Instant Pot Greek Chicken and Rice.

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 Instant Pot Greek Chicken and Rice

Serves 4


Chicken is often very bland, dry, and just downright boring. But it doesn’t have to be that way. This recipe is perfect for getting a chicken dish on the table with actual flavor. And because its made in the instant pot, it’s quick enough for a weeknight! To make things even quicker, you can marinate the chicken the night before.


Marinade:

Ingredients:

  • 1 ½ lbs boneless and skinless chicken thighs, cut into bite sized cubes

  • ¼ cup olive oil

  • 3 TBSP red wine vinegar

  • 4 cloves minced garlic

  • Juice of one lemon

  • 2 tsp dried oregano

  • 1 tsp dried basil 

  • ½ tsp dried thyme

  • ½ tsp sea salt

  • ¼ tsp ground black pepper

Directions:

  1. Put chicken and marinade ingredients in a bag or container and allow to marinate for at least 30 minutes. This can be done overnight.

Chicken and Rice:

Ingredients:

  • 2 TBSP olive oil

  • 1 medium red onion, chopped into bite sized pieces

  • 1 medium zucchini, halved then quartered

  • 1 ½  cups chicken or bone broth

  • 1 ¼ cups prepared jasmine rice

  • ½ cup crumbled feta cheese

  • 1 prepared batch of marinated chicken

Directions:

  1. Add the olive oil to an instant pot and turn onto saute mode. Let it heat up.

  2. Once heated, add the chicken for 2-3 minutes until crispy. This may need to be done in separate batches.

  3. After cooking all chicken, add it back to the instant pot with onion and zucchini. Cook for 2-3 minutes more.

  4. Add broth, lemon juice, rice, basil, thyme, oregano, salt and pepper. Cook on high

  5. pressure for 7 minutes.

  6. Serve with crumbled feta and a fresh lemon wedge.





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