We have a section in our recipe index for Pressure Cooking, and some of our most popular are the quick shredded chicken recipes because they work well for easy dinners and also meal prep, if you’re into that. I follow a basic formula and switch up the flavor profiles for variety. This Chili-Lime Chicken is extremely popular, as is this Orange-Ginger Chicken. Today I’m adding another quick-cooking pressure cooker recipe to the club with this Greek-inspired dish! It’s shredded chicken with lots of herbs for flavor, along with roasted red bell peppers and artichoke hearts. It works great served over rice, or my favorite- in a pita or wrap with cucumbers, tzatziki and feta.
Start by sautéing onion and garlic,
and then pop some chicken in the pot along with some dry herbs and fresh lemon.
You’ll need some chicken broth, and I almost always just add water, plus a crumbled bouillon cube.
It cooks in about 6 minutes and then you can shred up the chicken,
and while you’re doing that, add in some roasted peppers and artichoke hearts. These both come straight from a jar so this is so quick and easy!
Just toss it all together and these will warm right up in your pot that’s still hot from cooking.
Add the chicken back in and a little more lemon and toss it all together in it’s juices.
You can eat this a lot of ways, but this is one of my favorites. This chicken works great stored in teh fridge for a few days and for lunch I’ll wrap it up in a soft pita with tzatziki and veggies. Quick and delish!Print
An easy chicken dish with bright, Greek-Inspired flavors. Cooks quickly in a pressure cooker for a fast week-night meal.
- 1-2 teaspoons olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 1.5 – 2 lbs chicken (boneless skinless breasts or thighs)
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon dry oregano
- 1/2 tablespoon basil
- 1/2 teaspoon dill
- 1 lemon
- 1 cup chicken broth (or 1 cup water and 1 boullion cube)
- 12oz jar roasted red peppers
- 12 oz jar marinated artichoke hearts
- optional: fresh minced parsley
Set electric pressure cooker to saute mode. Add olive oil, onion, and garlic and stir for 2-3 minutes until softened. Turn saute mode off.
Place chicken breasts in pressure cooker and sprinkle in all seasonings. Add chicken broth and juice from half of the lemon. Secure lid. Cook on manual high pressure for 6 minutes. Let sit for 5 minutes or so on natural release and then quick-release remaining pressure. (If you’re crammed for time, you can quick release immediately after cooking, I just find the chicken turns out a little better if I let it sit for a few.)
Remove chicken and place on cutting board. Drain juices from roasted peppers and dice, drain juice from artichokes and leave as is or rough chop as desired. Add both to pot and stir so they can warm through. Shred chicken and add back into juices. Add juice from remaining half lemon. Stir everything together and add parsley if desired.
Serve on pitas with cucumber and tzatziki, or over rice or cauliflower rice, or in wraps, or whatever you like!
*If chicken is larger than 1″ thick, cut horizontally to make thinner before placing in pressure cooker.
Alternate Slowcooker instructions: I prefer bone-in breasts for slow-cooking, but you can use whatever you like. Place all ingredients in slow cooker and cook on low for 4-ish hours until chicken reaches an internal temperature of 165 degrees.