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Instant Pot Greek Chicken and Rice

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This zesty, herb-packed Greek chicken and rice is a full-flavored, one-pot wonder. Juicy marinated chicken, fragrant jasmine rice, and a medley of veggies come together effortlessly in the Instant Pot — all finished with a bright squeeze of lemon and creamy feta. Weeknight dinner, meet Mediterranean vibes.

Ingredients

Scale

Chicken Marinade

1 1/2 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces

1/4 cup olive oil

3 tbsp red wine vinegar

3 garlic cloves, minced

Juice of 1 lemon

1 tsp dried oregano

1/2 tsp dried basil

1/2 tsp dried thyme

1/2 tsp salt

1/4 tsp pepper

Chicken & Rice

2 tbsp olive oil

1 medium red onion, chopped

1 medium zucchini, quartered

1 1/2 cups chicken broth or bone broth

Juice from 1 lemon

1 1/4 cups jasmine rice

1/2 cup chopped parsley (optional)

1/2 cup crumbled feta (optional)

Instructions

Marinate the chicken: In a bowl, mix all marinade ingredients. Add chicken and let sit for 30 minutes (or up to 4 hours) in the fridge.

Sauté in Instant Pot: Set to Sauté mode. Heat olive oil, add chicken, and cook until lightly browned (not fully cooked). Remove and set aside.

Build the base: Add onions and zucchini to the pot, sauté for 2–3 minutes. Stir in rice, broth, and lemon juice.

Pressure cook: Return chicken to pot. Seal lid, cook on high pressure for 5 minutes. Allow a 10-minute natural release, then quick release remaining pressure.

Finish & serve: Fluff rice with a fork. Top with parsley and feta if using. Serve hot with extra lemon wedges.

Notes

Simple, satisfying, and packed with Greek flavor — this Instant Pot meal makes dinner feel effortless and delicious.

Nutrition

Find it online: https://thecomfortspoon.com/instant-pot-greek-chicken-and-rice/