Instant Pot Mediterranean Summer Chicken

About

These juicy Keto chicken thighs are pan seared until golden, then pressure cooked in an instant pot. The chicken is steamed with Mediterranean flavors from low carb veggies, herbs and a hint of lemon. This is a great cooking method for weeknights with minimal prep and cooking time involved.

Keto Instant Pot Summer Chicken Ingredients

Skin on and bone in chicken thighs are used in this recipe to retain maximum flavor and fats throughout cooking. The chicken is cooked on a bed of sweet and juicy bell peppers with aromatic garlic and red onion, dried oregano and a twist of zesty lemon. The dish is then scattered with some fresh basil to serve.

Serving Suggestions

This is a quick and easy Keto dinner option ideal for families. Perfect served over a bed of cauliflower rice or with a side of zucchini noodles. Alternatively you could serve the chicken thighs with a hearty salad for a filling lunch option.

Ingredients

4 medium chicken thigh, skin eaten
2 clove garlic, fresh
2 tablespoon basil, fresh
1 small red bell peppers, raw
1 small yellow bell peppers, raw
1 tablespoon olive oil
1 teaspoon oregano, dried
½ medium – 2 1/2" diameter red onion
½ each – juice from one lemon lemon juice
⅓ cup chicken broth, bouillon or consomme, homemade

Instructions

Add the olive oil to the base of the instant pot. Add the chicken thighs skin side down and set to sauté until well browned – about 4 minutes. Turn the thighs and brown the other side. Remove from the instant pot with a slotted spoon and set to one side.
Whilst the chicken is browning you can prepare the vegetables. Thinly slice the garlic and onion and slice the bell peppers into wide strips. Once you have browned the chicken, add the peppers, onion and garlic to the instant pot along with the lemon juice and oregano. Sauté for 3-4 minutes until tender and fragrant.
Return the chicken thighs to the pot and arrange on top of the vegetables. Add the stock. Season with salt and pepper if desired. Place the lid on the instant pot and cook at high pressure for 8 minutes. When the thighs have finished cooking, do a quick release as per the instant pot guidelines. Serve hot.