If you love bold Mediterranean flavors but crave a fuss-free dinner, Instant Pot Greek Chicken and Rice is about to become your new weeknight hero. This dish wraps tender chicken, fluffy lemon-kissed rice, and a sprinkle of feta into one irresistible meal, all cooked together in your Instant Pot for maximum flavor and minimum cleanup. Whether you’re cooking for your family or meal prepping for busy days, this recipe brings the sunny, herbaceous taste of Greece straight to your table with just a handful of simple ingredients.
Ingredients You’ll Need
Every ingredient in this recipe has a special role to play—some add a pop of color, others layer on flavor, and together they create the comforting magic of Instant Pot Greek Chicken and Rice. Here’s what you’ll need, plus a tip or two for each one:
- Chicken thighs or breasts: Thighs stay extra juicy, but breasts work if you prefer a leaner cut—both soak up all the Greek flavors.
- Olive oil: Adds richness and helps the chicken and veggies brown perfectly in the Instant Pot.
- Onion: Provides a sweet, aromatic base that infuses the rice and chicken with flavor.
- Garlic: A classic Mediterranean staple that adds depth and a touch of zing.
- Long grain white rice: Fluffs up beautifully in the Instant Pot and absorbs all those savory juices.
- Low-sodium chicken broth: Keeps the dish moist and flavorful without making it too salty.
- Fresh lemon juice: Brightens everything up and gives the rice its signature tang.
- Dried oregano: Infuses the dish with unmistakable Greek aroma and earthiness.
- Salt: Just enough to bring out all the other flavors.
- Black pepper: Adds a gentle warmth and balances the lemony notes.
- Crumbled feta cheese: Melts slightly into the rice, adding a creamy, salty bite.
- Chopped fresh parsley: Sprinkled at the end for a burst of freshness and color.
- Lemon wedges: Served alongside so everyone can amp up the citrus to their liking.
How to Make Instant Pot Greek Chicken and Rice
Step 1: Sauté the Aromatics
Start by turning your Instant Pot to sauté mode and adding the olive oil. Once it’s shimmering, toss in the chopped onion and cook for 2–3 minutes, just until it softens and starts to smell sweet. Next, stir in the minced garlic and cook for about 30 seconds, letting the fragrance bloom—this quick step lays down the foundation for big, bold flavor in your Instant Pot Greek Chicken and Rice.
Step 2: Sear the Chicken
Push the onion and garlic to the side of the pot and add your chicken thighs or breasts. Give each side a quick 1–2 minute sear. Don’t worry about fully cooking the chicken at this stage; you just want a bit of golden color and that irresistible caramelized edge that makes this dish extra special.
Step 3: Add the Rice and Seasonings
Pour in the rinsed rice, drizzle in the fresh lemon juice, and add the chicken broth. Sprinkle in the dried oregano, salt, and black pepper. Gently stir everything together, making sure the rice is fully submerged in liquid so it cooks evenly and soaks up all those Greek-inspired flavors.
Step 4: Pressure Cook
Cancel the sauté mode, pop on the Instant Pot lid, and set it to Manual or High Pressure for 8 minutes. This is the hands-off magic moment where your Instant Pot Greek Chicken and Rice comes together in a single pot—no stirring, no babysitting required!
Step 5: Natural Release and Fluff
When the timer beeps, let the pressure release naturally for 10 minutes before carefully doing a quick release to finish. Open the lid, fluff the rice with a fork, and decide if you want to shred or chop the chicken for easy serving. The aroma at this stage is absolutely irresistible!
Step 6: Finish with Feta and Parsley
With the chicken and rice still warm, stir in the crumbled feta and chopped fresh parsley. The feta will melt a little into the hot rice, adding creamy pockets of salty goodness, while the parsley brings a vibrant note to tie it all together. Serve with lemon wedges for that final burst of sunshine.
How to Serve Instant Pot Greek Chicken and Rice
Garnishes
Nothing elevates a bowl of Instant Pot Greek Chicken and Rice like a generous sprinkle of fresh parsley and a handful of crumbled feta right before serving. These garnishes bring color, freshness, and a creamy, briny finish that makes each bite feel special. Don’t forget those lemon wedges—everyone loves squeezing a little extra brightness over their plate!
Side Dishes
This dish is a complete meal on its own, but if you’re in the mood to round out the table, try serving it alongside a crisp Greek salad, roasted vegetables, or warm pita bread. The fresh, crunchy sides contrast beautifully with the savory chicken and rice, while pita is perfect for scooping up every last bite.
Creative Ways to Present
For a fun twist, serve Instant Pot Greek Chicken and Rice in shallow bowls with extra toppings like sliced olives, diced tomatoes, or a dollop of tzatziki. If you’re feeding a crowd, let guests build their own bowls with all the fixings. This not only looks gorgeous but also lets everyone tailor their meal just the way they like it.
