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
Scale
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.
