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Instant Pot Greek Chicken Rice Bowls

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Instant Pot Greek Chicken Rice Bowls–brown rice and chicken are tossed with a lemon juice, olive oil, fresh garlic and vinegar dressing. Diced cucumber, red bell pepper, red onion and feta cheese are stirred into the rice to complete the one pot meal. 

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Instant Pot Greek Chicken Rice Bowls--brown rice and chicken are tossed with a lemon juice, olive oil, fresh garlic and vinegar dressing. Diced cucumber, red bell pepper, red onion and feta cheese are stirred into the rice to complete the one pot meal. 

Instant Pot Greek Chicken Rice Bowls

Do you love feta as much as I do? It’s one of my favorite things to add to salads and dishes like these instant pot greek chicken rice bowls. I love the instant flavor it provides. I buy my feta in a big container from Costco.

I also loved the fresh lemon flavor and fresh garlic. By stirring in the fresh elements after the rice and chicken has pressure cooked the brightness of the dish really comes through.

My husband ate his serving of rice cold, more like a salad. I preferred mine hot. But really it’s up to you. I hope you will try these Instant Pot Greek Chicken Rice Bowls soon! Let me know what you think.

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Instant Pot Greek Chicken Rice Bowls--brown rice and chicken are tossed with a lemon juice, olive oil, fresh garlic and vinegar dressing. Diced cucumber, red bell pepper, red onion and feta cheese are stirred into the rice to complete the one pot meal. 

More one pot meals you will love…

Instant Pot Tomato Basil Parmesan Orzo

Instant Pot Cajun Sausage, Potatoes and Green Beans

Instant Pot Bruschetta Chicken Pasta

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Instant Pot Greek Chicken Rice Bowls--brown rice and chicken are tossed with a lemon juice, olive oil, fresh garlic and vinegar dressing. Diced cucumber, red bell pepper, red onion and feta cheese are stirred into the rice to complete the one pot meal. 

What Pressure Cooker Did You Use?

To make Instant Pot Greek Chicken Rice Bowls I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly.  It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.

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Instant Pot Greek Chicken Rice Bowls

★★★★★

5 from 8 reviews
  • Author: Karen Petersen
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes (plus 10 minute NPR)
  • Total Time: 32 minutes
  • Yield: 6 servings 1x
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Description

Brown rice and chicken are tossed with a lemon juice, olive oil, fresh garlic and vinegar dressing. Diced cucumber, red bell pepper, red onion and feta cheese are stirred into the rice to complete the one pot meal. 

Scale

Ingredients

  • 1 1/2 cups uncooked brown rice
  • 1 3/4 cups chicken broth
  • 1 or 2 boneless skinless chicken breasts or thighs (can be frozen)
  • Salt and pepper
  • 1 cucumber, diced
  • 1 red bell pepper, cored and diced
  • 1 red onion, diced
  • 1/2 cup feta cheese
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp red wine vinegar
  • 1/4 cup olive oil
  • 2 garlic cloves, minced
  • 1/2 tsp dried oregano
  • Dash of thyme
  • 1/2 tsp kosher salt

Instructions

  1. Pour rice and chicken broth into the Instant Pot. Place chicken on top. Sprinkle salt and pepper on top of chicken.
  2. Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 22 minutes. When time is up let the pot sit for another 10 minutes and then move the valve to venting.
  3. Remove the chicken and dice or shred. Add it back into the pot. Stir in the cucumber, pepper, onion, feta, lemon juice, vinegar, olive oil, garlic cloves, oregano, thyme, 1/2 tsp kosher salt. Toss it well. Black pepper to taste. Add in more feta to taste, if desired. Add in more lemon juice to taste, if desired.
  4. Scoop into bowls and serve.

Notes

If you want you can make this recipe with white rice. For short grain white rice use 1 1/2 cups rice and 2 1/4 cups broth and cook for 8 minutes and then a 10 minute natural pressure release. For long grain white rice use 1 1/2 cups rice and 2 1/4 cups broth and cook for 3 minutes and then a 10 minute natural pressure release. For long grain white rice cut the chicken into pieces so it will cook at the same rate as the rice.

To make this in the slow cooker: Coat slow cooker with non stick spray. Add 1 1/2 cups long grain brown rice and then stir in 1 3/4 cups boiling water. Place chicken on top of rice. Cover and cook until rice is tender. About 2 hours on high. Remove the lid and follow directions 3 and 4 above.

