Instant Pot Greek Chicken and Rice
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Instant Pot Greek Chicken and Rice is an easy but incredibly flavored Mediterranean chicken and rice recipe inspired by our favorite Greek Chicken. And, it’s ready in 20 minutes. Perfect for dinners, any day of the week!
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Are you a fan of Souvlaki? It’s one of our favorite dishes, in fact, we have a delicious and easy Chicken Souvlaki recipe here at 31Daily that is always a reader favorite.
As you may know, souvlaki can trace its roots to antiquity. In fact, the first mention of this beloved dish is found in the Iliad, but is also mentioned in the works of Aristotle.
This Greek Chicken and Rice recipe is not souvlaki. But is most definitely inspired by it and all our favorite Greek chicken recipes, like our Mediterranean Sheet Pan Greek Chicken.
But this recipe is made incredibly quick and easy in the Instant Pot with all the flavors we love.
Instant Pot Greek Chicken and Rice Ingredients
Gather these ingredients to make this delicious Greek-inspired Instant Pot Chicken and Rice dish. The exact measurements are in the recipe card at the bottom of this post.
- Olive oil
- Red onion: yellow, sweet onions, or green onions work too.
- Garlic cloves
- Boneless skinless chicken breasts, cut into bite-size pieces
- Uncooked long grain rice
- Carrots
- Red bell peppers, chopped
- Low sodium chicken broth
- Lemon juice
- Seasonings: dried oregano, dill, and fine sea salt
- For serving: fresh parsley, feta cheese, and halved cherry tomatoes (optional but delicious!)
How to Make Instant Pot Greek Chicken and Rice
Step-by-step instructions are in the recipe card at the bottom of this post but here’s an overview of this easy chicken recipe.
- Set a 6-quart Instant Pot to SAUTE mode. Add the olive oil, and once it’s hot, add the vegetables and seasoning and cook until softened. Then add the chicken and cook until it is no longer pink.
- Stir in the rice, broth, and lemon juice. Be sure no food is stuck to the bottom of the pot when stirring.
- Cover and seal, cook on manual high pressure for 5 minutes, then quickly release the pressure.
- Fluff the rice with a fork and stir in fresh parsley and feta cheese. and top with halved cherry tomatoes.
How to Cook Greek Chicken and Rice on the Stovetop
Recipe adjustment: The liquid measurement will be increased when cooking on the stovetop.
- Heat olive oil over medium heat in a large pot or Dutch oven. Then saute onion, carrots, red peppers, garlic, oregano, dill, and salt until softened, about 2 minutes. Then add the chicken to the pot and continue to saute until the chicken is no longer pink.
- Add the rinsed rice, 3 cups broth plus 1/4 cup water, and lemon juice and stir, scraping any browned bits from the pan.
- Bring to a simmer, cover, and cook for 15-20 minutes, depending on the variety of rice used.
- Fluff the rice with a fork and stir in fresh parsley, feta cheese, and halved cherry tomatoes. Adjust seasoning as desired.
What to Serve With Greek Chicken and Rice
All the common Greek accompaniments and flavors are great with this dish. I particularly like to serve it with:
- Cucumber slices (English or Persian cucumbers)
- Feta Cheese
- 5 Minute Greek Tzatziki Sauce
- Cherry tomatoes
- Pita wedges
- Hummus
- Greens
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Instant Pot Greek Chicken and Rice
Ingredients
- 2 teaspoons olive oil
- 1 red onion diced
- 3 cloves garlic minced
- 1 ½ pounds boneless skinless chicken breasts cut into bite-size pieces
- 1 ½ cups uncooked long grain rice rinsed (or basmati)
- 3 large carrots peeled and chopped
- 2 red bell peppers chopped
- 1 cup cherry tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- 1/4 teaspoon dried dill or 1 tablespoon fresh
- 1 15 oz can low sodium chicken broth
- 2 teaspoons lemon juice
For Serving
- Chopped fresh parsley
- Crumbled feta cheese
- Cherry tomatoes halved
Instructions
- Set a 6-quart Instant Pot to SAUTE mode. Add the olive oil and once it’s hot, add the onion, carrots, red peppers, garlic, oregano, dill, and salt. Cook, stirring occasionally until it begins to soften; about 2 minutes. Then add the chicken to the pot. Cook until the chicken is no longer pink; about 5 minutes.
- Add the rinsed rice, broth, and lemon juice. Stir the pot well to make sure there are no stuck-on bits of food.
- Cover and seal the Instant Pot. Cook on high pressure (manual) for 5 minutes then quickly release the pressure. Check the chicken to make sure it is cooked through (165° on an instant-read thermometer).
- Fluff the rice with a fork and stir in fresh parsley, feta cheese if using and top with halved cherry tomatoes. Adjust seasoning as desired.
Video
Notes
- Rice: I’m using basmati but white long grain rice is delicious too. I have not tested this recipe with instant rice. Be sure to rinse the rice before adding it to the Instant Pot. This helps avoid burn errors.
- To Store: Refrigerate leftovers in an airtight container for up to 3 days. Or freeze in an airtight freezer container for up to 3 months. Thaw in the refrigerator overnight, then reheat gently microwave, loosely covered, until heated through.
- Stovetop Instructions:
- Heat olive oil over medium heat in a large pot or Dutch oven. Then saute onion, carrots, red peppers, garlic, oregano, dill, and salt until softened, about 2 minutes. Then add the chicken to the pot and continue to saute until the chicken is no longer pink.
- Add the rinsed rice, 3 cups broth plus 1/4 cup water, and lemon juice and stir, scraping any browned bits from the pan.
- Bring to a simmer, cover, and cook for 15-20 minutes, depending on the variety of rice used.
- Fluff the rice with a fork and stir in fresh parsley and feta cheese if using. Adjust seasoning as desired.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
When do the tomatoes go in?
I like to add cherry tomatoes, usually halved or quartered depending on how large they are, as a topping to the cooked Greek Chicken.
This is the second time I’ve made this. It’s delicious! Except the recipe is missing when to put in the tomatoes, I put them in with the rest of the veggies to sauté. Bookmarked!