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–+ servings

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!
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 1
Course: Main
Cuisine: Greek
Calories: 592
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 chicken breasts skinless, diced into cubes (about 1 lb. of meat)
Chicken souvlaki marinade
  • 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 cup long-grain rice
  • 1 1/2 cups vegetable stock or chicken stock
  • Zest of 1 lemon
  • To finish the chicken and rice: A drizzle of olive oil & extra lemon juice
Greek Salad With Herbs 
  • 2 tomatoes sliced into wedges
  • ½ bell pepper sliced
  • 1 medium cucumber sliced
  • ½ red onion sliced thinly
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped mint
  • 1 1/2 tablespoons red wine vinegar
  • 2-3 tablespoons olive oil
  • A generous pinch of salt and pepper
  • ⅓ cup Kalamata olives
  • ½ teaspoon dried oregano
Tzatziki Sauce
  • ½ cup Greek yoghurt or plain unsweetened
  • 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
  • To finish the chicken and rice: A drizzle of olive oil & extra lemon juice

Method
 

  1. Place diced chicken in a bowl. Add marinade ingredients. Combine well and set aside for 5-10 minutes while preparing other ingredients.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Serve chicken and rice in bowls or plates with a side of Greek salad. Top with 1-2 tablespoons of Tzatziki. Enjoy!

Nutrition

Calories: 592kcalCarbohydrates: 62gProtein: 33gFat: 23gSaturated Fat: 4gCholesterol: 74mgSodium: 1409mgFiber: 5gSugar: 7g

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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