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Instant Pot Recipes Greek Chicken and Rice Dinner

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Greek
Keywords: chicken instant pot recipes, Instant Pot, instant pot chicken and rice recipes, instant pot recipe, instant pot recipes, Instant Pot Recipes Easy, instant pot rice recipes
Servings: 4 servings
Author: Elena

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)

Instructions

  1. Set the Instant Pot to sauté mode, add olive oil, and cook onion and garlic until soft.
  2. Add chicken, season with salt, pepper, and oregano, then brown lightly.
  3. Stir in bell pepper and zucchini, cooking for 2 minutes.
  4. Add rice, broth, and lemon juice. Stir to combine.
  5. Close the lid, set valve to sealing, and cook on high pressure for 10 minutes.
  6. Allow natural release for 5 minutes, then quick release remaining pressure.
  7. Stir in olives and top with feta cheese and parsley before serving.

Notes

If you prefer chicken breast, reduce the cooking time to 8 minutes. Rinsing the rice helps prevent it from sticking. Don’t skip the natural release time—it keeps the rice fluffy.