Instant Pot Marinated Chicken Rice Bowl: Quick & Easy
Make Instant Pot Souvlaki Chicken Rice Bowl! This easy, one-pot marinated chicken and rice is perfect with Greek salad & tzatziki. Family favorite!
Ingredients
Method
- Place diced chicken in a bowl. Add marinade ingredients. Combine well and set aside for 5-10 minutes while preparing other ingredients.
- Rinse rice under cold water 4-5 times and set aside. Prepare chicken or vegetable stock (use ready-made or dissolve a stock cube). Grate about a teaspoon of lemon rind.
- Turn on the Instant Pot. Add rice, vegetable stock, and lemon zest. Stir well. Place marinated chicken pieces on top of the rice. Pour in any remaining marinade juices.
- Place the lid on top, lock it, and ensure the top valve is set to Sealing. Press Manual/Pressure Cook and set to 5 minutes at HIGH pressure.
- Prepare the salad and tzatziki. Grate the cucumber and squeeze out some juice. Transfer the cucumber flesh to a small bowl. Add 1/2 cup Greek yogurt, minced garlic, a pinch of salt and pepper, about 1 tablespoon lemon juice, and olive oil. Mix and set aside.
- Cut salad vegetables, red onion, and herbs. Add them to a large bowl. Dress with red wine vinegar (or lemon juice), olive oil, salt, and pepper. Combine well. Top with a sprinkle of dried oregano and Kalamata olives. Set aside.
- Once the timer is up, allow 5 minutes for natural pressure release. Then, point the top valve to Venting (or press down on newer models) to release remaining pressure. Open the lid. Drizzle a little olive oil and lemon juice over the top.
- Serve chicken and rice in bowls or plates with a side of Greek salad. Top with 1-2 tablespoons of Tzatziki. Enjoy!
Nutrition
Notes
Rice: you can use regular long-grain rice such as Basmati or Jasmine but medium-grain will also work. Make sure to rinse the rice really well under cold water (4-5 times), which will keep it nice and fluffy (not stodgy).
Chicken: We use diced chicken breast but you could use turkey, chicken thighs, diced pork, lamb or beef for this recipe.
Greek salad: While it's lovely to keep with the whole Greek theme here, you can make any kind of salad you like. No time to cut up the vegetables and herbs? Pick up a pre-made salad in a bag!
Tzatziki sauce: As with the salad above, if you're short on time or energy, feel free to pick up ready-made tzatziki sauce or dip from the supermarket.
Stock: If using low-sodium stock, add a little salt to the rice when cooking.
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Let us know how it was!Why You’ll Absolutely Love This Marinated Instant Pot Chicken & Rice!
Honestly, who hasn’t stared into the fridge at 5 PM on a Tuesday, completely drained, and just thought, “Ugh, what’s for dinner?” I’ve been there so many times, you know? Especially with spring activities ramping up here in Los Angeles, our evenings just seem to vanish. It’s tough to come up with something delicious and healthy, let alone something that doesn’t leave you with a mountain of dishes. That’s why I’m so excited to share my go-to recipe for a **marinated chicken and rice Instant Pot** meal. This isn’t just another quick instant pot recipe. This is a game-changer, truly. It’s the kind of meal that feels like a warm hug after a long day, delivers on flavor, and practically cooks itself. We’re talking tender, juicy chicken, perfectly fluffy rice, all steeped in a vibrant marinade, and guess what? It’s all in one pot. You’ll be amazed at how simple it is to achieve such a satisfying family dinner, making those busy weeknights actually enjoyable again.I mean, the first time I nailed this, I just thought, “Where has this **marinated chicken and rice Instant Pot** been all my life?” It takes away that dinner dread, and that, my friends, is priceless. You’ll be serving up a flavorful chicken and rice bowl that even picky eaters will ask for again.
