Description
This Instant Pot Greek Chicken and Rice recipe is a flavorful, easy-to-make one-pot meal featuring tender chicken pieces marinated in lemon juice, garlic, and Mediterranean herbs, cooked together with long grain rice and chicken broth. It's perfect for a wholesome family dinner, delivering vibrant Greek flavors with optional garnishes of fresh parsley and creamy feta cheese.
Ingredients
Marinade
- ¼ cup fresh lemon juice
- 2 tablespoons olive oil
- 5 garlic cloves (minced)
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Main Ingredients
- 2 pounds boneless skinless chicken breast (cut into 1 inch pieces)
- 2 tablespoons olive oil
- 2 cups reduced-sodium chicken broth
- 2 cups long grain white rice
- ¼ cup red onion (diced)
- ¼ cup chopped parsley (optional)
- ½ cup feta (optional)
Instructions
- Prepare the Marinade: In a resealable container, combine lemon juice, olive oil, minced garlic, dried oregano, dried thyme, salt, and ground black pepper. Stir well to blend all the marinade ingredients.
- Marinate Chicken: Add the chicken pieces to the marinade and toss until they are thoroughly coated. Seal the container and refrigerate for at least 2 hours, or up to 24 hours, to allow flavors to penetrate the chicken.
- Sauté Chicken: Turn the Instant Pot to the sauté mode. When it indicates that it’s hot, add the remaining 2 tablespoons of olive oil. In batches to avoid overcrowding, add the marinated chicken pieces and cook until lightly browned on all sides. This step helps develop flavor and texture. Set the browned chicken aside and reserve the marinade mixture.
- Deglaze the Pot: Press cancel to stop sauté mode. Pour ½ cup of the chicken broth into the pot and use a wooden spoon to scrape up any browned bits stuck to the bottom. These add rich flavor to the dish.
- Add Ingredients for Pressure Cooking: Pour in the reserved marinade, the lemon juice, the remaining chicken broth, and the long grain white rice. Add the diced red onion. Then return the browned chicken pieces into the pot, spreading them evenly.
- Pressure Cook: Close and lock the Instant Pot lid. Make sure the pressure release valve is set to sealing. Select manual high-pressure mode and set the timer for 3 minutes.
- Natural Pressure Release: When cooking is complete, allow the Instant Pot to naturally release pressure for 10 minutes. Then carefully switch the pressure release valve to venting to expel any remaining pressure before opening the lid.
- Finish and Serve: Open the lid and gently stir the chicken and rice mixture. Serve hot, garnished with chopped fresh parsley and crumbled feta cheese if desired, to add a fresh and creamy finish to the dish.
Notes
- Marinating the chicken for longer than 2 hours will enhance the flavor.
- Working in batches when browning the chicken ensures proper searing and prevents steaming.
- Use reduced-sodium chicken broth to control salt content, especially if using salted feta.
- If you prefer, substitute long grain white rice with jasmine or basmati for slight variations in texture and aroma.
- For a dairy-free version, omit the feta garnish.
- Natural pressure release is important to keep the rice texture tender and prevent overcooking the chicken.
- Prep Time: 15 minutes (plus at least 2 hours marinating)
- Cook Time: 15 minutes (including sauté and pressure cooking, plus pressure release)
- Category: Main Course
- Method: Instant Pot
- Cuisine: Greek
