Description
A Mediterranean masterpiece in minutes. This one-pot recipe combines tender chicken, fragrant rice, and classic Greek ingredients for a delicious, nutritious meal. Perfect for busy weeknights or impressive enough for entertaining.
Ingredients
Scale
- For the Chicken:
- 5 pounds boneless, skinless chicken thighs
- 2 tablespoons extra virgin olive oil
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon fresh lemon zest
- For the Rice Base:
- 1 1/2 cups long-grain white rice, rinsed
- 2 cups low-sodium chicken broth
- 1/4 cup fresh lemon juice
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup pitted kalamata olives, halved
- 2 tablespoons capers, drained (optional)
- 1 tablespoon honey
- 1/2 teaspoon red pepper flakes
- For Garnish
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley chopped
- 1/4 cup fresh dill chopped
- Lemon Wedges
Instructions
- Section 1: Prepare the Chicken
- Season chicken thighs with oregano, thyme, rosemary, garlic powder, salt, pepper, and lemon zest. Massage seasonings into the meat. (Optional: Marinate for 15-30 minutes for deeper flavor.)
- Section 2: Sauté the Aromatics
- Set Instant Pot to Sauté. Add olive oil. Once hot, add diced onions; cook until translucent (2-3 minutes). Add minced garlic; cook for 30 seconds until fragrant.
- Section 3: Brown the Chicken
- Add seasoned chicken thighs to the Instant Pot. Sear for 2 minutes per side until lightly golden. (If using chicken breasts, sear for 1 minute per side.)
- Section 4: Add the Rice and Vegetables
- Add rinsed rice, chopped bell pepper, cherry tomatoes, olives, and capers (if using). Stir gently to combine.
- Section 5: Add Liquid Ingredients
- Pour in chicken broth, lemon juice, honey, and red pepper flakes. Stir gently. Scrape any browned bits from the bottom of the pot with a wooden spoon.
- Section 6: Pressure Cook
- Cancel Sauté. Secure the lid. Set pressure valve to “Sealing.” Select Manual/Pressure Cook; set timer for 8 minutes on high pressure. (Allow approximately 10 minutes for the pot to come to pressure.)
- Section 7: Natural Release
- After cooking, allow natural pressure release for 5 minutes. Then, perform a quick release of any remaining pressure.
- Section 8: Finish and Garnish
- Open the lid carefully. Fluff rice gently with a fork. Sprinkle with crumbled feta cheese. Add fresh parsley and dill.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Greek
Nutrition
- Calories: 425 calories
- Sugar: 4 g
- Fat: 18 g
- Carbohydrates: 38 g
- Protein: 28 g
Keywords: instant pot, greek chicken, greek rice, chicken and rice, mediterranean, recipe, one-pot, pressure cooker, easy recipe, weeknight dinner