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–+ servings
Side view of Instant Pot Greek Chicken in a white bowl with cucumber slices and feta
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Instant Pot Greek Chicken and Rice

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!
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Servings: 6 servings
Calories: 312kcal
Author: Stephanie Wilson

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.

Notes

  1. 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.
  2. 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.
  3. 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

Serving: 1g | Calories: 312kcal | Carbohydrates: 21g | Protein: 39g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Cholesterol: 101mg | Sodium: 511mg | Fiber: 3g | Sugar: 5g