Instant Pot Greek Chicken Potato Bowls—seasoned chicken and potatoes with tomatoes, cucumbers, red onions and feta.
Instant Pot Greek Chicken Potato Bowls
This recipe is fresh and healthy and tastes so good! I love dinners like this one. It’s an easy one pot meal that’s bright and colorful. You can easily double this recipe to feed a crowd.
Ingredients/Substitution Ideas
- Boneless, skinless chicken thighs or breasts–or you can use cut up cubes of pork
- Yukon gold potatoes–or peeled Russet potatoes or red potatoes
- Kosher salt
- Black pepper
- Dried rosemary leaves
- Dried thyme leaves
- Dried oregano
- Red pepper flakes
- Minced garlic–jarred or fresh
- Olive oil
- Fresh lemon juice–I like to buy a big bag of lemons from Costco and juice them all at the same time. Then I freeze them in ice cube trays. Once they are lemon ice cubes I put them into a ziplock bag and freeze. They are perfect to use for any recipe that calls for lemon juice.
- Dried parsley
- Cucumber
- Roma tomatoes–or plum tomatoes
- Red onion
- Feta cheese
Steps
- Prepare Instant Pot: Pour 1 ½ cups water into bottom of Instant Pot.
- Season chicken and potatoes: Toss chicken, potatoes, ½ tsp kosher salt, pepper, rosemary, thyme, ½ tsp oregano, pinch of red pepper flakes in a bowl until chicken and potatoes are coated with the seasonings. Dump the mixture into a steamer basket. I love my silicone steamer basket*.
- Pressure cook in steamer basket: Lower the steamer basket into the Instant Pot. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes on high pressure. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Toss in fresh ingredients: Remove the steamer basket. Discard water in bottom of Instant Pot. Dump contents of steamer basket into Instant Pot liner. Add in olive oil, lemon juice, parsley, ¼ tsp oregano, cucumber, tomatoes, red onion, ½ tsp kosher salt and feta cheese. Toss well.
- Serve: Season to taste. Serve and enjoy!
Notes/Tips
- I used my 6 quart Instant Pot*. You can also make this in the 8 quart pot with no changes. If you have a steamer basket that fits inside your 3 quart pot you can use that.
- This recipe makes 3 good sized servings or 4 small servings. You may want to double the recipe. Double all the ingredients but keep the cooking time the same. You don’t need to double the amount of water beneath the steamer basket.
- You can also make this recipe with cooked chicken. Add it in when you add in the olive oil and lemon juice in step 4. Rotisserie chicken is a great choice!
More Greek Instant Pot Recipes…
- Instant Pot Greek Green Beans
- Instant Pot Greek Nachos
- Instant Pot Smothered Greek Chicken And Rice
- Instant Pot Greek Chicken And Potatoes
- Instant Pot Greek Spaghetti
- Instant Pot Greek Lemon Dill Chicken Bowls
- Instant Pot Greek Chicken Lemon Rice Soup
- Instant Pot Greek Chicken Rice Bowls
- Instant Pot Creamy Greek Chicken Pitas
- Instant Pot Greek Yogurt (2%)
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Instant Pot Greek Chicken Potato Bowls
- Prep Time: 20 minutes
- Cook Time: 4 minutes (plus 5 minute NPR)
- Total Time: 24 minutes
- Yield: 3–4 servings 1x
Description
Seasoned chicken and potatoes with tomatoes, cucumbers, red onions and feta.
Ingredients
Scale
- 12 ounces boneless, skinless chicken thighs or breasts, cut into bite-size pieces
- 12 ounces Yukon gold potatoes, cut into cubes
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp dried rosemary leaves
- 1/2 tsp dried thyme leaves
- 1/2 tsp dried oregano
- Pinch of red pepper flakes
- 1 Tbsp minced garlic
- 2 Tbsp olive oil
- 3 Tbsp fresh lemon juice
- 1/4 tsp dried parsley
- 1/4 tsp dried oregano
- 1 cucumber, diced
- 2 roma tomatoes, diced
- 1/4 cup diced red onion
- 1/2 tsp kosher salt
- 1/4 cup feta cheese
Instructions
- Pour 1 ½ cups water into bottom of Instant Pot.
- Toss chicken, potatoes, ½ tsp kosher salt, pepper, rosemary, thyme, ½ tsp oregano, pinch of red pepper flakes in a bowl until chicken and potatoes are coated with the seasonings. Dump the mixture into a steamer basket.
- Lower the steamer basket into the Instant Pot. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes on high pressure. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Remove the steamer basket. Discard water in bottom of Instant Pot. Dump contents of steamer basket into Instant Pot liner. Add in garlic, olive oil, lemon juice, parsley, ¼ tsp oregano, cucumber, tomatoes, red onion, ½ tsp kosher salt and feta cheese. Toss well.
- Season to taste. Serve and enjoy!
Notes
This recipe makes 3 good sized servings or 4 small servings. You may want to double the recipe. Double all the ingredients but keep the cooking time the same. You don’t need to double the amount of water beneath the steamer basket.
- Category: Chicken
- Method: Instant Pot
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
When does the garlic get added? It’s a but harsh at the end.
I added it in with the olive oil but if that’s too strong you can add it in earlier with the steamer basket
Hi! Is there something you could use instead of the potatoes to make this a low-carb recipe? perhaps turnips or parsnips? Thanks!
I bet parsnips would work!
How about cauliflower?
Tastes yummy! How would you adjust cooking for frozen chicken?
★★★★
You could cook chicken separately to begin with and then chop or shred (12 minutes for frozen for chicken breasts or thighs). Then cook the potatoes with the seasonings and then stir it all together.
Hi Karen, looks like you eat this warm. How is it chilled like a potato salad? Would you leave out the feta cheese until you are ready to serve it?
I would, cook the chicken with the potatoes and spices. Then allow that to cool, and add the rest of the ingredients at the time of serving.(cold).Due to the fact that the chicken and potatoes had been pressure cooked, the spices would be infused, so it will be wonderful. Crusty bread with hard butter would go very well with this.
I agree Carol! Thanks!