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Lemon Chicken w/ Garlic & Olives

Instant Pot Lemon Chicken with Garlic & Olives

Melissa Clark's delicious recipe for Lemon Chicken with Garlic and Olives from her cookbook "Comfort in an Instant". 
Prep Time 15 mins
Cook Time 20 mins
Natural Pressure Release time 10 mins
Total Time 45 mins
Course Main Course
Cuisine Mediterranean
Servings 4


  • 1 tbsp. extra virgin olive oil
  • 2 lbs. bone-in, skin-on chicken thighs
  • 1/4 tsp. kosher salt
  • 1/4 tsp. black pepper
  • 1/2 cup chicken broth
  • 1/3 cup mixed pitted olives
  • 4 thin lemon slices
  • 4 cloves garlic thinly sliced
  • 1 tbsp. capers drained
  • 1 tsp. rosemary
  • 1 tsp. thyme
  • 1/2 tsp. fennel seeds lightly crushed
  • 2 anchovy fillets chopped (optional)


  • Add oil to the Instant Pot and set to 'Saute', until it reads 'Hot'. Meanwhile, sprinkle chicken thighs with salt and pepper, and place skin side down in a single layer in the bottom of the pot. You may have to work in batches. Cook, undisturbed for 8 to 10 minutes on one side. Don't peek! Let them brown!
    Chicken with Lemon and Olives
  • Flip chicken thighs, and pour in broth. Scatter olives, lemon slices, garlic, capers, rosemary, thyme, fennel seeds, and, if using, anchovies over chicken. 
    Lemon Chicken with Garlic and Olives
  • Cover and lock the pressure cooker, making sure it's set to sealing. Set to High Pressure (or choose the meat feature) for 20 minutes. Allow a natural pressure release when cooking time is complete, about 10 minutes. 
  • Uncover the Instant Pot, and remove the lemon slices. Transfer chicken to serving plates; loosely tent with foil. 
  • Set the Instant Pot to Saute, and bring the sauce to a simmer, cooking until slightly thickened, 5 to 10 minutes. 
  • Spoon the sauce over the chicken, and garnish with fresh thyme. Enjoy with couscous, or noodles. True comfort food! 
    Chicken with Lemon and Olives
Keyword Instant Pot