Pressure Cooker Chicken with Tomatoes and Olives

Image of Marrekus and Krysten Wilkes
Rated 5.0 based on 5 customer reviews
Pressure Cooker Chicken with Tomatoes and Olives
Pressure Cooker Chicken with Tomatoes and Olives

Ingredients

  • 4 chicken thighs
  • sea salt and fresh ground black pepper to taste
  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 2 teaspoons minced garlic
  • ⅓ cup white wine
  • 2 cups diced tomatoes
  • ⅓ cup Kalamata olives - drained, pitted, and sliced
  • ¼ cup fresh basil
  • 1 tablespoon capers, drained

Appliances

For best results, we recommend using:

Directions

  1. Season chicken with salt and pepper.
  2. Heat oil in pressure cooker set to Sauté on Normal.
  3. Sauté onion in hot oil until softened and translucent, about 3 minutes; add garlic and cook until fragrant, about 30 seconds more.
  4. Stir chicken with the vegetables and cook until lightly browned, 6 to 7 minutes.
  5. Press Cancel on cooker.
  6. Pour white wine into pan to deglaze, scraping browned bits of food from the pan with a flat-edged utensil; add tomatoes and stir.
  7. Lock pressure cooker lid in place and set steam vent to Sealing.
  8. Select Pressure Cook (Manual) and cook for 12 minutes on High pressure.
  9. Set steam vent to Venting to quick-release pressure.
  10. Stir olives, capers, and basil with the chicken mixture.
  11. Place a chicken thigh onto each plate. Spoon tomato sauce mixture over the chicken.
Mealthy Tip

Be sure to let the chicken sear without disturbing it. The more golden-brown the color, the better your pan sauce will be in the end. Remember, you can always add more garlic, but you cannot add less once it's in there. If you really like your chicken garlicky, gradually increase the amount each time you make this until you hit your personal sweet spot.

For more pressure cooker recipes using chicken, try:

Pressure Cooker Chicken Cacciatore

Pressure Cooker Creamy Chicken Pesto Pasta

Pressure Cooker Pesto Chicken with Peas

Nutrition Facts

Per Serving: 418 calories; 28g fat; 9.3g carbohydrates; 32g protein; 166mg cholesterol; 786mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 2

Amount Per Serving
Calories 418 Calories from Fat 251
% Daily Value*
Total Fat 28g 43%
Saturated Fat 7g 34%
Trans Fat 0.0g
Polyunsaturated Fat 5.4g
Monounsaturated Fat 15.3g
Cholesterol 166mg 55%
Sodium 786mg 33%
Total Carbohydrate 9.3g 3%
Dietary Fiber 3g 13%
Sugars 4.4g
Protein 32g
Vitamin A 14% Vitamin C 29%
Calcium 6% Iron 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Reviews

5.0out of 5 Stars

(5 Reviews)

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What others are saying

Image of Blakely James

Blakely James says:

I have to have lots of garlic on my food, that's how much I love it. I used about 3 teaspoons instead of 2, which was more than enough for most people. I used boneless chicken thighs and canned tomatoes because it's convenient. This recipe was very well done and is served best over a bed of pasta.

Image of Erin Hudson

Erin Hudson says:

I made a cream sauce instead of the white wine sauce and left out the olives. I thought it was really good, but definitely heavier than the wine sauce would have been. Delicious either way.

Image of Chaz Norwood

Chaz Norwood says:

Amazing sauce, lots of flavor. Made mine with chicken breast instead of thighs and paired it with creamy risotto. Not exactly French and not exactly Italian, just really good food.

Image of Sue Pienaar

Sue Pienaar says:

Delicious! So tasty! I don’t have a pressure cooker but used my Nutri Stahl pot, so process was a little different but the net result was still the same! I could eat this everyday! A pity we can’t add a photo!

Image of Voni Oliver

Voni Oliver says:

We loved this! I used chicken breasts (boneless, skinless). Sooo, I botched up the steps and put the tomatoes in at the same time I put in the chicken. After realizing my mistake, and knowing that I wanted to cook the chicken breasts for less time than I would thighs, I skipped the 6 minute sauté and went straight to the 12 minute pressure cook. Then, I allowed a 5 minute natural release before serving. The result was more of a super tender poached chicken in a delicious briny soup!