If you are craving a meal that bursts with Mediterranean flavors yet comes together quickly and effortlessly, this Instant Pot Greek Chicken and Rice Recipe is your new best friend in the kitchen. It’s a vibrant, comforting dish that combines tender chicken, fragrant rice, tangy lemon, savory feta, and briny Kalamata olives all cooked perfectly in your Instant Pot. Whether you’re serving a casual weeknight dinner or feeding friends, this recipe offers a delicious way to enjoy classic Greek-inspired ingredients without the fuss.
Ingredients You’ll Need
The beauty of this Instant Pot Greek Chicken and Rice Recipe lies in its simple but perfectly balanced ingredients. Each one is thoughtfully chosen to bring a unique depth of flavor, ensuring your dish is not only delicious but also colorful and texturally appealing.
- Boneless, skinless chicken thighs: Use thighs for juiciness and tenderness; chicken breasts work if you prefer leaner meat.
- Olive oil: Adds a fruity richness and helps brown the chicken beautifully.
- Small onion: Provides a subtle sweetness and aroma once sautéed.
- Garlic: Infuses the dish with its signature savory punch.
- Long-grain white rice: Ideal for fluffy texture; basmati rice also works wonderfully.
- Chicken broth: Creates a flavorful cooking liquid that keeps the rice moist and savory.
- Kalamata olives: Add a salty, tangy bite that awakens the palate.
- Feta cheese: Stirred in at the end for a creamy, tangy finish.
- Lemon zest and juice: Brighten the dish with a fresh, zesty lift.
- Dried oregano: Brings classic Mediterranean herbaceous notes.
- Ground cumin: Adds a warm, earthy undertone.
- Salt and pepper: Essential seasoning to balance flavors.
- Fresh parsley: For a fresh, vibrant garnish that completes the dish.
How to Make Instant Pot Greek Chicken and Rice Recipe
Step 1: Sauté the Chicken
Start by selecting the “Sauté” mode on your Instant Pot and heating up the olive oil. Once shimmering, add the chicken thighs and brown them on both sides. This step not only locks in moisture but also adds a deeper flavor base to the dish. Cooking them for about 3 to 4 minutes per side, just until they have a golden crust, will make your final meal taste incredible.
Step 2: Sauté the Onion and Garlic
With the chicken removed and set aside, it’s time to build aromatics. Toss your chopped onion and minced garlic into the same pot. The leftover chicken bits mixed with the onion and garlic developing their fragrance is what really elevates this dish. Sauté them for 2 to 3 minutes or until they soften and release their natural sweetness.
Step 3: Add the Rice and Spices
Next, stir in the rice along with lemon zest, lemon juice, oregano, cumin, salt, and pepper. Coating every grain with the mixture of citrus and herbs ensures every bite bursts with layered flavor. Mixing everything together at this point spreads the seasoning evenly throughout, creating a masterpiece of taste in one pot.
Step 4: Pressure Cook the Meal
Nestle the chicken thighs back on top of the rice, and pour in the chicken broth along with the Kalamata olives. The olives add a bright, salty contrast that complements the tender chicken and fluffy rice beautifully. Make sure the chicken is partially submerged to allow even cooking and maximum flavor infusion.
Step 5: Set and Cook
Seal your Instant Pot lid and set the valve to the sealing position. Select “Manual” or “Pressure Cook” on high pressure and let it cook for 8 minutes. This short pressure cooking time perfectly combines all the ingredients while ensuring the chicken stays succulent and the rice tender.
Step 6: Natural Pressure Release
Once the timer goes off, let the Instant Pot naturally release pressure for 10 minutes. This slow release step helps the rice finish cooking without becoming mushy and keeps the chicken juicy and tender. After 10 minutes, carefully release any remaining pressure by switching the valve to “Venting.”
Step 7: Finish and Serve
Remove the chicken from the pot and shred or slice it as you prefer. Fluff the rice gently with a fork and stir in the crumbled feta cheese, which adds a lovely creamy tang contrasting the savory flavors beautifully. Don’t forget to sprinkle fresh parsley on top for a vibrant, fresh touch that brightens up the whole dish.
Step 8: Optional Serving Suggestion
For an authentic Greek experience, serve your Instant Pot Greek Chicken and Rice Recipe alongside a cool dollop of tzatziki sauce. The creamy, garlicky yogurt pairs perfectly with the warm, zesty flavors in this meal.
How to Serve Instant Pot Greek Chicken and Rice Recipe
Garnishes
Fresh parsley is a must-have garnish here; its grassy brightness balances the richness of the feta and olives. You can also add extra crumbled feta or a squeeze of fresh lemon juice on top for an extra pop of flavor. A sprinkle of smoked paprika can add a beautiful color contrast and a smoky note if you want to experiment.
Side Dishes
This recipe stands beautifully on its own, but pairing it with a crisp Greek salad or roasted vegetables creates a complete Mediterranean feast. A side of warm pita bread also complements the dish, perfect for scooping up the rice and chicken mixture. For a heartier meal, a scoop of hummus or baba ganoush will provide additional creamy textures.
