Instant Pot Chicken Souvlaki Rice With Greek Salad & Tzatziki

Name: Instant Pot Chicken Souvlaki Rice With Greek Salad &amp; Tzatziki
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 2 skinless chicken breasts, diced into cubes (about 1 lb of meat)Chicken souvlaki marinade5 garlic cloves, peeled and minced or grated1 tablespoon dried oregano1 teaspoon dried rosemary1 teaspoon sweet paprika (or mild)1 teaspoon salt2 tablespoons olive oilJuice of 1/2 lemonA pinch of pepperFor the rice; 1.3 cups long-grain rice, rinsed 4-5 times with cold water cup long-grain rice; 1.5 cups vegetable stock or chicken stockZest of 1 lemonTo finish the chicken and rice: A drizzle of olive oil & extra lemon juiceGreek Salad With Herbs 2 tomatoes, sliced into wedges1/2 bell pepper, sliced1 medium cucumber, sliced1/2 red onion, sliced thinly2 tablespoons chopped parsley2 tablespoons chopped mint; .5 tablespoons red wine vinegar2-3 tablespoons olive oilA generous pinch of salt and pepper1/3 cup Kalamata olives1/2 teaspoon dried oreganoTzatziki Sauce1/2 cup Greek yoghurt or plain, unsweetened1/2 medium cucumber, grated2 small cloves garlic, minced1 tablespoon lemon juice1/4 teaspoon saltA pinch of pepperA little olive oil drizzle (optional)To finish the chicken and rice: A drizzle of olive oil & extra lemon juice

4.6

(25)

instantpoteats.com

Your recipes

Prep Time: 25 minutes

Cook Time: 20 minutes

Total: 45 minutes

Servings: 4

Author : Instant Pot Eats

one pot gluten free dinner

Instant Pot Chicken Souvlaki Rice With Greek Salad & Tzatziki

Ingredients

Remove All · Remove Spices · Remove Staples

2 skinless chicken breasts, diced into cubes (about 1 lb of meat)Chicken souvlaki marinade5 garlic cloves, peeled and minced or grated1 tablespoon dried oregano1 teaspoon dried rosemary1 teaspoon sweet paprika (or mild)1 teaspoon salt2 tablespoons olive oilJuice of 1/2 lemonA pinch of pepperFor the rice1.3 cups long-grain rice, rinsed 4-5 times with cold water cup long-grain rice1.5 cups vegetable stock or chicken stockZest of 1 lemonTo finish the chicken and rice: A drizzle of olive oil & extra lemon juiceGreek Salad With Herbs 2 tomatoes, sliced into wedges1/2 bell pepper, sliced1 medium cucumber, sliced1/2 red onion, sliced thinly2 tablespoons chopped parsley2 tablespoons chopped mint.5 tablespoons red wine vinegar2-3 tablespoons olive oilA generous pinch of salt and pepper1/3 cup Kalamata olives1/2 teaspoon dried oreganoTzatziki Sauce1/2 cup Greek yoghurt or plain, unsweetened1/2 medium cucumber, grated2 small cloves garlic, minced1 tablespoon lemon juice1/4 teaspoon saltA pinch of pepperA little olive oil drizzle (optional)To finish the chicken and rice: A drizzle of olive oil & extra lemon juice

Export 1 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Place the diced chicken in a bowl and add the marinade ingredients. Combine well and set aside for 5-10 minutes while you get other ingredients ready.

Step 2

Rinse the rice under cold water 4-5 times and set aside. Prepare the chicken or vegetable stock (you can use ready-made or dissolve a stock cube). Grate a teaspoon or so of lemon rind. We’re ready to cook.

Step 3

Turn the Instant Pot. Add the rice, vegetable stock and lemon zest. Stir through. Place the marinated chicken pieces on top of the rice, pour in any remaining juices to get all those flavors in. Dicing the chicken in cubes allows it to cook quickly so you can use the same time for both rice and the meat. Plus, the marinade in the chicken will also flavor the rice beneath.

Step 4

Pop the lid on top, lock and make sure the top valve is positioned to Sealing. Press Manual/Pressure Cook and set to 5 minutes at HIGH pressure. The Instant Pot will take about 10 minutes to come to pressure and the timer will begin. Note that cooking starts during the pressure build-up.

Step 5

Prepare the salad and tzatziki. While the chicken and rice are cooking, get onto your sides. Grate the cucumber and squeeze some of the juice out with your hands. Transfer the flesh to a small bowl. Add 1/2 cup of Greek yogurt, minced garlic, a pinch of salt and pepper, drizzle of lemon juice (about 1 tablespoon) and olive oil. Mix and set aside.

Step 6

Cut up the salad vegetables, red onion and herbs and add to a large bowl. Dress with red wine vinegar (or lemon juice), olive oil, salt and pepper and combine. Top with a sprinkle of dried oregano and Kalamata olives. Set aside.

Step 7

Once the timer is up, allow 5 minutes for natural pressure release and then point the top valve to Venting (press it down on newer models) to let off the remaining pressure. Open the lid, the rice should have absorbed all the liquid. Drizzle a little olive oil and lemon juice over the top.

Step 8

Serve the chicken and rice in bowls or plates with a side of Greek salad and a tablespoon or two of Tzatziki on top. Enjoy!