There’s something special about a meal that comes together effortlessly yet tastes like you spent hours perfecting it. That’s exactly what this Instant Pot Greek Chicken and Rice delivers—bold Mediterranean flavors, juicy chicken, and perfectly seasoned rice, all cooked to perfection in one pot. It’s the kind of dish that fills your kitchen with mouthwatering aromas and makes dinnertime something to look forward to.
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If you’re in the mood for something comforting but not heavy, packed with protein yet bursting with flavor, this is the recipe for you. Trust me, you’re going to love it!
Why You’ll Love Instant Pot Greek Chicken and Rice
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:
Versatile: Perfect for busy weeknights or as a standout dish at gatherings.
Budget-Friendly: Uses ingredients you likely already have in your kitchen.
Quick and Easy: Straightforward steps that even beginners can follow.
Customizable: Easy to tweak with different flavors to suit your preferences.
Crowd-Pleasing: A guaranteed hit with both kids and adults.
Ingredients in Instant Pot Greek Chicken and Rice
Here’s the magic of this dish—it’s made with just a few pantry staples, but the result is so much more than the sum of its parts. Let’s break it down:
Chicken Breasts: The star of the show. Boneless, skinless chicken breasts become melt-in-your-mouth tender as they soak up all those dreamy Greek flavors.
Rice: The foundation of the dish. Long-grain rice works best, absorbing all the savory goodness while staying fluffy.
Olive Oil: A must-have in Greek cooking, giving the dish richness and depth.
Garlic & Onion: The dynamic duo that builds a flavorful base.
Chicken Broth: Infuses the rice with a deep, savory taste.
Lemon Juice: Adds brightness and a zesty kick.
Greek Seasoning: A blend of oregano, thyme, and other herbs that bring authentic Mediterranean flavors.
Feta Cheese & Kalamata Olives: The finishing touch that makes this dish irresistibly Greek.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
How to Make Instant Pot Greek Chicken and Rice
Sauté the Aromatics: Set your Instant Pot to sauté mode. Heat the olive oil, then add the onions and garlic, cooking until fragrant.
Brown the Chicken: Add the chicken breasts, searing them for a couple of minutes on each side. This locks in the juices and builds flavor.
Add the Rice & Broth: Stir in the rice, chicken broth, lemon juice, and Greek seasoning. Scrape up any browned bits from the bottom to prevent the dreaded “burn” notice.
Pressure Cook: Secure the lid and set the Instant Pot to pressure cook on high for 8 minutes. Let the pressure release naturally for 5 minutes before manually releasing the rest.
Fluff & Finish: Carefully remove the lid, fluff the rice with a fork, and stir in the kalamata olives and feta cheese.
Serve & Enjoy: Garnish with fresh parsley and an extra squeeze of lemon before serving.
How to Serve Instant Pot Greek Chicken and Rice
This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions:
Fresh Salads: A crisp Greek salad with cucumbers, tomatoes, and red onions.
Crusty Bread: Warm pita or crusty bread to scoop up every bite.
Creamy Accompaniments: A dollop of tzatziki for extra creaminess.
Vegetable Sides: Roasted zucchini, asparagus, or bell peppers.
As a Standalone: It’s hearty enough to be enjoyed on its own, with fresh herbs for garnish.
Additional Tips
Prep Ahead: Chop and measure ingredients the night before to save time.
Spice It Up: Add red pepper flakes for extra heat.
Dietary Adjustments: Swap rice for cauliflower rice for a lower-carb version.
Storage Tips: Store leftovers in an airtight container for up to 4 days.
Double the Batch: This meal freezes well, so make extra for busy nights.
FAQ Section
Q1: Can I substitute white rice with brown rice?
A1: Yes, but brown rice requires a longer cook time, so adjust accordingly.
Q2: Can I use chicken thighs instead of breasts?
A2: Absolutely! Chicken thighs add extra juiciness and flavor.
Q3: How do I store leftovers?
A3: Store in an airtight container in the fridge for up to 4 days.
Q4: Can I freeze this dish?
A4: Yes! Freeze in a freezer-safe container for up to 3 months.
Q5: What’s the best way to reheat this dish?
A5: Reheat in the microwave with a splash of broth to prevent drying out.
Q6: Can I add more veggies to this dish?
A6: Definitely! Try adding bell peppers, spinach, or cherry tomatoes.
Q7: Can I make this without an Instant Pot?
A7: Yes! Use a Dutch oven and simmer on the stovetop until the rice is tender.
Q8: Is this recipe gluten-free?
A8: Yes, as long as you use a gluten-free chicken broth.
Q9: What can I use instead of feta cheese?
A9: Goat cheese or Parmesan can be a great substitute.
Q10: Can I make this dairy-free?
A10: Simply omit the feta or use a dairy-free cheese alternative.
Final Thoughts
If you’re looking for an easy, flavorful, and comforting meal, this Instant Pot Greek Chicken and Rice is a must-try. It’s the perfect blend of protein, zest, and Mediterranean goodness—all in one pot! Whether you’re cooking for your family or meal-prepping for the week, this dish is sure to become a staple in your kitchen.
Print
Instant Pot Greek Chicken and Rice
- Prep Time: 20 minutes
- Cook Time: 5-7 minutes
- Total Time: 0 hours
- Yield: 6 servings 1x
- Category: Main Course
- Method: Instant Pot
- Cuisine: Greek
Description
This Instant Pot Greek Chicken and Rice is a flavorful, one-pot meal perfect for quick and easy dinners or meal prep. Tender chicken is marinated in olive oil, lemon, and Mediterranean herbs, then cooked with jasmine rice, zucchini, and onions for a wholesome dish. Ready in under 30 minutes, it’s a gluten-free, dairy-free option (skip the feta) packed with protein and fresh flavors.
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1/4 cup olive oil
- 3 tbsp red wine vinegar
- 3 garlic cloves, minced
- Juice from 1 lemon
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
Chicken and Rice:
- 2 tbsp 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, crumbled (optional)
Instructions
- Marinate the Chicken: Place chicken and marinade ingredients in a bag or container. Let marinate for at least 15 minutes or overnight.
- Sear the Chicken: Set a 6qt Instant Pot to sauté mode. Heat 2 tbsp olive oil, then sear the chicken in batches for 2-3 minutes per side until browned. Remove from pot and set aside.
- Cook Vegetables: Add onions and zucchini to the pot, sauté for 2-3 minutes.
- Cook the Rice: Return the chicken to the pot. Add broth, lemon juice, and rice, stirring well. Close the lid and cook on high pressure for 7 minutes.
- Release Pressure: Perform a quick release by turning the valve from sealing to venting. Open the lid and fluff the rice.
- Serve: Garnish with fresh parsley, an extra squeeze of lemon, and crumbled feta (if using). Enjoy!
Notes
- Substitute brown rice for a whole-grain option (adjust cooking time).
- Use cauliflower rice for a low-carb/keto version (cook separately).
- Add olives or sun-dried tomatoes for extra Mediterranean flavor.
Nutrition
- Serving Size: 1 portion
- Calories: 410 kcal
- Sugar: 3g
- Sodium: 450mg
- Fat: 18 g
- Saturated Fat: 4g
- Unsaturated Fat: 12.5g
- Trans Fat: 0g
- Carbohydrates: 38 g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 80mg