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
Scale
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
