This instant pot Greek chicken is made with boneless skinless chicken breasts and is a dinner that cooks up in about 30 minutes. It's bursting with Mediterranean flavors like lemon juice and cucumber. Includes instructions for the perfect couscous and a Greek yogurt sauce.
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Why it's awesome
Easy to make in your instant pot or pressure cooker. Do you love your instant pot or pressure cooker? I know I do because it helps me pull together a tasty dinner like these Greek chicken bowls. Even if you're just getting to know your pressure cooker, you'll find this recipe easy to make.
Made with simple, fresh and pantry ingredients that are easy to find. Get a globally inspired dinner on the table with ingredients like boneless skinless chicken breasts, lemon juice, couscous, and cucumbers.
A complete meal ready in about 30 minutes. In a hurry? You'll love that you can get these Greek chicken bowls on the table without a lot of time and fuss.
It's full of Mediterranean flavor that the whole family will love. Seasoned boneless chicken breasts, fluffy couscous, salty feta cheese and crunchy cucumbers all come together to create a delicious dinner adults and kids will enjoy.
Ingredients
The Greek chicken bowls are made with easy to find fresh and pantry ingredients like boneless skinless chicken breast, couscous, and olive oil. Make a simple yogurt sauce or try my easy tzatziki!
Directions
Add olive oil, water, oregano, paprika, red pepper flakes, and garlic to the instant pot. Stir to combine. Add sliced chicken, stir to coat.
Close and lock lid to sealing position. Cook on high pressure for a 3 minute cook time. At the end of the cooking cycle, use a quick release to release the pressure. Open the instant pot and remove chicken to a bowl or plate. Cover with foil to keep warm.
Press cancel to turn instant pot off. Add couscous, stir then cover with the lid and let stand until soft, about 6 or 7 minutes. Make the yogurt sauce while the couscous cooks. Fluff couscous with a fork when tender.
Arrange chicken, couscous, cucumbers, tomatoes, olives, and feta cheese in separate sections in a bowl. Drizzle with olive oil and yogurt sauce.
Or, layer the ingredients starting with yogurt sauce, couscous, chicken, cucumbers, tomatoes, olives, feta cheese, then top with a drizzle of olive oil and garnishes.
Recipe tips
Be sure you're familiar with your pressure cooker or instant pot. I made this recipe with the Instant Pot Ultra 60 (6qt.).
It will take about 7 minutes for the instant pot to come to pressure.
I used boneless skinless chicken breasts, but you may want to try boneless skinless chicken thighs. You will need to increase the cook time to 8-10 minutes on high pressure, depending on the size. Be sure to cook chicken to an internal temperature of 165º F.
I used English, or seedless cucumber for the recipe, but you can use garden cucumbers if you prefer. I like English cucumbers because they have a soft skin and almost no seeds.
I use grape tomatoes, but any variety will work. Use what you prefer or have on hand.
I tested the recipe with regular couscous, not pearl couscous, which is larger. Be sure to check the package directions of whatever grain you choose.
Use chicken broth instead of water, if desired, just. be sure it's low sodium.
To make in a slow cooker, add olive oil, water, oregano, paprika, red pepper flakes, and garlic to the instant pot. Stir to combine. Add sliced chicken, stir to coat. Cook on high for about 6 hours or until chicken is cooked through and tender. Make couscous according to package directions using the liquid from the slow cooker, if desired.
If you're into meal plans, you can add this recipe to your meal prep planning. Simply portion it out into 4 containers, and keep in the refrigerator. This can be eaten cold or at room temperature. Top with Greek dressing before serving.
FAQ
These Greek chicken bowls are a balanced meal of protein, fat, and carbs.
Skip the couscous and enjoy the rest of the ingredients. Or try cauliflower rice in the place of any grain.
You can use quinoa, orzo, white or brown rice, or even pasta! Just be sure to cook it according to package directions on the stove.
To make this recipe gluten free, be sure to use gluten free ingredients. Couscous is made from wheat, so you will want to find a gluten free version. Or you can skip the couscous and serve with cauliflower rice or over salad greens.
More recipes like this
📖 Recipe
Instant Pot Greek Chicken
Equipment
Ingredients
- ¼ cup extra virgin olive oil plus more for drizzling
- ½ cup water
- ½ teaspoon oregano dried
- ½ teaspoon paprika
- ¼ teaspoon red pepper flakes a pinch
- 2 cloves garlic minced
- 1.5 lbs chicken breasts sliced into ½ inch slices
- Salt and pepper
- 1 cup couscous
- 1 English cucumber diced
- 1 cup chopped tomatoes
- ½ cup Kalamata olives chopped
- ½ cup feta cheese crumbled
Simple Yogurt Sauce
- 1 cup Greek yogurt
- 1 clove garlic minced
- ½ teaspoon dill dried
- 1 tablespoon lemon juice
- 2 tablespoon water
- Fresh oregano or dill for garnish
Instructions
- Add olive oil, water, oregano, paprika, red pepper flakes, and garlic to the instant pot. Stir to combine. Add sliced chicken, stir to coat.
- Close and lock lid to sealing position. Cook on high pressure for 3 minutes (it took about 7 minutes to come to pressure). At the end of the cooking cycle, use a quick release to release the pressure. Open the instant pot and remove chicken to a bowl or plate. Cover with foil to keep warm.
- Press cancel to turn instant pot off. Add couscous, stir then cover with the lid and let stand until soft, about 6 or 7 minutes.
- Meanwhile, combine yogurt, garlic, dried dill, and lemon juice and water until well combined.
- Open lid and fluff couscous with a fork.
- Arrange chicken, couscous, cucumbers, tomatoes, olives, and feta cheese in separate sections in a bowl. Drizzle with olive oil and yogurt sauce.
- Or, layer the ingredients starting with yogurt sauce, couscous, chicken, cucumbers, tomatoes, olives, feta cheese, then top with a drizzle of olive oil and garnishes.
Caitlin
If using frozen riced cauliflower instead of couscous how would you alter the recipe?
Nikole Berg
I would cook it according to the package directions or just heat it up in a skillet with a bit of olive oil for about 5 minutes. Or you could drain off all but about one tablespoon of the oil mixture that's left after cooking the chicken in the instant pot and using the SAUTE function to cook the cauliflower rice. Hope that helps!
Nicole
When do you use the salt and pepper? I have been adding it in the beginning but not sure if it is when I need to do so?
Nikole
Hi Nicole! Yes, I like to add it to the chicken before it cooks. I will make a note about that in the recipe! I hope you enjoyed it!
Denise
How do you keep the chicken from sticking to the bottom of the pot--I can't seem to do that? Looks super yummy!
Nikole
Hey Denise! I think the amount of olive oil is what keeps it from sticking. 1/4 cups seems like a lot, but it keeps the chicken from sticking and also keeps it moist. Let me know how it turns out!!