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This instant pot greek chicken is covered in olive oil and herb marinade and cooked in 10 minutes with the rice for a one pot meal. This recipe is so easy and great for meal prep greek chicken bowls. It’s gluten free and dairy free too!

Do you love Greek food? Try Greek chicken meatballs or Instant Pot Greek lemon chicken soup next.

instant pot greek chicken and rice in a bowl with fresh lemon and parsley
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This recipe is similar to my sheet pan greek chicken and potatoes recipe, except this one is made in the instant pot with rice!

You only need one pot to make everything and it’s full of veggies and quality protein. The Greek seasoning covers the chicken and marinates to give this chicken so much flavor.

Ingredients for Greek chicken in the Instant Pot:

  • Chicken: try and get organic, free range chicken without antibiotics. We love to get ours from Butcher Box!
  • Red onion
  • Zucchini
  • Chicken or bone broth
  • Jasmine rice
  • Chopped parsley and feta to top (optional)
greek chicken marinade in a plastic bag

Greek Marinade Ingredients:

These are the ingredients for a flavorful greek marinade: Olive oil, Red wine vinegar, Fresh garlic, Lemon Juice, Dried oregano, Dried basil, Dried thyme, Salt, Pepper

I like to use dried herbs in this marinade because they tend to be a bit stronger and old up better for longer periods of time.

How long can you marinate chicken?

You can marinate your chicken for as little as 15 minutes or as long as overnight.

If you’re short on time: marinate the chicken at the beginning of the recipe while you get the rest of the ingredients prepped/chopped/cooked. By the time you’re ready to cook the chicken it will have marinated for about 15 minutes.

If you remember: you can marinate it overnight in the refrigerator. Be careful not to leave it in there too long or your chicken could get mushy.

green chicken and rice in the instant pot with a wooden spoon

How to make greek chicken in the Instant Pot:

  1. Start by marinading your chicken if you haven’t already. Allow to sit while you chop the onion and zucchini.
  2. Once the chicken is ready, turn a 6qt Instant Pot to saute mode and heat with 2 tablespoons of olive oil. When it’s hot, add the marinated chicken and allow to cook until the outsides brown (it doesn’t have to be fully cooked through).
  3. Next, add the onion and zucchini and cook for 2-3 minutes. Add the chicken stock or bone broth then the rice and close the lid.
  4. Cook on high pressure for 10 minutes then quick release. Stir to fluff rice then add chopped parsley and feta before serving if desired.

What to serve with greek chicken:

Because this greek chicken recipe is already made with rice I don’t think it needs anything else besides extra toppings like parsley and feta. You could also add some chopped kalamata olives or hummus too!

If you don’t have rice with your greek chicken, then adding rice, roasted potatoes or roasted asparagus are great options.

close up of marinated greek chicken with rice and fresh parsley

If you love this recipe as much as I do, don’t forget to follow me on Instagram and tag me with @what_mollymade so I can see it and feature you! Also consider leaving a star review below!

More healthy Instant Pot recipes:

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Note: this recipe was retested and updated as of 1/5/21 to reduce the amount of cooking liquid and the amount of cook time.

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4.04 from 406 votes

Instant Pot Greek Chicken and Rice

Prep: 20 minutes
Cook: 7 minutes
Total: 27 minutes
This instant pot greek chicken is covered in a olive oil and herb marinade and cooked in 10 minutes with the rice for a one pot meal. This recipe is so easy and great for meal prep greek chicken bowls. It’s gluten free and dairy free too!

Save this Recipe!

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Servings: 6 servings

Ingredients

Chicken and Marinade

  • 1 1/2 lbs boneless skinless chicken breasts or thighs trimmed and cut into 1 inch pieces
  • 1/4 cup olive oil
  • 3 tablespoons red wine vinegar
  • 3 garlic cloves minced
  • Juice from one lemon
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • ½ teaspoon dried thyme
  • ½ teaspoon salt
  • 1/4 teaspoon pepper

Chicken and Rice

  • 2 tablespoons olive oil
  • 1 medium red onion chopped into large chunks
  • 1 medium zucchini quartered
  • 1 1/2 cups chicken broth or bone broth
  • Juice from 1 lemon
  • 1 1/4 cups jasmine rice
  • 1/2 cup chopped parsley optional
  • 1/2 cup feta optional

