Description
Lemony bites of chicken and creamy rice with a generous scoop of deliciously light and refreshing yogurt-cucumber sauce, diced red onions and tomatoes on top.
Ingredients
Units
Scale
For chicken and rice:
- 2 Tbsp olive
- 1 cup diced onion
- 1 Tbsp minced garlic
- 2 cups long grain white rice
- 3 cups chicken broth
- 1/4 cup lemon juice
- 1 tsp dried oregano
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
- 1 Tbsp lemon zest
- 2 pounds boneless, skinless chicken thighs
- 1/2 cup diced red onion
- 1 cup halved cherry tomatoes
For the tzatziki sauce:
- 1 1/2 cups plain Greek yogurt
- 1 1/2 cups seeded, peeled and finely diced cucumbers
- 1 1/2 Tbsp dried dill
- 1/2 tsp black pepper
- 1 1/2 tsp minced garlic
- 3/4 tsp kosher salt
- 1/2 tsp garlic powder
- 1 1/2 tsp olive oil
Instructions
- Turn Instant Pot to the saute setting. When the display says HOT add in the olive oil and onion. Saute the onion for 4 minutes. Add in the garlic and saute for 20 seconds. Stir in the broth and scrape the bottom of the pot clean. Turn off the saute setting.
- Sprinkle in the rice, lemon juice, oregano, salt, pepper, cayenne and zest. Nestle the chicken into the pot.
- Cover the Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 10 minutes. When the time is up let the pot sit for 5-10 minutes and then move the valve to venting. Remove the lid.
- Slice, chop or shred the chicken.
- Make the tzatziki sauce by stirring the yogurt, cucumber, dill, pepper, garlic, salt, garlic powder and olive oil together in a bowl.
- Serve chicken and rice topped with a generous scoop of tzatziki sauce, diced red onion and tomatoes.
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*. For 8 quart pot, keep the recipe the same. For 3 quart pot, halve the recipe, same cooking time.
- Category: Chicken
- Method: Instant Pot
- Cuisine: Greek