Getting Started: Your Foolproof Instant Pot Chicken and Rice Bowl
Alright, let’s talk about making this magic happen. The beauty of this **marinated chicken and rice Instant Pot** recipe starts with the marinade. You can whip this up in the morning or even the night before. Just toss your chicken breasts or chicken thighs, whatever you prefer, into a bowl with the garlic, oregano, rosemary, paprika, salt, olive oil, and lemon juice. Give it a good mix, cover it, and let it chill in the fridge. That’s your first win right there, getting a head start on flavor. One thing I’ve learned from countless kitchen experiments is that prep is everything, but it doesn’t have to be complicated. Don’t worry if you’re feeling a bit intimidated by the Instant Pot. It’s okay! We’re going to break it down. Before you even think about adding chicken, you’ll want to scrape up any bits stuck to the bottom of your Instant Pot with a spoon or spatula. This is a super important step to prevent that dreaded ‘Burn’ message. Trust me, it’s a simple little trick that saves a lot of frustration. We’re going for a truly easy weeknight meal here. You can totally adapt this. Maybe you don’t have fresh rosemary? Dried works just fine. No lemon? A splash of apple cider vinegar could probably do in a pinch, though the lemon really makes it sing. The point is, this recipe is forgiving. Even if you stirred everything together by accident when you shouldn’t have, it’s likely not going to cause a Burn warning. I mean, it’s happened to me, and it turned out just fine.The Magic Behind Your Perfect Instant Pot Chicken & Rice Bowl
Here’s where the real magic happens, and what I wish someone had told me sooner about cooking chicken and rice in the Instant Pot simultaneously. The trick is layering. We’re not just throwing everything in and hoping for the best. We’re creating a perfect environment for both the tender chicken and fluffy rice to cook just right. You’ll layer your rinsed long-grain rice at the bottom, then your broth, and then your marinated chicken on top. This isn’t being fussy, it’s the difference between mushy rice and perfectly tender grains. The science behind it is pretty cool, honestly. The rice needs to be submerged in liquid to absorb it and cook properly. The chicken, on the other hand, benefits from being slightly elevated or resting on the rice, allowing the pressure cooker to infuse it with flavor without drying it out. This method ensures that your pressure cooker chicken breast or chicken thighs come out perfectly tender every single time. And that broth ratio? It’s crucial for preventing rice from sticking or getting mushy. If you’re using white, long grain rice for this recipe, you’re golden. Brown rice cooks differently, and minute or quick-cooking rice will cook too fast, leaving you with a sticky mess.Variations & Smart Meal Prep for Your Chicken and Rice
Once you’ve mastered the basic **marinated chicken and rice Instant Pot** recipe, the possibilities are endless for flavor variations and meal prep ideas. For a truly well-rounded dinner, you can add broccoli. I like to stir in a few handfuls of chopped fresh spinach into the finished dish, or even some chopped bell pepper along with carrots for more veggies. If you’re adding frozen vegetables like peas, corn, or broccoli, just stir them in unthawed after pressure cooking to prevent them from getting mushy. For frozen peas, I actually prefer to cook them separately according to package directions before stirring them in. This recipe is super versatile. If you’re looking for an Asian chicken marinade twist, you could swap out the Mediterranean flavors for soy sauce ginger garlic and a touch of sesame oil chicken. Or maybe a lemon herb chicken for something really fresh in the spring. Boneless, skinless chicken thighs can be substituted for breasts with no change to the recipe cook time, which is convenient. For meal prep, this recipe is a dream. You can cook a big batch on Sunday after your Trader Joe’s run and have lunches or dinners ready for the week. The flavors actually deepen overnight, making leftovers even more delicious. Just imagine: you’ve got a flavorful, satisfying meal waiting for you after a long day of navigating that LA traffic. It’s so good! This is truly a quick instant pot recipe that keeps on giving.Troubleshooting Common Instant Pot Chicken & Rice Issues
Common Mistakes & Fixes
Mistake: You got the ‘Burn’ message.
Solution: This almost always means there were bits stuck to the bottom of the pot. Always scrape it clean after sautéing or before adding liquid and rice for burn notice prevention.
Mistake: Rice is undercooked or crunchy.
Solution: After releasing pressure, if it’s still a bit firm, stir the rice, close the lid, and let it sit for 5 more minutes. If it’s really undercooked, remove the chicken, tent it, and pressure cook the rice for an additional 2 minutes on MANUAL.
