If you’ve ever craved the vibrant flavors of Greece but wished for a quicker, fuss-free method to bring them home, this Instant Pot Chicken Souvlaki with Rice and Greek Salad Recipe is about to become your new best friend. Imagine tender, juicy chicken cubes infused with garlic, oregano, and bright lemon, cooked perfectly alongside fluffy, zesty rice, all complemented by a refreshing Greek salad and homemade tzatziki. It’s a dish bursting with sunshine, nutrition, and soul, with every bite telling a story of Mediterranean warmth and ease. Whether you’re cooking for family or impressing friends, this recipe combines simplicity and authenticity in a way that feels like a Sunday feast every time.
Ingredients You’ll Need
There’s a beautiful simplicity to the ingredients in this Instant Pot Chicken Souvlaki with Rice and Greek Salad Recipe. Each item plays an essential role, from the herbs adding depth and scent, to the fresh veggies bringing crunch and color. These are pantry staples and fresh produce that come together to create an unforgettable meal.
- Chicken breasts (about 1 lb.): Skinless and diced, they soak up the marinade and remain juicy after cooking.
- Garlic cloves (5, minced or grated): Fresh and pungent for bold, aromatic flavor throughout the chicken.
- Dried oregano (1 tbsp): The classic Greek herb giving that unmistakable Mediterranean note.
- Dried rosemary (1 tsp): Adds subtle piney warmth without overpowering.
- Sweet paprika (1 tsp): For a mild, smoky touch, balancing the lemon and herbs.
- Salt (1 tsp): Enhances and balances all the flavors perfectly.
- Olive oil (2 tbsp): Rich and fruity, it tenderizes the meat and adds luxurious texture.
- Juice of ½ lemon: Brightens the marinade with a refreshing citrus zing.
- Pepper (a pinch): Delivers just a hint of warmth and bite.
- Long-grain rice (1.3 cups, rinsed thoroughly): The ideal base for fluffy, separate grains once cooked.
- Vegetable or chicken stock (1.5 cups): Infuses the rice with deep, savory undertones.
- Lemon zest (from 1 lemon): Adds a fragrant citrus note that lifts the entire dish.
- Tomatoes (2, sliced into wedges): For juicy bursts of freshness in the salad.
- Bell pepper (½, sliced): Adds vibrant color and a sweet crunch.
- Cucumber (1 medium, sliced): Cool and crisp for the salad’s refreshing balance.
- Red onion (½, thinly sliced): Introduces a gentle sharpness to contrast the creaminess of tzatziki.
- Chopped parsley (2 tbsp): Bright green and herbaceous, perfect for a fresh garnish.
- Chopped mint (2 tbsp): A cooling flavor that harmonizes beautifully with all the ingredients.
- Red wine vinegar (1.5 tbsp): Adds acid and depth to the salad dressing.
- Olive oil (2–3 tbsp for salad dressing): Brings richness and ties the salad flavors together.
- Salt and pepper (a generous pinch): To season the salad perfectly.
- Kalamata olives (⅓ cup): Salty, briny bites that lend authenticity and punch.
- Greek yogurt (½ cup): Thick and tangy, essential for the creamy tzatziki sauce.
- Cucumber (½ medium, grated): Adds moisture and texture to tzatziki.
- Garlic cloves (2 small, minced): Fresh for tzatziki’s signature garlicky zip.
- Lemon juice (1 tbsp): Brightens the tzatziki and balances yogurt richness.
- Salt (¼ tsp) and pepper (a pinch): To season the sauce perfectly.
- Olive oil drizzle (optional): A final luscious touch over tzatziki before serving.
How to Make Instant Pot Chicken Souvlaki with Rice and Greek Salad Recipe
Step 1: Prepare the Chicken
Start by combining your diced chicken breasts with the minced garlic, dried oregano, rosemary, paprika, salt, olive oil, lemon juice, and a pinch of pepper. Mix everything thoroughly so each chicken cube is well coated in this fragrant marinade. Let it sit and soak up those amazing Mediterranean flavors for about 5 to 10 minutes. This short marination is perfect for locking in tender juiciness without any extra fuss.
