If you love the vibrant flavors of the Mediterranean and the convenience of a one-pot meal, you are going to adore this Instant Pot Greek Chicken and Rice Recipe. It’s the perfect balance of tender, juicy chicken, fragrant herbs, zesty lemon, and creamy feta cheese all melding beautifully into fluffy rice. This dish is a true weeknight hero—simple ingredients come together quickly in the Instant Pot, delivering a warm and comforting meal that feels like a little celebration at your dinner table. Trust me, once you make this, it will become one of your favorite go-to recipes.
Ingredients You’ll Need
The magic behind this Instant Pot Greek Chicken and Rice Recipe lies in a handful of fresh and pantry staples that each bring their own special touch—from the tangy lemon juice that brightens every bite, to the oregano adding authentic Greek flavor. These ingredients are straightforward but essential for that perfect blend of texture, aroma, and taste.
- 1 1/2 pounds boneless, skinless chicken thighs or breasts: Chicken thighs stay juicy and flavorful, but breasts work well too for a leaner option.
- 1 tablespoon olive oil: Adds richness and helps soften the onions during sautéing.
- 1 small onion (chopped): Brings sweetness and depth to the base of the dish.
- 3 cloves garlic (minced): Garlic delivers that unmistakable punch of savory flavor.
- 1 cup long grain white rice (rinsed): Rinsing removes excess starch for perfectly fluffy rice.
- 1 1/2 cups low-sodium chicken broth: Provides the cooking liquid with savory depth while keeping sodium under control.
- 1/4 cup fresh lemon juice: Freshly squeezed lemon juice is key for that bright, zesty Greek flavor.
- 1 teaspoon dried oregano: The classic herb that instantly transports you to the Mediterranean.
- 1/2 teaspoon salt: Enhances all the flavors without overpowering them.
- 1/4 teaspoon black pepper: Adds a subtle kick to balance the lemon and herbs.
- 1/2 cup crumbled feta cheese: Creamy, tangy, and salty, feta completes the dish beautifully.
- 1/4 cup chopped fresh parsley: Fresh parsley adds color and a burst of herbal brightness.
- Lemon wedges for serving: Extra lemon wedges allow everyone to customize the brightness to their liking.
How to Make Instant Pot Greek Chicken and Rice Recipe
Step 1: Sauté the Aromatics and Chicken
Start by turning your Instant Pot to sauté mode and heating the olive oil. Add the chopped onion and cook it for about 2 to 3 minutes until it softens into a sweet, translucent base. Next, toss in the minced garlic and cook for just 30 seconds to awaken those lovely garlicky aromas. Push the onion and garlic to the side, then add the chicken thighs. Sear each side for 1 to 2 minutes just to lock in the juices and add a little golden color — no need to cook them all the way through at this stage.
Step 2: Add Rice, Broth, and Seasonings
Pour in the rinsed rice, chicken broth, lemon juice, oregano, salt, and black pepper. Gently stir everything to combine but be careful to keep the rice submerged in the liquid so it cooks evenly. This step ensures all the flavors meld together while the rice absorbs the citrusy broth and herbal notes, creating a perfectly balanced base.
Step 3: Pressure Cook
Cancel sauté mode, seal the Instant Pot lid tightly, and set it to cook on Manual or High Pressure for 8 minutes. After the cooking cycle finishes, allow the pressure to release naturally for 10 minutes—this helps the chicken finish cooking gently and keeps the rice extra tender. Finally, do a quick release to let out any remaining pressure.
Step 4: Finish with Feta and Parsley
Open the lid and fluff the rice gently with a fork. You can shred or chop the chicken at this point if you prefer smaller pieces, or leave it whole for a rustic presentation. Stir in the crumbled feta cheese and chopped fresh parsley to add creaminess and fresh herbal brightness. Serve immediately with lemon wedges on the side for an extra pop of citrus.
How to Serve Instant Pot Greek Chicken and Rice Recipe
Garnishes
This dish tastes amazing topped with extra crumbled feta, a sprinkle of chopped fresh parsley, and a little cracked black pepper. Don’t forget a wedge or two of lemon to squeeze over at the table— it lifts every bite and brightens the flavors perfectly. A drizzle of good-quality extra virgin olive oil can add a luscious finish.
Side Dishes
While this recipe is a complete meal on its own, it pairs wonderfully with crisp Greek salad, roasted vegetables, or warm pita bread to scoop up every bit. For a lighter touch, a side of steamed green beans or a simple cucumber and tomato salad with olive oil and red wine vinegar makes the meal feel fresh and balanced.
