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Instant Pot

Chicken en Cocotte with Cherry Tomatoes, Green Olives and Oregano

4 Servings

1¼ hours 40 minutes active

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In this version of chicken en cocotte, the mildness of the bird is accented with robust Mediterranean flavors. We use fresh orange juice as the cooking liquid and stir in grated zest at the end to infuse the sauce with citrus essence. It’s easiest to grate the zest when the fruit is whole, so make sure to zest before halving and juicing. Oregano in two forms, dried and fresh, give the dish layered herbal flavor. Serve the chicken with warm crusty bread.




Don't use a chicken larger than 3½ pounds or it will be too large to allow heat to circulate, causing uneven cooking. Don't worry if the chicken isn't completely done after 16 minutes of pressure cooking and a 20-minute natural pressure release. Simply reseal pot and pressure cook for a few minutes more following the directions in the recipe.

1¼ hours

40 minutes active


  • pound whole chicken, patted dry, wings tucked

  • Kosher salt and ground black pepper


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Bill K.
August 29, 2023
Really liked this dish
I really like the subtle orange flavor; a nice combination with the olives and cherries. Truly a great sauce and it was really easy. It was hard finding a 3.5lb chicken. I used a 5.14lb chicken, cut off the wing tips and spatchcocked the bird. That brought the weight down to 4.5 lbs. I increased the cook time to 18 minutes. Perfect results.
Chris C.

I made the Instant Pot Chicken en cocotte with mustard and it was amazing. Can we assume that we can adapt the other ones to the pressure cooker? I ask because the pressure cooker version I made seemed to be different in terms of preparation.

Lynn C.

Hi Chris -

The recipe above is designed for the Instant Pot. The other Chicken en Cocotte recipes for the Instant Pot will have the red flag at the top of the recipe that says, "Instant Pot." We have a couple of other Chicken en Cocotte recipes designed for the stovetop, but I would stick with the ones labeled "Instant Pot," since these were actually developed for the pressure cooker. Unfortunately, it's not an easy swap between stovetop and pressure cooker since individual ingredients have different amounts of moisture that can throw off the amount of liquid in the pot and affect cooking times and textures.

The Milk Street Team

Mary S.

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