Instant Pot Chicken Souvlaki Rice Recipe
If you’re searching for a flavorful, fuss-free Mediterranean dinner, this Instant Pot Chicken Souvlaki Rice Recipe will become your new weeknight hero. Tender, lemony chicken mingles with fragrant rice, juicy tomatoes, and pops of red onion, all pressure cooked to perfection in a single pot. It’s hearty, healthy, and absolutely bursting with Greek-inspired flavors—and best of all, it comes together with minimal prep and cleanup. Whether you’re a seasoned meal-prepper or just craving a taste of the Aegean, this dish promises big flavors and happy bellies, every single time.
Ingredients You’ll Need
Each ingredient in this Instant Pot Chicken Souvlaki Rice Recipe plays a special role, from creating that signature souvlaki marinade to adding pops of color and crunch. Simple pantry staples combine with fresh produce to deliver authentic flavors without any fuss.
- Chicken thighs or breasts: Use boneless, skinless pieces for juicy, tender bites that soak up the marinade beautifully.
- Olive oil: A splash helps the marinade coat the chicken and adds Mediterranean richness throughout the dish.
- Garlic: Freshly minced garlic infuses each bite with its unmistakable, savory aroma.
- Lemon juice: This brings brightness and balances the richness of the chicken and olive oil.
- Red wine vinegar: A splash adds tang and depth, making the flavors pop.
- Dried oregano: Essential for that classic Greek herb flavor—don’t skip this one!
- Salt and black pepper: Simple seasonings that bring all the other flavors together.
- Long-grain white rice: Rinsed to ensure fluffy, separate grains that soak up the savory broth.
- Chicken broth (or water): Adds moisture and infuses the rice with savory richness.
- Red onion: Thinly sliced for color, sweetness, and a little crunch.
- Cherry tomatoes: Halved for juicy bursts of flavor and vibrant color.
- Optional toppings: Crumbled feta, chopped cucumber, tzatziki, fresh parsley, and lemon wedges bring creamy, cool, and zesty finishes.
How to Make Instant Pot Chicken Souvlaki Rice Recipe
Step 1: Marinate the Chicken
Start by tossing your chicken pieces with olive oil, minced garlic, lemon juice, red wine vinegar, dried oregano, salt, and pepper in a large bowl. If you have a few minutes to spare, let the chicken marinate while you prep your other ingredients—or, for even more flavor, pop it in the fridge for up to 30 minutes. This little window of marinating time is what gives the Instant Pot Chicken Souvlaki Rice Recipe its signature tang and depth.
Step 2: Sauté and Sear
Set your Instant Pot to Sauté mode and add a drizzle of olive oil. Working in batches if needed, sear the marinated chicken for 2 to 3 minutes until it’s lightly browned. Don’t worry about cooking it through—the pressure cooker will finish the job. This quick sear locks in the juices and adds a layer of irresistible flavor.
Step 3: Add Rice and Veggies
Once all the chicken is lightly browned, turn off Sauté mode and return all the chicken to the pot. Stir in the rinsed long-grain white rice, chicken broth (or water), thinly sliced red onion, and halved cherry tomatoes. Give everything a gentle stir, making sure to scrape any browned bits from the bottom for maximum flavor and to avoid any burn warnings.
Step 4: Pressure Cook
Seal the Instant Pot lid and set it to Pressure Cook (or Manual) on high for 6 minutes. Once the cooking cycle finishes, let the pressure release naturally for 10 minutes—this helps the rice finish cooking gently—then quick release any remaining pressure. This step is where the magic happens, infusing every grain of rice and tender morsel of chicken with souvlaki goodness.
Step 5: Fluff and Serve
Carefully open the lid, fluff the rice with a fork, and get ready for the best part—topping! Pile on crumbled feta, a dollop of tzatziki, crisp cucumber, fresh parsley, and a squeeze of lemon. Your Instant Pot Chicken Souvlaki Rice Recipe is ready for its grand debut at the table!
How to Serve Instant Pot Chicken Souvlaki Rice Recipe
Garnishes
Garnishing is where you can let your creativity shine. Crumbled feta adds creaminess and a salty punch, while chopped cucumber and fresh parsley bring coolness and color. A big spoonful of tzatziki and a wedge of lemon on the side let everyone customize each bite to their liking—fresh, tangy, and utterly Greek!
Side Dishes
While this Instant Pot Chicken Souvlaki Rice Recipe is a full meal on its own, it pairs beautifully with a crisp Greek salad, warm pita bread, or even some roasted vegetables. If you’re hosting, set out a small mezze platter with olives and hummus to round out the Mediterranean feast.
Creative Ways to Present
Try serving the chicken souvlaki rice in bowls for a modern, casual vibe, or pile it onto a large platter for a family-style presentation. For a fun twist, spoon the rice mixture into pita pockets for a portable, picnic-friendly meal. However you serve it, don’t forget a sprinkle of fresh herbs and extra lemon wedges for that final flourish.
Make Ahead and Storage
Storing Leftovers
Leftovers of the Instant Pot Chicken Souvlaki Rice Recipe keep beautifully in an airtight container in the refrigerator for up to four days. The flavors meld together even more as they rest, making for an even tastier lunch or dinner the next day.
