Name: Instant Pot Greek Chicken and Rice
Prep time: PT15MIN
Cook time: PT30MIN
Yield: 6 servings
Cuisine: Dinner
Ingredients: 2 lbs boneless, skinless chicken thighs, cut into large chunks; 1 1/2 cups long grain white rice, rinsed well; 1 medium yellow onion, finely diced; 4 cloves garlic, minced; 1/3 cup Kalamata olives, pitted and halved; 1/2 cup roasted red peppers, sliced (optional); 1/4 cup fresh lemon juice (juice of about 2 lemons); 1 tbsp lemon zest (from about 2 lemons); 2 1/2 cups low-sodium chicken broth; 2 tbsp olive oil; 2 tsp dried oregano; 1 tsp dried thyme or Italian herbs; 1 tsp paprika; 1 tsp kosher salt (more to taste); 1/2 tsp black pepper; 1/2 cup crumbled feta cheese, for serving; 2 tbsp chopped fresh parsley, for garnish; Lemon wedges, for serving

Instructions

1
Set Instant Pot to “Sauté.” Add olive oil, then onion. Cook 2-3 minutes until translucent.
2
Stir in garlic and chicken. Sauté 3-4 minutes until chicken is lightly browned.
3
Add oregano, thyme, paprika, salt, pepper, and lemon zest. Stir to coat chicken.
4
Add rinsed rice and stir. Pour in chicken broth and lemon juice, scraping up any browned bits.
5
Scatter Kalamata olives and roasted red peppers (if using) on top. Do not stir.
6
Lock lid, set valve to “Sealing.” Pressure cook on high for 8 minutes.
7
Allow natural release for 10 minutes, then quick release any remaining pressure.
8
Fluff rice with a fork. Top with feta and parsley. Serve with lemon wedges.

Instant Pot Greek Chicken and Rice

Instant Pot Greek Chicken and Rice

Ingredients

Instructions

Did You Make This Recipe?

Where To Next?

Baked Cheesy Cuban Chicken Taquitos

Braised Short Ribs

Spicy Maple Glazed Salmon

Easy Chicken Pot Pie