  • Category: Chicken
  • Method: Instant Pot
  • Cuisine: Greek

Keywords: chicken, rice, one pot meal

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*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.

Pin this recipe for later!

Instant Pot Greek Chicken Rice Bowls--brown rice and chicken are tossed with a lemon juice, olive oil, fresh garlic and vinegar dressing. Diced cucumber, red bell pepper, red onion and feta cheese are stirred into the rice to complete the one pot meal. 

Comments

  2. Oops. Don’t know how to edit my comment, but I didn’t use beasts LOL … I used chicken breasts and they were nice and tender!

    Reply

  3. OMG YUM!!! I used two frozen solid chicken beast halves and just 2 T of olive oil. I used Penzey’s Greek seasoning instead of oregano and thyme. This is sooooo good! It would be the perfect spring/summer meal for company. It does make a lot. I think it will be equally good cold or at room temperature. I am so glad I made this. Thanks for another keeper recipe!!

    ★★★★★

    Reply

  4. I tried this out tonight and it was delicious. I added chopped green pepper with the red pepper. I also tossed pitted small black olives in with the ingredients. It gave it a little zest as well. Thank you for a delicious and healthy meal in the instapot.

    ★★★★★

    Reply

  5. I used fresh boneless skinless chicken breast, and it was so tough that it was almost inedible. the flavor of the rice was great, though! any tips on improving the texture of the chicken? I followed the directions exactly.

    Reply

  6. This recipe is the best. My husband doesn’t eat these type of things so next time I’m going to half the recipe. I did add kalamata olives and it really completed the dish.

    Reply

  7. I wasn’t sure on this recipe but gave it a shot. It was so easy and I can’t get enough of it! I added a tomato and did just a drizzle of olive oil as I’m cutting back on oils. It’s so good !

    ★★★★★

    Reply

  8. I’m going to give this recipe a try. I’ve only made one dish in my IP (your pesto chicken risotto – it was delicious) and I’m wondering if the chicken will be overcooked in this dish. I’m new to cooking with the IP, but 22 minutes seems like a long time to cook chicken. Let me know if I’m worrying for nothing. Thanks!

    Reply

    • The best is using boneless, skinless chicken thighs because they stay tender and moist. Because the chicken is covered by liquid it stays pretty moist!

      Reply

  9. I honestly didn’t know what to expect when I made this recipe but it’s delicious!! I destroyed my portion and I’m fighting not to grab a second helping. But I think I’ll save it for lunch tomorrow. Thanks so much for this

    ★★★★★

    Reply

  11. Do you know how long it takes to cook brown jasmine rice. It takes 25 minutes on the stove. Is there a formula, like half the time? It sounds like 22 minutes is too long. Thanks. This recipe sounds delicious.

    Reply

  12. I am definitely going to try this. But I always seem to have a problem with making rice recipes, pretty much always get the burn notice, any helpful suggestions?

    ★★★★★

    Reply

  13. This was awesome! The was my first time using frozen chicken and the breast was cooked perfectly. I added a diced tomato because I had some fresh from the garden. Next time I’ll add kalamata olives, too.

    Reply

  14. I made this for dinner this evening for my husband and I. It was delicious! Fresh ingredients, one pot, easy to clean up and we have plenty of leftovers for the next fews days. I’m packing some for lunch tomorrow, I’m going to serve it over a bed of baby spinach. Thank you for the amazing recipe (we also love your Slow Cooker Chicken Enchilada Soup). 🙂

    ★★★★★

    Reply

  18. This is absolutely delicious, Karen!! I wouldn’t change a thing.

    One of my challenges with IP recipes is that many use pasta, potatoes or rice. I’m trying to seriously watch my carb intake. Brown rice is better but wonder if you have other thoughts???

    I have tried others of your recipes and have enjoyed them as well…this one REALLY hit the spot 🙏

    Reply

    • I wonder if you could serve this with cauliflower rice instead of regular rice. You wouldn’t cook the cauliflower rice in the instant pot since it would get mushy but it would be a good option.

      Reply

  20. i chopped up extra cucumbers and added them to some plain greek yogurt with some, garlic, lemon, dill and salt. This was a nice little dressing on the side. Like a greek guacamole!

    ★★★★★

    Reply

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