Sprig Originals's kitchen / Pressure Cooker Lemon Chicken with Chickpeas & Olives
Pressure Cooker Lemon Chicken with Chickpeas & Olives
By Sprig Originals · cooked up in Sprig
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
Bone-in chicken thighs braised under pressure with tomatoes, chickpeas and kalamata olives, finished with a big hit of lemon. One pot, one pressure cycle, and a saucy weeknight dinner that tastes like it simmered all afternoon. Serve with rice, orzo or plenty of bread for the sauce.
Ingredients
- 2 tbsp olive oil
- 8 bone-in, skin-on chicken thighs (about 3 lb / 1.4 kg)
- 1 1/2 tsp kosher salt
- 1 large yellow onion, sliced
- 4 garlic cloves, sliced
- 2 tsp dried oregano
- 1 can (14.5 oz) diced tomatoes, with juices
- 1 can (15 oz) chickpeas, drained and rinsed
- 3/4 cup pitted kalamata olives
- 1 lemon, zested and juiced
Instructions
- Pat the chicken thighs dry and season all over with the salt. Set the pressure cooker to Sauté (normal/medium), add the olive oil, and brown the thighs skin-side down in two batches, 5 to 6 minutes per batch, without turning. Transfer to a plate.
- Pour off all but about 1 tablespoon of fat. Add the onion to the pot and cook, stirring, for 3 minutes, then add the garlic and oregano and cook 30 seconds more, until fragrant.
- Pour in the tomatoes with their juices and scrape the bottom of the pot clean with a wooden spoon — no stuck bits, or the pot may read Burn. Stir in the chickpeas and olives, then nestle the chicken thighs on top, skin side up, along with any juices from the plate. Turn Sauté off.
- Lock the lid, set the valve to Sealing, and cook on High Pressure for 12 minutes. When the time is up, let the pressure release naturally for 10 minutes, then turn the valve to Venting to release the rest and open the lid.
- Lift the chicken onto a serving platter. If the sauce looks thin, set the pot back to Sauté and simmer 3 to 5 minutes, stirring, until it coats a spoon. Turn it off and stir in the lemon zest and juice; taste and add more salt if needed.
- Spoon the chickpeas, olives and sauce over and around the chicken and serve hot.
Chef's tips
- Crumble feta over the top and scatter with chopped parsley if you have them — both are optional but make it look and taste like a taverna plate.
- Boneless skinless thighs work too: brown them the same way and drop the pressure time to 8 minutes with a 5-minute natural release.
- Don't skip scraping the bottom of the pot after adding the tomatoes; loose browned bits are the most common cause of a Burn warning.
- Leftovers thicken in the fridge — loosen with a splash of water when reheating and add another squeeze of lemon.
Nutrition (per serving, estimated)
620calories
42gprotein
25gcarbs
38gfat
Estimates only — values vary with brands and portions.
Made with Sprig
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