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Instant Pot Greek Chicken and Rice

Instant Pot Greek Chicken and Rice
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A hearty, one-pot meal bursting with Mediterranean flavors. Tender chicken, fluffy rice, tomatoes, olives, and fresh herbs come together to create a comforting and nutritious dish perfect for busy weeknights.

Ingredients

– 4 chicken thighs (bone-in, skin removed)

– 1 1/2 cups long-grain rice, rinsed

– 2 cups low-sodium chicken broth

– 1 can (14.5 oz) diced tomatoes, with juice

– 1/2 cup pitted Kalamata olives, halved

– 1 lemon, zested and juiced

– 4 cloves garlic, minced

– 1 small onion, finely chopped

– 1 tsp dried oregano

– 1/2 tsp dried thyme

– Salt and pepper, to taste

– 2 tbsp olive oil

Instructions

1. Season the chicken thighs with salt, pepper, oregano, and thyme.

2. Set the Instant Pot to ‘Sauté’ mode. Add olive oil and brown the chicken thighs for 2-3 minutes per side. Remove and set aside.

3. Add the chopped onion and garlic to the pot, sautéing until softened.

4. Stir in the rice, ensuring it is well coated with the oil and aromatics.

5. Add the diced tomatoes (with juice), chicken broth, lemon zest, and lemon juice. Mix well.

6. Return the chicken thighs to the pot, placing them on top of the rice mixture.

7. Secure the Instant Pot lid and set to ‘Manual’ or ‘Pressure Cook’ mode for 10 minutes.

8. Once the cooking cycle is complete, allow for a natural pressure release for 10 minutes, then perform a quick release for any remaining pressure.

9. Stir in the Kalamata olives and adjust seasonings if needed before serving.

Notes

– For extra flavor, marinate the chicken with lemon and herbs for 30 minutes before cooking.

– Ensure the rice is rinsed thoroughly to remove excess starch.

– This dish pairs well with a side salad or steamed vegetables.

Nutrition

Find it online: https://www.cookflash.com/instant-pot-greek-chicken-and-rice/