Make Ahead and Storage
Storing Leftovers
Leftover Instant Pot Greek Chicken and Rice is a meal prep superstar. Let it cool to room temperature, then transfer to an airtight container and refrigerate for up to 4 days. The flavors only get better as they mingle, making this a great grab-and-go lunch or quick dinner option.
Freezing
If you want to freeze portions for later, let the dish cool completely and freeze in individual containers for up to 2 months. Thaw overnight in the fridge before reheating. The rice may lose a bit of its fluffiness, but the dish will still be deliciously satisfying.
Reheating
To reheat, pop a portion in the microwave with a splash of chicken broth or water to refresh the rice and keep everything moist. You can also rewarm gently on the stovetop, stirring occasionally and adding more liquid as needed. Top with fresh parsley and a squeeze of lemon to wake up the flavors.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Just increase the pressure cook time to 22 minutes and add an extra 1/4 cup of broth. Brown rice adds a nutty flavor and more fiber, though it will make the dish a bit chewier.
Do I have to use chicken thighs, or can I use breasts?
Both work well in Instant Pot Greek Chicken and Rice. Thighs tend to be juicier and more forgiving, but if you prefer leaner meat, boneless skinless breasts are a great alternative—just be careful not to overcook during the searing step.
Can I make this dish dairy-free?
Yes! Simply skip the feta cheese or substitute with a dairy-free feta alternative. The dish will still be bursting with bright, herby Greek flavors.
What’s the best way to rinse rice?
Place the rice in a fine mesh strainer and rinse under cold water until the water runs clear. This step removes excess starch and helps keep your rice fluffy and separate rather than sticky.
Is this recipe gluten-free?
Yes, Instant Pot Greek Chicken and Rice is naturally gluten-free as written. Just double-check your chicken broth and feta for any hidden gluten if you or your guests are highly sensitive.
Final Thoughts
If you’re searching for a bright, crowd-pleasing dinner that’s as easy as it is delicious, Instant Pot Greek Chicken and Rice is the answer. With its zesty flavors and simple steps, it’s a meal you’ll want to make again and again. Grab your Instant Pot and treat yourself to a taste of Greece tonight!
Print
Instant Pot Greek Chicken and Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 8 minutes (plus pressurizing and pressure release time)
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Greek
- Diet: Non-Vegetarian
Description
Instant Pot Greek Chicken and Rice is a flavorful, one-pot meal combining tender chicken thighs, aromatic herbs, and zesty lemon juice with fluffy white rice. This simple, gluten-free recipe uses the Instant Pot for a quick, hands-off cooking process, perfect for a healthy Mediterranean-inspired dinner.
Ingredients
Chicken and Aromatics
- 1 1/2 pounds boneless, skinless chicken thighs or breasts
- 1 tablespoon olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
Rice and Seasonings
- 1 cup long grain white rice, rinsed
- 1 1/2 cups low-sodium chicken broth
- 1/4 cup fresh lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Finishing Touches
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- Lemon wedges for serving
Instructions
- Sauté Aromatics: Turn the Instant Pot to sauté mode and add olive oil. Cook the chopped onion for 2 to 3 minutes until softened, then stir in minced garlic and cook for an additional 30 seconds, stirring frequently to prevent burning.
- Sear Chicken: Push the onion and garlic to the side of the pot. Place the chicken thighs in the pot and sear each side for 1 to 2 minutes, just until browned but not fully cooked, to lock in flavor.
- Add Rice and Liquids: Add the rinsed rice, chicken broth, fresh lemon juice, dried oregano, salt, and black pepper into the Instant Pot. Stir gently, making sure the rice is fully submerged beneath the liquid for even cooking.
- Pressure Cook: Cancel the sauté mode, seal the Instant Pot lid properly, and set it to Manual/High Pressure for 8 minutes to cook the chicken and rice together perfectly.
- Natural Release and Quick Release: Allow the pressure to release naturally for 10 minutes after cooking ends, then do a quick release to let out the remaining pressure safely.
- Finish and Serve: Carefully open the lid, fluff the rice with a fork, and shred or chop the chicken if desired. Stir in crumbled feta cheese and chopped parsley for fresh flavor. Serve with lemon wedges for an added citrusy brightness.
Notes
- You can substitute brown rice instead of white rice; increase pressure cook time to 22 minutes and add 1/4 cup more chicken broth to compensate.
- This dish keeps well for meal prep and reheats easily, making it perfect for lunches or dinners throughout the week.
- Use low-sodium chicken broth to better control the saltiness of the dish.
- For a dairy-free version, omit the feta cheese and garnish with extra parsley or a drizzle of olive oil.
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 105 mg
