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
Scale
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
- â…“ 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.