Step 2: Prepare the Rice
While your chicken marinates, rinse the long-grain rice several times under cold water. This step is crucial—it removes excess starch and prevents the rice from becoming sticky, resulting in fluffy, separate grains. Once rinsed, pour the rice into the Instant Pot and add the vegetable or chicken stock along with the fresh lemon zest. This little zest pack turns the rice into a citrusy, aromatic base that pairs beautifully with the souvlaki.
Step 3: Assemble and Cook
Place the marinated chicken cubes on top of the rice in the Instant Pot. Seal the lid securely and set the pressure cooker to cook for only 5 minutes on high pressure. This quick cook time ensures the chicken stays juicy and the rice cooks perfectly. As the Instant Pot does its magic, move on to preparing your Greek salad and creamy tzatziki sauce for a complete Mediterranean experience.
Step 4: Release and Finish
After the cooking time is up, carefully release the pressure following your Instant Pot’s instructions. To finish, drizzle a little extra olive oil and fresh lemon juice over the chicken and rice, giving everything a glossy, vibrant finish packed with fresh flavor. Now you’re ready to serve this beautiful Instant Pot Chicken Souvlaki with Rice and Greek Salad Recipe that tastes like it took hours, even though it was on the table in under an hour!
How to Serve Instant Pot Chicken Souvlaki with Rice and Greek Salad Recipe
Garnishes
To elevate your serving, sprinkle chopped parsley and mint over the chicken and rice. This adds a pop of fresh green color and fragrant herbs that complement every bite. A small handful of Kalamata olives scattered on the plate not only looks gorgeous but introduces a delicious salty contrast. For a final flourish, a drizzle of good quality extra virgin olive oil over the tzatziki provides silky texture and richness.
Side Dishes
Though this recipe is a complete meal, pairing it with warm, fluffy pita bread makes it even more authentic and satisfying. You can also serve it alongside roasted vegetables like zucchini or eggplant for added warmth and depth. A chilled glass of white wine or a sparkling lemonade perfectly balances the fresh, vibrant flavors on your plate.
Creative Ways to Present
For a casual but impressive presentation, serve the chicken and rice on a large platter with the Greek salad and tzatziki in small bowls on the side so everyone can help themselves. Alternatively, build souvlaki-style wraps by spooning the chicken and rice into pitas, topping with tzatziki and salad for a handheld feast. Setting up a “Mediterranean plate” buffet style also makes for a fun, interactive dinner party experience.
Make Ahead and Storage
Storing Leftovers
If you find yourself with any leftovers from this Instant Pot Chicken Souvlaki with Rice and Greek Salad Recipe, store them in airtight containers in the refrigerator. The chicken and rice will keep well for up to 3 days, maintaining most of their flavor and moisture. Store the salad separately to keep the vegetables crisp and fresh.
Freezing
You can freeze the chicken and rice together for up to a month in a freezer-safe container. When ready to eat, thaw them overnight in the fridge. Avoid freezing the salad and tzatziki as their textures and freshness do not freeze well.
Reheating
Reheat your chicken and rice gently in the microwave or on the stovetop with a splash of stock or water to prevent drying out. Toss the salad and tzatziki fresh when serving to maintain their crispness and tang.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will add a bit more richness and stay tender and juicy. Just adjust the cooking time slightly if your cubes are larger, but 5 minutes under pressure usually works well for both cuts.
Is it necessary to rinse the rice multiple times?
Yes, rinsing the rice 4 or 5 times removes excess starch, which prevents it from becoming sticky or clumpy. This step is key to achieving that perfect, fluffy texture.
Can I make the Greek salad and tzatziki ahead of time?
Yes, the salad can be prepped a few hours in advance—but keep it chilled and dress it only before serving to keep veggies crisp. Tzatziki also improves when it sits for a bit as the flavors meld, so feel free to prepare it earlier.
What can I substitute for the red wine vinegar in the salad?
If you don’t have red wine vinegar on hand, you can substitute with white wine vinegar or lemon juice, keeping the same tangy acidity that brightens the salad.
