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Easy Instant Pot Greek Chicken and Rice

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
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6
Calories: 120kcal

Ingredients
 

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.