Easy Instant Pot Greek Chicken and Rice

I made you my weeknight sanity saver: juicy lemon-garlic chicken and fluffy rice cuddled together in the Instant Pot like they pay rent. It’s Greek-inspired—oregano, garlic, lemon zest, olives if you’re feeling fancy—and it tastes like a quick vacation where no one loses their passport or their patience. Why you should try it: dinner in one pot, zero babysitting, maximum smugness when you drop “I pressure-cooked that” like a humblebrag over feta crumbles.

Last time I cooked this, my husband called it “a Greek burrito bowl” and then ate three bowls, so he’s forgiven. The kids took turns declaring olives “spicy,” which is new, and I got the Burn warning exactly once because I sautéed like a champion and then forgot to deglaze like a raccoon with a plan. Did I make too much rice? Obviously. Did I use a pan that was suspiciously small for the salad and then refuse to wash a bigger one? Also yes. Consider this your sign to pretend chaos is a “technique.”

Time-Saving Hacks

– Use pre-minced garlic and pretend you can’t read the label. I won’t tell.
– Frozen diced onions straight into sauté mode—no tears, no chopping board to scrub.
– Marinate the chicken in a zip bag; when it’s go-time, snip the corner and pour. Cutting corners, literally.
– Measure broth straight into the pot. Measuring cup? She’s tired.
– Skip juicing; use lemon zest before pressure, then finish with bottled lemon juice after. Flavor without pouting rice.
– Chicken tenders cook faster than whole breasts and somehow taste like you tried.
– No time to marinate? Sprinkle oregano, garlic powder, salt, pepper, and zest directly on the chicken like confetti and move on.

Serving Ideas

– A heap of chopped cucumbers, tomatoes, and red onion with a questionable avalanche of feta. Balance? Never met her.
– Warm pita triangles and tzatziki if you want Mom-of-the-Year energy without the committee.
– Side of roasted peppers or artichokes from a jar—open, drain, boom: “mezze.”
– Wine pairing: crisp white if the day was fine, cold rosé if the kids turned dinner into an interpretive dance.
– Or just lemon wedges and a fork. Minimalism, but make it delicious.

What to Serve It With

– Greek salad with olives, cucumbers, tomatoes, and a shower of oregano.
– Hummus, tzatziki, and warm pita (cut into triangles so it looks intentional).
– Roasted green beans with lemon and garlic, or sheet-pan zucchini if your garden is aggressively productive.
– Quick pickled red onions—because pink food makes you look organized.
– A handful of kalamata olives and crumbled feta right on top. We’re here for drama.

✔Tips & Mistakes

– Rinse your rice until the water runs almost clear. Starchy rinse water = Burn warning’s love language.
– Always deglaze after sautéing onions/garlic. Splash of broth, scrape the golden bits like you mean it.
– Layer like this: rice + broth in first, then seasoned chicken on top. Keeps rice from scorching.
– Add lemon zest before pressure; add lemon juice after cooking. Acid can make rice weird in the pot.
– Use thighs for best results. Breasts work, but can act dramatic and dry if overcooked.
– Turn off Keep Warm during natural release to prevent the rice from sulking into mush.
– Got a Burn warning? Open, scrape, add 1/4 cup broth, and try again. Hero’s journey.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Fridge: 3–4 days in an airtight container. Splash of broth or water when reheating.
– Freezer: Up to 3 months. Thaw overnight, then reheat gently.
– Hot tip: Crisp leftovers in a skillet with olive oil for crunchy rice edges that taste like a vacation.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Brown rice: Increase liquid slightly and cook longer (about 22 minutes high pressure, 10 minutes natural release). Thighs recommended.
– Low-carb: Make the chicken as written and spoon over cauliflower rice sautéed on the side. Don’t pressure-cook cauli rice unless you enjoy sadness.
– Quinoa: Cook separately or expect timing drama. Stir into the chicken after for protein points.
– Add-ins: Sun-dried tomatoes, roasted red peppers, artichokes, spinach (stir in after cooking), or chickpeas.
– Dairy-free: Skip the feta; add extra olives and a drizzle of good olive oil for richness.
– Spices: Swap oregano for a dash of Greek seasoning or a whisper of smoked paprika. Not traditional. Still delicious.

Easy Instant Pot Greek Chicken and Rice

Bright, lemony chicken and fluffy rice cooked together in the Instant Pot with oregano, garlic, olives, and feta. A fast, family-friendly Greek-inspired dinner ready in one pot.

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Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 lb boneless skinless chicken thighs
• ▢ 2 cup long-grain white rice rinsed until water runs clear
• ▢ 1.75 cup low-sodium chicken broth for deglazing and cooking
• ▢ 0.25 cup fresh lemon juice
• ▢ 2 tbsp extra-virgin olive oil
• ▢ 4 clove garlic, minced
• ▢ 2 tsp dried oregano
• ▢ 1 tsp ground cumin
• ▢ 1 tsp dried dill
• ▢ 1.5 tsp kosher salt divided
• ▢ 0.5 tsp black pepper
• ▢ 1 cup yellow onion, finely chopped
• ▢ 1 tsp lemon zest from 1 lemon
• ▢ 0.5 cup kalamata olives, pitted and halved
• ▢ 0.5 cup feta cheese, crumbled
• ▢ 0.25 cup fresh parsley, chopped

Instructions

Preparation Steps

• Rinse the rice under cold water until the water runs clear, then drain well and set aside.
• In a bowl, mix oregano, cumin, dill, lemon zest, 1.0 tsp salt, and black pepper. Toss chicken thighs with the spice mix and 1.0 tbsp olive oil to coat.
• Set the Instant Pot to Sauté (Normal). Add the remaining 1.0 tbsp olive oil. Add onion and cook, stirring, until softened, about 3 minutes. Stir in garlic and cook 30 seconds until fragrant. Press Cancel.
• Pour in the chicken broth and lemon juice. Scrape the bottom of the pot thoroughly with a wooden spoon to deglaze and prevent the burn warning.
• Stir in the rinsed rice and 0.5 tsp remaining salt, making sure all grains are submerged. Lay the seasoned chicken on top in an even layer. Do not stir.
• Lock the lid and set the valve to Sealing. Pressure Cook on High for 6 minutes. Allow a 10-minute natural release, then quick release any remaining pressure and open the lid.
• Transfer chicken to a cutting board. Fluff the rice with a fork. Slice or shred the chicken and return it to the pot along with olives and half of the feta. Fold gently to combine.
• Top with remaining feta and parsley. Taste and adjust seasoning with extra lemon juice or salt if desired, then serve warm.

Notes

For best texture, rinse the rice thoroughly and deglaze the pot to avoid sticking. You can substitute boneless skinless chicken breasts (cut in half) and reduce pressure cook time to 5 minutes. Add extra veggies like diced red bell pepper or spinach after cooking and fold in until wilted. Leftovers keep up to 4 days refrigerated.