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The Ultimate Instant Pot Greek Chicken Bowls (A 30-Minute Meal!)

Meal prep containers with the separate components for the Instant Pot Greek Chicken Bowls.

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.

Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. Follow the manufacturer’s guide for locking the lid. Set the pot to pressure cook on high for 3 minutes.
  4. 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.
  5. Transfer the cooked chicken to a medium bowl and turn the Instant Pot off.
  6. 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.
  7. 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.
  8. Spread 1/4 cup of the yogurt sauce on the bottom of each of four plates or bowls.
  9. Top with a quarter of the couscous, then top with the chicken, chopped cucumbers, quartered tomatoes, Kalamata olives, and feta cheese.
  10. 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.

Nutrition

Find it online: https://cookupjoy.com/instant-pot/