Instant Pot Greek chicken bowls are a quick and flavorful meal that brings the vibrant tastes of the Mediterranean to your table with minimal effort. Tender, marinated chicken thighs are cooked to perfection in the Instant Pot with garlic, lemon, oregano, and a touch of olive oil, infusing them with rich, savory flavors. Once cooked, the chicken is shredded or chopped and served over a bed of fluffy rice or quinoa. The bowls are then topped with a variety of fresh and colorful ingredients, such as diced tomatoes, cucumber, red onion, Kalamata olives, and crumbled feta cheese. A drizzle of tzatziki sauce and a sprinkle of fresh herbs like parsley or dill complete the dish, creating a balanced and satisfying meal that’s perfect for busy weeknights or meal prep.
Instant Pot Greek Chicken Bowls
Ingredients
- 1/2 tsp dried oregano
- 1/2 tsp Spanish paprika
- Pinch crushed red pepper flakes
- 1/4 cup plus 2 tablespoons olive oil
- 3 cloves garlic, grated
- 1-1/2 pounds boneless, skinless chicken breasts, sliced 1/2-inch thick
- Kosher salt
- Freshly ground black pepper
- 1 cup couscous
- 1 cup full-fat Greek yogurt
- Juice of 1 lemon
- 1 English cucumber, chopped
- 1 cup cherry tomatoes, quartered
- 1/2 cup pitted Kalamata olives, chopped
- 1/2 cup crumbled feta
- 2 tbsp chopped fresh dill
Instructions
- Whisk together the oregano, paprika, red pepper flakes, 1/4 cup olive oil, 2 cloves garlic and 1/2 cup water in the pot of a 6-quart Instant Pot®. Add the chicken, 2 teaspoons salt and a few grinds of pepper and toss until well coated.
- Follow the manufacturer's guide for locking the lid and preparing to cook. Set the pot to pressure cook on high for 3 minutes (see Cook's Note). After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Transfer the chicken to a medium bowl and turn the pot off. Add the couscous, 1/2 teaspoon salt and a few grinds of pepper to the pot and stir to combine with the hot liquid. Place the glass lid on the top and let the couscous sit until tender and fluffy, 6 to 7 minutes. Fluff with a fork.
- Meanwhile, mix together the yogurt, lemon juice, remaining clove garlic and 2 tablespoons water in a medium bowl until well combined. Spread 1/4 cup of the yogurt sauce on the bottom of a plate. Top with a quarter of the couscous, cucumbers, tomatoes, Kalamata olives and feta. Repeat with the remaining ingredients 3 more times. Garnish each plate with the dill and a drizzle of the remaining 2 tablespoons olive oil.