Go Back
–+ servings
Instant Pot Greek chicken and rice next to a Greek salad in a large white dish.
Print

Instant Pot Greek Chicken and Rice

Instant Pot Greek Chicken and Rice makes flavorful chicken and rice that cooks together in the Instant Pot.
Course Main Course
Cuisine American, Greek
Prep Time 2 hours 10 minutes
Cook Time 13 minutes
Pressure Release 10 minutes
Total Time 2 hours 43 minutes
Servings 6 servings
Calories 502kcal
Author Kate at Eating in an Instant

Equipment

Ingredients

Marinade

  • ¼ cup fresh lemon juice
  • 2 tablespoons olive oil
  • 5 garlic cloves minced
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 pounds boneless skinless chicken breast cut into 1 inch pieces

Chicken and rice

  • 2 tablespoons olive oil
  • 2 cups reduced-sodium chicken broth
  • 2 cups long grain white rice
  • ¼ cup red onion diced
  • 1/4 cup chopped parsley optional
  • ½ cup feta optional

Instructions

  • Add the marinade ingredients to a resealable container an stir together.
  • Add the chicken pieces and toss to coat.
  • Seal the container and place in the refrigerator for at least 2 hours or up to 24 hours.
  • To cook, press sauté.
  • When the Instant Pot reads hot, add the remaining 2 tablespoons of olive oil.
  • Working in batches, add the chicken pieces and cook until the chicken is lightly browned. It's important to work in batches because the chicken won't brown properly if it's crowded in the pot. Reserve the marinade.
  • Press cancel.
  • Once the chicken has browned, pour in 1/2 cup of the chicken broth and scrape up any browned bits in the pot.
  • Add the reserved marinade, lemon juice, remaining broth, and rice.
  • Add diced red onion.
  • Return the browned chicken pieces to the pot.
  • Close and lock the lid. Be sure that the pressure release valve is set to sealing.
  • Press manual high pressure and adjust the cooking time to 3 minutes.
  • When the cooking time has finished, let the pressure release naturally for 10 minutes.
  • Carefully turn the pressure release valve to venting to release any remaining pressure.
  • Remove the lid and give everything a good stir.
  • Serve topped with fresh parsley and feta, if desired.

Notes

  • Marinating the chicken: It's important to marinate the chicken before cooking. This helps to add flavor and keep the chicken tender while it cooks.
  • Feta: The feta adds a nice salty bite to the dish. If you're not using the feta, you may find that you want to season with a bit of salt.
  • Nutrition values are estimates. 

Nutrition

Serving: 1serving | Calories: 502kcal | Carbohydrates: 53g | Protein: 38g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 300mg | Potassium: 734mg | Fiber: 1g | Sugar: 1g | Vitamin A: 56IU | Vitamin C: 7mg | Calcium: 42mg | Iron: 2mg