If you love bold, bright flavors and crave a one-pot meal that makes dinner feel like a celebration, you absolutely must try this Instant Pot Greek Chicken and Rice Recipe. It’s a vibrant dish where tender, juicy chicken thighs meet fragrant rice infused with lemon, oregano, and garlic, all cooked together effortlessly in your Instant Pot. Every bite bursts with Mediterranean warmth, from the briny Kalamata olives to the creamy crumbles of feta cheese, making it a wholesome, comforting dinner that feels anything but ordinary.
Ingredients You’ll Need
Gathering these simple, fresh ingredients is the key to making this Instant Pot Greek Chicken and Rice Recipe truly sing. Each one plays a special role, from the tender chicken and luscious feta to the zesty lemon elements that brighten the dish, creating a perfect balance of flavors and textures.
- 4 boneless, skinless chicken thighs (or breasts): Chicken thighs stay juicy and flavorful, but breasts work well too.
- 1 tablespoon olive oil: For beautifully browning the chicken and sautéing the aromatics.
- 1 small onion, chopped: Adds a sweet, savory base flavor.
- 3 cloves garlic, minced: Unmistakable aromatic power that lifts the whole dish.
- 1 cup long-grain white rice (or basmati): Absorbs the broth and spices perfectly for fluffy grains.
- 1 1/2 cups chicken broth: Provides rich moisture and savory depth.
- 1/2 cup Kalamata olives, pitted and sliced: Tangy and salty bursts of Mediterranean magic.
- 1/2 cup crumbled feta cheese: Adds creamy, tangy richness in every bite.
- 1 tablespoon lemon zest: The bright, citrusy spark that wakes up the flavors.
- 2 tablespoons lemon juice: Balances the dish with fresh acidity.
- 1 teaspoon dried oregano: Classic Greek herb that brings warmth and earthiness.
- 1/2 teaspoon ground cumin: Adds subtle smoky depth without overpowering.
- Salt and pepper, to taste: Essential seasoning to enhance all ingredients.
- Fresh parsley, chopped (for garnish): A fresh, herby finish that adds color and 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 heating the olive oil. Once shimmering, carefully add your chicken thighs and brown each side for about 3 to 4 minutes until they develop a beautiful golden crust. Browning the chicken first locks in juices and adds amazing flavor to the rice that cooks beneath later. Once browned, remove the chicken and set it aside for now.
Step 2: Sauté Onion and Garlic
In the same pot, toss in the chopped onion and minced garlic. Sauté them for two to three minutes until the onion softens and the garlic’s irresistible aroma fills your kitchen. This step builds the fragrant foundation for the rice and chicken to soak in all those delicious scents and tastes.
Step 3: Add Rice and Spices
Time to bring together the rice and seasonings. Stir in the long-grain white rice, lemon zest, lemon juice, dried oregano, ground cumin, salt, and pepper. Mixing everything together coats the rice with the vibrant spices and garlicky goodness, ensuring each grain bursts with flavor after cooking.
Step 4: Pressure Cook the Meal
Place your browned chicken thighs back into the pot, nestling them right on top of the rice. Pour in the chicken broth and scatter the Kalamata olives over everything. The broth should partially cover the chicken but not completely submerge it. This layering helps the rice cook perfectly while the chicken steams tender. Close the Instant Pot lid, set the valve to “Sealing,” and cook on “Manual” or “Pressure Cook” mode on high for 8 minutes.
Step 5: Release Pressure and Finish
Once cooking finishes, allow the pressure to release naturally for 10 minutes—that’s when the flavors meld beautifully. Afterward, carefully switch the valve to “Venting” to release any remaining pressure. Open the lid to a warm, inviting pot of Greek-inspired goodness.
Step 6: Serve with Feta and Parsley
Remove the chicken and shred or slice it to your liking. Fluff the rice with a fork, then gently fold in the crumbled feta cheese, which will soften slightly with the residual heat, adding luscious creaminess. Finally, sprinkle fresh chopped parsley over the dish to brighten both appearance and flavor.
