Instant Pot Greek Chicken Recipes

INSTANT POT® GREEK CHICKEN

Instant Pot® Greek Chicken image

So for Christmas I received an Instant Pot® and immediately thought how cool. I had heard about them in podcasts that I listen to, but then thought will I really use it? Yes! I love it... cuts down cook time and everything is super tender and flavorful. I am a fan! This Greek chicken was done in no time!

Provided by FestivelySouthern

Categories World Cuisine Recipes European Greek

Time 50m

Yield 8

Number Of Ingredients 12

Ingredients

2 tablespoons avocado oil
6 cloves roasted garlic, mashed
2 pounds skinless, boneless chicken breasts
1 tablespoon garlic and herb seasoning, or more to taste
½ teaspoon garlic salt
¼ teaspoon ground black pepper
1 (8 ounce) jar marinated artichoke hearts, drained
1 cup sliced Kalamata olives
½ medium red onion, sliced
½ (16 fl oz) bottle Greek salad dressing
1 tablespoon arrowroot starch, or as needed
1 (4 ounce) package crumbled feta cheese

Steps:

Select the Saute function on your multi-functional electric pressure cooker (such as Instant Pot®). Add oil and roasted garlic to the pot; cook and stir until fragrant, about 1 minute.
Season 1 side of chicken breasts with 1/2 of the garlic and herb seasoning, garlic salt, and black pepper. Place chicken in the pot, seasoned side down. Cook until browned, about 2 minutes. Season the top with the remaining garlic and herb seasoning, garlic salt, and black pepper. Flip and cook until other side is browned, about 2 minutes.
Arrange artichoke hearts and olives around the chicken in the pot, filling in any gaps on the bottom and on top of chicken. Top with red onion. Pour dressing over chicken.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Remove chicken from the pot. Add arrowroot starch to the liquid in the pot and whisk until combined. Return chicken to the pot. Allow sauce to thicken, about 3 minutes. Sprinkle with additional salt and pepper and top with feta cheese.

Nutrition Facts : Calories 376.2 calories, Carbohydrate 8.5 g, Cholesterol 77.2 mg, Fat 26.2 g, Fiber 1.3 g, Protein 27.1 g, SaturatedFat 5.3 g, Sodium 939.3 mg, Sugar 1.9 g

INSTANT POT GREEK CHICKEN BOWLS

Instant Pot Greek Chicken Bowls image

The flavors of the Mediterranean are cooked up in 30 minutes in an Instant Pot® for a quick and filling, souvlaki-inspired weeknight dinner.

Provided by Food Network Kitchen

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 15

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

Steps:

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.

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Instant Pot Greek Chicken Recipes

INSTANT POT® GREEK CHICKEN

INSTANT POT GREEK CHICKEN BOWLS

The flavors of the Mediterranean are cooked up in 30 minutes in an Instant Pot® for a quick and filling, souvlaki-inspired weeknight dinner.

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