Instant Pot Greek chicken thighs with tomatoes and herbs. Greek-style chicken, ready in under an hour thanks to pressure cooking.
- 1 tablespoon extra virgin olive oil
- 8 bone-in chicken thighs
- 1 teaspoon fine sea salt
- ½ teaspoon fresh ground black pepper
- 1 medium red onion, diced
- 4 cloves garlic, crushed
- ½ teaspoon fine sea salt
- ½ cup dry white wine
- 3 sprigs fresh oregano
- 1 sprig fresh rosemary
- 1 cup homemade chicken broth, store-bought broth, or water
- ½ teaspoon fine sea salt (if not using store-bought broth)
- 1 pint grape or cherry tomatoes
- Juice of 1 lemon (about 2 tablespoons)
- 1 teaspoon minced oregano leaves for garnish
- Brown the skin side of the chicken thighs: Heat the teaspoon of oil in an Instant Pot or electric pressure cooker on Sauté mode adjusted to high until the oil is shimmering. (Medium-high heat in a stovetop PC). Sprinkle the chicken with the salt and pepper. Brown the skin on the thighs in two batches: Put four of the chicken thighs in the pot, skin side down, and cook until the skin is golden brown, about 4 minutes. Move the browned thighs to a bowl, then brown the remaining 4 thighs, skin side down, about 5 more minutes.
- Sauté the aromatics: Add the onion and garlic to the pot, and sprinkle with ½ teaspoon of salt. Sauté until the onions soften, about 5 more minutes, stirring and scraping the pot with a flat-edged wooden spoon to loosen the browned chicken bits from the bottom.
- Simmer the wine, then put everything in the pot: Pour in the wine and add the sprigs of oregano and rosemary. Bring the wine to a simmer and simmer for 1 minute to boil off some of the alcohol. Scrape the bottom of the pot one last time. Pour in the chicken broth, sprinkle with ½ teaspoon of salt, then stir in the chicken thighs and any juices in the bowl. Scatter the grape tomatoes over the top of everything.
- Pressure cook for 20 minutes with a natural pressure release: Lock the lid and pressure cook on high pressure for 20 minutes in an Instant Pot or electric PC, or for 16 minutes in a stovetop PC, then let the pressure come down naturally, about 20 minutes more. (If you’re in a hurry, you can quick release any remaining pressure after 15 minutes).
- Serve: Gently move the chicken thighs to a serving platter. Discard the herb sprigs. Strain the pot liquid into a fat separator, and scatter the strained tomatoes and onions over the chicken. Let the liquid rest in the fat separator until it settles, about 5 minutes. Drizzle the platter of chicken with some of the defatted liquid, and then the lemon juice. Sprinkle the chicken with minced oregano. Serve, passing the rest of the defatted liquid at the table. Enjoy!
- I brown the skin side of the chicken thighs to render fat and build flavor in the stew. If you have time, you can brown the skin side as well, but trade that extra step for the time saved.
- Category: Sunday Dinner
- Method: Pressure Cooker
- Cuisine: Greek
Keywords: Instant Pot Greek Chicken Thighs With Tomatoes and Herbs, Pressure Cooker Greek Chicken Thighs With Tomatoes and Herbs