Instant Pot Chicken with Fennel, Orange, Olives, and Herbed Bulgur

Name: Instant Pot Chicken with Fennel, Orange, Olives, and Herbed Bulgur
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: fusión mediterránea
Ingredients: 1.5 lb boneless skinless chicken thighs; 1 cup medium bulgur; 10.5 oz fresh fennel bulb; 1 cup yellow onion; 4 cloves garlic; 2/3 cup pitted green olives; 1 medium orange; 1 1/2 cups chicken broth; 2 tbsp olive oil; 1 tsp dried thyme; 1/2 tsp dried oregano; 1 tsp sweet paprika; 1/4 tsp red pepper flakes; 1 tsp salt; 1/2 tsp black pepper; 1/4 cup fresh parsley; 1 tbsp butter

An original Instant Pot dish featuring browned chicken thighs, tender fennel, green olives, and bulgur cooked in a citrusy broth with orange, garlic, and herbs. The result is juicy, fragrant, and perfect for a complete one-pot meal.

20 minPrep

25 minCook

45 minTotal

4Servings

High Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut en trozos large)
180 g medium bulgur (enjuagado)
300 g fresh fennel bulb (thinly sliced finas; reservar algunas leaves verdes for terminar)
150 g yellow onion (chopped)
12 g garlic (chopped)
90 g pitted green olives (cut por the mitad)
1 unit orange (zest fina and 80 ml/1/3 cup of zumo)
360 ml chicken broth (low sodium preferiblemente)
30 ml olive oil
2 g dried thyme
1 g dried oregano
2 g sweet paprika
0.5 g red pepper flakes (optional)
6 g salt (or to taste)
1 g black pepper (freshly ground)
15 g fresh parsley (chopped)
14 g butter (for dar brillo al final)

Nutrition facts

per serving

498 kcal

Calories

34 g

Protein

30 g

Carbs

25 g

Fat

5 g

Fiber

25 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairy

Instructions

1
1. Pat the chicken thighs dry with paper towels and season them with 1/2 teaspoon of the salt, black pepper, sweet paprika, dried thyme, and dried oregano.
2
2. Turn the Instant Pot to Sauté on high. When the insert is hot, add the olive oil and brown the chicken for 2 to 3 minutes per side, without fully cooking it through. Transfer to a plate.
3
3. Add the onion and fennel to the pot and sauté for 3 minutes, stirring. Add the garlic and red pepper flakes and cook 30 seconds more.
4
4. Pour in the orange juice and add the orange zest, scraping the bottom of the pot with a wooden spoon to release the browned bits. Cook for 1 minute.
5
5. Add the rinsed bulgur, chicken broth, green olives, and the remaining 1/2 teaspoon salt. Stir well.
6
6. Place the browned chicken and any accumulated juices on top of the bulgur mixture, without stirring too much so the grain stays mostly submerged.
7
7. Lock the lid, set the valve to sealing, and cook on high pressure for 8 minutes.
8
8. Let the pressure release naturally for 10 minutes, then carefully perform a quick release until the pin drops completely.
9
9. Open the lid, add the butter, and gently stir to give the bulgur and sauce a glossy finish. Taste and adjust salt if needed.
10
10. Divide into plates and finish with the fresh parsley and the reserved fennel fronds. Serve hot; if you need to keep it warm, use the Instant Pot Keep Warm setting, about 140°F to 165°F (60°C to 74°C), for a short time so the bulgur does not dry out.

Chef tips

For deeper flavor, brown the chicken in batches so it does not release too much liquid. If the fennel bulb is very large, remove the tough core before slicing. Do not stir too much once the bulgur is added so it cooks evenly.

Substitutions

You can swap the bulgur for quinoa for a gluten-free version; in that case, reduce the liquid to 300 ml/1 1/4 cups and keep the same pressure time. The butter can be replaced with 1 additional tablespoon of olive oil for a dairy-free version. Parsley can be replaced with fresh dill.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
View on Amazon
Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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