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 3 reviews

This Instant Pot Greek Chicken and Rice recipe combines tender, marinated chicken breasts with flavorful herbs, garlic, and lemon juice, cooked perfectly with long grain white rice in an Instant Pot. The dish is finished with optional fresh parsley and creamy feta cheese, creating a delicious, aromatic meal that’s both easy and quick to prepare.

  • Total Time: 2 hours 43 minutes
  • Yield: 6 servings

Ingredients

Marinade

  • ¼ cup fresh lemon juice
  • 2 tablespoons olive oil
  • 5 garlic cloves (minced)
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper

Main Ingredients

  • 2 pounds boneless skinless chicken breast (cut into 1 inch pieces)
  • 2 tablespoons olive oil
  • 2 cups reduced-sodium chicken broth
  • 2 cups long grain white rice
  • ¼ cup red onion (diced)

Optional Garnishes

  • ¼ cup chopped parsley
  • ½ cup feta cheese

Instructions

  1. Prepare the marinade: Add the lemon juice, 2 tablespoons olive oil, minced garlic, dried oregano, dried thyme, salt, and black pepper to a resealable container and stir together until well combined.
  2. Marinate the chicken: Add the chicken pieces to the marinade and toss until evenly coated. Seal the container and refrigerate for at least 2 hours, or up to 24 hours for more flavor.
  3. Preheat the Instant Pot: Press the ‘Sauté’ button on the Instant Pot and wait until it indicates ‘hot’.
  4. Sauté the chicken: Add 2 tablespoons of olive oil to the pot. Working in batches, add chicken pieces and brown lightly on all sides. Avoid crowding the pot to ensure proper browning. Reserve the marinade for later use.
  5. Deglaze the pot: Press the ‘Cancel’ button. Pour ½ cup of chicken broth into the pot and use a spoon or spatula to scrape up any browned bits stuck to the bottom. These add great flavor to the dish.
  6. Add remaining ingredients: Pour in the reserved marinade, the remaining chicken broth, fresh lemon juice, and the rice. Add the diced red onion on top, then return the browned chicken pieces to the pot.
  7. Seal and pressure cook: Close and lock the Instant Pot lid. Ensure the pressure release valve is set to ‘Sealing’. Press ‘Manual’ or ‘Pressure Cook’ on high pressure and set the timer for 3 minutes.
  8. Natural pressure release: When the cooking ends, let the pressure release naturally for 10 minutes to allow the rice and chicken to finish cooking gently.
  9. Quick release remaining pressure: Carefully turn the pressure release valve to ‘Venting’ to release any remaining pressure. Remove the lid once the pin drops.
  10. Serve: Stir the chicken and rice gently to combine. Serve topped with optional chopped parsley and crumbled feta cheese for a bright, creamy finish.

Notes

  • Marinating the chicken for longer than 2 hours up to 24 hours will increase flavor and tenderness.
  • Do not skip the browning step as it adds important texture and flavor to the dish.
  • If you prefer, brown the chicken in a separate pan to speed up the process.
  • The natural pressure release is important for the rice texture; avoid using quick release immediately after cooking.
  • Leftovers keep well in the refrigerator for up to 3 days and reheat nicely.
  • Author: Monica
  • Prep Time: 2 hours 15 minutes
  • Cook Time: 28 minutes
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: Greek

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