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Keto Instant Pot Mediterranean Summer Chicken

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

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  • prep time

    prep time

    6 min

  • cook time

    cook time

    20 min

  • ready time

    ready time

    26 min

Keto Instant Pot Mediterranean Summer Chicken

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.

  • Net Carbs

    3.8 g

  • Fiber

    0.9 g

  • Total Carbs

    4.8 g

  • Protein

    24.3 g

  • Fats

    14.6 g

250 cals

Keto Instant Pot Mediterranean Summer Chicken

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

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  • Chicken Thigh, Skin Eaten

    Chicken Thigh, Skin Eaten

    4 medium

  • Garlic, Fresh

    Garlic, Fresh

    2 clove

  • Basil, Fresh

    Basil, Fresh

    2 tablespoon

  • Red Bell Peppers, Raw

    Red Bell Peppers, Raw

    1 small

  • Yellow Bell Peppers, Raw

    Yellow Bell Peppers, Raw

    1 small

  • Olive Oil

    Olive Oil

    1 tablespoon

  • Oregano, Dried

    Oregano, Dried

    1 teaspoon

  • Red Onion

    Red Onion

    ½ medium - 2 1/2" diameter

  • Lemon Juice

    Lemon Juice

    ½ each - juice from one lemon

  • Chicken Broth, Bouillon Or Consomme, Homemade

    Chicken Broth, Bouillon Or Consomme, Homemade

    ⅓ cup

Recipe Steps

steps 3

26 min

  • Step 1

    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.
    Step 1

  • Step 2

    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.
    Step 2

  • Step 3

    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.
    Step 3

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Comments 2

  • Anonymous

    Anonymous 4 years ago

    This was delicious! I seasoned my chicken before I sautéed it and added more garlic (as we LOVE garlic)! I served it on top of cauliflower rice as suggested and it was wonderful! I was able to use my basil from my garden too! Thank you🥰

    • recipewriter

      recipewriter 4 years ago

      Thank you very much :)