The newest of my Instant Pot Chicken recipes! A few months ago I created a recipe using chicken thighs, mustard greens, and olives in the cast iron skillet. I thought this would be a perfect recipe to adapt for the Instant Pot. The reason I created the first recipe was because I wanted a recipe that made people enjoy eating mustard greens. You can find the original Skillet Chicken with Lemony Mustard Greens and Olives here. Many people don’t know how to cook mustard greens, and are intimidated by their strong smell and flavor. Everyone who’s tried this recipe has told me they’re not used to eating mustard greens, but these are delicious! My new friend Toni grew up in the South. She said she never liked the greens they made there and when she saw I was serving chicken with greens, she wasn’t going to take any greens. She decided to take a chance and she loved them.
There are a few additions to this recipe from the original so that it works in the Instant Pot. It requires a little more liquid so that nothing burns. I knew white wine would create a delicious broth and it takes away some of the bitterness of the greens. I also added a teaspoon of dijon mustard and honey for added flavor. Another thing I did was use boneless and skinless chicken thighs because I knew the skins weren’t going to crisp up in the Instant Pot. With the original version, the thighs are seared and the skin gets crispy, but with this version I didn’t want to serve anyone soggy chicken skin. I hope you enjoy this and our other instant pot chicken recipes!
The Instant Pot we use is the 6 quart version. It is just right for recipes that serve 4 all the way up to 8 servings. For us, it seems to be the perfect size. Below is the one we purchased from Amazon. I highly recommend it!
Wash the mustard greens very well then chop them. Put them in the Instant Pot first.
Place the chicken thighs on top of the greens. Season with salt and pepper.
Add the minced garlic, olives, cherry tomatoes, dijon, and honey to the top of the chicken and greens.
Pour in the wine, lemon, and olive oil, trying to cover as much of the chicken and greens as you can.
Put the top on the Instant Pot and turn to lock in. Make sure the vent on top is set to "Sealing", so the pressure will seal in. If it's set to "Venting" it will never fully seal the pressure in.
Press manual and set the time to 15 minutes. After a few seconds you will hear a beep and the screen will say "On". It is now sealing in the pressure. In about 5 minutes you will see "On" change to 15.
After 15 minutes, the chicken is done. Wearing an oven mitt, turn the valve to "Venting". This will release all the pressure. Once you don't hear anymore steam being released, it's safe to take the lid off.
George studied International Business in Greece in 2015 for three semesters. His family is from the island of Crete, and he lived with them for a whole summer. During that time, he started working for Mediterranean Living and contributing his firsthand experiences of the traditional Cretan diet. He learned fluent Greek along the way, being fully immersed in a traditional Cretan village. He is since graduated with a business degree from Worcester State University. George loves language and traveling, so he completed a TEFL certificate program at the Boston Language Institute in order to teach English abroad and travel the world. He currently works full-time blogging, recipe formulating, and social media marketing for Mediterranean Living. His passions include language, gardening, hiking, skateboarding, and watching sports. He dreams of living in Crete one day, after he travels the world learning as many languages and cultures as possible.