Description
This Instant Pot Greek Chicken and Rice recipe combines tender, flavorful chicken thighs with aromatic rice infused with lemon, garlic, and Mediterranean spices. Enhanced by Kalamata olives and topped with tangy feta cheese, this easy one-pot meal brings the tastes of Greece to your dinner table in under an hour.
Ingredients
Scale
Chicken and Rice
- 4 boneless, skinless chicken thighs (or chicken breasts)
- 1 tablespoon olive oil
- 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
- Salt and pepper, to taste
Finishing Touches
- 1/2 cup crumbled feta cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Sauté the chicken: Turn the Instant Pot to the “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 nicely browned. Remove the chicken and set aside.
- Sauté the onion and garlic: In the same pot, add the chopped onion and minced garlic. Sauté for 2-3 minutes until softened and fragrant, making sure to scrape up any browned bits from the chicken to build flavor.
- Add the rice and spices: Stir in the white rice, lemon zest, lemon juice, dried oregano, ground cumin, salt, and pepper. Mix everything thoroughly to coat the rice with the seasonings and garlic.
- Pressure cook the meal: Place the browned chicken thighs on top of the rice mixture in the pot. Pour in the chicken broth and scatter the sliced Kalamata olives over the top, ensuring the chicken is partially submerged in the liquid to promote even cooking.
- Seal and cook: Close the Instant Pot lid and set the valve to ‘Sealing.’ Cook on ‘Manual’ or ‘Pressure Cook’ mode on high for 8 minutes to allow the flavors to meld and the rice to cook perfectly.
- Release pressure: When the cooking cycle completes, allow the pressure to naturally release for 10 minutes to finish cooking gently, then carefully switch the valve to ‘Venting’ to release any remaining pressure before opening the lid.
- Finish and serve: Remove the chicken thighs from the pot and shred or slice them as desired. Fluff the rice with a fork and gently fold in the crumbled feta cheese until evenly distributed.
- Garnish and enjoy: Sprinkle freshly chopped parsley over the dish and serve immediately. Optionally, accompany with a side of refreshing tzatziki sauce for a complete, authentic Greek meal.
Notes
- Use chicken breasts as a leaner alternative, but be cautious to not overcook them in the Instant Pot.
- If you prefer more intense olive flavor, increase Kalamata olives by 1/4 cup.
- For a dairy-free version, omit the feta cheese or replace with a vegan cheese alternative.
- Rinsing the rice before cooking can help reduce stickiness and improve texture.
- This recipe pairs well with a side of steamed vegetables or a Greek salad for a balanced meal.
- Tzatziki sauce enhances the freshness and creaminess when served alongside.
