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Easy Instant Pot Greek Chicken and Rice

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
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Calories: 120kcal

Ingredients
 

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.