Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Instant Pot Greek Chicken and Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 36 reviews

This Instant Pot Greek Chicken and Rice recipe features tender chicken marinated in a flavorful olive oil and herb blend, cooked together with jasmine rice for a quick and easy one-pot meal. Perfect for meal prep, this dish is gluten free, dairy free, and packed with Mediterranean flavors, making it a healthy and delicious choice for any day of the week.

  • Total Time: 27 minutes
  • Yield: 4 servings

Ingredients

Chicken and Marinade

  • 1 1/2 lbs boneless skinless chicken breasts or thighs, trimmed and cut into 1 inch pieces
  • 1/4 cup olive oil
  • 3 tablespoons red wine vinegar
  • 3 garlic cloves, minced
  • Juice from one lemon
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Chicken and Rice

  • 2 tablespoons olive oil
  • 1 medium red onion, chopped into large chunks
  • 1 medium zucchini, quartered
  • 1 1/2 cups chicken broth or bone broth
  • Juice from 1 lemon
  • 1 1/4 cups jasmine rice
  • 1/2 cup chopped parsley (optional)
  • 1/2 cup feta cheese (optional)

Instructions

  1. Marinate the Chicken: Combine chicken pieces with olive oil, red wine vinegar, minced garlic, lemon juice, dried oregano, basil, thyme, salt, and pepper in a freezer bag or container. Let it marinate for at least 15 minutes or up to overnight to infuse flavors.
  2. Sear the Chicken: Set the Instant Pot to sauté mode and heat 2 tablespoons of olive oil. Add the marinated chicken (discard the marinade) in batches to avoid steaming and sear 2-3 minutes per side until browned and crispy. Remove and set aside.
  3. Sauté Vegetables: Return all seared chicken to the Instant Pot. Add chopped red onion and zucchini, cooking for another 2-3 minutes on sauté mode to soften the vegetables.
  4. Add Broth and Rice: Pour in chicken broth and lemon juice, then add jasmine rice. Stir everything to combine evenly.
  5. Pressure Cook: Close and lock the Instant Pot lid. Cook on high pressure for 7 minutes. When cooking is complete, carefully quick release the pressure by moving the valve from sealing to venting.
  6. Finish and Serve: Open the lid, sprinkle chopped parsley and crumbled feta cheese over the dish if desired, and add an extra squeeze of lemon juice for brightness. Stir gently and serve warm.

Notes

  • If jasmine rice is unavailable, use regular rice but reduce cooking time by 1-2 minutes to prevent overcooking.
  • Marinating the chicken overnight enhances the flavor significantly but 15 minutes is sufficient for a quick meal.
  • Cooking chicken in batches ensures it sears properly instead of steaming, resulting in a better texture.
  • Feta and parsley are optional toppings that add authenticity and freshness to this Greek-inspired dish.
  • Author: Adeline
  • Prep Time: 20 minutes
  • Cook Time: 7 minutes
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: Greek
  • Diet: Gluten Free

Find it online: https://flavorhug.com/instant-pot-greek-chicken-and-rice-recipe/