Brown rice and chicken are tossed with a lemon juice, olive oil, fresh garlic and vinegar dressing. Diced cucumber, red bell pepper, red onion and feta cheese are stirred into the rice to complete the one pot meal. 

Instant Pot Greek Chicken Rice Bowls

brown rice

chicken broth

chicken breasts

Salt and pepper

cucumber, diced

red bell pepper,

red onion, diced

feta cheese

lemon juice

Tbsp red wine vinegar

olive oil

garlic cloves,

oregano

thyme

tsp kosher salt

Pour rice and chicken broth into the Instant Pot. Place chicken on top. Sprinkle salt and pepper on top of chicken.

Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 22 minutes. When time is up let the pot sit for another 10 minutes and then move the valve to venting.

Remove the chicken and dice or shred. Add it back into the pot. Stir in the cucumber, pepper, onion, feta, lemon juice, vinegar, olive oil, garlic cloves, oregano, thyme, 1/2 tsp kosher salt. Toss it well. Black pepper to taste. Add in more feta to taste, if desired. Add in more lemon juice to taste, if desired.

i chopped up extra cucumbers and added them to some plain greek yogurt with some, garlic, lemon, dill and salt.  This was a nice little dressing on the side.   Like a greek guacamole!

Made this for dinner tonight &amp; it was superb. Thanks for the great recipe!

I made this for dinner this evening for my husband and I. It was delicious! Fresh ingredients, one pot, easy to clean up and we have plenty of leftovers for the next fews days. I'm packing some for lunch tomorrow, I'm going to serve it over a bed of baby spinach. Thank you for the amazing recipe (we also love your Slow Cooker Chicken Enchilada Soup). :-)

I am definitely going to try this. But I always seem to have a problem with making rice recipes, pretty much always get the burn notice, any helpful suggestions?

I honestly didn’t know what to expect when I made this recipe but it’s delicious!! I destroyed my portion and I’m fighting not to grab a second helping. But I think I’ll save it for lunch tomorrow. Thanks so much for this

I used 2 fresh chicken breasts and followed the recipe exactly as far as the IP part goes.. it was perfect! Pulled apart beautifully and was so tasty!

I wasn’t sure on this recipe but gave it a shot. It was so easy and I can’t get enough of it!  I added a tomato and did just a drizzle of olive oil as I’m cutting back on oils. It’s so good !

I tried this out tonight and it was delicious.  I added chopped green pepper with the red pepper.  I also tossed pitted small black olives in with the ingredients.  It gave it a little zest as well.   Thank you for a delicious and healthy meal in the instapot.

OMG YUM!!! I used two frozen solid chicken beast halves and just 2 T of olive oil. I used Penzey’s Greek seasoning instead of oregano and thyme. This is sooooo good! It would be the perfect spring/summer meal for company. It does make a lot. I think it will be equally good cold or at room temperature. I am so glad I made this. Thanks for another keeper recipe!!

This is incredible!! Followed it exactly and OMG!  Will be a regular for us!  It is difficult to find easy healthy quick dinners, especially for the instant pot!!  WIN!

This was great although I made a few little tweaks :-).   Seasoned the chicken thighs with a mixture of equal parts salt, oregano, paprika, cumin, onion powder, dill.  Cooked thighs and rice as directed (perfect!).  Removed the chicken when done, but did not shred and add back to the pot.  Instead, tossed the rice with the veggies (I added some halved cherry tomatoes) and dressing (delicious), then scooped rice into bowls on top of a bed of fresh baby spinach.  Added the chicken (whole pieces), sprinkled with the feta then  added a dollop of freshly made tzatziki.  Thank you, Karen, for another great IP inspiration!!  My husband and I really loved this dish.  Only suggestion/request would be to specify weight of chicken rather than a number of pieces as size varies greatly.  I used a little less rice (and broth) and wasn't exactly sure how much the rice would yield. My thighs were very small and I added 3 (about 10-12 oz total ) but should have added at least one more.  I have yummy leftover rice and veggies for my lunch today but we ate all the chicken last night!!!

