Honestly, I Could Eat This Every Night (Almost)
You know those recipes that just feel like home? This Instant Pot Greek Chicken and Rice is that for me, especially after a long day when I just can’t be fussed with fifteen different pans. My first go at this was on a Tuesday (I remember because the dog stole half the feta off the counter while I was prepping). I grew up in a house where dinner was always a bit of a party, even if it was just the three of us—so maybe that’s why throwing everything in the Instant Pot and letting it do the heavy lifting feels a little bit like cheating, but in the best way. If you’re anything like me, you appreciate a meal that tastes like you spent hours, but really, you were scrolling through dog memes while it cooked.
Why I’m Always Making This (and Sometimes Cursing the Rice)
I make this Instant Pot Greek Chicken and Rice when I need something hearty but not heavy (plus it makes the house smell like an actual Greek taverna, which, not to brag, is pretty nice). My family goes a little wild for the lemony herby flavors — even my pickiest eater who usually claims “rice is boring” (can you imagine?). Also, there’s hardly any cleanup. Sometimes I do get a bit grumpy if the rice sticks, but I learned to let it sit for five minutes after pressure cook and now, honestly, it’s almost foolproof. Almost.
What You’ll Need (But Don’t Panic If You’re Missing Something)
- 2 large chicken breasts (or thighs! I swap them in when they’re on sale, or sometimes just because I prefer the flavor. My friend swears by bone-in, but I’m not that patient.)
- 1 1/2 cups long grain white rice (Jasmine works, basmati is fine in a pinch, or even brown rice if you mess with the timing a bit. My grandmother always insisted on Uncle Ben’s, but honestly any version works fine.)
- 2 1/4 cups chicken broth (if I’m out, I’ll use water plus a bouillon cube—don’t tell any real chefs)
- 1 big lemon, juice and zest (sometimes I use bottled lemon juice, but fresh is nicer)
- 4 cloves garlic, minced (I’ve used the pre-minced jar stuff in a rush, it’s fine)
- 1 teaspoon dried oregano (fresh is great if you have it, but I usually don’t)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1 teaspoon salt (start here, but taste after!)
- Black pepper (as much as you’re feeling, really)
- 1 cup cherry tomatoes, halved (I’ve totally skipped these before—no one noticed)
- 1/2 cup kalamata olives, pitted and sliced (optional, but I love the briny kick)
- 1/2 red onion, diced
- Crumbled feta for serving (as much as your heart desires)
- Fresh parsley or dill, chopped (sometimes I forget this and, honestly, it’s fine)
Let’s Get Cooking! (And Don’t Stress If It Gets Messy)
- First, hit the “Sauté” button on your Instant Pot (if yours is as old as mine, you might have to squint to see the button). Splash in a bit of olive oil—about a tablespoon is fine. Add the onion and cook for 2-3 minutes, until it smells amazing. Toss in the garlic for another minute. (This is when I usually sneak a little taste, which is, I admit, a weird habit.)
- Stir in paprika, oregano, thyme, and a pinch of salt. Then layer in the rice—don’t stir yet! Add the chicken breasts right on top, then pour over the broth, lemon juice, and zest. (If you’re using thighs, snuggle them in there.)
- Scatter the tomatoes and olives on top. Don’t stir! I know, it feels wrong, but trust me. Lock the lid, set the valve to “Sealing,” and hit “Manual” (or “Pressure Cook”) for 10 minutes.
- Let the pressure release naturally for 5-8 minutes (if you’re in a rush, quick release after 5—but watch your fingers, that steam is a beast). Chicken should be cooked through and rice fluffy. If it looks a little soupy, don’t panic; it thickens as it sits.
- Remove chicken, shred or chop, then stir back into the rice. Taste and season more if needed. This is usually where I add a squeeze more lemon, but that’s just me being me.
- Scoop into bowls, top with heaps of feta and fresh herbs. Try not to inhale it all at once—though no judgment if you do.
Some Notes from a Kitchen That’s Seen a Few Disasters
- If you forget to rinse the rice, it’s not the end of the world; it’s just a bit stickier (which I secretly like anyway).
- Using frozen chicken? Add 3-4 minutes to the cook time. I learned this the hard way after serving frozen-in-the-middle chicken to my in-laws.
- I sometimes swap in leftover roasted veggies right at the end, just so they don’t die in the fridge.