Creative Ways to Present
Serve this Instant Pot Greek Chicken and Rice Recipe in a colorful bowl with contrasting plates and napkins to bring out its Mediterranean roots. You can also make it into a platter by laying the rice flat, topping with shredded chicken, then garnishing generously with feta and herbs for a communal style meal. Adding a few olives or sun-dried tomatoes on the side can add fun pops of flavor and color too.
Make Ahead and Storage
Storing Leftovers
Leftover Instant Pot Greek Chicken and Rice Recipe stores beautifully in an airtight container in the refrigerator for up to 4 days. The flavors actually develop even more, making it a convenient meal for lunches or quick dinners during the week. Just be sure to cool it completely before refrigerating.
Freezing
You can freeze this dish if you want to keep it longer. Portion into freezer-safe containers and freeze for up to 2 months. When ready to eat, thaw overnight in the fridge. Feta may lose a little texture after freezing, so you might prefer to add fresh crumbles when reheating.
Reheating
Reheat leftovers gently on the stove or in the microwave, adding a splash of chicken broth or water to loosen the rice and keep it from drying out. A quick stovetop sauté after reheating can freshen up the texture and flavors. Don’t forget to squeeze a little fresh lemon juice on top when serving.
FAQs
Can I use brown rice instead of white rice?
Absolutely! If you opt for brown rice, increase the pressure cooking time to 22 minutes and add 1/4 cup more chicken broth to ensure the rice cooks fully and stays tender.
Can I make this recipe with chicken breasts instead of thighs?
Yes, chicken breasts work well too. Just keep an eye on cooking times as breasts can dry out faster, but cooking them alongside the rice in the Instant Pot helps keep them moist.
Is this recipe gluten-free?
Yes, this Instant Pot Greek Chicken and Rice Recipe is naturally gluten-free, making it a fantastic choice for those with gluten sensitivities or anyone looking for a wholesome meal without gluten.
Can I skip the feta cheese?
If you’re not a fan of feta or need to avoid dairy, feel free to skip it or substitute with a dairy-free cheese alternative. The dish will still be delicious and flavorful without it.
How can I add more veggies to this recipe?
Feel free to toss in some chopped spinach, diced tomatoes, or sliced bell peppers when adding the rice and broth for an easy veggie boost that complements the flavors perfectly.
Final Thoughts
Sharing this Instant Pot Greek Chicken and Rice Recipe with you is like introducing a close friend to a treasured meal that’s both comforting and exciting. It’s simple enough for busy weeknights but packed with vibrant, authentic flavors that make dinner feel special. I truly hope you enjoy making and savoring this dish as much as I do—it’s a delicious way to bring a little Mediterranean sunshine into your home anytime you want.
Print
Instant Pot Greek Chicken and Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 8 minutes (plus pressurizing and release time)
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Greek
- Diet: Gluten Free
Description
This Instant Pot Greek Chicken and Rice is a flavorful and easy one-pot meal combining tender chicken thighs, aromatic garlic and onions, tangy lemon juice, and classic Mediterranean herbs. Cooked perfectly in the Instant Pot, it results in moist chicken and fluffy rice, finished with crumbled feta and fresh parsley for a bright, authentic touch.
Ingredients
Chicken and Aromatics
- 1 1/2 pounds boneless, skinless chicken thighs or breasts
- 1 tablespoon olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
Rice and Seasoning
- 1 cup long grain white rice, rinsed
- 1 1/2 cups low-sodium chicken broth
- 1/4 cup fresh lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Finishing Touches
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- Lemon wedges, for serving
Instructions
- Sauté Aromatics: Turn the Instant Pot to sauté mode. Add olive oil, then cook the chopped onion for 2–3 minutes until softened and translucent. Stir in minced garlic and cook for an additional 30 seconds to release its fragrance.
- Sear Chicken: Push the onion and garlic to the side of the pot. Add chicken thighs and sear for 1–2 minutes per side until lightly browned. The chicken does not need to be fully cooked at this stage.
- Add Rice and Seasonings: Pour in the rinsed white rice, low-sodium chicken broth, fresh lemon juice, dried oregano, salt, and black pepper. Stir gently to combine, ensuring the rice is fully submerged in the liquid for even cooking.
- Pressure Cook: Cancel the sauté mode. Seal the Instant Pot lid and set to cook on Manual/High Pressure for 8 minutes. Once finished, allow a natural pressure release for 10 minutes, then perform a quick release to release any remaining pressure.
- Finish and Serve: Carefully remove the lid and fluff the rice with a fork. Shred or chop the chicken if desired. Stir in crumbled feta cheese and chopped fresh parsley. Serve with lemon wedges for an added touch of brightness.
Notes
- You can substitute brown rice; increase pressure cook time to 22 minutes and add 1/4 cup more chicken broth to ensure proper cooking.
- This dish keeps well for meal prep and reheats easily, making it great for leftovers.
