Description
This recipe shows you how to make tender, flavorful Greek Chicken and Rice quickly using your Instant Pot. It is a simple, one-pot meal perfect for weeknight dinners.
Ingredients
- 1 1/2 lbs boneless skinless chicken breasts or thighs trimmed and cut into 1 inch pieces
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar
- 3 garlic cloves minced
- Juice from one lemon
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons olive oil (for cooking)
- 1 medium red onion chopped into large chunks
- 1 medium zucchini quartered
- 1 1/2 cups chicken broth or bone broth
- Juice from 1 lemon (for cooking)
- 1 1/4 cups jasmine rice
- 1/2 cup chopped parsley optional
- 1/2 cup feta optional
Instructions
- Place chicken and all marinade ingredients into a bag or container. Let it marinate for at least 15 minutes, or refrigerate overnight.
- Heat 2 tablespoons of olive oil in a 6-quart Instant Pot on the Saute mode.
- Add the chicken, discard the marinade, and sear for 2-3 minutes per side until a brown crust forms. Work in batches if necessary to prevent steaming.
- Return all seared chicken to the pot. Add the chopped onion and zucchini. Continue to cook for 2-3 minutes more.
- Pour in the chicken broth, lemon juice, and rice. Stir the contents gently.
- Close the lid and cook on high pressure for 7 minutes.
- When the cooking time finishes, perform a quick release by moving the valve from sealing to venting.
- Once the pressure is released, open the lid. Stir in fresh parsley, an extra squeeze of lemon, and crumbled feta, if you choose to use them.
Notes
- If you use regular rice instead of jasmine rice, you may need to reduce the high-pressure cook time by 1 to 2 minutes to avoid overcooking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Pressure Cooker
- Cuisine: Greek