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Instant pot greek chicken and rice


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
Instant pot greek chicken and rice


  1. 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.
  2. 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.
  3. 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 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.

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