Pressure Cooker Chicken Thighs with Artichokes and Black Olives

Pressure Cooker Chicken Thighs with Artichokes and Black Olives


  • 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



Step 1

Heat olive oil in pressure cooker over medium-high heat.

Step 2

Season chicken thighs with salt and black pepper. Working in a batches,lightly brown chicken on both sides,for about 2 minutes per side. Remove cooked chicken from 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,chicken broth,artichokes and lemon juice. Top with black olives.

Step 4

Close pressure cooker and lock the lid. 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. Season to taste with salt and black pepper.

Step 6

Sprinkle with crumbled feta cheese and serve.

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