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Instant Pot Greek Chicken Potato Bowls

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Cook Time: 4 minutes (plus 5 minute NPR)
  • Total Time: 24 minutes
  • Yield: 3-4 servings 1x


Seasoned chicken and potatoes with tomatoes, cucumbers, red onions and feta. 


  • 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


  1. Pour 1 ½ cups water into bottom of Instant Pot. 
  2. 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.
  3. 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.
  4. 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.
  5. Season to taste. Serve and enjoy!


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