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INSTANT POT GREEK CHICKEN AND RICE

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INSTANT POT GREEK CHICKEN AND RICE

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Prep Time: 20 mins | Cook Time: 10 mins | Servings: 6

The gluten-free and dairy-free one-pot meal with Greek chicken and rice. A complete meal in a bowl with so much flavour in every bite! Easy and quick to make, this here is a winner!

Ingredients:

Chicken and marinade:

1 1/2 pounds boneless skinless chicken breast or things trimmed and cut into 1” pieces

1/4 c olive oil

3 tbsp red wine vinegar

3 garlic cloves minced

Juice from one lemon

1 tsp dried oregano

1/2 tsp dried basil

½ tsp dried thyme

½ tsp salt

1/4 tsp pepper

Chicken and rice:

2 tbsp olive oil

1 medium red onion chopped into large chunks

1 medium zucchini quartered

2 1/4 c chicken broth or bone broth

Juice from 1 lemon

1 1/4 c jasmine rice

1/2 c chopped parsley optional

1/2 c feta optional

HOW TO MAKE INSTANT POT GREEK CHICKEN AND RICE:

Step 1: In a freezer bag or container, place the chicken and the marinade ingredients. Marinate the chicken for at least 15 minutes or overnight.

Step 2: In a 6-quart Instant Pot, add 2 tbsp olive oil. Set the pot to saute mode. Once the oil is hot, add the marinated chicken to the pot. Cook for about 2 to 3 minutes on both sides until brown. Work in 2 to 3 batches if needed to make sure the chicken gets crispy.

Step 3: Add all the cooked chicken to the pot, the chopped onion, and zucchini. Cook for another 2 to 3 minutes. Pour in the chicken broth, add the rice, and cover with the lid. Set on high and cook for 10 minutes more. Once done, turn the valve sealing with a wooden spoon to quickly release the pressure. Open the lid only when it is ready. Then, stir in the fresh parsley and crumbled feta.

Note:

Use regular rice if jasmine rice is not available. Only cooking time will vary. Decrease the cooking time so it’ll not overcook for a minute or two.

Nutrition Facts:

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

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