Instant Pot Greek Lemon Chicken & Rice
This Instant Pot Greek lemon chicken and rice is an easy, high-protein dinner filled with fresh, bright, Greek-inspired flavor and minimal hands-on time. Ideal and delicious, hope you love it!
Servings 4
Equipment
- Instant Pot (click here for the one I use)
Ingredients
- 1 ½ pounds boneless skinless chicken thighs
- 1 teaspoon kosher salt divided
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- 1 tablespoon extra-virgin olive oil
- 4 cloves garlic minced
- 1 ¼ cups low-sodium chicken bone broth (I like Kettle & Fire)
- 1 cup long-grain white rice rinsed very well and drained
- Zest of 1 lemon
- 3 tablespoons fresh lemon juice divided
- ¼ cup chopped fresh dill
- ¼ cup chopped fresh parsley
Lemon Yogurt Sauce:
- ½ cup plain Greek yogurt or unsweetened dairy-free yogurt (I like Maple Hill Creamery for regular, and Cocojune for DF)
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- 1 small garlic clove finely grated
- Pinch of salt
Instructions
- Season the chicken thighs with ½ teaspoon salt, pepper, oregano, and garlic powder.
- Set the Instant Pot to Sauté. Add the olive oil, then sear the chicken for about 2 minutes per side. Transfer to a plate. The chicken does not need to be cooked through.
- Add the garlic and cook for about 30 seconds. Pour in the chicken broth and scrape up any browned bits from the bottom of the pot. Turn off Sauté.
- Stir in the rinsed rice, lemon zest, and remaining ½ teaspoon salt. Nestle the chicken thighs on top of the rice. Do not stir again.
- Secure the lid and cook on High Pressure for 5 minutes. Allow the pressure to naturally release for 10 minutes, then carefully release the remaining pressure.
- Transfer the chicken to a cutting board. Fluff the rice with a fork and stir in 2 tablespoons lemon juice, dill, and parsley.
- Meanwhile, stir together the yogurt, remaining 1 tablespoon lemon juice, olive oil, garlic, and salt.
- Serve the chicken over the lemon-herb rice with the lemon yogurt sauce. Enjoy!
To Store & Reheat:
- Store the chicken and rice in an airtight container in the refrigerator for up to 4 days. Store the lemon yogurt sauce separately for the best texture.
- To reheat, warm the chicken and rice in a skillet over medium-low heat with a splash of chicken broth or water, stirring occasionally until heated through. Alternatively, microwave in 30–60 second intervals, adding a splash of broth or water to keep the rice moist. Add the yogurt sauce after reheating.
Notes
Swaps & Substitutions:
- Chicken: Boneless, skinless chicken breasts can work, but they’re leaner and may need a different cook time to avoid drying out.
- Broth: Regular low-sodium chicken broth or stock works in place of bone broth.
- Rice: Long-grain white rice is best for the listed liquid ratio and cook time. Other varieties may require adjustments.
- Fresh herbs: If you’re missing dill or parsley, use more of the other herb instead.
- Yogurt: Use plain Greek yogurt or an unsweetened, creamy dairy-free alternative.
- Lemon juice: Bottled lemon juice works in a pinch, but keep the fresh lemon zest for the rice.
- Olive oil: Avocado oil works for searing the chicken; I recommend olive oil for the yogurt sauce for its flavor.