If you’re craving a dish that’s bursting with vibrant Mediterranean flavors but want it ready in a flash, this Instant Pot Chicken Souvlaki Rice with Greek Salad and Tzatziki Recipe is your new best friend. It’s a perfect harmony of tender, herb-marinated chicken cooking alongside fluffy, lemon-kissed rice, paired with a crisp, refreshing Greek salad and cooling homemade tzatziki. The simplicity of using the Instant Pot means you get maximum flavor with minimal fuss. Trust me, every bite transports you straight to the sun-drenched shores of Greece without needing a passport.
Ingredients You’ll Need
This recipe relies on simple ingredients that pack a punch of authentic Greek flavors and fresh textures. Each one plays a crucial role in creating that signature tangy, herby, and comforting taste that makes this dish so irresistible.
- Chicken breasts: Skinless and diced, perfect for quick, even cooking that stays juicy and tender.
- Garlic cloves: Minced for a fragrant base that adds savory depth throughout the dish.
- Dried oregano: A classic Greek herb that lends an earthy, slightly bitter touch to the marinade.
- Dried rosemary: Adds a piney note that complements the chicken beautifully.
- Sweet paprika: Offers mild warmth and a subtle smoky flavor without overpowering the other spices.
- Salt and pepper: Essential for seasoning and bringing out the brightness of the lemon and herbs.
- Olive oil: A splash for marinating and drizzling, it ties all the flavors together with its fruity richness.
- Lemon juice and zest: The star for that zesty punch that wakes up the chicken and rice.
- Long-grain rice: Rinsed thoroughly for fluffy, separate grains infused with all the cooking juices.
- Vegetable or chicken stock: Elevates the rice’s flavor, making it savory and full-bodied.
- Fresh vegetables for salad: Tomatoes, bell pepper, cucumber, red onion, parsley, and mint give crunch, color, and freshness.
- Red wine vinegar: Adds acidity and tang to balance the salad’s flavors perfectly.
- Kalamata olives: Little bursts of briny richness that are so iconic in Greek cuisine.
- Greek yogurt and additional cucumber: Come together to create the creamy, cool tzatziki sauce that’s irresistible.
How to Make Instant Pot Chicken Souvlaki Rice with Greek Salad and Tzatziki Recipe
Step 1: Prepare the Chicken
Start by dicing the chicken breasts into bite-sized cubes, so they cook evenly and absorb all the marinade flavors. Toss the chicken with minced garlic, dried oregano, rosemary, paprika, salt, pepper, olive oil, and freshly squeezed lemon juice. Let this marinade rest for 5 to 10 minutes to allow the herbs and citrus to work their magic.
Step 2: Prepare the Rice
While the chicken marinates, rinse the long-grain rice under cold water 4 to 5 times until the water runs clear. This step removes excess starch, preventing clumpy or gummy rice. Add the rinsed rice to the Instant Pot, pour in the vegetable or chicken stock, and stir in the lemon zest for added aroma. Carefully place the marinated chicken cubes on top of the rice—this layering lets the juices drip down and infuse every grain.
Step 3: Cook
Seal the Instant Pot and pressure cook the dish on high for 5 minutes. While the pot does its magic, it’s the perfect time to whip up the classic Greek salad and fresh tzatziki to accompany the main dish.
Step 4: Prepare the Greek Salad and Tzatziki
For the salad, combine tomato wedges, sliced bell pepper, cucumber, thinly sliced red onion, chopped parsley and mint, Kalamata olives, red wine vinegar, olive oil, salt, pepper, and a sprinkle of dried oregano. Toss gently to mix the fresh flavors. For the tzatziki, mix Greek yogurt with grated cucumber, minced garlic, lemon juice, salt, pepper, and a light drizzle of olive oil for richness. Chill it while the chicken and rice finish cooking to maximize that refreshing creaminess.
Step 5: Finish and Serve
Once cooking is complete, carefully release the pressure valve. Before serving, drizzle a bit of olive oil and a splash of lemon juice over the chicken and rice. This final touch brightens the dish and adds a silky finish. Plate everything together—the warm, fragrant chicken souvlaki rice alongside the crisp Greek salad and dollops of cool tzatziki—and prepare to dive in.
How to Serve Instant Pot Chicken Souvlaki Rice with Greek Salad and Tzatziki Recipe
Garnishes
To elevate the presentation and flavor, consider adding a sprinkle of fresh chopped parsley or mint on top of the chicken rice. A wedge of lemon on the side invites guests to add an extra burst of citrus if they like, brightening up every bite.
Side Dishes
This dish is a complete meal on its own but pairs wonderfully with warm pita bread or crispy roasted potatoes tossed in herbs. A simple side of steamed green beans or lightly sautéed spinach can add even more freshness and balance to the plate.
Creative Ways to Present
Want to impress your friends or family? Serve the chicken souvlaki rice in individual bowls layered with Greek salad and tzatziki on the side—each person customizing their bite. Alternatively, turn it into a festive platter with all components arranged separately, allowing everyone to build their own delicious plates like a casual Mediterranean feast.
