30-Minute Instant Pot Mediterranean Chicken

I’m always looking for easy weeknight dinners that feel a little special, and this Instant Pot Mediterranean Chicken has become one of my go-to favorites. The combination of tender chicken thighs, briny capers, and tangy artichoke hearts creates such a delicious, restaurant-quality meal that’s ready in under 30 minutes. Plus, everything cooks together in one pot, which means minimal cleanup—and that’s a win in my book!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1350-1500
• Protein: 70-80 g
• Fat: 40-48 g
• Carbohydrates: 150-170 g

Ingredients

For the main dish:

• 2 tbsp extra virgin olive oil
• 1 cup onion, diced
• 1 1/2 tbsp garlic, minced
• 1 lb chicken thighs, cut into 1-inch chunks
• 1 tsp smoked paprika
• 1 tsp italian seasoning
• 1/4 tsp red pepper flakes
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1 1/2 cups chicken stock
• 3 tbsp lemon juice
• 1 cup long-grain white rice, rinsed
• 1/4 cup sun-dried tomatoes, julienned
• 9.9 oz artichoke hearts, drained and halved
• 3 tbsp capers, drained
• 1/3 cup parmesan cheese, freshly grated

For the garnish:

• 1/4 cup fresh parsley, chopped
• 1 lemon, sliced into thin rounds

Step 1: Prepare Mise en Place and Season the Chicken

• 1 cup onion, diced
• 1 1/2 tbsp garlic, minced
• 1 lb chicken thighs, cut into 1-inch chunks
• 1 tsp smoked paprika
• 1 tsp italian seasoning
• 1/4 tsp red pepper flakes
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1 cup long-grain white rice, rinsed
• 1/4 cup sun-dried tomatoes, julienned
• 9.9 oz artichoke hearts, drained and halved
• 3 tbsp capers, drained
• 1/3 cup parmesan cheese, freshly grated

Dice the onion and mince the garlic, setting them aside.

Cut the chicken thighs into 1-inch chunks and pat them dry with paper towels—this helps them brown better.

In a small bowl, combine the smoked paprika, Italian seasoning, red pepper flakes, salt, and black pepper.

Rinse the rice under cold water until the water runs clear, then set aside.

Have the sun-dried tomatoes julienned, artichoke hearts drained and halved, capers drained, and parmesan freshly grated and ready to go.

Step 2: Build the Aromatic Base

• 2 tbsp extra virgin olive oil
• 1 cup onion, diced
• 1 1/2 tbsp garlic, minced

Set your Instant Pot to sauté mode and add the olive oil.

Once hot, add the diced onions and cook for 4 minutes, stirring occasionally, until they begin to soften and become translucent.

Add the minced garlic and cook for just 30 seconds more—garlic burns quickly, so timing is crucial here.

I like to watch the garlic carefully at this stage; you want its aroma to bloom without it turning bitter.

Step 3: Combine Chicken and Spices, Deglaze the Pot

• 1 lb chicken thighs, cut into 1-inch chunks
• spice mixture from Step 1
• 1 1/2 cups chicken stock
• 3 tbsp lemon juice

Turn off the sauté function and add the chicken chunks and the spice mixture from Step 1 (paprika, Italian seasoning, red pepper flakes, salt, and pepper).

Stir well to coat the chicken evenly with the spices.

Pour in the chicken stock and use a wooden spoon to scrape the bottom of the pot, releasing any browned bits—these add incredible depth of flavor.

Add the lemon juice and stir to combine.

Step 4: Layer Rice and Pressure Cook

• 1 cup long-grain white rice, rinsed

Sprinkle the rinsed rice evenly over the liquid without stirring—this technique helps the rice cook evenly and absorb the flavors from the broth below.

Close the Instant Pot lid and set the valve to sealing position.

Cook on high pressure for 3 minutes.

I find that this short cook time keeps the chicken tender while allowing the rice to absorb all the aromatic broth.

