Instant Pot Greek Chicken Bowls

Ever since I discovered the magic of the Instant Pot, my weeknight dinners have transformed. One of my all-time favorites is the Instant Pot Greek Chicken Bowls. It all started on a busy Tuesday when I found myself rummaging through the fridge and pantry, searching for something spectacular to serve. I had some fresh chicken, vibrant vegetables, and a craving for bold flavors. That’s when the idea hit me: why not create a Greek-inspired bowl that brings together everything I love?

With the Instant Pot, I knew it would be simple and quick. The idea of juicy, lemony chicken paired with the crunch of fresh vegetables and the satisfaction of fluffy cauliflower rice was just too good to pass up. As I whipped together the Greek Seasoning, the aroma filled the kitchen, instantly transporting me to the sunny shores of Greece.

The beauty of these Instant Pot Greek Chicken Bowls is that they’re not just delicious; they’re versatile too. Whether you’re hosting friends or enjoying a cozy night in, they are perfect for any occasion. And let’s be honest, who doesn’t love a meal that’s healthy, colorful, and bursting with flavor? I couldn’t wait to share this dish with my family. So, grab your Instant Pot and let’s make some magic!

Key Ingredients for Instant Pot Greek Chicken Bowls

Each ingredient in the Instant Pot Greek Chicken Bowls plays a vital role in creating a harmonious dish. From the juicy chicken to the zingy lemon, every flavor complements the others beautifully, making this a standout meal. Let’s dive into the key players!

• 4 large chicken breasts, trimmed and cut into lengthwise strips: The star of the dish, providing lean protein and a juicy base for the flavors.
• Zest and juice of 2 lemons: Adds a bright, tangy flavor that elevates the dish and balances the richness of the chicken.
• 1 T Greek Seasoning: A blend of herbs and spices that brings authentic Greek flavors to the meal.
• 2 T extra-virgin olive oil: Adds richness and helps to cook the chicken while enhancing the overall taste.
• 1/4 cup chicken stock: Provides moisture and depth of flavor, ensuring the chicken is succulent.
• 1/2 tsp Greek Oregano: A classic herb in Greek cuisine, adding an aromatic touch.
• 1/2 tsp fresh-ground black pepper: Offers a touch of warmth and spice to the dish.

Recipe Directions for Instant Pot Greek Chicken Bowls

Let’s get cooking! Making Instant Pot Greek Chicken Bowls is a breeze, and I’m excited to guide you through the steps. Follow along, and soon you’ll have a delicious meal to enjoy!

1. Take the cauliflower rice out of the freezer and let it thaw on the counter while you cook the chicken. This will make it easier to cook later.
2. Trim the chicken breasts and cut each piece lengthwise into 2 to 3 strips, depending on how large they are. Place the chicken strips into the Instant Pot.
3. Grate the zest from the lemons using a lemon zester; it’s the easiest method. Then, cut the lemons in half and squeeze the juice into a bowl.
4. Whisk together the lemon zest and juice with the Greek Seasoning, olive oil, chicken stock, Greek Oregano, and black pepper to create a flavorful cooking sauce. Pour this mixture over the chicken in the Instant Pot.
5. Set the Instant Pot to MANUAL, HIGH PRESSURE, for 8 minutes. After it’s done cooking, allow for NATURAL RELEASE for 10 minutes before releasing the remaining pressure.
6. Once the pressure has released, carefully remove the chicken using a slotted spoon and transfer it to a cutting board, leaving the flavorful sauce in the Instant Pot. If there seems to be too much liquid, set the pot to SAUTE / HIGH HEAT for a few minutes to reduce it.
7. Shred the chicken apart with two forks and return it to the Instant Pot, gently stirring to coat with the sauce. Keep the chicken warm on the low setting.
8. To make the Greek Salsa, chop the cucumbers, tomatoes, Kalamata olives (or black olives), and red onion. Combine these chopped ingredients in a bowl, stir in the Italian dressing, and gently mix in the crumbled Feta.
9. Chop the yellow onion and green pepper. If you’re using fresh cauliflower, trim it and discard the leaves.
10. To prepare the cauliflower rice, cut the cauliflower into small pieces and pulse in a food processor until finely chopped. You can also grate it with a large box grater.
11. Heat the remaining tablespoon of olive oil in a large non-stick pan over medium-high heat. Add the green pepper and onion, cooking for about 3 minutes until softened and starting to brown.
12. Add the Greek seasoning and cook for an additional minute. Then introduce the chopped cauliflower to the pan, cooking until heated through and some liquid has evaporated, about 3 to 4 minutes. Season with salt and fresh-ground black pepper.
13. To assemble your bowl, place a generous scoop of hot cauliflower rice at the bottom. Top it with the shredded lemon chicken, followed by the Greek salsa mixture. Serve immediately and enjoy!
14. Store any leftover shredded chicken in the fridge for a day or two and reheat as needed. However, for the cauliflower rice and Greek salsa, I recommend making those fresh each time you eat leftovers.

Make It Your Own

One of the joys of cooking is making a recipe your own. Here are some tips to customize your Instant Pot Greek Chicken Bowls.

• Storage: Store leftovers in an airtight container in the fridge for up to two days. When reheating, add a splash of broth to keep the chicken moist.
• Freezing: You can freeze the shredded chicken for up to three months. Just thaw and reheat before serving.
• Pairing: Serve these bowls with a side of Greek yogurt or warm pita bread for a complete meal.
• Veggie Variations: Feel free to swap in your favorite seasonal vegetables. Roasted zucchini or bell peppers would work beautifully.
• Herb Swaps: Experiment with other herbs like dill or parsley for a fresh twist on the traditional flavor.
• Dressings: Try adding a drizzle of tahini or your favorite vinaigrette for extra flavor.