Is this recipe gluten-free?
This entire Instant Pot Chicken Souvlaki with Rice and Greek Salad Recipe is naturally gluten-free, making it a great option for guests with gluten sensitivities.
Final Thoughts
Nothing beats the comfort and fresh vibrancy of this Instant Pot Chicken Souvlaki with Rice and Greek Salad Recipe when you need a fast yet impressive meal. From the tender, herby chicken to the lively citrus rice and crisp salad, it offers a balanced plate that’s as wholesome as it is delicious. Give this recipe a try and bring a little piece of Greece into your kitchen—trust me, it will soon be a go-to for busy weeknights and joyful gatherings alike!
Print
Instant Pot Chicken Souvlaki with Rice and Greek Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Greek
Description
This Instant Pot Chicken Souvlaki Rice Recipe is a delicious and easy Greek-inspired meal combining perfectly seasoned chicken souvlaki, fluffy lemon-infused rice, fresh Greek salad, and tangy homemade tzatziki. Ready in just 45 minutes, this wholesome dish makes a perfect weeknight dinner packed with vibrant Mediterranean flavors.
Ingredients
Marinated Chicken Souvlaki
- 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
- 1 teaspoon salt
- 2 tablespoons olive oil
- Juice of ½ lemon
- A pinch of pepper
Lemon 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
Greek Salad
- 2 tomatoes, sliced into wedges
- ½ bell pepper, sliced
- 1 medium cucumber, sliced
- ½ red onion, thinly sliced
- 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 yogurt 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
- Prepare the Chicken Marinade: In a bowl, combine the diced chicken breast with minced garlic, dried oregano, dried rosemary, sweet paprika, salt, olive oil, lemon juice, and a pinch of pepper. Mix well to ensure all the chicken pieces are evenly coated. Let the chicken marinate for 5-10 minutes to absorb the flavors.
- Prepare the Rice Base: Rinse the long-grain rice thoroughly 4-5 times under cold water until the water runs clear to remove excess starch. Add the rinsed rice to the Instant Pot along with the vegetable or chicken stock and the zest of one lemon. Stir gently to combine.
- Add Chicken to Instant Pot: Place the marinated chicken pieces evenly on top of the rice mixture in the Instant Pot, without stirring them in.
- Pressure Cook: Seal the Instant Pot lid and set it to pressure cook on high for 5 minutes. This short cooking time will cook the chicken tenderly while perfectly cooking the rice underneath.
- Prepare Greek Salad: While the chicken and rice cook, assemble the Greek salad by combining tomato wedges, sliced bell pepper, cucumber slices, thinly sliced red onion, chopped parsley, chopped mint, Kalamata olives, dried oregano, red wine vinegar, olive oil, salt, and pepper in a large bowl. Toss gently to mix all the flavors.
- Prepare Tzatziki Sauce: In a small bowl, mix together the Greek yogurt, grated cucumber (squeeze out excess moisture), minced garlic, lemon juice, salt, and a pinch of pepper. Drizzle with a little olive oil if desired for extra richness. Stir until well combined.
- Release Pressure and Serve: When the Instant Pot cooking cycle is complete, carefully quick release the pressure. Open the lid and drizzle some olive oil and fresh lemon juice over the chicken and rice for added brightness and moisture.
- Plate the Dish: Serve the chicken souvlaki and lemon rice hot, accompanied by the refreshing Greek salad and the cool, creamy tzatziki sauce on the side. Enjoy this balanced Mediterranean meal that’s full of flavor and texture.
Notes
- For best texture, rinse the rice thoroughly to remove starch before cooking.
- If you prefer spicier souvlaki, add a pinch of cayenne pepper or red pepper flakes to the marinade.
- Letting the chicken marinate longer (up to 30 minutes) will deepen the flavor.
- Use plain Greek yogurt for authentic tzatziki taste; Greek style or strained yogurt works best.
- Adjust seasonings in the salad and tzatziki to your taste preference.
- For a lower sodium option, reduce or omit added salt and use low-sodium stock.