Step 5: Release Pressure and Finish with Mediterranean Ingredients

• 1/4 cup sun-dried tomatoes, julienned
• 9.9 oz artichoke hearts, drained and halved
• 3 tbsp capers, drained
• 1/3 cup parmesan cheese, freshly grated

Allow the pot to sit undisturbed for 10 minutes to let pressure release naturally—this prevents the rice from becoming mushy.

After 10 minutes, carefully turn the valve to venting position to release any remaining steam, then open the lid.

Gently stir in the sun-dried tomatoes, artichoke hearts, capers, and freshly grated parmesan cheese from Step 1, folding them in to distribute evenly without breaking up the rice.

Step 6: Serve with Fresh Garnishes

• 1/4 cup fresh parsley, chopped
• 1 lemon, sliced into thin rounds

Divide the Mediterranean chicken and rice mixture into serving bowls.

Top each portion with a generous handful of fresh chopped parsley and arrange a few thin lemon slices on top for brightness and visual appeal.

The fresh herbs and lemon add a vibrant contrast to the warm, savory rice dish.

30-Minute Instant Pot Mediterranean Chicken

Delicious 30-Minute Instant Pot Mediterranean Chicken recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Calories: 1425

Ingredients Method

Ingredients

  

For the main dish

• 2 tbsp extra virgin olive oil
• 1 cup onion, diced
• 1 1/2 tbsp garlic, minced
• 1 lb chicken thighs, cut into 1-inch chunks
• 1 tsp smoked paprika
• 1 tsp italian seasoning
• 1/4 tsp red pepper flakes
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1 1/2 cups chicken stock
• 3 tbsp lemon juice
• 1 cup long-grain white rice, rinsed
• 1/4 cup sun-dried tomatoes, julienned
• 9.9 oz artichoke hearts, drained and halved
• 3 tbsp capers, drained
• 1/3 cup parmesan cheese, freshly grated

For the garnish

• 1/4 cup fresh parsley, chopped
• 1 lemon, sliced into thin rounds

Method

 

1. Dice the onion and mince the garlic, setting them aside. Cut the chicken thighs into 1-inch chunks and pat them dry with paper towels—this helps them brown better. In a small bowl, combine the smoked paprika, Italian seasoning, red pepper flakes, salt, and black pepper. Rinse the rice under cold water until the water runs clear, then set aside. Have the sun-dried tomatoes julienned, artichoke hearts drained and halved, capers drained, and parmesan freshly grated and ready to go.
2. Set your Instant Pot to sauté mode and add the olive oil. Once hot, add the diced onions and cook for 4 minutes, stirring occasionally, until they begin to soften and become translucent. Add the minced garlic and cook for just 30 seconds more—garlic burns quickly, so timing is crucial here. I like to watch the garlic carefully at this stage; you want its aroma to bloom without it turning bitter.
3. Turn off the sauté function and add the chicken chunks and the spice mixture from Step 1 (paprika, Italian seasoning, red pepper flakes, salt, and pepper). Stir well to coat the chicken evenly with the spices. Pour in the chicken stock and use a wooden spoon to scrape the bottom of the pot, releasing any browned bits—these add incredible depth of flavor. Add the lemon juice and stir to combine.
4. Sprinkle the rinsed rice evenly over the liquid without stirring—this technique helps the rice cook evenly and absorb the flavors from the broth below. Close the Instant Pot lid and set the valve to sealing position. Cook on high pressure for 3 minutes. I find that this short cook time keeps the chicken tender while allowing the rice to absorb all the aromatic broth.
5. Allow the pot to sit undisturbed for 10 minutes to let pressure release naturally—this prevents the rice from becoming mushy. After 10 minutes, carefully turn the valve to venting position to release any remaining steam, then open the lid. Gently stir in the sun-dried tomatoes, artichoke hearts, capers, and freshly grated parmesan cheese from Step 1, folding them in to distribute evenly without breaking up the rice.
6. Divide the Mediterranean chicken and rice mixture into serving bowls. Top each portion with a generous handful of fresh chopped parsley and arrange a few thin lemon slices on top for brightness and visual appeal. The fresh herbs and lemon add a vibrant contrast to the warm, savory rice dish.