If you are craving a vibrant, flavorful meal that comes together effortlessly, the Instant Pot Greek Chicken and Rice Recipe is your new best friend. This dish brilliantly captures the essence of Mediterranean cuisine with juicy chicken thighs, fragrant herbs, tangy lemon, salty Kalamata olives, and creamy feta cheese, all perfectly cooked with fluffy rice in one pot. It’s comforting yet fresh, simple yet packed with personality, making it a guaranteed crowd-pleaser on busy weeknights or any time you want a taste of Greece at home.
Ingredients You’ll Need
The beauty of the Instant Pot Greek Chicken and Rice Recipe lies in its straightforward ingredients, each playing a vital role in building layers of delicious flavor and ensuring perfect texture. From aromatic herbs to fresh lemon, every component is thoughtfully chosen.
- 4 boneless, skinless chicken thighs: Tender and juicy, these thighs bring rich flavor and stay moist during pressure cooking.
- 1 tablespoon olive oil: Adds richness and helps brown the chicken for that irresistible caramelized taste.
- 1 small onion, chopped: Provides sweetness and depth when sautéed, forming a flavorful base.
- 3 cloves garlic, minced: Infuses the dish with sharp, aromatic punches essential to Greek cooking.
- 1 cup long-grain white rice: Absorbs all the yummy juices to become perfectly fluffy and fragrant.
- 1 1/2 cups chicken broth: The cooking liquid that infuses the rice and chicken with savory notes.
- 1/2 cup Kalamata olives, pitted and sliced: Offers a briny, slightly fruity contrast that brightens the dish.
- 1/2 cup crumbled feta cheese: Adds creaminess and tang just before serving for an authentic finish.
- 1 tablespoon lemon zest: Delivers fresh citrus aroma that wakes up the palate.
- 2 tablespoons lemon juice: Injects bright acidity to balance richness beautifully.
- 1 teaspoon dried oregano: A classic Mediterranean herb that brings earthy, piney flavor.
- 1/2 teaspoon ground cumin: Adds a subtle warm spice note to round out the flavor profile.
- Salt and pepper, to taste: Essential for seasoning throughout the cooking process.
- Fresh parsley, chopped: Garnishes the dish with vibrant color and fresh herbal brightness.
How to Make Instant Pot Greek Chicken and Rice Recipe
Step 1: Sauté the chicken
Start by setting your Instant Pot to “Sauté” mode and warming the olive oil. Once hot, add the boneless chicken thighs, cooking them for about 3 to 4 minutes on each side until they develop a beautiful golden crust. This step is key because it locks in flavor and adds a deeper savory note to your dish. Once browned, remove the chicken and set it aside for now.
Step 2: Sauté the onion and garlic
In the same pot, toss in the chopped onions and minced garlic. Let them cook for 2 to 3 minutes until they soften and release their fragrant aroma. This creates a wonderful flavor base that will mingle with the rice and spices, elevating the entire dish.
Step 3: Add the rice and spices
Next, stir in the long-grain rice alongside the lemon zest, lemon juice, oregano, cumin, salt, and pepper. Mix everything well so the rice gets evenly coated with those fragrant spices and garlic. This step ensures each grain of rice will absorb all the delicious seasoning.
Step 4: Pressure cook the meal
Place the browned chicken thighs back on top of the rice mixture in the Instant Pot. Pour in the chicken broth along with the sliced Kalamata olives, making sure the chicken is partially submerged. This layering locks in moisture and flavors during cooking.
Step 5: Set the Instant Pot
Seal the lid on your Instant Pot and set the valve to “Sealing.” Select the “Manual” or “Pressure Cook” setting on high for 8 minutes. This timing perfectly cooks the chicken and rice together, creating an irresistibly tender and flavorful meal.
Step 6: Release the pressure
Once the cooking cycle ends, let the pressure naturally release for 10 minutes—this gentle release helps keep the chicken juicy. Afterward, carefully turn the valve to “Venting” to let out any remaining steam before opening the pot.
Step 7: Serve
Remove the chicken from the pot and shred or slice it as you prefer. Fluff the rice with a fork and fold in the crumbled feta cheese, which will melt slightly and add wonderful tang. Finally, garnish with fresh chopped parsley for a pop of color and freshness.
Step 8: Optional serving tip
If you love a creamy contrast, serve your Instant Pot Greek Chicken and Rice Recipe with a side of tzatziki sauce. The cool cucumber yogurt dip complements the robust flavors beautifully and adds an extra layer of indulgence.
How to Serve Instant Pot Greek Chicken and Rice Recipe
Garnishes
A sprinkle of fresh parsley is classic to brighten the plate and enhance flavor. You might also add a few more Kalamata olives or a lemon wedge for an elegant touch and extra burst of citrus.
Side Dishes
Serve this Greek chicken and rice dish alongside a simple Greek salad with cucumbers, tomatoes, red onion, and more feta. Roasted vegetables or grilled pita bread work wonderfully, making it a complete and satisfying Mediterranean-inspired meal.
