Easy Instant Pot Greek Chicken and Rice

There’s something about a one-pot meal that makes the whole house exhale. This Easy Instant Pot Greek Chicken and Rice is that kind of comfort—bright with lemon, cozy with tender rice, and perfumed with herbs that feel like sunshine. It’s the sort of dish that slips right into a busy weeknight and also feels special enough for a slow Sunday, when you’re barefoot in the kitchen and the light is easy. Everything cooks together, so the rice drinks up all that savory, citrusy goodness, and the chicken settles in soft and juicy. Honestly, it’s the best of both worlds: zesty and comforting, simple and a little celebratory.

I love that it doesn’t ask for much. A few familiar flavors, a quick stir, and then the Instant Pot does its calm, steady thing. While it comes to pressure, the kitchen fills with this lemon-garlic-herb fragrance that reminds me of a tiny café we wandered into on our honeymoon—windows open, oregano drifting in from a planter box, a slow afternoon stretching ahead. I know, it’s just dinner on a Tuesday, but sometimes dinner on a Tuesday is exactly where the good memories start.

My husband has a habit of wandering into the kitchen right when the steam starts whispering, “Is it almost done?” He always asks with that hopeful face like a kid sneaking a cookie. The dog stations himself right beside the cabinet with the bowls—loyal, optimistic, the official crumb inspector. And if you stand very still, you can hear the rice puffing under the lid, making that soft, sleepy sound that promises a cozy bowl in a few minutes.

There’s this little dance that happens in the evenings. One of the kids drags a stool over to the counter to “help” sprinkle a handful of something green over the top, very serious about doing it evenly, even though the herbs always clump in one cheerful corner. Music hums low—old favorites, nothing that competes with conversation. My coffee from the afternoon sits half-drunk on the edge of the counter, a little cold, and I catch myself taking another sip anyway. You know those days when you didn’t think you had the energy to cook? And then the house smells like lemon and warm rice, and suddenly everyone is leaning in, plates out, eyes bright. That’s this dinner for us.

Why You’ll Love This Easy Instant Pot Greek Chicken and Rice

– It’s a true one-pot comfort: the rice soaks up the lemony, herby broth and turns fluffy and fragrant, with little edges that feel almost buttery.
– The chicken turns tender and cozy, with just enough citrus to keep each bite bright and lively.
– It’s weeknight-friendly and weekend-pretty. If you want it to be dinner in bowls on the couch, it’s perfect; if you want candles and a crisp salad, it rises to the moment.
– The scent is something else: warm garlic, grassy oregano, a whisper of pepper, and that sunny lift of fresh lemon.
– Leftovers reheat like a hug, and (I’ll admit) it’s excellent cold out of the fridge when you’re standing there in slippers, deciding whether to make breakfast or call the rice “breakfast.”
– It’s flexible—easy to tuck in a handful of olives, a crumble of something salty, or a pop of extra zest, depending on your mood.

Slow Moments

There’s a rhythm to this recipe that I find soothing. I put the pot on and let the kitchen settle into that soft, late-afternoon quiet. Maybe it’s raining a little, tapping the window, or maybe the sky is that pale winter blue that makes you crave something warm and lemony. I zest a lemon and the brightness wakes me up in the kindest way. The wooden spoon makes its low, tapping sound against the pot, and I can hear a giggle from the other room—someone building a blanket fort that will inevitably take over the living room.

The Instant Pot clicks into place and begins its slow, gentle build. I rinse my hands and lean against the counter for a minute, just listening. There’s not a lot to do but wait. And that’s sort of the point. The dog settles at my feet, chin on paws, tail thumping when I look down. The house smells like dinner, but also like home—like the stories we tell and retell at the table, and the promises we make to each other over second helpings.

When the lid finally releases and the steam lifts, there’s that quiet thrill: revealing a little pot of sunshine. I fluff the rice and the grains separate, soft and glossy. A squeeze of lemon across the top makes everything glimmer just a touch. We carry bowls to the table with mismatched forks because half our favorite forks have probably been “borrowed” for some backyard experiment. No one minds. The first bite is always the best bite, but around here, it’s the second that brings the contented sighs.

Time-Saving Hacks

– Zest and juice your lemons the morning of, and keep them covered in the fridge. Brightness on standby makes dinnertime feel effortless.
– Keep a small jar of your go-to dried herb blend ready to shake in. It’s the friendliest shortcut on a busy day.
– If you have a few extra minutes on the weekend, chop a small container of aromatics and tuck them into the fridge. They’ll happily jump into this dish (and many others).
– Leftover cooked chicken? Fold it in at the end and let the pot’s residual warmth do the magic. Different, but lovely in a pinch.
– Rinse your rice earlier in the day and leave it draining in the fridge, covered. It means less to juggle when everyone is suddenly hungry.
– And a calm reminder: giving the pot a few extra minutes to rest at the end makes the rice relax and the flavors settle. The pause is worth it.

