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
Scale
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.
