Description
This Instant Pot Chicken Souvlaki Rice recipe is a flavorful and easy one-pot meal combining marinated chicken, fragrant lemon-infused rice, and fresh Greek salad with creamy tzatziki. Perfect for a quick weeknight dinner, the dish brings traditional Mediterranean flavors straight to your table with minimal effort and in under an hour.
Ingredients
Scale
For the 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
For the Rice
- 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
For the 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
For the 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: In a bowl, combine the diced chicken breasts with minced garlic, dried oregano, dried rosemary, sweet paprika, salt, olive oil, lemon juice, and a pinch of pepper. Mix well to ensure the chicken is evenly coated and set aside to marinate for 5-10 minutes to allow flavors to meld.
- Prepare the Rice: Rinse the long-grain rice thoroughly 4-5 times under cold water to remove excess starch. Drain well, then add the rinsed rice to the Instant Pot along with the vegetable or chicken stock and lemon zest for added citrus aroma.
- Add Chicken to Instant Pot: Place the marinated chicken evenly on top of the rice and stock mixture in the Instant Pot. Do not stir to keep the layering intact for even cooking.
- Cook Under Pressure: Seal the Instant Pot lid and set it to pressure cook on high for 5 minutes. While the chicken and rice cook, prepare the Greek salad and tzatziki sauce to serve fresh alongside.
- Prepare the Greek Salad: In a large bowl, combine sliced tomatoes, bell pepper, cucumber, red onion, chopped parsley, chopped mint, Kalamata olives, red wine vinegar, olive oil, dried oregano, salt, and pepper. Toss gently to mix and set aside.
- Prepare the Tzatziki Sauce: In a small bowl, combine Greek yogurt, grated cucumber (squeezed of excess water), minced garlic, lemon juice, salt, and pepper. Mix well and drizzle with a bit of olive oil if desired. Chill until ready to serve.
- Release Pressure and Finish: After cooking, carefully release the pressure from the Instant Pot. Open the lid and drizzle additional olive oil and lemon juice over the chicken and rice for enhanced flavor and moisture.
- Serve: Plate the chicken souvlaki rice alongside the fresh Greek salad and tzatziki sauce for a complete and balanced Mediterranean meal.
Notes
- Rinsing rice multiple times is key to prevent it from becoming sticky and mushy.
- Marinating the chicken even briefly intensifies the flavors.
- Feel free to substitute chicken breasts with thighs if preferred, adjusting cooking time slightly.
- Ensure the cucumber in tzatziki is well-drained to avoid watery sauce.
- Fresh herbs like parsley and mint add authentic taste; dried can be used but fresh is preferred.
- This recipe can be adapted to use chicken stock or vegetable stock for different flavor profiles.
