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
Scale
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.
