Pressure Cooker Mediterranean Rice and Grilled Lemon Garlic Chicken
Pressure cooker (aka Instant Pot) lemony brown rice, packed with fresh veggies, and topped with a HUGE dollop of cool and creamy tzatziki sauce. Serve with a side of grilled lemon garlic chicken to make a complete rockstar meal.
Prep Time:15 minutes
Cook Time:24 minutes (at high pressure)
Total Time:39 minutes
Yield:5-6 servings 1x
For the Lemon Garlic Chicken
3 boneless, skinless chicken breast, cut into 1 inch cubes
3 tablespoons extra virgin olive oil
zest of 1 large lemon
3 cloves garlic, minced
2 teaspoons dried parsley
1 teaspoon kosher salt
1/2 teaspoon pepper
For the Rice
1 cup brown rice (I like basmati brown rice)
1 1/3 cup broth
1/2 teaspoon salt
1 cup chopped fresh spinach
1 cup chopped tomatoes
1 cup chopped artichokes (I like bottled, marinated artichokes)
1 cup chopped cucumbers
1 cup garbanzo beans, rinsed
1/2 cup crumbled feta cheese
1/2 cup kalamata olives, sliced (can substitute black olives)
zest and juice of 1 lemon
For the Tzatziki Sauce
2 cups greek yogurt
1 cup peeled, seeded, and shredded cucumber
zest and juice of 1 large lemon
2 garlic cloves, minced
1 teaspoon dried dill (or 1 tablespoon fresh)
1/2 teaspoon kosher salt
cracked black pepper
To a gallon size resealable bag, add all of the chicken ingredients. Seal the bag closed and squeeze bag to mix ingredients together and coat the chicken. Allow to marinate up to 8 hours (can be done in 2 hours if needed, or even cooked immediately in a pinch).
To make the Tzatziki Sauce, place shredded cucumber in a towel or nut milk bag and twist and squeeze to remove as much water as possible. Place in a bowl and add the rest of the Tzatziki ingredients and stir well to combine. Taste and add more lemon juice, salt, and or pepper to taste. Set aside. Can be made up to 4 days in advance and stored in the fridge.
When ready to cook, thread chicken on to a metal skewer (or wooden skewers that have been socked in water for 30 minutes). Set aside.
Add rice, chicken broth, and salt to the pressure cooker pot. Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 24 minutes.
While rice cooks, preheat grill on high heat. When nice and hot, grill chicken 4-5 minutes on at least 2 sides until cooked through. Wrap in tinfoil to keep warm and set aside.
When pressure cooking is complete, use a natural release for 10 minutes and then release any remaining pressure.
Add spinach, tomatoes, artichokes, cucumbers, garbanzo beans, feta, kalamata olives, lemon zest and juice to the rice. Select the saute function on the pressure cooker. Stir to warm and incorporate ingredients.
To serve, scoop rice onto a plate, top with grilled chicken and an enormous dollop of Tzatziki Sauce. Finish with a squeeze of lemon juice, if desired.
Leftovers reheat incredibly well!
Keywords: instant pot rice, easy dinner recipe, chicken dinner