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
Scale
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
