Mediterranean Chicken Thighs


  • 1 lbs boneless skinless chicken thighs
  • 1 medium red onion
  • 16 oz baby white potatoes
  • 1/4 cup pitted kalamata olives
  • 2 tsp Italian seasoning
  • 1 can Campbell's® Roasted Red Pepper Cooking Soup
  • 1/2 cup Swanson® Unsalted Chicken Stock
  • 1 tbsp lemon juice
  • Season the chicken with salt and pepper. Layer the chicken, onion, potatoes, olives and Italian seasoning in a 6 quart Instant Pot®. Pour the soup and stock over the chicken and vegetables (the order is important, so don't stir until after the cooking is done).
  • Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 10 minutes (timer will begin counting down once pressure is reached- it takes about 15 minutes). When done, press Cancel and use the quick releasemethod to release the pressure.
  • Stir in the lemon juice. Season to taste. Sprinkle with crumbled feta cheese and chopped fresh parsley before serving, if desired.
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