Mistake: Rice is mushy.
Solution: You probably used too much liquid or cooked it a bit too long. Next time, try reducing the broth by a quarter cup or decreasing the cook time by 1-2 minutes. Also, make sure you’re using long-grain white rice, not instant or brown rice for this specific recipe.
Mistake: Chicken is dry.
Solution: This can happen if the chicken pieces are too small or if you overcooked it. Ensure your chicken pieces are a good, even size. If you’re using very thin breasts, you might need to reduce the cook time by a minute.
Mistake: Pot isn’t coming to pressure.
Solution: Check your sealing ring! Make sure it’s properly seated and clean. Also, ensure the steam release valve is set to ‘Sealing’. Sometimes the lid just needs to be twisted on a bit more firmly.
Serving & Storing Your Delicious Marinated Chicken and Rice
When you lift that Instant Pot lid, you’ll be met with the most incredible aroma. The tender chicken, the perfectly fluffy rice, it’s just amazing. I love serving this as a chicken and rice bowl, letting everyone customize their toppings. A drizzle of extra olive oil and fresh lemon juice over the top just brightens everything up. Chopped fresh parsley, green onion, or even a sprinkle of freshly grated Parmesan cheese can add so much flavor. For a complete meal, I often add a simple side salad or some steamed broccoli after the fact. It truly feels like a complete meal, and honestly, you’ll feel so accomplished.Frequently Asked Questions
Your New Weeknight Dinner Hero!
When you make this **marinated chicken and rice Instant Pot** recipe, you’ll feel so accomplished, truly. It’s going to save you so much time and mental energy, and your family will be asking for it again and again. You’ll definitely gain confidence in using your Instant Pot, and honestly, that’s a pretty great feeling. So go ahead, grab those ingredients on your next Ralphs or Vons run, and give this a try. You’ve got this! Let me know how it goes in the comments below, I’d love to hear about your experience! For more inspiration, check out my Pinterest boards, I share tons of variations there if you want ideas!Source: Nutritional Information
How do you make a quick and easy marinated chicken and rice instant pot bowl?
You’ll start by marinating your chicken, then layering rinsed long-grain rice, broth, and chicken in the Instant Pot. Pressure cook it, and then quick release. It’s truly a one-pot wonder that minimizes effort for a delicious, flavorful meal in record time.
What are the essential ingredients for a delicious instant pot chicken and rice bowl recipe quick?
You’ll definitely need chicken breasts or thighs, long-grain white rice, and vegetable stock. For the marinade, garlic, dried herbs like oregano and rosemary, sweet paprika, olive oil, and lemon juice are key to getting that incredible flavor for your marinated chicken and rice instant pot.
Can I use frozen chicken breasts when making a pressure cooker chicken rice bowl easy?
Yes, you can! Just make sure your frozen chicken breasts are separated, not a solid block. You might need to add a minute or two to the pressure cooking time, depending on their thickness. It’s a great shortcut for those super busy days, but I think fresh chicken marinates better, you know?
What are the best side dishes or toppings to serve with a marinated chicken and rice instant pot bowl?
I love adding chopped fresh parsley, green onions, or a squeeze of fresh lemon juice. A simple side salad, steamed broccoli, or even some diced tomatoes and cucumbers can round out the meal beautifully. It’s a complete meal on its own, but toppings really make it pop!
How do you prevent rice from sticking or getting mushy in a marinated chicken and rice instant pot recipe?
Rinsing your rice thoroughly before cooking is the absolute best way to prevent sticking and excess starch. Also, use the correct broth ratio (as detailed in the recipe card) and make sure you’re using long-grain white rice. Avoid stirring the rice into the liquid before pressure cooking.
Can I double the marinated chicken and rice instant pot recipe?
Doubling the recipe can be a bit tricky with Instant Pot cooking, especially for chicken and rice simultaneously, because the pot size and pressure dynamics change. I usually recommend cooking two separate batches if you need a larger quantity to ensure both the chicken and rice cook perfectly.