- If it sticks to the bottom, just call it “crispy” and pretend you meant to do it. Works every time.
Things I’ve Tried (and Sometimes Failed At)
- Brown rice: It tasted great but needed about 22 minutes pressure cook time. Honestly, it was a bit gummier than I like.
- Adding spinach: Toss in a handful after cooking and stir ’til wilted. Good for pretending you eat leafy greens.
- Chickpeas instead of chicken: Actually, not bad! But my kids missed the chicken, so maybe skip if you’re feeding meat lovers.
- Skipping the olives: No one noticed, so if you’re not a fan, just leave ‘em out.
- Once, I tried coconut milk, but honestly, it tasted more like a confused curry. Not my best idea.
Do You Really Need an Instant Pot? (Kind Of)
Listen, I love my Instant Pot, but if you don’t have one, you can use a regular pot on the stove. Sauté as usual, then add everything and simmer, covered, on low for about 20-25 minutes. Just keep an eye on it—burned rice is a pain to scrape off. If you want to see some other one-pot wonders, Budget Bytes has a bunch I use in a pinch.
How Long Will This Last? (Not Long Here!)
Technically, it’ll keep in the fridge 3-4 days, but in my house it never lasts more than a day! If you do have leftovers, I think this tastes even better the next day, after the flavors do their thing overnight. Freezes fine, just skip the fresh herbs until serving. I steal leftovers for lunch and eat it cold—don’t judge me.
What Should You Serve With It? (The More Feta, the Better)
We usually pile it high with extra feta and serve with a big green salad (and sometimes some crusty bread to mop up the good bits—totally not traditional, but who cares?). Some nights I’ll throw together a quick tzatziki (Serious Eats has a great one) and just call it dinner. Oh, and don’t forget a glass of something cold, preferably shared with a mate. That’s our tradition, anyway.
Things I Wish I’d Known (The Hard Way)
- If you rush the natural pressure release, the rice sometimes sticks or turns mushy. I once tried skipping it—and regretted it because I had to scrub the pot for ages.
- Don’t skimp on the fresh lemon at the end. I thought it wouldn’t matter, but it perks everything up.
- If you add too much broth, it’s soup. Not the worst, but not what you want here.
- On second thought, don’t overthink it. It’s very forgiving. Most of the time.
People Actually Ask Me These Things (No, Really!)
- Can I make this without an Instant Pot? Yep, just use a Dutch oven or big saucepan. Timing’s a bit longer but still tasty.
- Brown rice vs. white rice? Sure, but brown rice takes longer and needs a smidge more broth. I prefer white for speed, but you do you!
- How spicy is this? Not really at all, unless you add extra paprika or chili. My kids hate spice, so it’s pretty mild by default.
- What if I don’t like olives? Just skip ‘em. Or use capers, which is what my neighbor does (I tried it, pretty good actually).
- Can I double the recipe? Yes, but don’t fill past the max line! My friend once did and let’s just say, her kitchen needed a mop afterwards.
- Do I have to use feta? Well, technically no, but it’s the best part if you ask me. Goat cheese works fine too.
- Is it gluten free? Yep! As long as your broth is, anyway.
And for anyone still reading—if you’re looking for more easy Instant Pot meals, I sometimes browse Pressure Cook Recipes for new ideas (though nothing beats chicken and rice in my book). Anyway, thanks for hanging out in my kitchen—let me know if you make this and what weird substitutions you try!
Ingredients
- 1.5 lbs boneless skinless chicken thighs, cut into chunks
- 1 cup long grain white rice, rinsed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup diced tomatoes
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup crumbled feta cheese (for garnish)
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
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1Set the Instant Pot to sauté mode. Add olive oil, then add diced onion and cook for 2-3 minutes until softened.
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2Add minced garlic and chicken pieces. Sauté for 3-4 minutes until the chicken is lightly browned.
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3Stir in rice, diced tomatoes, chicken broth, lemon juice, oregano, salt, and black pepper. Mix well to combine.
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4Cancel sauté mode. Secure the lid and set the Instant Pot to manual high pressure for 8 minutes.
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5Once cooking is complete, allow a natural pressure release for 5 minutes, then quick release any remaining pressure.
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6Fluff the rice with a fork. Serve hot, garnished with crumbled feta cheese and chopped parsley.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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