Description
This Instant Pot Greek Chicken and Rice is a quick and flavorful one-pot meal made with juicy chicken, rice, lemon, and Mediterranean spices. It’s perfect for a healthy and satisfying weeknight dinner.
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
Instructions
- Turn the Instant Pot to sauté mode. Add the olive oil.
- Season the chicken thighs with ½ teaspoon salt, pepper, oregano, and garlic powder.
- Once the oil is hot, add the chicken and sear on both sides for 2-3 minutes until lightly browned. Remove and set aside.
- Add the diced onion and sauté for 2-3 minutes until soft. Add the minced garlic and cook for another 30 seconds.
- Pour in a bit of the chicken broth and scrape up any browned bits from the bottom.
- Add the rinsed rice, remaining broth, lemon zest, lemon juice, and remaining ½ teaspoon salt. Stir well to combine.
- Place the chicken thighs back on top of the rice.
- Close the lid, seal the valve, and cook on high pressure for 10 minutes.
- Allow a natural pressure release for 10 minutes, then manually release any remaining pressure.
- Remove the chicken, shred or chop it, then stir it back into the rice along with feta and parsley.
- Serve with optional toppings like cucumber, tomatoes, red onion, olives, and extra feta.
Notes
- Rinse the rice well to prevent the dish from becoming too starchy or sticky.
- Use boneless skinless chicken breasts if preferred, but reduce cook time slightly.
- Great for meal prep—store in airtight containers for up to 4 days.
- Add more veggies like spinach or bell peppers for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Instant Pot
- Cuisine: Greek
Nutrition
- Serving Size: 1.5 cups
- Calories: 430
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 110mg
