Greek Chicken Instant Pot Recipe

A flavorful Greek Chicken Instant Pot recipe made with juicy chicken thighs, aromatic herbs, tangy lemon, and fluffy rice. This quick, one-pot Mediterranean dinner is ready in 30 minutes and perfect for busy weeknights.

No ratings yet

Print Pin

Course: Dinner, Main Course

Cuisine: Greek, Mediterranean

Prep Time: 15

Cook Time: 15

Pressure Release: 10

Total Time: 40

Servings: servings

Calories: 450kcal

Cost: $15–$18

Equipment

Instant Pot 6-quart or larger
Wooden Spoon For deglazing and stirring
Tongs For turning chicken pieces safely
Meat thermometer Ensures chicken reaches 165°F internally

Ingredients

For the Chicken

2 lbs chicken thighs bone-in, skin-on (or boneless for faster)
2 tablespoon olive oil
1 large onion diced
4 garlic cloves minced
1 teaspoon dried oregano divided
0.5 teaspoon dried thyme
0.25 cup lemon juice fresh
1 lemon zest only
1 teaspoon salt
0.5 teaspoon black pepper

For the Rice and Vegetables

1.5 cups long-grain rice white or substitute brown rice
2 cups chicken broth low sodium preferred
1 cup diced tomatoes fresh or canned
0.5 cup Kalamata olives pitted and halved
0.25 cup parsley chopped fresh
2 tablespoon dill fresh (or 1 tablespoon dried)
0.5 cup feta cheese crumbled

Instructions

Season and brown chicken thighs in Instant Pot on sauté mode.
Remove chicken, cook onion and garlic in drippings until fragrant.
Deglaze with lemon juice and scrape brown bits.
Stir in rice and toast for 2–3 minutes.
Add broth and tomatoes, return chicken to pot.
Pressure cook on high for 15 minutes, then natural release for 10.
Stir in olives, herbs, lemon zest. Adjust seasoning.
Top with feta and serve.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition