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
Scale
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.
