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instant pot chicken and mediterranean vegetables

2 Pinches
jostlori avatar
San Diego
Updated on Feb 2, 2026

This is the perfect comfort food, especially on cold days when you have little time to throw together a meal. The chicken can be served over rice, noodles, or mashed potatoes, but our favorite way is over Israeli couscous.

prep time
cook time
method Pressure Cooker/Instant Pot
yield

Ingredients

  • SPICE MIX
  • 3 teaspoons ground coriander
  • 3 teaspoons turmeric
  • 3/4 teaspoon ground cumin
  • 3 teaspoons ground ginger
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 teaspoons Kosher salt
  • CHICKEN
  • 4 chicken thighs - bone in, skin on
  • 3 large carrots, chopped
  • 1/2 large red onion, thinly sliced
  • 1 red bell pepper, cut into 1" squares
  • 8 cloves (large) garlic, peeled and halved
  • 1 cinnamon stick
  • 15 ounces canned chickpeas, drained and rinsed
  • 14 1/2 ounces canned diced tomatoes, italian style
  • 1/2 pound green beans, trimmed and halved
  • 6 - 12 - roasted marinated artichoke hearts (can use just marinated)
  • 1/4 cup fresh parsley, chopped (or cilantro)

How To Make instant pot chicken and mediterranean vegetables

  • Step 1
    Make the spice mix by combining all the ingredients in a small bowl. Generously coat the chicken thighs on both sides with some of the mixture. Set aside for at least 30 minutes. Reserve the remaining spice mix for later.
  • Step 2
    Prepare all the vegetables, EXCEPT for green beans and artichoke hearts, and place them in a bowl. Set aside. (NOTE: If you like your green beans very soft, you can add them to the bowl at this point, too.)
  • Step 3
    Add about 1-2 tablespoons of olive oil to the Instant Pot. Turn it on to the Saute setting. When the oil is sizzling, add the chicken to the Instant Pot in a single layer. Batch if you need to. Brown the chicken about 3-4 minutes per side. Remove to a plate and set aside.
  • Step 4
    Add the veggie mix to the Instant Pot. Stir to coat with oil, then saute for about 5 minutes until the onions have softened. Dump in the remaining spice mix and stir to combine. Saute for about another minute, constantly scraping the bottom of the pot with a wooden spoon to prevent the spice from burning.
  • Step 5
    Add about 1/2 cup of water or chicken broth to the pot. Add the chickpeas, tomatoes, and cinnamon stick. Stir to combine, scraping up all the brown bits from the bottom of the pan. Taste and adjust seasonings if necessary.
  • Step 6
    Place the browned chicken pieces over everything, skin side up, in a single layer if possible. Turn the Instant Pot to pressure cook for 15 minutes. At the end of the 15 minutes, do a quick vent.
  • Step 7
    Open the depressurized pot, add the green beans (or peas), and gently tuck the artichoke hearts around the chicken and into the sauce. Turn the Instant Pot back to the Saute setting and cook until the green beans are cooked to your liking, about 5 minutes. Stirring occasionally.
  • Step 8
    While the chicken is cooking, you can prepare the side carb. If using our favorite, Israeli Couscous, simply bring 3 cups of water to a boil, add about a tablespoon of olive oil, 1/2 teaspoon salt, and 2 cups Israeli Couscous. Bring to a boil, then simmer for about 8 minutes until water is absorbed.
  • Step 9
    Plate the couscous, followed by veggies, top with chicken. Pour some of the juices over the chicken and garnish with chopped parsley.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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