Pressure Cooker Lemon Olive Chicken

| Hayley Ryczek
Serving size:4
Total Time:
Pressure Cooker Lemon Olive Chicken

This recipe calls for boneless chicken thighs, fresh squeezed lemon, olives, and a winning combination of flavorful spices. Lemon Olive Chicken has a nice, robust lemon flavor that blends well with the olives for a vibrant dish that will have your taste buds singing. Serve with steamed asparagus and rice.

Ingredients

  • 4 boneless skinless chicken breasts
  • 1/2 tsp cumin
  • 1 tsp unrefined sea salt
  • 1/4 tsp black pepper
  • 1/2 cup butter
  • 1 lemon, 1/2 juiced, 1/2 thinly sliced
  • 1 cup chicken bone broth
  • 1 can pitted green olives
  • 1/2 cup red onion sliced

Directions

  1. Liberally season chicken breasts with sea salt, cumin and black pepper
  2. Set your multi cooker to sauté and brown chicken breasts in butter on both sides.
  3. Add all remaining ingredients and bring to a simmer.
  4. Cover your multi cooker with the lid and cook under pressure for 10 minutes. When done pressure cooking, use the quick pressure release method.

NOTES: I use this multi-cooker which has both the saute and pressure cooker options.  You can also make this recipe in a standard (stove top) pressure cooker, using 10 pounds of pressure for 10 minutes.

For the full post, visit Health Starts in the Kitchen.