Description
This Instant Pot Greek Chicken recipe features tender chicken breasts cooked with flavorful herbs and spices, served alongside fluffy couscous, fresh vegetables, and a tangy yogurt sauce, creating a vibrant Mediterranean-inspired meal.
Ingredients
Units
Scale
Chicken and Cooking Mixture
- 1/4 cup extra virgin olive oil (plus more for drizzling)
- 1/2 cup water
- 1/2 tsp oregano (dried)
- 1/2 tsp paprika
- 1/4 tsp red pepper flakes (a pinch)
- 2 cloves garlic (minced)
- 1.5 lbs chicken breasts (sliced into 1/2 inch slices)
- Salt and pepper
Couscous and Salad
- 1 cup couscous
- 1 English cucumber (diced)
- 1 cup chopped tomatoes
- 1/2 cup Kalamata olives (chopped)
- 1/2 cup feta cheese (crumbled)
Yogurt Sauce
- 1 cup Greek yogurt
- 1 clove garlic (minced)
- 1/2 tsp dill (dried)
- 1 tbsp lemon juice
- 2 tbsp water
Garnish
- Fresh oregano or dill for garnish
Instructions
- Cook Chicken: Add olive oil, water, oregano, paprika, red pepper flakes, and garlic to the instant pot. Stir to combine. Add sliced chicken, stir to coat.
- Pressure Cook: 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.
- Prepare Couscous: 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 Yogurt Sauce: Meanwhile, combine yogurt, garlic, dried dill, and lemon juice and water until well combined.
- Fluff Couscous: Open lid and fluff couscous with a fork.
- Assemble Bowl: Arrange chicken, couscous, cucumbers, tomatoes, olives, and feta cheese in separate sections in a bowl. Drizzle with olive oil and yogurt sauce.
- Alternate Assembly: 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.
