Instant Pot Greek Chicken & Rice Bowls | Quick & Easy Instant Pot Chicken & Rice

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese reduces fat while maintaining creaminess.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

Season chicken breast with lemon zest, kosher salt, oregano, black pepper, and granulated garlic, then rub the mixture into the chicken.

Place the seasoned chicken in the fridge to marinate while preparing the rice.

Zest another lemon for the rice pilaf.

Turn on the Instant Pot to the sauté function and add 1 tablespoon of olive oil.

Add 0.25 cup of chopped shallot to the pot and sauté for about 30 seconds until it starts to soften.

Add 0.5 teaspoon of salt to the shallots and stir.

Add the lemon zest, 1 teaspoon of oregano, and 0.5 teaspoon of garlic powder to the pot and stir to combine.

Pour in 2 cups of rice and stir to coat the rice in the seasoned oil for about 30 seconds.

Turn off the sauté function and add 1.5 cups of water to the rice, ensuring the rice is pushed down into the water.

Lay the marinated chicken breasts on top of the rice in the Instant Pot.

Set the Instant Pot to high pressure for 6 minutes with the vent on sealing.

After cooking, allow the Instant Pot to cool down for 10 minutes before releasing the pressure.

While the Instant Pot is cooking, prepare the lemony yogurt sauce by mixing 0.5 cup of Greek yogurt with grated garlic, juice of half a lemon, 0.5 teaspoon of garlic powder, a pinch of salt, and 0.5 teaspoon of honey.

Add 1 tablespoon of chopped fresh parsley to the yogurt mixture and stir to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens