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If you are craving a vibrant, wholesome, and utterly delicious meal that brings the sunny flavors of the Mediterranean right to your dining table, this Instant Pot Chicken Souvlaki with Lemon Rice and Greek Salad Recipe is about to become your new favorite. Tender, garlic- and herb-marinated chicken melds beautifully with zesty lemon-infused rice, paired with a fresh and crisp Greek salad alongside creamy homemade tzatziki. Every bite feels like a warm Greek afternoon, full of bold tastes and bright colors, all ready in under an hour thanks to the magic of the Instant Pot.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward, thoughtfully chosen ingredients, each adding an essential layer to the dish’s authentic flavors, texture, and inviting appearance. Let’s walk through what you’ll need to create this flavor-packed meal.
- Chicken breasts (about 1 lb): Skinless and diced, perfect for soaking up marinade flavors and cooking quickly in the Instant Pot.
- Garlic cloves (5, minced): Adds vibrant, aromatic intensity indispensable in Mediterranean cooking.
- Dried oregano (1 tbsp): A signature herb that brings that true Greek charm to the chicken and salad.
- Dried rosemary (1 tsp): Provides a subtle earthiness, balancing the bright lemon notes.
- Sweet paprika (1 tsp): Infuses a mild smokiness and beautiful color to the chicken.
- Salt and pepper: Essential seasonings to amplify all the other flavors.
- Olive oil (2 tbsp + extra): The golden elixir of Greek cooking, creating tenderness and glossy finishes.
- Juice of ½ lemon: Packs fresh acidity that brightens the entire dish.
- Long-grain rice (1.3 cups, rinsed): Forms the fluffy, fragrant base infused with lemon zest and stock.
- Vegetable or chicken stock (1.5 cups): Adds richness and depth to the rice without overpowering.
- Lemon zest (from 1 lemon): Sprinkles fresh citrus brightness directly into the rice.
- Tomatoes (2, sliced into wedges): Adds juicy, colorful freshness to the Greek salad.
- Bell pepper (½, sliced): Lends crisp texture and a subtle sweetness.
- Cucumber (1 medium, sliced): Keeps the salad cool, crunchy, and refreshing.
- Red onion (½, thinly sliced): Provides a mild sharpness and vivid color contrast.
- Chopped parsley (2 tbsp): A herbaceous touch that brightens the salad.
- Chopped mint (2 tbsp): Adds a cool, fragrant note balancing the oregano.
- Red wine vinegar (1.5 tbsp): Brings essential tanginess to the salad dressing.
- Olive oil (2–3 tbsp): For building a silky, well-balanced dressing on the salad.
- Salt and pepper (generous pinch): For seasoning the salad perfectly.
- Kalamata olives (â…“ cup): Brings a briny, savory punch and authentic Greek flair.
- Greek yogurt (½ cup): The base of tzatziki, creamy and cooling.
- Cucumber (½ medium, grated): Adds refreshing crunch and moisture to tzatziki.
- Garlic (2 small cloves, minced): The punchy kick in the yogurt sauce.
- Lemon juice (1 tbsp): Injects vibrant citrus into the tzatziki.
- Salt (¼ tsp) and pepper (pinch): To perfectly season the sauce.
- Olive oil drizzle (optional): For finishing the tzatziki with a glossy, rich touch.
How to Make Instant Pot Chicken Souvlaki with Lemon Rice and Greek Salad Recipe
Step 1: Marinate the Chicken
Start by tossing your diced chicken breasts with minced garlic, dried oregano, rosemary, sweet paprika, salt, pepper, olive oil, and fresh lemon juice. This marinade isn’t just for flavor—it tenderizes the chicken so it stays juicy and infused with those unmistakably Greek notes. Let it rest for about 5 to 10 minutes to soak up all those wonderful aromas while you prep other ingredients.
Step 2: Prepare the Rice Base
Rinse your long-grain rice thoroughly until the water runs clear to get fluffy, separate grains after cooking. Add rinsed rice into the Instant Pot along with the vegetable or chicken stock and fresh lemon zest. This combination will steam the rice with bright flavors, creating a fragrant, lemony foundation for the dish.
Step 3: Layer and Pressure Cook
Place the marinated chicken cubes directly on top of the rice in the Instant Pot. This lets all those lovely juices and seasonings gently mingle during cooking. Set the Instant Pot to pressure cook for 5 minutes; in the meantime, turn your attention to the fresh Greek salad and creamy tzatziki to prepare while the main dish cooks.
Step 4: Finish and Fluff
Once cooking is complete, carefully release the pressure. To finish off, drizzle a little olive oil and freshly squeezed lemon juice over the chicken and rice mixture. Fluff the rice with a fork to mix in the flavors fully and bring everything together into a harmoniously aromatic and appetizing dish.
How to Serve Instant Pot Chicken Souvlaki with Lemon Rice and Greek Salad Recipe
Garnishes
A sprinkle of freshly chopped parsley and mint over the finished plate gives your dish a vibrant pop of color and a burst of fresh herbal fragrance that instantly lifts the meal. Don’t forget a drizzle of olive oil on top of your tzatziki for a beautiful, glossy finish that also adds richness.
Side Dishes
This recipe shines as a complete meal, but if you want to round it out even more, warm pita bread is an excellent choice for scooping up extra tzatziki and salad. A side of roasted vegetables or lemon potatoes could also complement your plate superbly, adding more texture and heartiness for bigger appetites or family-style feasting.
Creative Ways to Present
For a fun twist, serve your chicken souvlaki and rice as a bowl, layering rice, chicken, and Greek salad attractively with dollops of tzatziki on top. Alternatively, skewer the marinated chicken before cooking inside the pot, then slice and serve with rice and salad for a classic souvlaki presentation that’s visually stunning and interactive for your guests.
Make Ahead and Storage
Storing Leftovers
Leftover Instant Pot Chicken Souvlaki with Lemon Rice and Greek Salad Recipe stores beautifully in airtight containers in the refrigerator for up to 3 days. Keep the tzatziki separate to preserve its fresh texture and avoid sogginess. The rice and chicken hold their flavor and moisture surprisingly well.
Freezing
If you want to freeze leftovers, portion out the chicken and rice without the salad or tzatziki and place in freezer-safe containers. They’ll maintain great quality for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge for best results.
Reheating
To reheat, gently warm the chicken and rice in a microwave or covered skillet over low heat, adding a splash of water or stock to prevent dryness. Reheat tzatziki separately or serve cold as it retains its creamy texture best that way. Freshen up your Greek salad just before serving for maximum crunch.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will add a bit more richness and remain juicy, though the cooking time in the Instant Pot will stay the same since the pieces are diced. Just marinate thoroughly to let flavors penetrate deeply.
Can I make the Greek salad dressing without red wine vinegar?
Yes, you can substitute with lemon juice or white wine vinegar for a slightly different but still tangy and bright flavor profile. The key is balancing acidity with olive oil and seasoning.
Is it necessary to rinse the rice multiple times?
Rinsing long-grain rice several times helps remove excess starch, which prevents the rice from clumping and creates a much fluffier, lighter texture perfect for this dish.
Can I prepare this without an Instant Pot?
You can! Cook the marinated chicken in a skillet until browned, then prepare the lemon rice separately on the stove using stock and lemon zest. Serve together with salad and tzatziki for a great stovetop alternative.
What makes tzatziki so special?
Tzatziki is a cool, creamy sauce made from Greek yogurt, cucumber, garlic, and lemon juice. It adds a refreshing contrast to the warm, savory chicken and rice, balancing the flavors while adding moisture and an authentic Mediterranean flair.
Final Thoughts
I truly hope you enjoy making and sharing this Instant Pot Chicken Souvlaki with Lemon Rice and Greek Salad Recipe as much as I love eating it. It’s a delightful meal that comes together quickly, brimming with fresh, authentic flavors that scream sunshine and good times. Give it a try for your next weeknight dinner or weekend get-together—you’ll be amazed at how effortlessly it turns everyday ingredients into a Greek celebration on your plate!
