Description
This Instant Pot Chicken Souvlaki Rice Recipe is a flavorful and easy one-pot meal that combines tender marinated chicken, fragrant rice, and all the classic Greek flavors. Perfect for a quick weeknight dinner, this dish includes a refreshing Greek salad and homemade tzatziki sauce to complement the hearty chicken and rice cooked together under pressure for juicy, tender results.
Ingredients
Scale
Chicken Marinade
- 2 chicken breasts, skinless, diced into cubes (about 1 lb. of meat)
- 5 garlic cloves, peeled and minced or grated
- 1 tablespoon dried oregano
- 1 teaspoon dried rosemary
- 1 teaspoon sweet paprika or mild
- 1 teaspoon salt
- 2 tablespoons olive oil
- Juice of ½ lemon
- A pinch of pepper
Rice and Cooking
- 1.3 cups long-grain rice, rinsed 4-5 times with cold water
- 1.5 cups vegetable stock or chicken stock
- Zest of 1 lemon
Greek Salad
- 2 tomatoes, sliced into wedges
- ½ bell pepper, sliced
- 1 medium cucumber, sliced
- ½ red onion, thinly sliced
- 2 tablespoons chopped parsley
- 2 tablespoons chopped mint
- 1.5 tablespoons red wine vinegar
- 2-3 tablespoons olive oil
- A generous pinch of salt and pepper
- â…“ cup Kalamata olives
- ½ teaspoon dried oregano
Tzatziki Sauce
- ½ cup Greek yogurt or plain unsweetened yogurt
- ½ medium cucumber, grated
- 2 small cloves garlic, minced
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- A pinch of pepper
- A little olive oil drizzle (optional)
Instructions
- Prepare the Chicken: Dice the chicken breasts into cubes and combine them in a bowl with garlic, dried oregano, rosemary, paprika, salt, olive oil, lemon juice, and a pinch of pepper. Mix well to coat all the chicken pieces evenly with the marinade. Set aside for 5-10 minutes to allow the flavors to infuse.
- Prepare the Rice: Rinse the long-grain rice thoroughly 4-5 times under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky. Once rinsed, transfer the rice to the Instant Pot.
- Add Stock and Lemon Zest: Pour 1.5 cups of vegetable or chicken stock into the Instant Pot with the rinsed rice. Add the zest of one lemon to impart a fresh citrus aroma. Do not stir.
- Layer the Chicken: Place the marinated chicken cubes evenly on top of the rice without mixing. This layering allows the chicken to cook on steam above the rice for optimal flavor and texture.
- Pressure Cook: Secure the Instant Pot lid and ensure the vent is sealed. Set to high pressure and cook for 5 minutes. While the chicken and rice cook, prepare the Greek salad and tzatziki sauce.
- Prepare Greek Salad: In a large bowl, combine sliced tomatoes, bell pepper, cucumber, red onion, chopped parsley, chopped mint, Kalamata olives, and dried oregano. Dress with red wine vinegar, olive oil, salt, and pepper. Toss gently to combine.
- Make Tzatziki Sauce: In a separate bowl, mix Greek yogurt, grated cucumber, minced garlic, lemon juice, salt, and pepper. Drizzle with a little olive oil if desired.
- Finish and Serve: When cooking time is complete, carefully release the pressure using the quick release method. Open the lid and drizzle a little olive oil and lemon juice over the chicken and rice. Serve hot alongside the fresh Greek salad and tzatziki sauce for a complete meal.
Notes
- Make sure to rinse rice well to ensure fluffy grains that don’t stick together.
- Adjust seasoning in the marinade according to your taste preference.
- You can substitute chicken stock with vegetable stock for a lighter flavor or to make it vegetarian-friendly by replacing chicken with tofu or vegetables, though cooking times may vary.
- The tzatziki sauce can be made ahead of time and chilled for deeper flavor.
- Use fresh herbs for the salad to maximize flavor and freshness.
- If you prefer your chicken more charred, you could quickly sauté the marinated chicken before adding to the rice, though this step is optional.
- Use the quick pressure release carefully to avoid burns from the steam.