How to Serve Instant Pot Greek Chicken and Rice Recipe
Garnishes
A garnish of fresh parsley is a simple way to add a burst of vibrant color and herbaceous freshness. If you fancy, a dollop of cool tzatziki sauce alongside adds creamy texture and a cucumber-mint tang that perfectly complements the warming spices in the dish.
Side Dishes
While this recipe stands perfectly on its own, serving it alongside crisp Greek salad or roasted vegetables like zucchini and bell peppers brings additional layers of texture and flavor. Pita bread on the side is also fantastic for soaking up those lovely lemony juices.
Creative Ways to Present
To jazz things up for guests, serve the shredded chicken and rice in individual bowls topped with extra feta and olives. Or turn it into a vibrant Mediterranean bowl with grilled veggies, a drizzle of olive oil, and a sprinkle of toasted pine nuts for an elegant touch that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
This Instant Pot Greek Chicken and Rice Recipe stores beautifully. Transfer leftovers to an airtight container and refrigerate for up to 3 days. The flavors actually deepen with time, making it a perfect next-day meal.
Freezing
You can freeze portions in freezer-safe containers for up to 2 months. For best quality, freeze the rice and chicken separately from any garnishes like fresh parsley or feta, which are best added fresh after reheating.
Reheating
Reheat refrigerated or thawed portions gently in the microwave or on the stovetop with a splash of water or broth to prevent the rice from drying out. Stir occasionally to warm evenly, then freshen up with a sprinkle of parsley and extra feta before serving.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts will work just as well, though they tend to be leaner and can dry out faster. To keep them juicy, consider reducing the pressure cooking time by a minute or two.
Is it possible to use brown rice in this recipe?
Brown rice has a longer cooking time than white rice, so it isn’t ideal for this recipe as written. If you want to use brown rice, try pre-cooking it partially or adjust the pressure cooking time accordingly, but keep in mind the chicken and rice may not cook evenly together.
Can I make this recipe vegetarian?
While the recipe revolves around chicken, you could substitute the meat with hearty vegetables like mushrooms and artichoke hearts and use vegetable broth instead. The result will still be deliciously Greek-inspired but naturally meat-free.
How do I prevent the rice from sticking to the Instant Pot?
Be sure to stir the rice with the spices and broth before adding the chicken on top, ensuring the rice is evenly coated and submerged. Using enough oil at the start also helps. Following the recipe steps closely will minimize sticking.
What can I do if the chicken is not cooked through after pressure cooking?
If the chicken isn’t fully cooked after the 8-minute pressure cook, simply reseal the pot and cook for an additional 2-3 minutes under pressure. It’s always wise to check doneness before serving.
Final Thoughts
This Instant Pot Greek Chicken and Rice Recipe is a true weeknight hero, blending effortless cooking with vibrant, soulful flavors that feel special every time. I can’t recommend it enough—once you try it, it will likely become one of your go-to meals that’s as easy as it is delicious. So grab your Instant Pot, gather these simple ingredients, and make dinner unforgettable tonight!
Print
Instant Pot Greek Chicken and Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Greek
Description
This Instant Pot Greek Chicken and Rice is a flavorful, one-pot meal featuring tender, juicy chicken thighs cooked with aromatic herbs, lemon, Kalamata olives, and creamy feta cheese. Perfect for a quick and wholesome dinner with Mediterranean flair.
Ingredients
Chicken and Main Ingredients
- 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
- 1/2 cup crumbled feta cheese
Seasonings and Garnish
- 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
- Fresh parsley, chopped (for garnish)
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.
- Cook under pressure: 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: Garnish with fresh parsley and serve with a side of tzatziki sauce, if desired.
Notes
- Use chicken breasts instead of thighs if preferred, but adjust cooking times slightly if needed.
- For a brighter lemon flavor, use fresh lemon zest and juice as recommended.
- Be sure to brown the chicken well to add depth of flavor before pressure cooking.
- Kalamata olives add a distinctive Greek taste, but green olives can be substituted if desired.
- Serve with tzatziki or a simple Greek salad for a complete meal.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
