Name: Instant Pot Greek Chicken and Rice Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Greek
Ingredients: 4 boneless, skinless chicken breasts (about 1.5 lbs); 4 cloves fresh garlic, minced; 1 tsp dried oregano; 2 tbsp freshly squeezed lemon juice; 2 tbsp low-sodium soy sauce; Salt, to taste; Black pepper, to taste; 1 cup long-grain white rice; 2 cups low-sodium chicken broth; 1 tbsp olive oil

Description

This Instant Pot Greek Chicken and Rice recipe offers a deliciously tender and flavorful one-pot meal combining juicy chicken breasts with aromatic garlic, tangy lemon, and herbs. Utilizing the Instant Pot for quick pressure cooking, this dish perfectly infuses the rice with savory chicken broth and classic Mediterranean seasonings, making it an easy and wholesome dinner option for any night of the week.

Ingredients

Scale

Chicken and Marinade

4 boneless, skinless chicken breasts (about 1.5 lbs)
4 cloves fresh garlic, minced
1 tsp dried oregano
2 tbsp freshly squeezed lemon juice
2 tbsp low-sodium soy sauce
Salt, to taste
Black pepper, to taste

Rice and Cooking

1 cup long-grain white rice
2 cups low-sodium chicken broth
1 tbsp olive oil

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Instructions

Heat and Sauté Garlic: Set your Instant Pot to sauté mode and add olive oil. Once hot, add the minced garlic and sauté until fragrant, about 1 minute, stirring frequently to avoid burning.
Brown the Chicken: Season the chicken breasts generously with salt, pepper, and dried oregano. Place the chicken into the Instant Pot and brown on each side for about 3 minutes to lock in flavor and add texture.
Add Rice and Liquids: Stir in the long-grain white rice, pour in the chicken broth and freshly squeezed lemon juice, and mix the ingredients gently until well combined.
Pressure Cook: Secure the Instant Pot lid, set it to pressure cook on high, and cook for 10 minutes. This will cook the chicken through and tenderize the rice by infusing it with the cooking liquids.
Release Pressure: After cooking, allow the Instant Pot to naturally release pressure for 5 minutes, then manually release any remaining pressure carefully.
Serve: Open the lid, fluff the rice gently with a fork to separate the grains, and serve the chicken and rice hot. Drizzle with any remaining sauce in the pot to enhance the flavors.

Notes

For best results, use fresh lemon juice to brighten the flavors.
You can substitute chicken breasts with thighs if preferred; adjust cooking times accordingly.
Make sure to rinse the rice under cold water before cooking to remove excess starch and prevent clumping.
To add vegetables like spinach or tomatoes, stir them in after pressure cooking and allow them to wilt in the residual heat.
Use low-sodium broth and soy sauce to control sodium levels.