Mediterranean Chicken for Pressure Cooker by Alexander Clabourne, RDN

This recipe is a super fast and a flavorful way to cook chicken breast. The best is that goes great with so many sides such as a serving of brown rice or black beans and a light salad. Packed full of protein and aromatic herbs makes this dish a winner in any recipe book.

1.50 lbs chicken breasts

3 tbsp extra virgin olive oil

3 tbsp Balsamic Vinegar of Modenanote: Find balsamic vinegar with “grape must” or “cooked grape must” as the first ingredient for best flavor.

2 tsp dried rosemary

2.50 tsp dried thyme

1 tbsp ground cumin

¼ tsp ground black pepper

⅛ tsp sea salt

2 tbsp water

Cut chicken breasts in half length wise. If bought thinly sliced, no need to cut. Place chicken into Instant pot/pressure cooker.

Add remaining ingredients to small bowel and wisk together to combine.

Pour mixture over chicken to coat evenly.

Pressure cook for 18 minutes. Naturally let steam release for 10 minutes and turn off pressure cooker afterwards.

Uncover and shred chicken with two forks and serve. After shredding, re-cover chicken and let it soak in juices for 5-10 minutes for more flavor before serving.

Nutrition Facts

Serving Size 3 oz.

Servings 0

Amount Per Serving
Calories 184

% Daily Value *
Total Fat 7.5g12%
Sodium 77mg4%
Potassium 299mg9%
Total Carbohydrate 1g1%
Protein 27g54%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Mediterranean Chicken for Pressure Cooker by Alexander Clabourne, RDN