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Instant Pot Leek and Olive Chicken in brown ceramic bowl

Instant Pot Leek and Olive Chicken

Caramelized leeks, sweet sun-dried tomatoes, and briny green olives bring harmony to this deliciously, satisfying summer chicken stew.
Course Main Course
Cuisine American
Keyword Chicken, Instant Pot, Leek, Olive, Sun-dried tomato
Prep Time 5 minutes
Cook Time 18 minutes
Pressure Release Rest 15 minutes
Total Time 23 minutes
Servings 6 servings
Calories 263kcal
Author Ashley


  • 2 lbs. chicken thighs boneless & skinless
  • 2 tbsp butter or olive oil
  • 2 medium leeks
  • 3 tbsp sun-dried tomatoes julienned
  • 10 large green olives
  • 3 sprigs thyme
  • 2 tbsp fresh oregano loosely packed
  • ¾ cup white wine
  • ¾ c chicken broth
  • 2 tbsp lemon juice
  • Salt & pepper


  • Using Sauté function on Instant Pot, heat butter or olive. Once hot, but not smoking, add in leeks and sauté until the leeks begin caramelizing. Stir occasionally to prevent burning.
  • Once leeks are caramelized, deglaze using the white wine. Pour wine into Instant Pot and use wooden spoon to stir making sure to get all brown bits off bottom of pot. These are bits of flavor that you want to incorporate into chicken.
  • Let wine and leeks simmer for a few minutes. Turn off Sauté Function. Add in sun-dried tomatoes, olives, coarsely chopped oregano, thyme sprigs, chicken thighs, and chicken broth. Add in about ½ tsp salt. Gently stir to combine.
  • Following proper Instant Pot procedure, ensure proper closure of lid. Set Instant Pot for “Pressure Cook” for 18 minutes. When 18 minutes is done, let pressure release naturally for 15 minutes. Then, safely remove lid ensuring all pressure is released.
  • Remove lid. Set sauté function to and let simmer for 5-10 minutes to reduce slightly. Taste and season with 1-2 tbsp. lemon juice and any additional salt and pepper.