The Instant Pot has become a bit of a craze here at Mediterranean Living.  We are creating many of our lunches and dinners in it, because it hits three of our sweet spots: 1) It is super fast.  The Instant Pot has all the benefits of a crockpot, but it creates a “slow cooked” meal in less than half an hour.  Meat, chicken and beans come out tender and moist and the vegetables and broth comes out fantastic. 2) It is easy.  Chop up some veggies, add meat or beans, some herbs and a liquid and the prep is done.  Cover, come back in 15-20 minutes to a delicious meal.  3) The food is amazing.  One of the tenets of the Mediterranean Diet is slow cooking, but with the Instant Pot you get the benefits of slow cooking in a fraction of the time.  I think it would be hard for most people to tell the difference between a slow cooked meal and an Instant Pot meal.  This is certainly true of this Instant Pot chicken recipe.

This Paprika Chicken recipe is adapted from an old Moroccan recipe.  It uses three traditional warming spices: Ginger, Cumin and Smoked Paprika.  All of these herbs have healing properties from benefiting eye health (paprika) to being a potent anti-inflammatory (ginger) to acting as a digestive aid (cumin).  They also create a soothing broth that feels healing from the very first sip.

I usually make this dish with polenta (as a porridge).  I add a scoop of cooked polenta right in with each bowl of steaming instant pot chicken and it’s broth which is the gluten free equivalent of sopping up the juices with bread.  The super flavorful broth absorbs into the polenta creating rich spoonfuls of yumminess.  A simple salad along with cooked greens are a perfect compliment to Paprika chicken.  I often will serve it with Sautéed Swiss Chard with Garlic which I prepare and cook while the chicken is cooking in the Instant Pot.  Enjoy!

Purchasing an Instant Pot

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!

[amazon_link asins=’B00FLYWNYQ’ template=’ProductCarousel’ store=’USA-1′ marketplace=’US’ link_id=’e5385df2-e6ac-11e8-a26c-b761ce62b60c’]

 

Paprika Chicken with Wine and Olives

Mediterranean Diet Weight Loss Plan
Instant Pot Chicken with Olives, Shallots and Wine

Paprika Chicken with Olives, Shallots and Wine (Instant Pot)

Bill Bradley
5 from 1 vote
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 449 kcal

Ingredients
  

  • 4 chicken thighs
  • 2 large shallots, sliced thin
  • 2 tbsp extra virgin olive oil 
  • 2 tbsp butter
  • 1 cup kalamata olives, pitted
  • 1/4 tsp powdered ginger
  • 1/2 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup white wine
  • 1/2 lemon, sliced into wedges

Instructions
 

  • Turn instant pot on saute while prepping ingredients.
  • Add oil and butter to instant pot and then add chicken thighs and shallots. Saute for about 3 minutes, stirring to brown all sides.
  • Add rest of ingredients. Re-set instant pot to manual for 15 minutes. Make sure pot is on "sealed" setting on top. Serve with rice or polenta.

Nutrition

Calories: 449kcalCarbohydrates: 6gProtein: 19gFat: 37gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 126mgSodium: 957mgPotassium: 344mgFiber: 2gSugar: 2gVitamin A: 527IUVitamin C: 8mgCalcium: 44mgIron: 2mg
Have you tried this recipe? Tell us about it!Click here to rate this recipe in the comments section below.
About the Author: Bill Bradley, R.D.
Bill’s passion is to live and teach the principles of good food, generosity, and how to open our hearts while we take care of ourselves and others. More →

5 Comments

  1. Margie October 23, 2019 at 7:02 pm - Reply

    Recipe sounds great. Can’t wait to try it.l

  2. Rosie Gueldner August 14, 2019 at 3:49 am - Reply

    This recipe is so good that hubby and I almost went into a trance while eating it! We doubled the recipe when preparing. We cooked it old fashioned on top of the stove, first browning meat and , shallots {we added the shallots later after we turned the meat over towards the end). Then adding all the other ingrediencies. Then we simmered it on low for 1 hour and 15 minutes. thank y,all! Actually we liked mixing all the spices together, seasoning the chicken with it, and then browning.

    • Bill Bradley, R.D. August 20, 2019 at 6:39 pm - Reply

      Thanks for the comment! Glad you enjoyed the recipe.
      Bill

  3. Melissa June 12, 2018 at 10:03 pm - Reply

    How long would you cook it in a slow cooker? I do not own an Instant Pot

    • George Zikos June 13, 2018 at 2:20 pm - Reply

      Hi Melissa! We haven’t tried it in a slow cooker, but try it for 6 hours on low. That should work! Let me know how it comes out. Thanks for commenting!

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