Easy Keto Mediterranean Chicken in the Instant Pot

Mediterranean cooking is known for its bold flavors, fresh herbs, and heart-healthy ingredients. This Instant Pot keto Mediterranean chicken recipe delivers all of those benefits in a convenient one-pot meal.

With tender chicken thighs, savory olives and capers, and a creamy yogurt herb sauce, this dish is rich in flavor while remaining low in carbohydrates making it a great option for people following keto or low-carb diets.

Why Mediterranean-Style Meals Are Popular

The Mediterranean approach to cooking emphasizes ingredients like olive oil, herbs, lean proteins, and fermented dairy such as yogurt. Research suggests that diets inspired by Mediterranean eating patterns are linked to improved heart health and reduced inflammation.

Chicken is also a nutrient-dense protein source that provides essential nutrients such as:

• Protein for muscle maintenance

• Vitamin B6 for energy metabolism

• Selenium, an antioxidant mineral

Combining chicken with olives, herbs, and olive oil creates a satisfying meal with balanced flavors and healthy fats.

Ingredients

For the chicken:

• 8 bone-in, skin-on chicken thighs (about 3 pounds)

• Kosher salt and freshly ground black pepper

• 1 tablespoon olive oil

• 3 cloves garlic, thinly sliced

• 1 cup pitted kalamata olives

• 2 tablespoons capers

• 2 tablespoons white wine vinegar

• 1½ teaspoons dried oregano

• ½ cup water

For the yogurt herb sauce:

• 1 cup whole-milk Greek yogurt

• ¼ cup fresh flat-leaf parsley, roughly chopped

• 2 tablespoons fresh mint leaves, roughly chopped

• 1 teaspoon lemon zest

• 1 tablespoon lemon juice

• Salt and pepper to taste

Step 1: Brown the Chicken

Set a 6-quart Instant Pot to high sauté and allow it to heat for about 5 minutes.

Season the chicken thighs generously with salt and pepper on both sides.

Add olive oil to the pot and place half of the chicken skin-side down. Cook until the skin is deeply browned, about 6–8 minutes. Flip and cook the other side for 4–6 minutes.

Transfer the chicken to a plate and repeat with the remaining pieces.

Step 2: Build the Flavor Base

Add the sliced garlic to the pot and cook while stirring for about 1 minute, until lightly browned.

Then stir in:

• Kalamata olives

• Capers

• White wine vinegar

• Dried oregano

• ½ cup water

Scrape the bottom of the pot to loosen the flavorful browned bits.

Turn off the heat.

Step 3: Pressure Cook

Place the rack inside the pot above the olive mixture. Arrange the chicken thighs skin-side up on the rack.

Lock the Instant Pot lid and set it to high pressure for 10 minutes.

Step 4: Make the Yogurt Herb Sauce

While the chicken cooks, prepare the sauce.

In a medium bowl whisk together:

• Greek yogurt

• Parsley

• Mint

• Lemon zest

• Lemon juice

• Salt and pepper

Taste and adjust seasoning as needed. Refrigerate until ready to serve.

Step 5: Finish the Sauce

Once the pressure cooking cycle ends, perform a quick release and carefully remove the lid.

Transfer the chicken to a platter and spoon the olive mixture over the top. Cover loosely with foil to keep warm.

Remove the rack and return the Instant Pot to sauté mode. Simmer the sauce in the pot until it reduces and thickens slightly, about 6–8 minutes.

Pour the reduced sauce over the chicken.

Step 6: Serve

Serve the chicken topped with the olive sauce and spoon the yogurt herb sauce on the side.

For a keto-friendly meal, pair it with:

• Roasted cauliflower

• Zucchini noodles

• A fresh cucumber salad

The Instant Pot helps shorten cooking time while keeping chicken juicy and tender, making it easier to enjoy flavorful homemade meals even on busy days.

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