Pressure Cooker Lemon Olive Chicken
In just 10 minutes you can make my Lemon Olive Chicken in your pressure cooker! This recipe calls for boneless chicken breasts, fresh squeezed lemon, olives, and a winning combination of flavorful spices. Lemon Olive Chicken has a nice, robust lemon flavor that blends well with the olives for a vibrant dish that will have your taste buds singing. Serve with steamed asparagus and rice (I recommend my perfectly seasoned rice or cauliflower rice).
Don’t have a pressure cooker? No worries! Grab on of these awesome 7 in 1 multi-cookers, I use mine several times a week!
Ingredients
- 4 Boneless Skinless Chicken Breasts
- 1/2 teaspoon organic cumin
- 1 teaspoon Sea Salt
- 1/4 teaspoon Black Pepper
- 1/2 cup Butter (or ghee)
- 1 lemon(s) 1/2 juiced, 1/2 thinly sliced
- 1 cup Chicken Bone Broth
- 1 can pitted green olives
- 1/2 cup Red onion sliced
Instructions
- Liberally season chicken breasts with sea salt, cumin and black pepper
- Set your multi cooker to sauté and brown chicken breasts in butter on both sides.
- Add all remaining ingredients and bring to a simmer.
- Cover your multi cooker with the lid and cook under pressure for 10 minutes. When done pressure cooking, use the quick pressure release method.
Notes
I use THIS multi-cooker which has both the saute and pressure cooker options. You can also make this recipe in a standard (stove top) pressure cooker, using 10 pounds of pressure for 10 minutes.
Tried this recipe?Mention @hayley_inthekitchen or tag #hayley_inthekitchen!
This is my kids’ and my favorite recipe. We make it at least once a month. Yum!!
Really delicious and easy! I’ve made this a few times. I only used 1/4 cup butter, because 1/2 cup seems like a LOT. Wonder if it was a misprint.
I thought this was tasty–i omitted onions because they give me heartburn, and added red pepper instead along with a few sprigs of thyme. I also browned the chicken on the stove instead because they weren’t getting very browned in the instant pot. I only used lemon slices and no juice, and thought it was plenty acidic.
Can i use frozen chicken? If so, how long is the cook time?
If they are average sized chicken breasts, adding 5 minutes should be enough, but you won’t get the brown them which will make them more like poached. If they need cooked more, just pressure cook for another 2-3 minutes.
This was sooooo delicious!!!!! I made it exactly as described, except I subbed capers for the olives. This is going to become a regular at my house.
Will be recipe still be good without the green olives?
Should be, but won’t be Lemon Olive Chicken.
Hi, Hayley! Are you using the olive brine, too, or draining olives? Also, size can? Thanks so much! I can’t wait to make this!
Hi, your narrative says chicken thighs but your recipe says Chicken breasts? If it is indeed chicken thighs, is the time different?
Breasts and thighs both work interchangeably for the same times.