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Instant Pot Mediterranean Chicken

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Cook Time: 3 minutes (plus 10 minute NPR)
  • Total Time: 23 minutes
  • Yield: 4-6 servings 1x


Bites of chicken, rice, artichokes and capers seasoned with lemon. A delicious dinner with minimal effort. 


  • 2 Tbsp olive oil
  • 1 cup diced onion
  • 1 Tbsp minced garlic
  • 1 pound boneless, skinless chicken thighs or breasts, cut into cubes
  • 3/4 tsp smoked paprika
  • 1 tsp Italian seasoning
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 1/2 cups chicken broth
  • 2 Tbsp lemon juice
  • 1 cup uncooked long grain white rice
  • 1 (9.9 oz) jar artichoke hearts, drained and chopped
  • 23 Tbsp capers
  • 1/4 cup shredded parmesan or feta cheese
  • Parsley and lemon slices for garnish


  1. Turn Instant Pot to saute setting. When displays says HOT add in the oil and the onions. Saute for 4 minutes and then add in the garlic and saute for 30 more seconds. Turn off Instant Pot. 
  2. Add in the chicken cubes, smoked paprika, Italian seasoning, salt and pepper. Stir so that the chicken is coated in the onions and seasonings. 
  3. Pour in the broth and scrape bottom of pot so that nothing is sticking. Pour in the lemon juice.
  4. Sprinkle in the rice evenly, don’t stir. 
  5. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up let pot sit for 10 minutes. Move valve to venting. Remove the lid. 
  6. Stir in the artichokes, capers and parmesan. 
  7. Scoop onto serving dishes and garnish with parsley and lemon slices. 
  • Category: Chicken
  • Method: Instant Pot