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Pressure Cooker Lemon Olive Chicken

10-minute Pressure Cooker Lemon Olive Chicken - Gluten Free, Low-carb & Paleo Friendly

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! 

10-minute Pressure Cooker Lemon Olive Chicken - Gluten Free, Low-carb & Paleo Friendly

Pressure Cooker Lemon Olive Chicken

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Servings: 4 servings

Ingredients

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!

10-minute Pressure Cooker Lemon Olive Chicken - Gluten Free, Low-carb & Paleo Friendly

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18 Comments

  1. 4 stars
    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.

  2. 4 stars
    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.

    1. 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.

  3. 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.

  4. 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!

  5. Hi, your narrative says chicken thighs but your recipe says Chicken breasts? If it is indeed chicken thighs, is the time different?

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