Creative Ways to Present
Serve this Instant Pot Greek Chicken and Rice Recipe family-style by placing it in a large, rustic serving bowl sprinkled with herbs and olives. Alternatively, plate it neatly with sliced chicken on top for a more elegant presentation. You can also stuff pita pockets with the mixture for a fun, handheld Greek-inspired lunch or dinner option.
Make Ahead and Storage
Storing Leftovers
Instant Pot Greek Chicken and Rice Recipe leftovers stay fresh in an airtight container in the refrigerator for up to 3 days. This makes it a perfect option for meal prep or for enjoying delicious Greek flavors without extra effort for a couple of days.
Freezing
You can freeze this dish for up to 2 months, though it’s best to keep the chicken separate from the rice if possible to maintain the best texture. Freeze in freezer-safe containers or heavy-duty freezer bags, and be sure to label them for easy grab-and-go convenience.
Reheating
Reheat leftovers gently in the microwave or on the stovetop with a splash of water or broth to keep the rice moist. If you’ve frozen the dish, thaw overnight in the refrigerator before reheating for the best results. Adding a little fresh parsley or feta after reheating helps bring back the fresh flavors.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work well in this recipe and offer a leaner option, though thighs tend to stay juicier after pressure cooking. Just be careful not to overcook breasts, as they can dry out.
Is it necessary to use Kalamata olives?
Kalamata olives add a unique salty, tangy flavor that is signature in Greek cuisine, but if you’re not a fan or don’t have them on hand, you can omit them or substitute with another type of olive. Just note it will change the flavor profile slightly.
Can I make this recipe gluten-free?
Yes! This recipe is naturally gluten-free as long as your chicken broth does not contain any gluten-based additives. Always double-check the labels to be sure.
What’s the best rice to use?
Long-grain white rice or basmati rice are both wonderful choices for this recipe. They cook up fluffy and separate, which complements the saucy chicken. Avoid short-grain or sticky rice since the texture won’t hold up as nicely.
Can I add vegetables to the Instant Pot Greek Chicken and Rice Recipe?
Definitely! Chopped bell peppers, cherry tomatoes, or spinach can be added before pressure cooking or stirred in at the end for extra color and nutrition. Just be mindful of the cooking times so veggies don’t become too soft.
Final Thoughts
This Instant Pot Greek Chicken and Rice Recipe is a true gem in the kitchen, combining vibrant Mediterranean flavors with the convenience of modern cooking. It’s a dish that feels special yet is easy enough for any night of the week. I highly encourage you to give it a try and watch how it quickly becomes a favorite for your family and friends alike. Once you taste the tender chicken paired with lemony rice and feta, you’ll be coming back to this recipe again and again.
Print
Instant Pot Greek Chicken and Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Greek
Description
A flavorful and easy Instant Pot recipe featuring tender Greek-style chicken thighs cooked with aromatic rice, olives, and spices. This one-pot meal combines Mediterranean ingredients like feta cheese, Kalamata olives, and lemon for a bright, savory dinner that comes together quickly with minimal cleanup.
Ingredients
Chicken and Marinade
- 4 boneless, skinless chicken thighs (or chicken breasts)
- 1 tablespoon olive oil
- Salt and pepper, to taste
Rice and Flavorings
- 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 tablespoon lemon zest (from about 1 lemon)
- 2 tablespoons lemon juice (from about 1 lemon)
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
Finish and Garnish
- 1/2 cup crumbled feta cheese
- Fresh parsley, chopped (for garnish)
- Tzatziki sauce (optional, for serving)
Instructions
- Sauté the chicken: Turn the Instant Pot to “Sauté” mode and heat the olive oil. Once hot, add the chicken thighs and brown them on both sides for about 3-4 minutes per side until golden. Remove the chicken from the pot and set aside.
- Sauté onion and garlic: In the same pot, add the chopped onion and minced garlic. Sauté for 2-3 minutes until the onion softens and the garlic is fragrant, scraping up any browned bits from the chicken.
- Add rice and spices: Stir in the rice, lemon zest, lemon juice, dried oregano, ground cumin, salt, and pepper. Mix well to coat the rice evenly with the spices and garlic flavors.
- Layer chicken and add broth: Place the browned chicken thighs back into the pot, arranging them on top of the rice. Pour in the chicken broth and add the sliced Kalamata olives, making sure the chicken is partially submerged.
- Pressure cook: Secure the Instant Pot lid and set the valve to “Sealing.” Cook on “Manual” or “Pressure Cook” mode on high pressure for 8 minutes.
- Release pressure: When the cooking cycle finishes, allow the pressure to naturally release for 10 minutes, then carefully switch the valve to “Venting” to release any remaining pressure.
- Finish and serve: Carefully remove the chicken from the pot and shred or slice it. Fluff the rice with a fork, then gently stir in the crumbled feta cheese. Garnish with freshly chopped parsley.
- Optional serving suggestion: Serve with a side of cool, creamy tzatziki sauce for an authentic Greek touch.
Notes
- You can substitute chicken breasts for thighs if preferred, but thighs stay juicier under pressure cooking.
- Use basmati rice for a fragrant, fluffy texture, but regular long-grain rice works just as well.
- If you want to reduce salt, use low-sodium chicken broth and adjust seasoning accordingly.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
- For a vegetarian version, substitute chicken with chickpeas and vegetable broth, but adjust cooking times accordingly.
