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.
Get the SLOW COOKER Greek Chicken and Potatoes recipe here
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.
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.
Instant Pot Greek Chicken and Potatoes
- Prep Time: 20 minutes
- Cook Time: 15 minutes (plus 10 minute NPR)
- Total Time: 60 minutes
- Yield: 5–6 servings 1x
Print Recipe
Pin RecipeDescription
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
- ⅓ cup olive oil
- ⅓ 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 ½ pounds yellow potatoes
- ½ cup chicken broth
- 8–12 bone-in chicken thighs
- Lemon wedges, for garnish
Instructions
- In a bowl whisk together the olive oil, lemon juice, lemon zest, salt, pepper, garlic, oregano and parsley.
- 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.
- 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.
- Layer the potatoes on top of the chicken. Pour the other half of the lemon juice mixture over the potatoes.
- 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.
- When the time is up let the pot sit for 10 minutes. Then move the valve to venting. Remove the lid.
- 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.
- 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.
- 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.
- 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
*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.
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
Hi Esther, here is the slow cooker version of the recipe: https://www.365daysofcrockpot.com/slow-cooker-greek-chicken-and-potatoes/
Just got an instant pot this week and this was the first recipe I tried. The whole family loved it. Thanks
★★★★★
Glad you liked it!
Can you do this with frozen boneless thighs? How long would you cook?
Or would you not recommend?
yes you can. I would keep the 15 minutes.
By “yellow potatoes” do you mean yellow sweet potatoes or something like a Yukon Gold potato?
Yukon gold is what I used!
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.
★★★★★
Yum! I love it!
Am eager to try this but because I’m. Pescatarian , wondering if I could substitute salmon for chicken?
I would just bake it in the oven if I was using salmon. It will overcook with the pressure cooker.
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.
★★★★★
Yes, that would be awesome!
How do I make this with thin chicken breasts instead?
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.
Pretty thin I think I’m going to just do the breasts and leave out the potatoes and choose another side
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
★★★★★
Yes I would reduce if using less chicken. Time would be about 15 minutes for chicken breasts. Less if they are smaller chicken breasts.
This was so yum! My kids cheered when I told them we would be having it again tomorrow for leftovers. It’s a winner!
★★★★★
HOORAY!!! I love this so much. Thanks for sharing 🙂
What if I want to use a few thin chicken breasts instead? What’s the time the ?
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/
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.
Thank you so much Earl! Love the idea of baby potatoes!
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
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.
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.
★★★★★
Could we brown the skin on the sauté setting before anything else
.
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.
yes you can!
Just wondering about time if I am only doing 4 thighs, only cooking for two😋
Love your recipes, thanks so much😊
Hi Pauline, keep the same cooking time! enjoy!
Timing for boneless breasts? Husband won’t eat dark meat
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/