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If you are craving a dish that bursts with vibrant Mediterranean flavors and comes together quickly, then you will absolutely love this Instant Pot Chicken Souvlaki Rice with Greek Salad and Tzatziki Recipe. Tender, herb-marinated chicken cubes cooked alongside fluffy, lemon-zested rice create a perfect harmony of textures and tastes. Paired with a refreshing Greek salad and creamy homemade tzatziki, this recipe feels like a warm embrace from the Mediterranean sun — all in under an hour! It’s wholesome, colorful, and perfect for a weeknight dinner or casual entertaining.
Ingredients You’ll Need
The beauty of this Instant Pot Chicken Souvlaki Rice with Greek Salad and Tzatziki Recipe lies in its simple yet essential ingredients. Each component plays a crucial role in delivering authentic Greek flavors, balancing savory spices with fresh, crisp vegetables and cooling yogurt. From the aromatic herbs to the bright lemon notes, everything harmonizes beautifully.
- Chicken breasts, skinless, diced into cubes (about 1 lb.): The star protein that absorbs all the delicious marinade flavors.
- Garlic cloves (5, peeled and minced or grated): Adds pungent, zesty depth to both chicken and tzatziki.
- Dried oregano (1 tablespoon + ½ teaspoon): Essential Greek herb giving that authentic souvlaki aroma.
- Dried rosemary (1 teaspoon): Adds woodsy warmth balancing the citrus and garlic.
- Sweet paprika or mild (1 teaspoon): Contributes subtle smoky sweetness and color.
- Salt (1 teaspoon for chicken & pinch for tzatziki and salad): Enhances all the flavors perfectly.
- Olive oil (2 tablespoons + 2–3 tablespoons for salad + optional drizzle): Rich and fruity base that brings everything together.
- Lemon juice (juice of ½ lemon + 1 tablespoon for tzatziki): Brightens the dish with refreshing acidity.
- Black pepper (a pinch for chicken marinade and salad): Adds gentle warmth and enhances flavor complexity.
- Long-grain rice (1.3 cups, rinsed multiple times): Makes the dish wonderfully filling with a light, fluffy texture.
- Vegetable or chicken stock (1.5 cups): Infuses the rice with rich savory notes.
- Lemon zest (zest of 1 lemon): Gives the rice a fragrant citrus lift.
- Tomatoes (2, sliced into wedges): Juicy bursts of sweetness and vibrant color in the salad.
- Bell pepper (½, sliced): Adds crunch and mild peppery flavor.
- Cucumber (1 medium sliced + ½ medium grated for tzatziki): Refreshing and crisp in salad, creamy and cool in tzatziki.
- Red onion (½, thinly sliced): Sharp and spicy notes that contrast beautifully with creamy tzatziki.
- Fresh parsley (2 tablespoons, chopped): Bright green herb adding fresh garden aroma.
- Fresh mint (2 tablespoons, chopped): Adds an unexpected coolness and complexity to salad.
- Red wine vinegar (1.5 tablespoons): Provides acidity and tang to balance the salad’s flavors.
- Kalamata olives (â…“ cup): Salty and briny bursts that typify Greek cuisine.
- Greek yogurt or plain unsweetened (½ cup): Creamy base for the luscious tzatziki sauce.
- Garlic cloves (2 small for tzatziki): A subtle but essential tzatziki flavor.
How to Make Instant Pot Chicken Souvlaki Rice with Greek Salad and Tzatziki Recipe
Step 1: Prepare the Chicken
Start by combining diced chicken breasts with minced garlic, dried oregano, rosemary, paprika, salt, pepper, olive oil, and fresh lemon juice. This simple marinade infuses the chicken with those classic souvlaki flavors we all adore. Let it sit for 5 to 10 minutes to fully absorb the seasoning – it’s the secret to juicy, flavorful bites.
Step 2: Prepare the Rice
While the chicken marinates, rinse your long-grain rice thoroughly under cold water to remove excess starch, ensuring that fluffy texture we want. Add the rinsed rice to the Instant Pot along with your choice of vegetable or chicken stock and lemon zest. The stock enriches the rice while the lemon zest brightens it, making the dish unforgettable.
Step 3: Combine and Cook
Place the marinated chicken cubes directly on top of the rice mixture in the Instant Pot. This layering technique means the chicken juices drip down and flavor the rice as they cook together. Set the Instant Pot to pressure cook for 5 minutes, giving you perfectly tender chicken and fluffy, flavorful rice in no time.
Step 4: Prepare the Greek Salad
While your chicken and rice cook, assemble the refreshing Greek salad. Toss together the sliced tomatoes, bell pepper, cucumber, red onion, Kalamata olives, parsley, and mint. Dress everything with olive oil, red wine vinegar, a generous pinch of salt and pepper, and sprinkle with a little dried oregano. This salad adds freshness and crispness that beautifully complements the warm, savory chicken and rice.
Step 5: Make the Tzatziki
For the cooling tzatziki, mix Greek yogurt with grated cucumber, minced garlic, lemon juice, salt, pepper, and an optional olive oil drizzle. This creamy sauce adds a luscious tangy element that balances the spices and brings the entire dish together wonderfully.
Step 6: Finish and Serve
Once cooking is complete, carefully release the pressure from the Instant Pot. Drizzle the chicken and rice with a bit more olive oil and lemon juice for extra brightness and moisture. Serve the golden, aromatic chicken and rice alongside the vibrant Greek salad and generous dollops of fresh tzatziki. The combination is pure magic.
How to Serve Instant Pot Chicken Souvlaki Rice with Greek Salad and Tzatziki Recipe
Garnishes
Top your dish with a sprinkle of fresh chopped parsley or a few Kalamata olives to boost visual appeal and flavor. A light drizzle of extra virgin olive oil adds a silky finish and enhances the Mediterranean vibe.
