If you’re craving a dish that bursts with Mediterranean flavors yet comes together in a flash, you’re going to love this Instant Pot Greek Chicken and Rice Recipe. It’s a perfect weeknight dinner that combines tender, juicy chicken thighs with fluffy, fragrant rice, all infused with zesty lemon, briny Kalamata olives, and a sprinkle of classic feta cheese. The beauty of this recipe is how it manages to capture the soul of Greek cooking without hours of prep—your Instant Pot does nearly all the work, leaving you with a comforting, vibrant dish that feels like a warm hug on a plate.
Ingredients You’ll Need
These ingredients are straightforward but pack a punch. Each plays a crucial role—from the succulent chicken thighs lending rich protein, to the fresh lemon zest and juice adding bright citrus notes, and the Kalamata olives bringing that signature salty tang that defines Greek cuisine.
- 4 boneless, skinless chicken thighs (or chicken breasts): Thighs offer juiciness and flavor, but breasts work well if you want leaner meat.
- 1 tablespoon olive oil: For sautéing and infusing the dish with luscious Mediterranean richness.
- 1 small onion, chopped: Adds a sweet and savory base that softens beautifully while cooking.
- 3 cloves garlic, minced: Imparts aromatic depth that complements every bite.
- 1 cup long-grain white rice (or basmati rice): Absorbs the marvelous broth and spices to become fluffy and flavorful.
- 1 1/2 cups chicken broth: Provides the savory liquid to cook the rice and chicken, intensifying the taste.
- 1/2 cup Kalamata olives, pitted and sliced: The essential touch of brine and fruitiness unique to Greek dishes.
- 1/2 cup crumbled feta cheese: Melts slightly into the rice, giving a creamy, tangy finish.
- 1 tablespoon lemon zest (from about 1 lemon): Brings a fresh, fragrant brightness.
- 2 tablespoons lemon juice (from about 1 lemon): Injects lively acidity that balances the richness of chicken and olives.
- 1 teaspoon dried oregano: A classic herb that ties all the Mediterranean flavors together.
- 1/2 teaspoon ground cumin: Adds a subtle earthiness and warmth.
- Salt and pepper, to taste: Essential for seasoning and highlighting all flavors.
- Fresh parsley, chopped (for garnish): A burst of color and fresh herbal notes to finish the dish.
How to Make Instant Pot Greek Chicken and Rice Recipe
Step 1: Sauté the Chicken
First, set your Instant Pot to “Sauté” mode and heat the olive oil. When it’s shimmering hot, add the chicken thighs and brown them on both sides. This creates a beautiful golden crust and locks in their juicy flavor. After about 3-4 minutes per side, remove the chicken and set it aside for the next steps.
Step 2: Sauté the Onion and Garlic
In the same pot, toss in the chopped onion and minced garlic. Sauté for 2-3 minutes until they soften and release their enticing aroma. This step builds the flavor base that will soak right into the rice and chicken.
Step 3: Add the Rice and Spices
Stir in the rice along with lemon zest, lemon juice, oregano, cumin, salt, and pepper. Mix everything until the rice grains are coated evenly with the fragrant spices and softened garlic. This coating ensures every bite bursts with balanced flavor.
Step 4: Pressure Cook the Meal
Place the browned chicken thighs back into the Instant Pot, nestling them right on top of the rice. Pour in the chicken broth and scatter the Kalamata olives over the top. Make sure the chicken is at least partially submerged to cook perfectly through.
Step 5: Set the Instant Pot
Seal the lid and turn the valve to “Sealing.” Set your Instant Pot to “Manual” or “Pressure Cook” mode on high pressure for 8 minutes. This quick-cooking method makes the chicken tender and the rice perfectly fluffy without any fuss.
Step 6: Release the Pressure
Once cooking finishes, let the Instant Pot sit for a natural pressure release for 10 minutes. Then carefully switch the valve to “Venting” to let out any remaining steam. This gentle release helps keep the texture just right.
Step 7: Final Touches and Serving
Remove the chicken thighs from the pot and slice or shred them to your preference. Fluff the rice with a fork and gently fold in the crumbled feta cheese. The cheese melts slightly, giving the dish a creamy, slightly tangy richness that’s irresistible.
How to Serve Instant Pot Greek Chicken and Rice Recipe
Garnishes
Sprinkle freshly chopped parsley on top to add vibrant green color and a refreshing herbal note that contrasts beautifully with the rich chicken and feta. If you want an extra authentic touch, a dollop of tzatziki sauce on the side is absolutely dreamy.
Side Dishes
This dish pairs wonderfully with light Greek sides like a crisp cucumber and tomato salad, steamed green beans tossed with lemon, or warm pita bread for scooping up every last bite. These sides complement the rich flavors without overwhelming them.
Creative Ways to Present
For a fun twist, serve the chicken and rice on a bed of fresh spinach or arugula for added texture and color. You can also stuff the mixture into warm pita pockets for an easy handheld meal—perfect for lunch or picnics.
