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 Organic Grass-Fed Butter or Ghee
- 1 lemons 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 @HealthStartsinthekitchen or tag #HealthStartsInTheKitchen!
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.