Serving Ideas

– A simple side of sliced cucumbers and tomatoes with a pinch of salt and a drizzle of olive oil keeps everything crisp and fresh.
– A handful of crumbled feta over each bowl, plus a few briny olives, gives that perfect salty pop.
– Warm flatbread or pita tucked into a towel feels indulgent on a weeknight; on slower weekends, add a little herbed yogurt for dipping.
– For something green and cozy, roast a tray of asparagus or zucchini while the pot does its thing. The tender veggies love the lemony rice.
– Drinks can be easy: sparkling water with a squeeze of lemon, iced tea with a sprig of mint, or a chilled white wine when the evening calls for it.

Tips & Mistakes

– Resist the urge to be heavy-handed with liquid. The Instant Pot is generous with moisture, and a little goes a long way for pillowy rice.
– Let it rest a minute before you lift the lid all the way. The steam finishes the last bit of tender magic.
– Taste and adjust at the end. A pinch of salt or a tiny extra squeeze of lemon can wake up the whole pot.
– If you’ve ever had rice turn a bit sticky, you’re not alone. I once tried to rush dinner with too much stirring and not enough patience—still tasty, but lesson learned. A gentle hand and a quiet finish make all the difference.

Storage Tips

– Cool the leftovers a bit before tucking them into a lidded container. The rice stays fluffier that way.
– Reheat gently with a splash of broth or water, covered, so the grains plump back up without drying.
– It’s surprisingly lovely cold—especially with a handful of greens and an extra squeeze of lemon. I’ve been known to call it “lunch salad” and eat it straight from the container with coffee in the other hand.
– For a quick next-day breakfast, warm a small bowl and top with a soft egg. Cozy, simple, and quietly perfect.

Variations and Substitutions

– Add a handful of spinach at the end and let the warmth wilt it into silky ribbons.
– Stir in chopped artichoke hearts or roasted red peppers for a little tangy-sweet moment.
– A sprinkle of dill, parsley, or mint changes the mood—dill for brightness, parsley for freshness, mint for a cool finish.
– Citrus is your friend. Lemon is classic, but a whisper of orange zest turns the whole dish sun-kissed.
– If you’re feeling playful, fold in a spoonful of olives or capers for briny sparkle.
– Want to change the grain? It can be done thoughtfully. Farro brings a heartier chew, while orzo gives a softer, cozier feel—just keep in mind the timing shifts, and be gentle with the amount of liquid so everything stays balanced.

Frequently Asked Questions

Easy Instant Pot Greek Chicken and Rice

Tender lemon-oregano chicken, fluffy rice, and Mediterranean add-ins like dill, olives, and feta—all made fast in the Instant Pot for a complete Greek-inspired dinner.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 lb boneless skinless chicken thighs
• ▢ 2 cups long-grain white rice rinsed and drained well
• ▢ 2.5 cups low-sodium chicken broth
• ▢ 0.25 cups fresh lemon juice
• ▢ 2 tbsp extra-virgin olive oil
• ▢ 4 cloves garlic minced
• ▢ 1 cup yellow onion diced
• ▢ 2 tsp dried oregano
• ▢ 1.5 tsp kosher salt
• ▢ 1 tsp black pepper freshly ground
• ▢ 1 tbsp lemon zest from 1 lemon
• ▢ 2 tbsp fresh dill chopped
• ▢ 0.5 cups pitted Kalamata olives sliced
• ▢ 0.75 cups feta cheese crumbled
• ▢ 3 cups baby spinach loosely packed
• ▢ 1 leaf bay leaf
• ▢ 1 cup cherry tomatoes halved, optional

Instructions

Preparation Steps

• Rinse the rice under cold water until it runs clear, then drain very well.
• Pat the chicken dry and season on both sides with 1 tsp salt, black pepper, oregano, and lemon zest.
• Set the Instant Pot to Sauté (Normal). Add olive oil. Sear chicken thighs in batches until lightly browned, about 2 to 3 minutes per side. Transfer to a plate.
• Add diced onion to the pot and cook 2 minutes, stirring. Add minced garlic and cook 30 seconds until fragrant. Pour in lemon juice to deglaze, scraping up any browned bits.
• Stir in the rinsed rice to coat in the aromatics for 30 seconds, then press Cancel to stop sautéing.
• Pour in chicken broth and add the bay leaf. Scrape the bottom clean to prevent the burn warning.
• Nestle the browned chicken on top of the rice. Do not stir. Lock the lid and set the valve to Sealing.
• Pressure Cook on High for 8 minutes. Allow a Natural Release for 10 minutes, then quick-release any remaining pressure and open the lid.
• Remove the bay leaf. Add spinach, olives, dill, and cherry tomatoes. Fluff the rice and fold everything together until the spinach wilts, about 2 minutes.
• Taste and adjust seasoning with remaining 0.5 tsp salt if needed. Sprinkle with crumbled feta and serve with extra lemon wedges.

Notes

Tip: Rinse rice thoroughly to prevent sticking. Use chicken thighs for best flavor and juiciness; if using breasts, reduce pressure cook time to 6 minutes. Swap dill for parsley if preferred. For extra veggies, add diced bell pepper with the onion. Leftovers keep up to 4 days refrigerated; reheat with a splash of broth and a squeeze of lemon.