This is one of my families favorite recipes. I make this at least every other week! It is also great for left overs. I add Kalamata olives and cherry tomato’s too.I also top the bowl with homemade taziki sauce! Delicious!

Perfect dinner.  Everyone enjoyed it. Will be returning to this recipe often.

Followed the recipe exact and it was delicious.  Definite keeper for a quick dinner.

I made this a few weeks ago and the family loved it! Making it again tonight, this time with frozen chicken thighs (since that's what I have).  I also made Tzatziki sauce to go with it, which definitely worked! Tonight, I have some pita bread so some of the fam might wind up putting it into a sandwich! Thank you for this one :) Can't wait to try some of your other recipes!

This was so yummy; definitely a keeper (My very first time using my instant pot)!  I followed the recipe exactly as written since it was my first time.  I wouldn’t change a thing (great flavor) except I would have preferred more chicken.  So if I wanted to double the quantity of chicken to 4 thighs but keep all other ingredients, including the rice, as listed do I use the same amount of liquid and cook time?  Still learning! ;)

This was really delicious.  We added some kalamata olives and roasted butternut squash because we did not have pepper or onion on hand.  We also served tzatziki sauce and Naan on the side.   We will be putting this in our rotation.

I made this today! 
Used whole grain Lunberg rice, and it's great!
I'm not a Feta Fan, but my husband is!

You knocked this one out of the park, Karen!! Best meal I have ever made or eaten. I used grape tomatoes and white wine vinegar in place of peppers and red wine vinegar, but the recipe is pretty versatile. The chicken and rice were the perfect consistency. Chicken was cooked through and so easy to dice/shred. I bought the Instant Pot to add more veggies to my meals, and this one nailed it. Thank you so much!

This dish has so much flavor! My whole family loved it!

Great flavor! I made this with white rice and my family thought it was amazing. My 12yo daughter loved it too.  I will definitely be making this often. Thanks.

Well, you nailed it again!  Delicious &amp; so summer-y!  Thanks.

Karen, I love your recipes! I tell my husband all the time that you are my long lost sister! Wish we lived closer together- you seem like you'd fit in perfectly with my friends and I!

Sounds so yummy!! All I have on hand is brown minute rice, would that work?

For the crockpot alternative, do I substitute the chicken broth for water? Meaning no chicken broth at all?

Excellent!  Easy to prepare and so flavorful. I did ad kalamata olives. This recipe is definitely a
Keeper and I can’t wait to make it again.

Recipe was very tasty but my chicken was not tender and actually quite rubbery. I used long grain white rice and did a 3 minute cook time with 10 minute release. I also cut chicken into smaller pieces for cooking. Is there a way to adjust to allow for more tender chicken? Thanks so much!

I know this is going to be delicious and I'll be adding black olives &amp; cherry tomatoes.  It would be really helpful if you would always include the nutritional data including amount of sodium.  I on a Dr. ordered low sodium diet.  Thanks

HI Karen, I have made this many times, turns out perfect.. we love it!!  It is one of my go to receipts, it never disappoints.  I have shared this receipts  many times, always with good reviews. Thanks again Karen for instant pot receipts that never fail and always taste yummy.

This is one of my favorite recipes! It's delicious warm or cold. We fight over the leftovers!

I’ve made this recipe so many times now, it’s a staple in our home for meal prepping. So delicious! How many days are the leftovers good for in the fridge? Usually we eat within 5 days, but I’d like to make the recipe a day or two earlier ahead of our trip (we meal prep even when we travel!) and wondering if a week in the fridge is okay for the leftovers? Thanks!

instant pot greek chicken rice bowls

Prep Time: 10 minutes

Cook Time: 22 minutes

Total: 32 minutes

Servings: 6

Author : Karen Petersen

Ingredients

Instructions

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