The Ultimate Instant Pot Greek Chicken Bowls (A 30-Minute Meal!)
A quick and flavorful Greek-inspired meal bowl prepared in an Instant Pot. Sliced chicken breasts are pressure-cooked in a marinade of oregano, paprika, and garlic. The hot liquid left in the pot is then used to quickly cook couscous. The bowls are assembled with a base of creamy lemon-yogurt sauce, followed by the fluffy couscous, the seasoned chicken, and fresh toppings like cucumber, cherry tomatoes, Kalamata olives, and feta cheese.
- Prep Time: 20 minutes
- Cook Time: 25 minutes (includes time to come to pressure)
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Greek
Ingredients
- 1/2 teaspoon dried oregano
- 1/2 teaspoon 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 and 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 tablespoons chopped fresh dill
Instructions
- In the pot of a 6-quart Instant Pot, whisk together the oregano, paprika, red pepper flakes, 1/4 cup of olive oil, 2 cloves of grated garlic, and 1/2 cup of water.
- Add the sliced chicken, 2 teaspoons of salt, and a few grinds of pepper to the pot and toss until the chicken is well coated in the mixture.
- Follow the manufacturer’s guide for locking the lid. Set the pot to pressure cook on high for 3 minutes.
- Once the pressure cooking cycle is complete, perform a quick release according to the manufacturer’s guide. Once the steam has fully released, carefully unlock and remove the lid.
- Transfer the cooked chicken to a medium bowl and turn the Instant Pot off.
- Add the couscous, 1/2 teaspoon of salt, and a few grinds of pepper to the hot liquid remaining in the pot. Stir to combine, then place a glass lid on top and let the couscous sit for 6 to 7 minutes, until tender and fluffy. Fluff with a fork.
- Assemble the bowls: While the couscous cooks, mix together the Greek yogurt, lemon juice, the remaining grated garlic clove, and 2 tablespoons of water in a medium bowl until well combined.
- Spread 1/4 cup of the yogurt sauce on the bottom of each of four plates or bowls.
- Top with a quarter of the couscous, then top with the chicken, chopped cucumbers, quartered tomatoes, Kalamata olives, and feta cheese.
- Garnish each bowl with the fresh dill and a drizzle of the remaining 2 tablespoons of olive oil.
Notes
- This recipe is specifically designed for a 6-quart Instant Pot.
- The couscous is cooked using the residual heat and liquid in the pot after the chicken is done, making it a true one-pot meal.
- It is important to follow your specific Instant Pot’s instructions for locking the lid and performing a quick pressure release.
- The article references a “Cook’s Note” that is not included in the provided text.
Find it online: https://cookupjoy.com/instant-pot/