Instant Pot Chicken Souvlaki Rice with Greek Salad and Tzatziki Recipe
This Instant Pot Chicken Souvlaki Rice recipe combines tender, marinated chicken cubes cooked on top of flavorful lemon-infused long-grain rice for a delicious and easy Mediterranean-inspired meal. Accompanied by a fresh Greek salad with herbs and a creamy homemade tzatziki sauce, this wholesome dish brings vibrant, authentic Greek flavors to your table with minimal effort.
- Prep Time: 15 minutes
- Cook Time: 15 minutes (including pressure build-up and release)
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Greek
Ingredients
Chicken Souvlaki Marinade
- 2 chicken breasts skinless, diced into cubes (about 1 lb. of meat)
- 5 garlic cloves peeled and minced or grated
- 1 tablespoon dried oregano
- 1 teaspoon dried rosemary
- 1 teaspoon sweet paprika or mild paprika
- 1 teaspoon salt
- 2 tablespoons olive oil
- Juice of ½ lemon
- A pinch of pepper
Rice
- 1.3 cups long-grain rice, rinsed 4-5 times with cold water
- 1.5 cups vegetable stock or chicken stock
- Zest of 1 lemon
To Finish Chicken and Rice
- A drizzle of olive oil
- Extra lemon juice to taste
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
- 1.5 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 yogurt
- 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)
Instructions
- Marinate the Chicken: Place the diced chicken in a bowl and add the marinade ingredients: minced garlic, dried oregano, rosemary, paprika, salt, olive oil, lemon juice, and pepper. Mix well to coat all pieces evenly and set aside for 5-10 minutes while preparing other ingredients to allow flavors to infuse.
- Prepare the Rice: Rinse the long-grain rice thoroughly 4-5 times under cold water until the water runs clear. This removes excess starch and prevents the rice from being sticky. Set aside. Also prepare your vegetable or chicken stock, either from ready-made liquid or by dissolving a stock cube. Grate the zest of one lemon to add zestiness to the rice.
- Assemble in the Instant Pot: Turn on the Instant Pot. Add the rinsed rice, vegetable stock, and lemon zest to the pot. Stir gently to combine. Place the marinated chicken cubes evenly on top of the rice; pour any remaining marinade juices over the chicken to incorporate all the flavors.
- Cook Under Pressure: Seal the Instant Pot lid and lock it in place. Ensure the valve is set to ‘Sealing.’ Select the Manual or Pressure Cook setting and set the timer for 5 minutes on High Pressure. Keep in mind the Instant Pot will take about 10 minutes to reach pressure before the cooking timer starts, during which the chicken and rice begin cooking.
- Prepare the Tzatziki and Salad: While the chicken and rice cook, grate the cucumber for the tzatziki and squeeze out excess water with your hands. Mix the cucumber flesh with Greek yogurt, minced garlic, salt, pepper, lemon juice, and optionally a drizzle of olive oil. For the Greek salad, combine sliced tomatoes, bell pepper, cucumber, red onion, parsley, and mint in a bowl. Dress with red wine vinegar, olive oil, salt, pepper, and sprinkle with dried oregano and Kalamata olives. Toss to combine and set aside.
- Release Pressure and Finish: When cooking completes, allow a natural pressure release for 5 minutes. After that, carefully move the valve to ‘Venting’ to release any remaining pressure and then open the lid. The rice should be fluffy and have absorbed all the liquid. Drizzle a little olive oil and extra lemon juice over the chicken and rice for added flavor.
- Serve: Plate the chicken souvlaki rice in bowls or plates alongside the Greek salad. Top with a generous spoonful or two of tzatziki sauce. Enjoy this fresh, vibrant, and well-balanced meal!
Notes
- For the best flavor, marinate the chicken for at least 10 minutes, although longer marination (up to a few hours) will deepen the taste.
- Rinsing the rice multiple times helps achieve a fluffy and separate grain texture after cooking.
- If you prefer spicier souvlaki, consider adding a pinch of cayenne pepper or chili flakes to the marinade.
- Use fresh lemon juice and zest for vibrant citrus notes essential to Greek flavors.
- Leftover chicken souvlaki rice can be refrigerated for up to 3 days and reheated in a microwave or stovetop pan gently.
- Greek salad ingredients can be customized to preference; adding feta cheese is a common variation.
- Tzatziki can be made ahead and stored in the refrigerator for up to 2 days to allow flavors to meld.
