Name: Instant Pot Recipes Greek Chicken and Rice Dinner
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 lb boneless skinless chicken thighs, cut into chunks; 1 cup long grain white rice, rinsed; 1 1/2 cups chicken broth; 1 medium onion, diced; 3 cloves garlic, minced; 1 red bell pepper, chopped; 1 zucchini, chopped; 1/2 cup kalamata olives, sliced; 1/2 cup feta cheese, crumbled; 1 lemon, juiced; 2 tbsp olive oil; 1 tsp dried oregano; Salt and pepper to taste; Fresh parsley, chopped (for garnish)

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When I first tried making Greek chicken and rice in the Instant Pot, I half expected chaos. You know that moment where you cross your fingers, press the button, and hope the lid doesn’t hiss at you like an angry cat? Well, this one turned out to be a lifesaver. The rice cooks tender, the chicken soaks up lemon, garlic, and oregano, and suddenly dinner feels like it took way more effort than it did. What I love is how the Instant Pot locks in those flavors in no time, leaving us with something that tastes like it simmered all afternoon. My family couldn’t believe it was ready in under 30 minutes. For anyone hunting for instant pot recipes that hit that sweet spot between easy and delicious, this is the keeper. It falls right in line with instant pot chicken and rice recipes, but with a Greek twist that makes it stand out. Think of it as one of those instant pot rice recipes you’ll keep coming back to, especially if you’ve already worn out your other chicken instant pot recipes. So grab your Instant Pot, because this instant pot recipe is about to become one of your Instant Pot Recipes Easy favorites.

1) Key Takeaways
2) Easy Instant Pot Greek Chicken and Rice Recipe
3) Ingredients for Instant Pot Greek Chicken and Rice
4) How to Make Instant Pot Greek Chicken and Rice
5) Tips for Making Instant Pot Greek Chicken and Rice
6) Making Instant Pot Greek Chicken and Rice Ahead of Time
7) Storing Leftover Instant Pot Greek Chicken and Rice
8) Try these Main Course recipes next!
9) Instant Pot Greek Chicken and Rice
10) Nutrition

1) Key Takeaways

This Instant Pot Greek Chicken and Rice uses simple pantry ingredients with bold Mediterranean flavor.
Cooking under pressure gives you juicy chicken, fluffy rice, and tender vegetables in under 30 minutes.
Lemon, oregano, and garlic give the dish its signature bright and savory taste.
It is a flexible meal that you can prep ahead, store well, and reheat without losing flavor.

2) Easy Instant Pot Greek Chicken and Rice Recipe

When I first pulled out my Instant Pot, I honestly thought it might end up as another bulky gadget in the cupboard. But then I tried this Greek chicken and rice recipe. I pressed a few buttons, and suddenly my kitchen smelled like fresh lemon and herbs. The meal came together in less than half an hour, which felt like cheating in the best possible way.

Cooking chicken and rice in the Instant Pot is not only quick, it’s also reliable. You don’t stand over the stove, wondering if the rice will burn or stick. The Instant Pot does the work while you sip your tea, answer emails, or chase after kids. The result is always a bowl full of tender chicken, fluffy rice, and vegetables that still have a little bite.

This dish is one of those instant pot recipes that ends up in the weekly rotation. The flavors feel warm, the process feels easy, and the cleanup feels minimal. On busy nights, that combination is unbeatable. Elena from Elena Cooks swears by it for a reason.

3) Ingredients for Instant Pot Greek Chicken and Rice

Chicken Thighs: I like boneless, skinless thighs for this recipe. They hold their moisture and pick up the lemon and oregano beautifully. You can use chicken breast too, but thighs give you that extra tenderness.

Rice: A cup of long grain white rice works best. It cooks evenly and absorbs all the flavor from the broth and spices. Rinse it first to avoid clumping.

Chicken Broth: One and a half cups bring depth and moisture to the dish. Use low-sodium broth if you want more control over the seasoning.

Onion: Dice a medium onion for a base that sweetens as it cooks. It sets up the whole flavor of the dish.

Garlic: Three cloves minced add that sharp bite that every Greek dish needs. Don’t skip it.

Bell Pepper and Zucchini: Chopped veggies bring color, sweetness, and a bit of crunch. They balance the rice and chicken perfectly.

Kalamata Olives: Sliced olives give briny depth. It’s a flavor that makes the dish stand out from plain chicken and rice.

Feta Cheese: Crumble half a cup on top for a creamy and salty finish. It melts just enough into the warm rice.

Lemon Juice: Fresh juice from one lemon ties the whole meal together. The brightness cuts through the richness.

Olive Oil and Oregano: A couple tablespoons of olive oil and a teaspoon of dried oregano bring everything closer to a Greek taverna.

Salt, Pepper, and Parsley: Classic seasonings that round out the dish. Sprinkle fresh parsley before serving for freshness.

4) How to Make Instant Pot Greek Chicken and Rice

Step 1. Set the Instant Pot to sauté mode. Add olive oil, onion, and garlic. Stir until the onion softens and the garlic smells fragrant.

Step 2. Add chicken pieces. Season with salt, pepper, and oregano. Let the chicken brown lightly on the edges to lock in flavor.

Step 3. Stir in bell pepper and zucchini. Cook for two minutes so the vegetables start to soften but keep their shape.

Step 4. Add rinsed rice, chicken broth, and lemon juice. Stir well so the rice spreads evenly across the bottom.

Step 5. Secure the lid. Set the valve to sealing. Cook on high pressure for ten minutes. The Instant Pot does the rest.

Step 6. Let the pot release naturally for five minutes. Quick release the rest of the pressure. Lift the lid and inhale the lemony steam.

Step 7. Stir in olives. Sprinkle feta and parsley over the top. Serve warm with extra lemon wedges if you like.

5) Tips for Making Instant Pot Greek Chicken and Rice

Use chicken thighs if you want juicy meat every time. If you use chicken breast, shave off two minutes of cooking so it doesn’t dry out. The Instant Pot is forgiving, but not magic.

Rinse the rice before cooking. It washes away excess starch that makes the grains stick. Your rice will cook fluffy and separate instead of clumpy.

Don’t rush the natural release. That five minutes makes a big difference in texture. The rice keeps cooking gently while the pressure drops. Skip it and you may end up with uneven results.

6) Making Instant Pot Greek Chicken and Rice Ahead of Time

This recipe works well for meal prep. Cook a full batch and portion it into containers. The flavors actually deepen as the rice sits with the chicken and broth. It’s the kind of dish that feels even better the next day.

If you’re making it ahead, don’t add the feta until serving. The cheese softens too much if it sits in the fridge. Sprinkle it on fresh and it keeps its creamy bite.

You can also cook the chicken and vegetables ahead and then add fresh rice when reheating. That way the grains stay light and don’t turn mushy. It gives you a little more control over texture.

7) Storing Leftover Instant Pot Greek Chicken and Rice

Store leftovers in an airtight container. They’ll keep in the fridge for up to four days. The rice may absorb some broth, but the flavor stays rich.

When reheating, add a splash of water or broth to bring back moisture. Warm it gently on the stove or in the microwave. Stir halfway through heating so the rice doesn’t clump.

If you want longer storage, freeze portions in sealed bags. Lay them flat in the freezer for easy stacking. They thaw well and make a quick dinner when you’re short on time.

8) Try these Main Course recipes next!

9) Instant Pot Greek Chicken and Rice