Creative Ways to Present
Try serving in individual bowls layered with rice, chicken, and garnishes for an appealing look. Alternatively, turn any leftovers into a warm wrap with pita and tzatziki, or stuff the chicken and rice into bell peppers for an inviting presentation that’s perfect for entertaining.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover Instant Pot Greek Chicken and Rice Recipe in an airtight container in the fridge for up to 3 days. This dish reheats nicely, making it perfect for quick lunches or easy weeknight dinners.
Freezing
You can freeze the chicken and rice separately or together in freezer-safe containers or bags for up to 2 months. Just thaw overnight in the refrigerator before reheating to keep the best texture and flavor.
Reheating
Reheat gently in the microwave or on the stovetop with a splash of water or broth to restore moisture. If reheating frozen leftovers, allow them to thaw completely and warm thoroughly to enjoy the dish just as fresh.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work fine, but since they are leaner, be careful not to overcook them to avoid dryness. Slightly reduce the pressure cooking time to keep them tender.
What kind of rice is best for this recipe?
Long-grain white rice or basmati rice are ideal because they remain fluffy and separate after cooking. Avoid short-grain or sticky rice varieties, as they may become too mushy in the Instant Pot.
Is it necessary to brown the chicken first?
Browning the chicken adds a lot of flavor and a pleasant texture, but if you’re short on time, you can skip this step. Just know it will have a slightly different, less caramelized taste.
Can I make this recipe vegetarian?
While this recipe centers on chicken, for a vegetarian version, try substituting with hearty mushrooms or chickpeas and use vegetable broth instead of chicken broth. Add lemon, olives, and feta for that signature Greek flavor.
How can I make this recipe spicier?
If you enjoy heat, add a pinch of red pepper flakes along with the oregano and cumin. A dash of smoked paprika can also introduce a subtle warmth that pairs beautifully with the other spices.
Final Thoughts
I truly hope you give this Instant Pot Greek Chicken and Rice Recipe a try because it is such a delightful way to bring the tastes of Greece right to your kitchen with minimal effort. It’s welcoming, comforting, and bursting with flavor, perfect for any day you want a meal that feels both special and simple. Enjoy every bite and happy cooking!
Print
Instant Pot Greek Chicken and Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 4 to 4.4 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Greek
Description
This Instant Pot Greek Chicken and Rice recipe delivers tender, flavorful chicken thighs paired with fragrant rice infused with lemon, garlic, and aromatic spices. Enhanced with Kalamata olives and crumbled feta cheese, this one-pot meal offers a delicious and easy Mediterranean-inspired dinner perfect for busy weeknights.
Ingredients
Chicken and Rice
- 4 boneless, skinless chicken thighs (or chicken breasts)
- 1 tablespoon olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 cup long-grain white rice (or basmati rice)
- 1 1/2 cups chicken broth
- 1/2 cup Kalamata olives, pitted and sliced
- 1 tablespoon lemon zest (from about 1 lemon)
- 2 tablespoons lemon juice (from about 1 lemon)
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
For Serving
- 1/2 cup crumbled feta cheese
- Fresh parsley, chopped (for garnish)
- Tzatziki sauce (optional, for serving)
Instructions
- Sauté the chicken: Turn the Instant Pot to the “Sauté” mode and add the olive oil. Once hot, add the chicken thighs and brown on both sides, about 3-4 minutes per side. Remove the chicken and set aside.
- Sauté the onion and garlic: In the same pot, add the chopped onion and garlic. Sauté for 2-3 minutes, until softened and fragrant.
- Add the rice and spices: Stir in the rice, lemon zest, lemon juice, oregano, cumin, salt, and pepper. Mix everything to coat the rice in the spices and garlic.
- Pressure cook the meal: Place the chicken thighs back into the Instant Pot on top of the rice. Add the chicken broth and Kalamata olives, ensuring the chicken is partially submerged in the broth.
- Set the Instant Pot: Close the Instant Pot lid and set the valve to “Sealing.” Cook on “Manual” or “Pressure Cook” on high for 8 minutes.
- Release pressure: Once the cooking time is complete, allow the pressure to naturally release for 10 minutes, then carefully turn the valve to “Venting” to release any remaining pressure.
- Serve: Remove the chicken thighs from the pot and shred or slice them. Fluff the rice with a fork and stir in the crumbled feta cheese.
- Garnish and enjoy: Garnish with fresh parsley and serve with a side of tzatziki sauce, if desired.
Notes
- You can substitute chicken breasts for thighs, but cooking time remains the same. Ensure breasts are not too thick for even cooking.
- For extra flavor, marinate the chicken in lemon juice, olive oil, and oregano for 30 minutes before cooking.
- Use basmati rice for a more fragrant profile if preferred.
- If you don’t have Kalamata olives, substitute with black olives or green olives.
- Make sure to properly seal the Instant Pot lid and valve to ensure pressure cooking works effectively.
- Optional: Serve with tzatziki sauce or a side salad for a complete meal.