Side Dishes
This meal shines on its own but goes great with warm pita bread or freshly baked crusty bread to scoop up the tzatziki and soak up any chicken juices. Roasted lemon potatoes or a simple chickpea salad would also complement the ensemble beautifully.
Creative Ways to Present
For a fun twist, serve this Instant Pot Chicken Souvlaki Rice with Greek Salad and Tzatziki Recipe in individual bowls layered like a grain bowl for a modern touch. Or thread the marinated chicken cubes onto skewers before placing in the Instant Pot for a more souvlaki-style visual presentation. Either way, it will be an impressive and delicious meal.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for 3 to 4 days. Keep the chicken and rice together but store the Greek salad and tzatziki separately to prevent sogginess and keep everything tasting fresh.
Freezing
If you want to freeze leftovers, pack the cooked chicken souvlaki rice tightly in a freezer-safe container for up to 2 months. Because fresh vegetables and tzatziki don’t freeze well, it’s best to prepare those fresh when ready to serve.
Reheating
Reheat the frozen or refrigerated chicken and rice gently in the microwave or on the stovetop with a splash of water or broth to keep the rice moist. Serve with freshly tossed Greek salad and a new batch of tzatziki or store-bought yogurt for the best experience.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes! Chicken thighs work beautifully in this recipe and tend to be juicier and more forgiving with cooking times. Just dice them into similar-sized pieces and follow the same marinade and cooking instructions.
Do I have to rinse the rice before cooking?
Rinsing the rice several times removes excess starch, which prevents the rice from being too sticky and helps it cook up fluffy and separate — essential for this recipe’s texture.
Is this recipe gluten-free?
Absolutely! All the ingredients in this Instant Pot Chicken Souvlaki Rice with Greek Salad and Tzatziki Recipe are naturally gluten-free, making it a perfect choice for gluten-sensitive eaters.
Can I make the tzatziki ahead of time?
Yes, you can make tzatziki up to 24 hours in advance. Letting it rest in the fridge allows the flavors to meld beautifully. Just give it a quick stir before serving.
What if I don’t have an Instant Pot?
You can adapt this recipe for the stovetop by cooking the marinated chicken separately, then making lemon rice and assembling the components. However, the Instant Pot really speeds up the process and infuses the flavors uniquely.
Final Thoughts
This Instant Pot Chicken Souvlaki Rice with Greek Salad and Tzatziki Recipe is one of those dishes that feels like a celebration of simple, fresh ingredients coming together in perfect harmony. It’s quick enough for weeknights yet impressive enough for guests. Once you taste the tender chicken paired with fragrant lemon rice, crisp salad, and flavorful tzatziki, this recipe will become your go-to Mediterranean comfort food. Give it a try and enjoy every delicious bite!
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Instant Pot Chicken Souvlaki Rice with Greek Salad and Tzatziki Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes (5 minutes pressure cook plus 5 minutes pressure release and prep)
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Greek
- Diet: Halal
Description
This Instant Pot Chicken Souvlaki Rice Recipe is a delicious and easy-to-make Greek-inspired meal featuring tender marinated chicken cooked perfectly with fragrant rice in the Instant Pot. Served alongside a fresh Greek salad and creamy homemade tzatziki, this dish balances bold Mediterranean flavors with a convenient, one-pot cooking method, making it perfect for a satisfying weeknight dinner.
Ingredients
Chicken and Marinade
- 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 Cooking Liquid
- 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
- Prepare the Chicken: In a mixing bowl, combine the diced chicken breast with garlic, dried oregano, dried rosemary, sweet paprika, salt, olive oil, lemon juice, and a pinch of pepper. Mix well to ensure the chicken is evenly coated with the marinade. Set aside to marinate for 5 to 10 minutes to let the flavors penetrate the meat.
- Prepare the Rice: Rinse the long-grain rice thoroughly 4 to 5 times with cold water until the water runs clear to remove excess starch. Add the rinsed rice to the Instant Pot along with the vegetable or chicken stock and the zest of one lemon. Stir gently to distribute the lemon zest.
- Add the Chicken to Instant Pot: Place the marinated chicken cubes evenly on top of the rice mixture in the Instant Pot, but do not stir. This layering helps the chicken cook perfectly on top of the rice.
- Cook the Meal: Seal the Instant Pot lid and set it to pressure cook on high for 5 minutes. While the Instant Pot is cooking, proceed to prepare the Greek salad and tzatziki sauce as described below.
- Prepare the Greek Salad: In a bowl, combine the sliced tomatoes, bell pepper, cucumber, red onion, chopped parsley, chopped mint, Kalamata olives, and sprinkle with dried oregano. Dress the salad with red wine vinegar, olive oil, and a generous pinch of salt and pepper. Toss gently to combine and set aside.
- Make the Tzatziki Sauce: Grate the cucumber and squeeze out excess liquid. In a bowl, mix together the Greek yogurt, grated cucumber, minced garlic, lemon juice, salt, pepper, and an optional drizzle of olive oil. Mix until smooth and refrigerate until ready to serve.
- Finish and Serve: After cooking, carefully release the pressure from the Instant Pot and open the lid. Drizzle a little olive oil and lemon juice over the cooked chicken and rice for extra flavor and moisture. Serve the chicken and rice immediately with the fresh Greek salad and creamy tzatziki on the side.
Notes
- Rinsing the rice thoroughly removes excess starch and prevents it from becoming sticky.
- Marinate the chicken for longer if time permits to enhance flavor even more.
- Use fresh herbs like parsley and mint for a more vibrant Greek salad.
- Adjust garlic quantities to your taste in both marinade and tzatziki.
- Make sure to release the Instant Pot pressure carefully to avoid burns.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