Instructions 

  • Put chicken and marinade ingredients in a freezer bag or container and allow to marinade while you prepare the rest of the ingredients, at least 15 minutes or overnight.
  • While it’s marinating, add 2 tablespoons of olive oil to a 6qt Instant Pot and turn to saute mode. Once it’s hot, add the marinated chicken and cook for 2-3 minutes on each side to create a brown and crispy crust. You may need to work in batches of 2-3 to get the chicken crispy. Adding too much chicken to the pan at once can cause the chicken to steam rather than sear. Discard any extra marinade.
  • When all the chicken is cooked, add it all back to the instant pot if you cooked in batches then add the chopped onion and zucchini and continue to cook for 2-3 more minutes. Add the chicken broth, lemon juice and rice and stir, then close the lid and cook on high pressure for 7 minutes. When it’s done, use a wooden spoon to turn the valve from sealing to venting to quick release the pressure. When it’s ready, open the lid and add fresh parsley, an extra squeeze of lemon and crumbled feta if desired.
Last step! If you make this, please leave a review letting us know how it was!

Notes

If you don’t have jasmine rice you can use regular rice but the cook times will vary. Try reducing the cook time 1-2 minutes so the rice doesn’t overcook.

Nutrition

Serving: 1g | Calories: 475kcal | Carbohydrates: 40.4g | Protein: 32g | Fat: 21.2g

Nutrition information is automatically calculated, so should only be used as an approximation.

ip greek chicken collage for pinterest
healthy greek chicken recipe in the instant pot

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Recipe Rating




102 Comments

  1. Mike G says:

    5 stars
    Its a hit! Kids loved it and I used all of the marinade and used a pan for the chicken before transfering to the instapot. Seemed to work out well.

  2. Lara J. Blom says:

    Easy to mak. and delicious! Love it. Thank you.

    1. Molly Thompson says:

      You’re welcome, Lara!

    2. Mackenzie Robite says:

      5 stars
      I am absolutely blown away by all of your recipes. I’m pretty sure I have printed out at least half of your recipes on this website 😂 this dinner is a massive hit in my family. Thank you for always providing delicious recipes. Keep them coming. ❤️

      1. Molly Thompson says:

        Wow, thank you so much!!! This means a lot! I’ll keep them coming for sure:)

  3. Lisa says:

    How do I make this on the stove? I don’t have an instapot.

    1. Molly Thompson says:

      Hey Lisa! I haven’t tried this on the stove so I can’t confidentally give you instructions, but I would approach it similar to my one pot hawaiian chicken recipe (https://whatmollymade.com/hawaiian-chicken-with-coconut-rice/). I also have a sheet pan greek chicken recipe if you want to try that instead!

  4. Keri says:

    5 stars
    I have made this more than any other recipe I’ve found on the Internet. This is one of my favorite dishes ever! I leave out the zucchini and it is still so wonderful and tasty.

  5. Holly says:

    5 stars
    The recipe was fantastic! I just wanted to give you a heads-up that there is a typo in the recipe card You say chicken things instead of thighs. Obviously, it doesn’t change the recipe or how delicious it was, but I am a new blogger and I would want someone to tell me. That being said, I made this for my family tonight and It was a huge hit. We added Kalamata olives because we love them, but other than that we followed the recipe exactly

    1. Molly Thompson says:

      Thanks, Holly! I just made that change! Glad your fam loved it.

  6. Holly says:

    I read 7 min in instapot then 10 somewhere else ?

  7. Debbie says:

    4 stars
    This was good, but it’s missing something. I’m thinking chili flakes, but not sure. It is very lemon forward and I LOVE lemon.

    A few suggestions after reading the reviews.
    1) I used a sifter to drain the chicken after marinating. This really helped with browning and I cooked in 3 seperate batches.
    2) I took the chicken out once cooked, added a little chicken broth from the recipe to scrape up the drippings. This helps to not burn. I sautéed the Zucchini and red onion as well. Just like the recipe said though and I did not do, saute the Zucchini and onion together for about 2 mins. If I would have done that then the veggies wouldn’t have been so soft.
    3) make sure once you put the rice in that the liquid covers the rice. It doesn’t have to be submerged, but definitely touching liquid.

    I made asparagus on the side, so good!!!

    1. Debbie says:

      4 stars
      Husband LOVED it! Had seconds.

      I feel like the marinade should have more flavor. Maybe balsamic vinegar instead of red wine vinegar.

  8. Kara says:

    I substituted quinoa for rice and it was great! Some on the bottom kinda carmelized, not burned but a darker color and those grains didn’t open fully. I might try to reduce the cooking time from 7 min to 1-2 min for next time but we really enjoyed this one pot meal!

    1. Molly Thompson says:

      Love to hear that, Kara! Thank you!

  9. Patty Hoyt says:

    4 stars
    Adding crumbled feta to the top makes the dish!

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