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Instant Pot Chicken Souvlaki with Lemon Rice and Greek Salad Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 4.4 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Greek
Description
This Instant Pot Chicken Souvlaki Rice recipe combines tender marinated chicken with fragrant rice cooked in flavorful stock and lemon zest. Served alongside a fresh Greek salad and creamy tzatziki, this meal brings authentic Mediterranean flavors to your table with minimal prep and quick instant pot cooking.
Ingredients
Chicken Marinade and Main Ingredients
- 2 chicken breasts, skinless, diced into cubes (about 1 lb. of meat)
- 5 garlic cloves, peeled and minced or grated
- 1 tablespoon dried oregano
- 1 teaspoon dried rosemary
- 1 teaspoon sweet paprika or mild
- 1 teaspoon salt
- 2 tablespoons olive oil
- Juice of ½ lemon
- A pinch of pepper
Rice and Stock
- 1.3 cups long-grain rice, rinsed 4-5 times with cold water
- 1.5 cups vegetable stock or chicken stock
- Zest of 1 lemon
Greek Salad
- 2 tomatoes, sliced into wedges
- ½ bell pepper, sliced
- 1 medium cucumber, sliced
- ½ red onion, thinly sliced
- 2 tablespoons chopped parsley
- 2 tablespoons chopped mint
- 1.5 tablespoons red wine vinegar
- 2–3 tablespoons olive oil
- A generous pinch of salt and pepper
- â…“ cup Kalamata olives
- ½ teaspoon dried oregano
Tzatziki Sauce
- ½ cup Greek yogurt or plain unsweetened yogurt
- ½ medium cucumber, grated
- 2 small cloves garlic, minced
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- A pinch of pepper
- A little olive oil drizzle (optional)
Instructions
- Marinate the Chicken: Combine the diced chicken with garlic, dried oregano, dried rosemary, paprika, salt, olive oil, lemon juice, and a pinch of pepper. Mix well and set aside for 5-10 minutes to allow the flavors to infuse.
- Prepare Rice and Chicken in Instant Pot: Rinse the long-grain rice thoroughly 4-5 times with cold water to remove excess starch. Add the rinsed rice, vegetable or chicken stock, and lemon zest into the Instant Pot, spreading evenly. Then place the marinated chicken pieces on top of the rice without stirring.
- Pressure Cook: Close the lid and seal the Instant Pot. Set it to pressure cook on high for 5 minutes. While it cooks, you can prepare the Greek salad and tzatziki sauce.
- Prepare Greek Salad: Combine the sliced tomatoes, bell pepper, cucumber, red onion, parsley, and mint in a bowl. Drizzle with red wine vinegar, olive oil, salt, pepper, Kalamata olives, and sprinkle with dried oregano. Toss gently to combine.
- Make the Tzatziki Sauce: In a separate bowl, mix Greek yogurt with grated cucumber, minced garlic, lemon juice, salt, and pepper. Optionally, drizzle with a little olive oil to enhance richness.
- Finishing Touches: Once the Instant Pot cooking cycle is complete, quickly release the pressure according to manufacturer instructions. Open the lid, drizzle some olive oil and lemon juice over the chicken and rice, and gently fluff the rice before serving. Plate the chicken and rice with the freshly prepared Greek salad and tzatziki sauce for a full meal.
Notes
- Rinsing the rice multiple times removes excess starch, preventing it from becoming sticky.
- Allowing the chicken to marinate briefly enhances its flavor without requiring long prep time.
- The lemon zest added to the rice imparts a fresh citrus aroma that complements the chicken perfectly.
- The tzatziki sauce can be prepared ahead and stored in the refrigerator for up to 2 days.
- If you prefer spicier chicken, add a pinch of chili flakes to the marinade.
- Ensure the Instant Pot seal is properly in place for effective pressure cooking.
- Use skinless chicken breasts for lean protein and best texture in this dish.
