Name: Instant Pot Greek Chicken and Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Greek
Ingredients: 1 tablespoon olive oil; 1.5 pounds boneless skinless chicken thighs; 1 teaspoon kosher salt, divided; ½ teaspoon black pepper; 1 teaspoon dried oregano; 1 teaspoon garlic powder; 1 small yellow onion, diced; 4 cloves garlic, minced; 1 cup uncooked white jasmine rice, rinsed; 1.25 cups low sodium chicken broth; Zest and juice of 1 lemon; ½ cup crumbled feta cheese; ¼ cup chopped fresh parsley; Optional toppings: chopped cucumber, cherry tomatoes, red onion, olives, more feta

Why You’ll Love Instant Pot Greek Chicken and Rice Recipe

It’s a true one‑pot dish — less clean‑up, more convenience.
The marinade infuses the chicken with rich Greek flavor (olive oil, garlic, oregano, lemon, etc.).
You get protein, vegetables, and rice all in one dish.
It is gluten‑free and dairy‑free (feta is optional) for those with dietary preferences.
It adapts well for batch cooking or leftovers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chicken & Marinade:

Boneless, skinless chicken breasts or thighs, cut into 1‑inch pieces
Olive oil
Red wine vinegar
Garlic, minced
Lemon juice
Dried oregano
Dried basil
Dried thyme
Salt
Pepper

Chicken & Rice:

Olive oil
Red onion, chopped into chunks
Zucchini, quartered
Chicken broth or bone broth
Lemon juice
Jasmine rice
Chopped parsley (optional)
Feta cheese (optional)

Directions

Combine the chicken pieces with all the marinade ingredients (olive oil, vinegar, garlic, lemon juice, herbs, salt, pepper) in a bag or container. Marinate for at least 15 minutes (or up to overnight).
Set a 6‑quart Instant Pot to Sauté mode and heat 2 tablespoons of olive oil. When hot, add the marinated chicken (discard the marinade) and sear for 2–3 minutes per side until browned. You can do this in batches if needed to avoid crowding.
Add the chopped onion and zucchini to the pot; cook 2–3 minutes more, stirring.
Pour in the chicken broth, lemon juice, and then add the jasmine rice. Stir gently to combine.
Close and seal the lid. Cook on High Pressure for 7 minutes.
Once the cook time is up, perform a quick release of the pressure (turn the valve from sealing to venting) carefully.
Open the lid, fluff the rice, then optionally stir in parsley and sprinkle with crumbled feta before serving.

Servings and timing

Servings: 6
Prep time: ~20 minutes
Cook time: ~7 minutes (plus time for pressure build / release)
Total time: ~27 minutes

Variations

Use thighs instead of breasts for a juicier result.
Swap the rice: If you don’t have jasmine, you can use long grain white rice (adjust cook time slightly shorter to prevent overcooking).
Add more vegetables: Bell peppers, spinach, or cherry tomatoes could be stirred in after cooking.
Make it creamy: Stir in a spoon of Greek yogurt (if dairy is acceptable) after cooking.
Spicy twist: Add red pepper flakes or a pinch of cayenne to the marinade for heat.

Storage/Reheating

Storage: Let the dish cool, then store in an airtight container in the refrigerator for up to 3–4 days.
Freezing: You can freeze portions (without parsley/feta) for up to 2–3 months. Thaw overnight in fridge before reheating.
Reheating: Warm in a microwave or on the stovetop with a splash of water or broth to prevent it from drying out. Cover while reheating.

FAQs

What kind of rice works best?

Jasmine rice gives the best texture in this recipe. You can use regular long grain rice, but you may need to reduce the cooking time by 1–2 minutes to avoid mushiness.

Can I use bone‑in chicken?

It’s possible but not ideal. Bone‑in pieces take longer to cook and may disrupt the timing for the rice. Boneless pieces give more consistent results.

Do I have to marinate the chicken?

Marinating enhances flavor, but if you’re short on time, marinate for at least 15 minutes while preparing the veggies. It still works.

Can I skip searing the chicken?

You can, but searing adds flavor and texture (browning). If you skip it, you may lose some depth in taste.

Is this recipe dairy‑free?

Yes, as written it’s dairy‑free. The feta is optional — omit it for a completely dairy‑free dish.

Can I cook this on the stovetop instead of Instant Pot?

Yes — cook rice separately, sauté the chicken and vegetables, then combine before serving. Keep an eye on cooking times and liquid proportions.

How can I make it for fewer people?

You can halve all ingredients and use the same method; cooking times in the Instant Pot generally remain consistent.

Will the vegetables overcook?

Zucchini and onion are added late to help preserve texture. They may be soft but should hold some bite if not overcooked.

Can I double the recipe?

Yes, but be cautious: overfilling the Instant Pot may affect pressure and cooking. You might need to cook in batches or slightly adjust times.

How do I adjust for high altitude or different pressure cookers?

You may need to increase cooking time slightly or allow a longer natural release to ensure the chicken is cooked through and rice is tender.

Conclusion

This Instant Pot Greek Chicken and Rice recipe is a wonderfully balanced, flavorful one‑pot meal that’s perfect for busy weeknights or prepping ahead. With minimal prep, packed-in Greek flavors, and flexibility to adapt to your preferences, it’s a dish you’ll want to make again and again. Let me know if you’d like a print‑friendly version or a version adapted for stovetop or slow cooker!