Category: Instant Pot -

Greek Chicken & Rice     

Ingredients:
1 1/2 lbs boneless skinless chicken breasts or thighs 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
2 tablespoons olive oil
1 medium red onion chopped into large chunks
1 can artichoke hearts
1 1/2 cups chicken broth
Juice from 1 lemon
1 1/4 cups jasmine rice
chopped kalamata and/or green olives
1/2 cup chopped parsley optional
1/2 cup feta

Preparation:
Combine 1/4 cup olive oil, red wine vinegar, garlic, juice from one lemon, oregano, basil, thyme, 1/2 tsp salt, and 1/4 tsp pepper in ziploc bag. Add chicken and allow to marinate at least 15 minutes or overnight.

Heat 2 tablespoons of olive oil in Instant Pot on sauté mode. Once it's hot, add chicken and discard marinade. Sear chicken 2-3 minutes on each side to create a brown and crispy crust. Don't crowd chicken, cook in batches if necessary.

Add onion to chicken, continue to cook 2-3 more minutes. Add artichokes, broth, lemon juice, and rice; stir well. Cook on high pressure for 7 minutes, quick release. Stir in olives. Add fresh parsley and crumbled feta.

Date added: 2024-10-01
Number of visits: 522