Instant Pot Greek Chicken Recipes

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.

Provided by Food Network Kitchen

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 15

Instant Pot Greek Chicken Bowls image

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.

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

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Web Jul 30, 2018 Remove the chicken and keep the ziplock bag with the remaining marinade. Add 1/4 cup water to the remaining marinade and …
From noshtastic.com
4.8/5 (5)
Total Time 4 hrs 8 mins
Category Main Course
Calories 433 per serving

Salt both sides of the chicken and let it sit for 20 at room temperature, don't skip this, it will really enhance the flavor.
Add the chicken thighs to a ziplock bag along with the remaining marinade ingredients, rub it well in to the chicken, remove the excess air from the bag before you close it, and let marinate for at least 4 hours or up to overnight. (I like to turn the ziplock bag over on the shelf in the fridge halfway through the marinate time. This allows the marinade to drain to the other side and more evenly marinate all the chicken pieces.
Remove the chicken and keep the ziplock bag with the remaining marinade. Add 1/4 cup water to the remaining marinade and to clean out the bag a little, this will be your liquid to pressure cook the chicken.
In a large cast iron skillet, add 1 tbsp olive oil and turn onto a medium heat. When hot add the chicken thighs skin side down and cook for about 8-10 minutes until skin is browned, then turn and brown the other side for about 2 minutes.

Instant Pot Greek Chicken Recipes

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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