I love my Instant Pot. It’s not always the right tool for the job, but when it is, it’s such a great addition to my kitchen arsenal. The Instant Pot really shines with chicken and rice. These Greek chicken and rice bowls are a perfect recipe for the Instant Pot–and a perfect weeknight dinner.
I love making rice in the Instant Pot because it’s so easy to use the sauté function to impart a lot of flavor to the rice, pilaf-style, before steaming it. And rice always comes out perfectly cooked and fluffy. My rice cooker is on permanent vacation.
- Explore: Instant Pot Orange Almond Rice Pilaf
And chicken breast can be so dry and dull. But the magic of the Instant Pot’s pressurized and moist cooking environment ensures tasty, fairly succulent chicken. This recipe is perfect because the rice and chicken cook perfectly in the same amount of time, so neither is overcooked.
- Explore: Instant Pot Chicken Thighs & Rice
I chose a Greek flavor profile for this recipe, but once you get the hang of this technique, it’s easy to switch out flavors. Use lime, chili powder, cumin, garlic, and cilantro to make your own chicken burrito bowls. Rub your chicken in ras el hanout and add some dried fruit and warm spices to your pilaf for a North African vibe. The world is your oyster when it comes to this Instant Pot chicken and rice recipe.
- Shop: Ras El Hanout
Watch: Instant Pot Greek Chicken & Rice Bowls
Instant Pot Greek Chicken & Rice Bowls | Easy Instant Pot Chicken & Rice
Ingredients
Spice Rub
- 1 tbsp kosher salt
- 1 lemon zested
- 1 tsp dried oregano
- 1 tsp ground black pepper
- ½ tsp garlic powder
Chicken & Rice
- 2 boneless, skinless chicken breasts see note
- 1 tbsp olive oil
- ¼ cup shallots diced small, ~1/4-inch
- ½ tsp kosher salt
- 1 lemon zested
- 1 tsp dried oregano
- ½ tsp granulated garlic
- 2 cups long grain white rice
- 2 cups water
- 6 oz spinach roughly chopped; see note
Yogurt Sauce
- ½ cup Greek yogurt plain, whole milk is best
- ½ lemon juiced
- 2 cloves garlic grated or minced fine
- ½ tsp granulated garlic
- ½ tsp honey
- 1 tbsp parsley chopped fine
- salt & pepper to taste
Garnishes
- 1 pint grape tomatoes
- salt, pepper, & olive oil to season tomatoes
- 20 olives halved
- 2 oz feta cheese crumbled
Instructions
- On a plastic cutting board, rub the salt and lemon zest together until the salt starts to feel moist and the lemon zest smells very fragrant. Add the oregano, black pepper, and garlic powder. Mix together with your hands to combine well.Coat the chicken well in the spice mixture. Set aside in the refrigerator while you pull together the rest of the ingredients. If you have the time, do this step a couple of hours ahead of time to impart a bit more flavor into the chicken.
- Turn your Instant Pot onto the sauté function. Add the olive oil, shallot, and kosher salt. Let the shallot cook for 2-3 minutes until it starts to soften. Add the oregano, garlic powder, and lemon zest. Stir to combine. Then add the rice. Stir to coat all of the rice grains in the flavored oil. Let it toast for 30 seconds to a minute. Add the water. Turn off sauté function.
- Add the chicken to the pot. Lay it on top of the rice. Cover and lock the Instant Pot lid and pressure cook on high for 6 minutes. Allow the pressure to release for 10 minutes.
- While the chicken and rice is cooking, make the sauce by whisking together the Greek yogurt, lemon juice, garlic, garlic powder, honey, and parsley. Add salt and pepper to your taste.
- Also prepare garnishes while the chicken and rice is cooking. Cut grape tomatoes and half and season with a pinch of salt and black pepper. Drizzle with a bit of olive oil.
- After the Instant Pot has depressurized for 10 minutes, open the lid. Remove the chicken breasts and set aside. Use a fork to fluff the rice and fold in the chopped spinach. The spinach will wilt in the heat remaining.
- Slice your chicken. Add some rice to the bowl. Top with chicken, garnishes, and yogurt sauce.
Notes
- For more chicken per serving, you can easily cook 4 chicken breasts without adding time to the cooking cycle. Just double the spice rub to ensure enough seasoning for the extra chicken.
- If you are using mature spinach (vs. baby spinach) remove the tough stems. No need to worry about this with baby spinach as the stems are tender enough.
- Get this dinner on the table in less than 30-minutes by prepping your garnishes while the chicken and rice is cooking in the Instant Pot.
- No Greek yogurt? Sour cream will work as a replacement!
- Shop: Instant Pot
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well… i cooked the exact time as stated, however, i used brown rice, and it wasn’t cooked all the way. I will let you know how it turns out after i added more time to cook…
I’ve found that brown rice takes about 22 minutes in the Instant Pot, if that helps!