Mediterranean Chicken Thighs

By:

Ingredients
  • 1 lbs boneless skinless chicken thighs, fat removed
  • 1 medium red onion, chopped
  • 16 oz baby white potatoes, halved
  • ¼ cup pitted kalamata olives, sliced
  • 2 tsp Italian seasoning, crushed
  • 1 can Campbell's® Roasted Red Pepper Cooking Soup
  • ½ cup Swanson® Unsalted Chicken Stock
  • 1 tbsp lemon juice
Instructions
  • 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.
Notes
  • Nutrition Values Per Serving:
    Calories 294,
    Total fat 9.9 g,
    Saturated fat 2.9 g,
    Cholesterol 101 mg,
    Sodium 524 mg,
    Total carbohydrate 27.6 g,
    Dietary fiber 4.7 g,
    Protein 22.8 g,
    Vitamin A 11 %DV,
    Vitamin C 14 %DV,
    Calcium 4 %DV,
    Iron 14 %DV.
  • Pressure Cook and Manual are interchangeable
Previous Next