Now I’ve turned it into a pressure cooker meal. Every version tastes great, so how do you choose which to make? It depends on the time you have available. I know I probably sound like a broken record, but I really want to make this clear.
Even though many pressure cooker recipes call for 15 or less minutes of cook time, it takes much longer than that in total. You have to factor in the time it takes to reach full pressure and to release the pressure.
For a recipe like this one, the total time is about 35-40 minutes. That’s starting with frozen chicken tenders. It’s very convenient and easy to put all the ingredients in the pressure cooker. And once they’re in there, you can do other things while they cook.
If you have 30-40 minutes at home before dinner time, using the pressure cooker is the way to go.
If you have time in the morning to load a slow cooker, but will be coming in ravenous at the end of the day, use a slow cooker.
If you only have 15 or 20 minutes to fix dinner at the end of the day, use the skillet method. Speed that up even more by using rotisserie chicken or cooked chicken from your freezer.
Here’s what you’ll need for the Pressure Cooker Mediterranean Chicken:
This is good served over rice, couscous, quinoa or pasta.
And while we’re learning to use our Instapot for more and more recipes, check out my 10 Best Instant Pot Accessories list to find even more ways to use this handy appliance.
Pressure Cooker Mediterranean Chicken
- 2 lbs. frozen chicken tenders
- 1 onion chopped
- ½ green pepper chopped
- 2-4 garlic cloves crushed
- 2 cans stewed tomatoes 15 oz each
- 1 can sliced black olives
- salt and pepper to taste
- ½ cup crumbled feta
- Place all ingredients, except feta, in the pressure cooker.
- Set to high pressure for 14 minutes.
- Do a quick pressure release.
- Serve over your choice of grain or pasta with crumbled feta.