Instant Pot Greek Chicken and Rice Recipe
This Instant Pot Greek Chicken and Rice recipe combines tender marinated chicken with aromatic herbs, lemon juice, and jasmine rice for a flavorful one-pot meal. Cooked quickly under pressure, the dish features seared chicken, sautéed vegetables, and a zest of fresh parsley and feta cheese to finish, perfect for a wholesome and satisfying weeknight dinner.
- Prep Time: 10 minutes (excluding marinating time)
- Cook Time: 17 minutes (including searing, sautéing, and Instant Pot pressure cooking)
- Total Time: 27 minutes (active cooking and prep time; marinating time extra if applicable)
- Yield: 6 servings 1x
- Category: Main Course
- Method: Instant Pot
- Cuisine: Greek
- Diet: Low Fat
Ingredients
Scale
For the Chicken Marinade
- 1 1/2 lbs boneless skinless chicken breasts or thighs, trimmed and cut into 1-inch pieces
- 1/4 cup olive oil
- 3 garlic cloves, minced
- Juice from one lemon
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
For Cooking
- 2 tablespoons olive oil
- 1 medium red onion, chopped into large chunks
- 1 medium zucchini, quartered
- 1 1/2 cups chicken broth or bone broth
- Juice from 1 lemon
- 1 1/4 cups jasmine rice
- 1/2 cup chopped parsley (optional)
- 1/2 cup crumbled feta cheese (optional)
Instructions
- Marinate the Chicken: Place the chicken pieces into a freezer bag or container along with the olive oil, minced garlic, lemon juice, dried oregano, dried basil, dried thyme, salt, and pepper. Seal and mix well. Let the chicken marinate for at least 15 minutes, or for deeper flavor, refrigerate overnight.
- Sear the Chicken: Set your 6-quart Instant Pot to sauté mode and heat 2 tablespoons of olive oil until hot. Add the marinated chicken pieces in batches of 2-3 to avoid steaming and sear each side for 2-3 minutes until a golden-brown crust forms. Discard the marinade before adding chicken to the pot.
- Sauté Vegetables: After all chicken is seared and returned to the Instant Pot, add chopped red onion and quartered zucchini. Cook for an additional 2-3 minutes on sauté mode to soften the vegetables and develop flavor.
- Add Broth, Lemon Juice, and Rice: Pour in the chicken broth, fresh lemon juice, and jasmine rice. Stir gently to combine all ingredients evenly within the pot.
- Pressure Cook: Close and seal the Instant Pot lid. Set to cook on high pressure for 7 minutes. When the cooking cycle completes, carefully perform a quick release by turning the valve from sealing to venting.
- Finish and Serve: Open the lid, stir in chopped fresh parsley, and add an extra squeeze of lemon juice. Top with crumbled feta cheese if desired. Serve warm and enjoy a delicious Greek-inspired one-pot meal.
Notes
- Marinating chicken overnight enhances flavor and tenderness but 15 minutes is sufficient for a quicker meal.
- Be sure to sear chicken in batches to prevent steaming and maximize browning.
- Use bone broth for added richness and nutrients if available.
- Rinsing jasmine rice before cooking can help reduce excess starch and improve texture.
- Feta and parsley are optional toppings but add authentic Greek flair and freshness.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
Keywords: Instant Pot, Greek, Chicken, Rice, One-Pot Meal, Healthy Dinner, Mediterranean, Pressure Cooker