Freezing
If you want to stash some away for busy days, let the dish cool completely, then transfer it to freezer-safe containers. It will keep for up to three months. For the best results, freeze the rice and chicken mixture without the fresh garnishes—add those fresh after reheating for maximum flavor and texture.
Reheating
To reheat, simply microwave individual portions with a splash of water or chicken broth to keep the rice moist. Alternatively, warm larger amounts on the stovetop over low heat, stirring gently and adding extra liquid if needed. Top with fresh garnishes to revive that just-cooked taste and color.
FAQs
Can I make this recipe with brown rice?
Yes, but brown rice needs a longer cooking time and more liquid. If you substitute, increase the broth to 1 3/4 cups and set the Instant Pot for 22 minutes on high pressure, then let the pressure release naturally for 10 minutes.
What if I don’t have chicken thighs?
Chicken breasts work just as well in this Instant Pot Chicken Souvlaki Rice Recipe. They’ll be slightly leaner but still soak up the marinade and cook up juicy and delicious.
Can I double the recipe?
Absolutely! Just make sure not to exceed your Instant Pot’s maximum fill line. Doubling is great for meal prep or feeding a hungry crowd, and the cooking time remains the same.
Is this recipe gluten-free?
Yes, this dish is naturally gluten-free as written—just double-check your broth and toppings to make sure they’re gluten-free if you’re serving someone with sensitivities.
Can I use other vegetables?
Definitely! Bell peppers, zucchini, or spinach can all be added in with the rice for extra color and nutrition. Just chop them into bite-sized pieces and stir them in before pressure cooking.
Final Thoughts
If you’re ready to bring a burst of sunshine and flavor to your dinner table, give this Instant Pot Chicken Souvlaki Rice Recipe a try. It’s simple, satisfying, and sure to win over everyone—whether you’re cooking just for yourself or feeding a family of hungry food lovers. Enjoy every bite, and don’t forget the extra tzatziki!
Print
Instant Pot Chicken Souvlaki Rice Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Instant Pot Chicken Souvlaki Rice recipe is a flavorful, all-in-one Greek-inspired meal perfect for busy weeknights. Tender chicken marinated in lemon, garlic, oregano, and red wine vinegar cooks together with fluffy rice and fresh vegetables for a quick, satisfying dish. Served with optional toppings like crumbled feta, cucumber, and tzatziki, this recipe captures the essence of traditional souvlaki in a simple, healthy, and gluten-free one-pot meal.
Ingredients
Chicken Marinade
- 1 ½ pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- 2 teaspoons dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
Main Ingredients
- 1 cup long-grain white rice, rinsed
- 1 ¼ cups chicken broth or water
- ½ red onion, thinly sliced
- 1 cup cherry tomatoes, halved
Optional Toppings
- Crumbled feta cheese
- Chopped cucumber
- Tzatziki sauce
- Fresh parsley
- Lemon wedges
Instructions
- Marinate the Chicken: In a large bowl, toss the chicken pieces with olive oil, minced garlic, lemon juice, red wine vinegar, dried oregano, salt, and black pepper. Let the chicken marinate while you prepare the other ingredients, or refrigerate for up to 30 minutes to enhance the flavors.
- Sear the Chicken: Set the Instant Pot to Sauté mode and add a drizzle of olive oil. Sear the marinated chicken pieces in batches for 2–3 minutes until they are lightly browned. This step locks in flavor and color. Turn off the Sauté mode when done.
- Add Rice and Vegetables: Return all the browned chicken pieces to the Instant Pot. Add the rinsed long-grain white rice, chicken broth (or water), thinly sliced red onion, and halved cherry tomatoes. Stir gently to combine and scrape the bottom of the pot to deglaze and lift any browned bits for added flavor.
- Pressure Cook: Seal the Instant Pot lid securely. Set to Pressure Cook (Manual) on high pressure for 6 minutes. After cooking, allow the pressure to release naturally for 10 minutes to ensure the rice and chicken finish cooking evenly.
- Release Pressure and Serve: Carefully perform a quick release to let out any remaining pressure. Open the lid, fluff the rice gently with a fork, and serve the Chicken Souvlaki Rice hot. Top with crumbled feta, chopped cucumber, tzatziki sauce, fresh parsley, and lemon wedges as desired for an authentic Greek flavor.
Notes
- This recipe makes a complete one-pot meal but can be paired with warm pita bread or a crisp Greek salad for variety.
- Adding a spoonful of tzatziki before serving adds creaminess and extra richness.
- Leftovers store well in an airtight container in the refrigerator for up to 4 days.
- If using chicken breasts, be careful not to overcook to avoid dryness; thighs remain juicier.
- Be sure to rinse the rice thoroughly to prevent it from becoming sticky.
- Prep Time: 15 minutes
- Cook Time: 6 minutes (plus pressure build-up and release time, approximately 15 minutes total)
- Category: Main Course
- Method: Instant Pot
- Cuisine: Greek
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 3g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 95mg
