Description
This Instant Pot Chicken Souvlaki Rice recipe combines tender, marinated chicken breast with aromatic rice infused with lemon zest and herbs. Accompanied by a fresh Greek salad and creamy tzatziki sauce, it offers a complete Mediterranean-inspired meal ready in just 45 minutes. Perfect for a flavorful, easy weeknight dinner with vibrant, healthy ingredients.
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
- 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 medium bowl, combine the diced chicken breasts with minced garlic, dried oregano, rosemary, paprika, salt, olive oil, lemon juice, and a pinch of pepper. Mix thoroughly to coat all pieces evenly. Set aside to marinate for 5-10 minutes to let the flavors infuse.
- Prepare the Rice: Rinse the long-grain rice 4-5 times under cold water until water runs clear to remove excess starch. Drain well. Add the rinsed rice to the Instant Pot along with vegetable or chicken stock and lemon zest, distributing it evenly at the bottom of the pot.
- Add the Chicken: Place the marinated chicken cubes on top of the rice in the Instant Pot without stirring, creating layers for even cooking.
- Pressure Cook: Secure the lid on the Instant Pot and set it to pressure cook on high for 5 minutes. While the rice and chicken cook, prepare the Greek salad and tzatziki sauce.
- Prepare the Greek Salad: In a bowl, combine tomato wedges, sliced bell pepper, cucumber, red onion, chopped parsley, and mint. Dress with red wine vinegar, olive oil, salt, pepper, Kalamata olives, and dried oregano. Toss gently to combine all flavors.
- Prepare the Tzatziki: In a separate bowl, mix Greek yogurt with grated cucumber, minced garlic, lemon juice, salt, and pepper. Optionally, drizzle a little olive oil on top for extra richness.
- Finish and Serve: Once cooking is complete, carefully release the Instant Pot pressure. Open the lid and drizzle additional olive oil and lemon juice over the chicken and rice for added flavor. Serve the chicken souvlaki rice hot alongside the fresh Greek salad and creamy tzatziki for a balanced Mediterranean meal.
Notes
- Marinate chicken for at least 5 minutes but up to 30 minutes if time allows to enhance flavor.
- Rinsing rice removes excess starch and helps prevent clumping for fluffier results.
- If desired, adjust the level of garlic and herbs in the marinade according to taste preferences.
- You can substitute chicken stock with vegetable stock for a lighter flavor or to keep it vegetarian-friendly by omitting chicken pieces and substituting with vegetables.
- The pressure cooking time may vary slightly depending on your Instant Pot model.
- Serve with warm pita bread for a more authentic Greek meal experience.
