:42 pm

      It depends how big they are. I would follow the times mentioned here: https://www.365daysofcrockpot.com/how-to-cook-chicken-breasts-in-the-instant-pot-frozen-or-fresh/

      Reply

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Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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