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instant pot greek chicken and rice in a bowl with fresh lemon and parsley
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3.81 from 316 votes

Instant pot greek chicken and rice

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!
Prep Time20 mins
Cook Time7 mins
Course: Dinner
Cuisine: greek
Keyword: dairy free, gluten free, greek marinade, instant pot
Servings: 6
Calories: 475kcal
Author: Molly


For the chicken and marinade:

  • 1 1/2 lbs boneless skinless chicken breast or things 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


  • 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.


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.


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