‘Olive This World’ Instant Pot Chicken Dinner

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Serves: 2 | Total Time: 40 Minutes

So, you’re looking for a chicken dinner idea to cook up for tonight? (Something that tastes great, is healthy, but is fast and easy to make?)

Then you’ll have to try this Instant Pot chicken dinner recipe!

Originally, I created this recipe a few years back before I ever had an Instant Pot. I made it over the stove, and although it turned out wonderfully, it did take quite a while. Chicken with the bone in is like that… you get all the flavor from cooking it with the bones in, but you also have to give it the time it needs.

Ah, then came along the Instant Pot!

Once I got over my fear of cooking with a pressure cooker, I found that I’ve been using it a lot more. Oh, the time it saves… and the flavors it imparts!

You can have this briny, umami-rich chicken dinner on the table in less than an hour. While it’s cooking, you’ll have time to whip up the perfect side dish for this recipe, Fried Comino Potatoes with Pimento, too. 

Hey, I had to use up the pimento that I took out of the olives the first time I ever made this chicken dinner (the pimento-stuffed olives were all I had at the time)!

The result is this wonderful, perfectly paired meal.


‘Olive This World’ Instant Pot Chicken Dinner

Total Time: 40 Minutes

Prep: 10 Minutes / Cook: 30 Minutes (Plus pressure build and release time.)

INGREDIENTS:

  • 2 chicken leg quarters (thigh/drumstick combo) with skin, bone in
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • pinch ground cayenne
  • 2 tablespoons olive oil, divided
  • 1 blood orange, cut in half crosswise
  • 3/4 cup hot water
  • 1/4 cup white wine
  • 1/2 tablespoon chicken base
  • 1 teaspoon lime juice
  • 3 tablespoons diced green olives, without pimento
  • chopped fresh parsley, for garnish

RECIPE DIRECTIONS:

1. Season the chicken with salt, pepper, and cayenne.

2. Set Instant Pot to ‘Saute’. Heat 1 tablespoon olive oil in the Instant Pot, then brown the chicken on the bottom side for 3 minutes, then on the top side for about 5 minutes. You want the skin to be crispy and brown. When done, remove the chicken to a clean plate.

3. Heat the second tablespoon of olive oil in the Instant Pot while it is still on the ‘Saute’ setting. Place the orange halves inside with the cut side down and allow them to sear for about 3 to 4 minutes, or until they begin to char and become fragrant. Transfer to a clean plate and set aside.

4. Turn off the Instant Pot and carefully place the steamer rack trivet inside. Whisk the wine, water, lime juice and chicken base together in a large measuring cup, then pour the liquids into the Instant Pot. Place the chicken on the steamer rack, skin side up. Sprinkle the olives over the chicken. If they fall into the liquids, don’t worry. You’ll scoop them up with the sauce later on.

5. Secure the lid onto the Instant Pot and set the steam release valve to the ‘sealed’ position. Pressure cook on high for 15 minutes. When the 15 minutes are up, release the steam manually by carefully tapping the steam release valve to the ‘venting’ position (use a wooden spoon to do this to prevent burning your hands.)

6. Once the pressure is released and the indicator is in the down position, carefully remove the lid. Serve the chicken on plates and ladle the sauce over the top, making sure you get as many olive pieces as you can. Tuck the orange halves next to the chicken. (You can squeeze a little juice over the chicken or let your dinner guests do it themselves as they desire.) Garnish with parsley.

This zangy chicken dinner goes great with a side of Fried Comino Potatoes with Pimento!


Instant Pot Chicken Dinner Idea

‘Olive This World’ Instant Pot Chicken Dinner

This umami-rich chicken dinner can be on the table in under an hour with the Instant Pot. Lots of bright, briny flavor!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Keyword: chicken in the instant pot, instant pot meals, umami chicken recipes
Servings: 2 people
Calories: 678kcal

Equipment

  • Instant Pot

Ingredients

  • 2 chicken leg quarters (thigh/drumstick combo) with skin, bone in
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 pinch ground cayenne pepper
  • 2 tablespoons olive oil divided
  • 1 blood orange, cut in half crosswise
  • ¾ cup hot water
  • ¼ cup white wine
  • ½ tablespoon chicken base
  • 1 teaspoon lime juice
  • 3 tablespoons diced green olives without pimento
  • chopped fresh parsley for garnish

Instructions

  • Season the chicken with salt, pepper, and cayenne.
  • Set Instant Pot to 'Saute'. Heat 1 tablespoon olive oil in the Instant Pot, then brown the chicken on the bottom side for 3 minutes, then on the top side for about 5 minutes. You want the skin to be crispy and brown. When done, remove the chicken to a clean plate.
  • Heat the second tablespoon of olive oil in the Instant Pot while it is still on the 'Saute' setting. Place the orange halves inside with the cut side down and allow them to sear for about 3 to 4 minutes, or until they begin to char and become fragrant. Transfer to a clean plate and set aside.
  • Turn off the Instant Pot and carefully place the steamer rack trivet inside. Whisk the wine, water, lime juice and chicken base together in a large measuring cup, then pour the liquids into the Instant Pot. Place the chicken on the steamer rack, skin side up. Sprinkle the olives over the chicken. If they fall into the liquids, don't worry. You'll scoop them up with the sauce later on.
  • Secure the lid onto the Instant Pot and set the steam release valve to the 'sealed' position. Pressure cook on high for 15 minutes. When the 15 minutes are up, release the steam manually by carefully tapping the steam release valve to the 'venting' position (use a wooden spoon to do this to prevent burning your hands.)
  • Once the pressure is released and the indicator is in the down position, carefully remove the lid. Serve the chicken on plates and ladle the sauce over the top, making sure you get as many olive pieces as you can. Tuck the orange halves next to the chicken. (You can squeeze a little juice over the chicken or let your dinner guests do it themselves as they desire.) Garnish with parsley.
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