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A close-up of a bowl filled with Greek Chicken and Rice, served with a side salad of tomatoes, olives, and feta cheese.

Instant Pot Greek Chicken and Rice

This hearty Instant Pot Greek Chicken and Rice delivers vibrant Mediterranean flavors in a comforting one-pot meal. Tender chicken and fluffy rice are simmered with lemon, oregano, tomatoes, and olives for an easy weeknight dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Greek, Mediterranean
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs Boneless, Skinless Chicken Thighs cut into 1-inch pieces
  • 1 tbsp Olive Oil
  • 1/2 tsp Dried Oregano
  • 1/4 tsp Salt
  • 1/4 tsp Black Pepper
For the Rice and Sauce
  • 1 tbsp Olive Oil
  • 1 medium Yellow Onion diced
  • 3 cloves Garlic minced
  • 1.5 cups Long-Grain White Rice rinsed until water runs clear
  • 1 can Diced Tomatoes 14.5 oz, undrained
  • 2.5 cups Chicken Broth low sodium
  • 1 tsp Dried Oregano
  • 1/2 tsp Dried Dill optional
  • 1/4 cup Lemon Juice freshly squeezed
For Serving
  • 1/2 cup Kalamata Olives pitted and halved
  • 1/2 cup Crumbled Feta Cheese
  • 1/4 cup Fresh Parsley chopped, for garnish
  • 1 Lemon cut into wedges, for serving

Equipment

  • Instant Pot (6-quart or larger)
  • Cutting Board
  • Large Mixing Bowl

Method
 

Prepare the Chicken
  1. In a large bowl, toss the cut chicken thighs with 1 tablespoon olive oil, 1/2 teaspoon dried oregano, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
Sauté Aromatics
  1. Set your Instant Pot to 'Sauté' mode on high. Add 1 tablespoon olive oil. Once hot, add the diced onion and cook for 3-4 minutes until softened, stirring occasionally.
  2. Add the minced garlic to the pot and cook for another minute until fragrant, stirring constantly. Press 'Cancel' to turn off the Sauté mode.
Layer and Pressure Cook
  1. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This is crucial to prevent a 'Burn' error.
  2. Stir in the rinsed rice, diced tomatoes (undrained), 1 teaspoon dried oregano, dried dill (if using), and fresh lemon juice.
  3. Gently place the seasoned chicken pieces evenly on top of the rice mixture. Do not stir the chicken into the rice. This layering helps ensure even cooking.
  4. Secure the lid on the Instant Pot and ensure the sealing valve is in the 'Sealing' position. Select 'Pressure Cook' (or 'Manual') on High pressure for 8 minutes.
Finish and Serve
  1. Once cooking is complete, allow a Natural Pressure Release (NPR) for 10 minutes. Then, carefully turn the sealing valve to 'Venting' for a Quick Release (QR) of any remaining pressure.
  2. Open the lid away from your face. Gently stir the chicken and rice mixture. The rice should be tender and the chicken cooked through.
  3. Stir in the halved Kalamata olives. Top with crumbled feta cheese and fresh chopped parsley before serving. Serve hot with extra lemon wedges on the side.

Notes

For a bit of extra green, you can stir in a handful of fresh spinach after the pressure release, allowing it to wilt in the residual heat. If you prefer a richer flavor, you can briefly brown the chicken pieces in the Instant Pot before adding the onion; remove the chicken, proceed with the recipe, and add the browned chicken back on top before pressure cooking.