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.
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
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.
Print
Instant Pot Greek Chicken Rice Bowls
- Prep Time: 10 minutes
- Cook Time: 22 minutes (plus 10 minute NPR)
- Total Time: 32 minutes
- Yield: 6 servings 1x
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.
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
- Pour rice and chicken broth into the Instant Pot. Place chicken on top. Sprinkle salt and pepper on top of chicken.
- 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.
- 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.
- 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
Send Me Free Recipes
Like this recipe for Instant Pot Greek Chicken Rice Bowls? Get all my new recipes delivered to your email inbox by signing up below.
*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.
You knocked this one out of the park, Karen!! Best meal I have ever made or eaten. I used grape tomatoes and white wine vinegar in place of peppers and red wine vinegar, but the recipe is pretty versatile. The chicken and rice were the perfect consistency. Chicken was cooked through and so easy to dice/shred. I bought the Instant Pot to add more veggies to my meals, and this one nailed it. Thank you so much!
★★★★★
Ahhhh, thanks so much Cara!!!! What a nice note to read.
This was really delicious. We added some kalamata olives and roasted butternut squash because we did not have pepper or onion on hand. We also served tzatziki sauce and Naan on the side. We will be putting this in our rotation.
★★★★★
Sounds like a great version! 😊
I made this today!
Used whole grain Lunberg rice, and it’s great!
I’m not a Feta Fan, but my husband is!
★★★★★
Sounds awesome 👏👏👏
This was so yummy; definitely a keeper (My very first time using my instant pot)! I followed the recipe exactly as written since it was my first time. I wouldn’t change a thing (great flavor) except I would have preferred more chicken. So if I wanted to double the quantity of chicken to 4 thighs but keep all other ingredients, including the rice, as listed do I use the same amount of liquid and cook time? Still learning! 😉
★★★★★
Yes same cooking time and same liquid. You may want to increase spices since there will be more chicken.
I made this a few weeks ago and the family loved it! Making it again tonight, this time with frozen chicken thighs (since that’s what I have). I also made Tzatziki sauce to go with it, which definitely worked! Tonight, I have some pita bread so some of the fam might wind up putting it into a sandwich! Thank you for this one 🙂 Can’t wait to try some of your other recipes!
★★★★★
Yum all things Greek food are my favorite!
Followed the recipe exact and it was delicious. Definite keeper for a quick dinner.
★★★★★
Glad you liked it!
This is one of my families favorite recipes. I make this at least every other week! It is also great for left overs. I add Kalamata olives and cherry tomato’s too.I also top the bowl with homemade taziki sauce! Delicious!
★★★★★
Um, yessss to all those additions!
Perfect dinner. Everyone enjoyed it. Will be returning to this recipe often.
★★★★★
Good! Thanks Jolene 😊
This sounds awesome. If using white jasmine rice & frozen chicken breasts what is your recommendation for cook times?
You’ll have to cut up the chicken to cook at the same rate as the jasmine rice. Jasmine rice needs 1 cup rice to 1 cup liquid ratio with a 4 minute pressure cook time and a 10 minute natural pressure release.
the cook times are all over the place with the different rices from 3 min to 22 min – what about the chicken?
Chicken will need to be in small pieces if only cooked 3 minutes. It can be large chicken breasts even frozen if you are cooking for 22 minutes.
This was great although I made a few little tweaks :-). Seasoned the chicken thighs with a mixture of equal parts salt, oregano, paprika, cumin, onion powder, dill. Cooked thighs and rice as directed (perfect!). Removed the chicken when done, but did not shred and add back to the pot. Instead, tossed the rice with the veggies (I added some halved cherry tomatoes) and dressing (delicious), then scooped rice into bowls on top of a bed of fresh baby spinach. Added the chicken (whole pieces), sprinkled with the feta then added a dollop of freshly made tzatziki. Thank you, Karen, for another great IP inspiration!! My husband and I really loved this dish. Only suggestion/request would be to specify weight of chicken rather than a number of pieces as size varies greatly. I used a little less rice (and broth) and wasn’t exactly sure how much the rice would yield. My thighs were very small and I added 3 (about 10-12 oz total ) but should have added at least one more. I have yummy leftover rice and veggies for my lunch today but we ate all the chicken last night!!!
★★★★★
Okay will do Mindy! I try to but sometimes I get lazy.
Has anyone made this with quinoa? What would the cooking time be?
quinoa only has a 1 minute cook time with a 10 minute natural pressure release so if you do it this way you’ll probably want to add in cooked cubed chicken instead.
Hi,
Just wondering why the cooking time is so long for 1 pieces of chicken? It’s 22 minutes plus 10 minutes of slow release? Won’t that make the rice overcooked?
Thanks!
P.S. I really want to try this with quinoa but I think 20 minutes for quinoa would be a hot mess! 🙂 Any tips?
The rice is brown rice. Brown rice takes 22 minutes to cook. So that’s why the long time 🙂
Is this meal good leftover? Or for weekly meal prep? Sounds delicious!
yes it’s perfect for that!
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!
What would you think about trying this with cauliflower rice? I was thinking of using the frozen bag. How would I find out cook timeshare
I haven’t ever tried cauliflower rice in the Instant Pot. I am thinking it would cook super fast. And then the chicken wouldn’t be done and the cauliflower would be overdone.
This is incredible!! Followed it exactly and OMG! Will be a regular for us! It is difficult to find easy healthy quick dinners, especially for the instant pot!! WIN!
★★★★★
Yay!! 👏👏👏
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!!
★★★★★
I’ve heard that penzey’s is good. I’ll have to get some!
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.
★★★★★
I love the idea of the olives. My family would be mad at me if I did that though. They aren’t olive lovers.
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.
How thick were your chicken breasts in inches? Were they frozen or not?
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.
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 !
★★★★★
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!
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!
I used 2 fresh chicken breasts and followed the recipe exactly as far as the IP part goes.. it was perfect! Pulled apart beautifully and was so tasty!
★★★★★
Yum! Glad you liked it!
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
★★★★★
I’m so glad you liked it Cassandra!
I only have one cup brown rice. Should I use less chicken broth?
Yes use 1 1/4 cup of broth instead.
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.
This page says 22 minutes so I’d go with that! https://spicecravings.com/brown-jasmine-rice-in-instant-pot
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?
★★★★★
Which pressure cooker do you use?
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.
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). 🙂
★★★★★
So glad you liked it! And the spinach sounds wonderful!
Made this for dinner tonight & it was superb. Thanks for the great recipe!
★★★★★
nice! so glad to hear you enjoyed it.
Would it be possible to double this recipe in the instant pot?
Yes! Keep the same cooking time and double all the ingredients.
Is it possible to double this recipe in the instant pot? Thinking of serving it to a large crowd…
Yes!
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 🙏
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.
Loved this!
I’m so glad, Donna!
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!
★★★★★
YUM!!!