Chicken Thighs with Artichokes and Black Olives Pressure Cooker Recipe

Chicken Thighs With Artichokes And Black Olives Pressure Cooker Recipe

Ingredients

SERVES 4 to 6 – Cooker: 5- to 7-quart – Time: 6 minutes at HIGH pressure

• 2 tablespoons olive oil
• 8 boneless, skinless chicken thighs (about 2 pounds total)
• sea salt and freshly ground black or white pepper
• 2 medium shallots, minced
• 1 teaspoon dried mixed herbs, such as an Italian or Greek blend
• 1 (14.5-ounce) can diced tomatoes in juice (with basil and garlic if you can find it), undrained
• 1/3 cup chicken broth
• 1 (10-ounce) package frozen artichoke hearts, thawed and patted dry
• juice of 1 lemon
• 18 pitted Kalamata or other favorite black olive
• 1 cup crumbled feta cheese, for serving

Method

1. In a 5- to 7-quart pressure cooker, heat the oil over medium-high heat until very hot
2. Sprinkle the chicken thighs with salt and pepper
3. Lightly brown in batches on both sides, about 2 minutes each side
4. Transfer the browned chicken to a plate
5. Add the shallots to the pan and cook, stirring a few times, until softened, about 2 minutes
6. Return the chicken and any accumulated juice to the pot and sprinkle with the dried herbs
7. Add the tomatoes and their juices, broth, artichoke hearts, and lemon juice and sprinkle the olives over the top
8. Close and lock the lid
9. Set the burner heat to high
10. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
11. Set a timer to cook for 6 minutes
12. Remove the pot from the heat
13. Open the cooker with the Quick Release method
14. Be careful of the steam as you remove the lid
15. Taste for salt and pepper and serve over rice or couscous sprinkled with feta

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