Serving Ideas for Instant Pot Greek Chicken Bowls

When it comes to serving the Instant Pot Greek Chicken Bowls, the options are endless! Here are some ideas to inspire your next meal.

• Lunch or Dinner: These bowls are perfect for a quick lunch or a satisfying dinner after a long day. They’re filling yet light!
• Family Gatherings: Serve them at family get-togethers. Let everyone build their bowls, making it a fun and interactive meal.
• Meal Prep: Use these bowls as a meal prep option. Prepare on the weekend and enjoy throughout the week.
• Picnic Friendly: Pack the components separately for a delightful picnic. Freshness is key!
• Seasonal Pairings: In summer, pair with a refreshing salad. In winter, serve warm roasted veggies on the side.
• Storage Tips: Store leftover components separately for maximum freshness. This will help maintain the texture of the cauliflower rice.

FAQ

Conclusion

The Instant Pot Greek Chicken Bowls are truly a remarkable dish, combining convenience with incredible flavor. Whether you’re aiming for a healthy dinner option or a meal prep solution, this recipe ticks all the boxes. I encourage you to give it a try and experience the delightful combination of flavors and textures. You’ll find that it quickly becomes a favorite in your household!

Instant Pot Greek Chicken Bowls

Craving something fresh and delicious? The Instant Pot Greek Chicken Bowls are bursting with vibrant flavors and wholesome ingredients. This easy weeknight dinner combines juicy chicken, zesty lemon, and colorful veggies, all cooked to perfection in your Instant Pot. It's quick, healthy, and perfect for the whole family!

Print Recipe Pin Recipe

Course Dinner

Cuisine Greek

Servings 4 servings

Calories 350 kcal

Equipment

• Slow Cooker
• Food Processor
• Instant Pot
• Whisk
• Frying Pan
• Mixing Bowl
• Wooden Spoon
• Grater
• Chef's Knife

Ingredients

  

• 4 large chicken breasts trimmed and cut into lengthwise strips
• 2 lemons zest and juice
• 1 T Greek Seasoning Check ingredients for Gluten-Free
• 2 T extra-virgin olive oil
• 1/4 cup chicken stock
• 1/2 tsp. Greek Oregano
• 1/2 tsp. fresh-ground black pepper

Instructions

 

• Take the cauliflower rice out of the freezer and let it thaw on the counter while you cook the chicken. This will make it easier to cook later.
• Trim the chicken breasts and cut each piece lengthwise into 2 to 3 strips, depending on how large they are. Place the chicken strips into the Instant Pot.
• Grate the zest from the lemons using a lemon zester; it’s the easiest method. Then, cut the lemons in half and squeeze the juice into a bowl.
• Whisk together the lemon zest and juice with the Greek Seasoning, olive oil, chicken stock, Greek Oregano, and black pepper to create a flavorful cooking sauce. Pour this mixture over the chicken in the Instant Pot.
• Set the Instant Pot to MANUAL, HIGH PRESSURE, for 8 minutes. After it’s done cooking, allow for NATURAL RELEASE for 10 minutes before releasing the remaining pressure.
• Once the pressure has released, carefully remove the chicken using a slotted spoon and transfer it to a cutting board, leaving the flavorful sauce in the Instant Pot. If there seems to be too much liquid, set the pot to SAUTE / HIGH HEAT for a few minutes to reduce it.
• Shred the chicken apart with two forks and return it to the Instant Pot, gently stirring to coat with the sauce. Keep the chicken warm on the low setting.
• To make the Greek Salsa, chop the cucumbers, tomatoes, Kalamata olives (or black olives), and red onion. Combine these chopped ingredients in a bowl, stir in the Italian dressing, and gently mix in the crumbled Feta.
• Chop the yellow onion and green pepper. If you’re using fresh cauliflower, trim it and discard the leaves.
• To prepare the cauliflower rice, cut the cauliflower into small pieces and pulse in a food processor until finely chopped. You can also grate it with a large box grater.
• Heat the remaining tablespoon of olive oil in a large non-stick pan over medium-high heat. Add the green pepper and onion, cooking for about 3 minutes until softened and starting to brown.
• Add the Greek seasoning and cook for an additional minute. Then introduce the chopped cauliflower to the pan, cooking until heated through and some liquid has evaporated, about 3 to 4 minutes. Season with salt and fresh-ground black pepper.
• To assemble your bowl, place a generous scoop of hot cauliflower rice at the bottom. Top it with the shredded lemon chicken, followed by the Greek salsa mixture. Serve immediately and enjoy!
• Store any leftover shredded chicken in the fridge for a day or two and reheat as needed. However, for the cauliflower rice and Greek salsa, I recommend making those fresh each time you eat leftovers.

Notes

These are tips to enhance your experience with the meal. Store leftovers in an airtight container in the fridge for up to two days. You can freeze the shredded chicken for up to three months. Pair these bowls with Greek yogurt or warm pita bread. Feel free to swap in your favorite seasonal vegetables. Experiment with herbs like dill or parsley for a fresh twist. Don't hesitate to drizzle tahini or your favorite vinaigrette for extra flavor.

Keyword Cauliflower Rice Bowls, Greek Chicken Bowls, Healthy Chicken Recipe, Instant Pot Chicken

Previous PostKeto Chicken Parmesan

Next Post Instant Pot Creamy Lemon Chicken

Meet Sophia Hayes

I founded YumRecettes to turn my messy, joyful kitchen experiments into something I could share. While I steer the ship, I am first and foremost a cook. I love tackling every type of recipe, from grandmother’s old classics to modern fusion dishes. For me, the magic isn’t in a specific type of food, but in the act of preparing it. I’m usually the one urging the team to try that “one last idea” that ends up making the dish perfect.