Make Ahead and Storage
Storing Leftovers
After enjoying this Instant Pot Greek Chicken and Rice Recipe, cool any leftovers completely before storing them in an airtight container. They keep well in the refrigerator for up to 3 days, making for tasty next-day lunches or dinners.
Freezing
You can freeze leftovers for up to 1 month. Portion it out into freezer-safe containers to make defrosting easier and quicker. Just remember that the texture of the rice might soften slightly after freezing but will still taste delicious.
Reheating
For reheating, microwave your storage container covered, adding a splash of water or broth to revive the rice’s moisture. Alternatively, reheat gently on the stovetop, stirring occasionally until warmed through.
FAQs
Can I use chicken breasts instead of thighs in this Instant Pot Greek Chicken and Rice Recipe?
Absolutely! Chicken breasts work well too, though they tend to cook a little faster and might be slightly less juicy than thighs. Keep an eye on the cooking time to avoid drying out the meat.
Can I substitute brown rice for white rice in this recipe?
You can, but cooking times and liquid amounts will need adjustment because brown rice takes longer to cook. It’s best to consult your Instant Pot manual for pressure cooking times specific to brown rice.
Is this recipe spicy?
No, this recipe is not spicy. It focuses on bright, herbaceous, and tangy flavors typical of Greek cooking. You can add red pepper flakes if you want a little kick.
Can I prepare this recipe without an Instant Pot?
Yes, though it will take longer to cook on the stove or in a slow cooker. You’d brown the chicken and sauté the aromatics in a pan, then simmer the rice and chicken with broth on low heat until done.
How can I make this recipe vegetarian?
Replace chicken with hearty vegetables like mushrooms, zucchini, and artichokes, and swap chicken broth for vegetable broth. The flavors will still be deliciously Mediterranean and satisfying.
Final Thoughts
This Instant Pot Greek Chicken and Rice Recipe has quickly become one of my go-to meals for its unbeatable combination of speed, flavor, and comfort. It’s a fantastic way to bring a bit of the Mediterranean into your kitchen any night of the week. Give it a try and you’ll see just how easy it is to impress yourself and your family with a vibrant, wholesome dinner made effortlessly in your Instant Pot.
Print
Instant Pot Greek Chicken and Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Greek
- Diet: Halal
Description
This Instant Pot Greek Chicken and Rice recipe combines tender chicken thighs with aromatic spices, tangy lemon, Kalamata olives, and creamy feta cheese. Cooked together under pressure, the dish is flavorful and comforting with a Mediterranean flair, perfect for a quick weeknight meal.
Ingredients
Chicken
- 4 boneless, skinless chicken thighs (or chicken breasts)
- 1 tablespoon olive oil
- Salt and pepper, to taste
Rice and Flavorings
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 cup long-grain white rice (or basmati rice)
- 1 1/2 cups chicken broth
- 1/2 cup Kalamata olives, pitted and sliced
- 1 tablespoon lemon zest (from about 1 lemon)
- 2 tablespoons lemon juice (from about 1 lemon)
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
Finishing
- 1/2 cup crumbled feta cheese
- Fresh parsley, chopped (for garnish)
- Optional: tzatziki sauce for serving
Instructions
- Sauté the chicken: Turn the Instant Pot to the “Sauté” mode and add the olive oil. Once hot, add the chicken thighs and brown on both sides, about 3-4 minutes per side. Remove the chicken and set aside.
- Sauté the onion and garlic: In the same pot, add the chopped onion and garlic. Sauté for 2-3 minutes, until softened and fragrant.
- Add the rice and spices: Stir in the rice, lemon zest, lemon juice, oregano, cumin, salt, and pepper. Mix everything to coat the rice in the spices and garlic.
- Pressure cook the meal: Place the chicken thighs back into the Instant Pot on top of the rice. Add the chicken broth and Kalamata olives, ensuring the chicken is partially submerged in the broth.
- Cook under pressure: Close the Instant Pot lid and set the valve to “Sealing.” Cook on “Manual” or “Pressure Cook” on high for 8 minutes.
- Release pressure: Once the cooking time is complete, allow the pressure to naturally release for 10 minutes, then carefully turn the valve to “Venting” to release any remaining pressure.
- Serve: Remove the chicken thighs from the pot and shred or slice them. Fluff the rice with a fork and stir in the crumbled feta cheese.
- Garnish and enjoy: Garnish with fresh parsley and serve with a side of tzatziki sauce, if desired.
Notes
- For a leaner option, use chicken breasts instead of thighs.
- Adjust lemon juice and zest according to your taste preference for acidity.
- If you prefer spicier food, add a pinch of red pepper flakes when sautéing the onions.
- Make sure to rinse the rice under cold water before cooking to remove excess starch and prevent it from becoming sticky.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated in the microwave or stovetop.