Make Ahead and Storage
Storing Leftovers
Leftover chicken souvlaki rice, salad, and tzatziki store beautifully separately. Keep the rice and chicken in an airtight container in the fridge for up to 3 days to preserve freshness. The salad and tzatziki should also be refrigerated separately to maintain crispness and creamy texture.
Freezing
The chicken and rice freeze well for up to 2 months. Store them in freezer-safe containers or bags with as much air removed as possible. However, the Greek salad and tzatziki are best made fresh, as freezing can alter their texture and flavor.
Reheating
Reheat the chicken and rice gently in the microwave or on the stovetop with a splash of water or stock to keep it moist. Avoid overheating to prevent drying out the chicken. Serve chilled salad and tzatziki alongside the warmed main for the perfect contrast.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs actually add more richness and stay juicy even longer. Just dice them similarly and follow the same cooking time for excellent results.
Is it possible to make this recipe gluten-free?
This recipe is naturally gluten-free as long as you use gluten-free stock and check your spices for any additives. Always double-check labels to be safe.
How spicy is this dish?
This version is mild, relying on sweet paprika to add warmth without heat. If you want some kick, add a pinch of cayenne or crushed red pepper flakes to the marinade.
Can I prepare the marinade and salad ahead of time?
Yes! The marinade tastes even better after sitting for a few hours or overnight. The salad is best tossed fresh, but you can prep and chop veggies in advance to save time.
What if I don’t have an Instant Pot?
You can make this on the stovetop in a deep pan or Dutch oven: cook the chicken marinade first, then add rinsed rice and stock, cover, and simmer until rice is tender, about 20 minutes. Just watch for liquid absorption and avoid burning.
Final Thoughts
This Instant Pot Chicken Souvlaki Rice with Greek Salad and Tzatziki Recipe is a joyful celebration of Greek flavors with homey comfort and remarkable ease. Whether you’re cooking for a busy weeknight or a small gathering, its blend of vibrant ingredients and quick cooking time will make it a cherished dish in your repertoire. Give it a try, and I guarantee it will become one of your go-to recipes for tender chicken, fragrant rice, and fresh, crunchy sides all in one delicious meal.
Print
Instant Pot Chicken Souvlaki Rice with Greek Salad and Tzatziki Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
This Instant Pot Chicken Souvlaki Rice Recipe is a flavorful and easy one-pot meal that combines tender marinated chicken, fragrant rice, and all the classic Greek flavors. Perfect for a quick weeknight dinner, this dish includes a refreshing Greek salad and homemade tzatziki sauce to complement the hearty chicken and rice cooked together under pressure for juicy, tender results.
Ingredients
Chicken 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
- 1 teaspoon salt
- 2 tablespoons olive oil
- Juice of ½ lemon
- A pinch of pepper
Rice and Cooking
- 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: Dice the chicken breasts into cubes and combine them in a bowl with garlic, dried oregano, rosemary, paprika, salt, olive oil, lemon juice, and a pinch of pepper. Mix well to coat all the chicken pieces evenly with the marinade. Set aside for 5-10 minutes to allow the 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 becoming sticky. Once rinsed, transfer the rice to the Instant Pot.
- Add Stock and Lemon Zest: Pour 1.5 cups of vegetable or chicken stock into the Instant Pot with the rinsed rice. Add the zest of one lemon to impart a fresh citrus aroma. Do not stir.
- Layer the Chicken: Place the marinated chicken cubes evenly on top of the rice without mixing. This layering allows the chicken to cook on steam above the rice for optimal flavor and texture.
- Pressure Cook: Secure the Instant Pot lid and ensure the vent is sealed. Set to high pressure and cook for 5 minutes. While the chicken and rice cook, prepare the Greek salad and tzatziki sauce.
- Prepare Greek Salad: In a large bowl, combine sliced tomatoes, bell pepper, cucumber, red onion, chopped parsley, chopped mint, Kalamata olives, and dried oregano. Dress with red wine vinegar, olive oil, salt, and pepper. Toss gently to combine.
- Make Tzatziki Sauce: In a separate bowl, mix Greek yogurt, grated cucumber, minced garlic, lemon juice, salt, and pepper. Drizzle with a little olive oil if desired.
- Finish and Serve: When cooking time is complete, carefully release the pressure using the quick release method. Open the lid and drizzle a little olive oil and lemon juice over the chicken and rice. Serve hot alongside the fresh Greek salad and tzatziki sauce for a complete meal.
Notes
- Make sure to rinse rice well to ensure fluffy grains that don’t stick together.
- Adjust seasoning in the marinade according to your taste preference.
- You can substitute chicken stock with vegetable stock for a lighter flavor or to make it vegetarian-friendly by replacing chicken with tofu or vegetables, though cooking times may vary.
- The tzatziki sauce can be made ahead of time and chilled for deeper flavor.
- Use fresh herbs for the salad to maximize flavor and freshness.
- If you prefer your chicken more charred, you could quickly sauté the marinated chicken before adding to the rice, though this step is optional.
- Use the quick pressure release carefully to avoid burns from the steam.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Greek
