Instant Pot Greek-Style Chicken and Rice
By Russell SelanderPublished on May 18, 2022
Time
1 hour
Yield
Serves 4
Ingredients
2 (12-ounce) bone-in split chicken breasts, trimmed¾ teaspoon table salt, divided¼ teaspoon pepper 1 tablespoon extra-virgin olive oil 1 onion, chopped fine 2 celery ribs, sliced ¼ inch thick4 garlic cloves, minced2 cups chicken broth 1½ cups long-grain white rice, rinsed3 bay leaves ¾ cup frozen peas, thawed4 teaspoons capers, rinsed2 tablespoons chopped fresh oregano ½ cup Lemon-Yogurt Sauce
Instructions
- Pat chicken dry with paper towels and sprinkle with ½ teaspoon salt and pepper. Using highest sauté function, heat oil in Instant Pot for 5 minutes (or until just smoking). Place chicken skin side down in pot and cook until well browned on 1 side, about 5 minutes; transfer to plate.
- Add onion, celery, and remaining ¼ teaspoon salt to fat left in pot and cook, using highest sauté function, until vegetables are softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in broth, rice, and bay leaves, scraping up any browned bits. Nestle chicken skin side up into rice and add any accumulated juices. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 4 minutes.
- Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Transfer chicken to cutting board and discard skin, if desired. Tent with aluminum foil and let rest while finishing rice.
- Discard bay leaves. Add peas and capers and gently fluff rice with fork to combine. Lay clean dish towel over pot, replace lid, and let sit for 5 minutes. Gently fold in oregano. Carve chicken from bones and slice ½ inch thick. Serve with rice and Lemon-Yogurt Sauce.
Time
1 hourYield
Serves 4Ingredients
2 (12-ounce) bone-in split chicken breasts, trimmed
¾ teaspoon table salt, divided
¼ teaspoon pepper
1 tablespoon extra-virgin olive oil
1 onion, chopped fine
2 celery ribs, sliced ¼ inch thick
4 garlic cloves, minced
2 cups chicken broth
1½ cups long-grain white rice, rinsed
3 bay leaves
¾ cup frozen peas, thawed
4 teaspoons capers, rinsed
2 tablespoons chopped fresh oregano
½ cup Lemon-Yogurt Sauce
Ingredients
2 (12-ounce) bone-in split chicken breasts, trimmed
¾ teaspoon table salt, divided
¼ teaspoon pepper
1 tablespoon extra-virgin olive oil
1 onion, chopped fine
2 celery ribs, sliced ¼ inch thick
4 garlic cloves, minced
2 cups chicken broth
1½ cups long-grain white rice, rinsed
3 bay leaves
¾ cup frozen peas, thawed
4 teaspoons capers, rinsed
2 tablespoons chopped fresh oregano
½ cup Lemon-Yogurt Sauce
Ingredients
2 (12-ounce) bone-in split chicken breasts, trimmed
¾ teaspoon table salt, divided
¼ teaspoon pepper
1 tablespoon extra-virgin olive oil
1 onion, chopped fine
2 celery ribs, sliced ¼ inch thick
4 garlic cloves, minced
2 cups chicken broth
1½ cups long-grain white rice, rinsed
3 bay leaves
¾ cup frozen peas, thawed
4 teaspoons capers, rinsed
2 tablespoons chopped fresh oregano
½ cup Lemon-Yogurt Sauce
Why This Recipe Works
A steaming bowl of oregano-scented rice studded with sweet peas and briny capers, and served alongside juicy chicken breasts, is our idea of a feel-good meal. Bone-in chicken breasts ensured the meat stayed moist, and browning the breasts before cooking them with the rice added depth to the whole dish. The key to avoiding gluey rice? We simply fluffed the rice with a fork to combine it with peas and capers instead of stirring. A drizzle of our Lemon-Yogurt Sauce elevated the meal with bright creaminess and pleasant tang.
Instructions
- Pat chicken dry with paper towels and sprinkle with ½ teaspoon salt and pepper. Using highest sauté function, heat oil in Instant Pot for 5 minutes (or until just smoking). Place chicken skin side down in pot and cook until well browned on 1 side, about 5 minutes; transfer to plate.
- Add onion, celery, and remaining ¼ teaspoon salt to fat left in pot and cook, using highest sauté function, until vegetables are softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in broth, rice, and bay leaves, scraping up any browned bits. Nestle chicken skin side up into rice and add any accumulated juices. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 4 minutes.
- Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Transfer chicken to cutting board and discard skin, if desired. Tent with aluminum foil and let rest while finishing rice.
- Discard bay leaves. Add peas and capers and gently fluff rice with fork to combine. Lay clean dish towel over pot, replace lid, and let sit for 5 minutes. Gently fold in oregano. Carve chicken from bones and slice ½ inch thick. Serve with rice and Lemon-Yogurt Sauce.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
My Rating
This is a members' feature.
0 Comments