Pressure Cooker Chicken Thighs with Artichokes
- Cuisine: Greek
- Course: Main Dish
- Skill Level: Beginner, Easy
-
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- Yield: 6
- Servings: 4-6
- Prep Time: 10m
- Cook Time: 10m
- Ready In: 20m
Average Member Rating
(4.3 / 5)
3 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
346 -
Fat
14 g -
Cholesterol
151 mg -
Sodium
955 mg -
Carbohydrate
11 g -
Fiber
4 g -
Sugars
2 g -
Protein
42 g
Pressure cooker chicken thighs with artichokes. Chicken thighs with fresh vegetables cooked in a pressure cooker Easy and delicious.
Pressure Cooker Chicken Thighs with Artichokes
Ingredients
- 2 tablespoons olive oil
- 8 chicken thighs
- 2 medium shallots, minced
- 1 teaspoon dried mixed herbs
- 14 ½ oz (435 ml) can diced tomatoes in juice, undrained
- 1/3 cup (80 ml) chicken broth
- 10 oz (300 g) frozen artichoke hearts, thawed and patted dry
- freshly squeezed juice of 1 lemon
- 18 pitted Kalamata black olives
- 1 cup crumbled feta cheese, for srving
- salt and freshly ground black pepper
Method
Step 1
Heat olive oil in pressure cooker over medium-high heat.
Step 2
Season chicken thighs with salt and black pepper. Working in batches, lightly brown chicken on both sides, for about 2 minutes per side. Remove cooked chicken from the pressure cooker and transfer to a plate.
Step 3
Add the shallots to the pan and cook, stirring, until softened. Return chicken to pressure cooker/ Sprinkle with dried herbs. Add tomatoes with their juices, the chicken broth, artichokes, and lemon juice. Top with black olives.
Step 4
Set the burner heat to high. When pressure cooker reaches high pressure, reduce heat to low. Set a timer to cook for 6 minutes.
Step 5
Remove the pot from the heat. Open pressure cooker.
Step 6
Sprinkle with crumbled feta cheese and serve.