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Homemade Instant Pot Greek Chicken Bowls photo

Instant Pot Greek Chicken Bowls

Tender lemony Greek chicken served over cauliflower rice with a fresh Greek salsa.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Equipment

  • Instant Pot or electric pressure cooker
  • Mixing Bowls
  • Cutting board and knife
  • Microplane or Zester
  • Slotted Spoon
  • large nonstick skillet
  • Food processor or box grater (for cauliflower rice)
  • Measuring cups and spoons

Ingredients
  

  • 4 large chicken breasts trimmed and cut into lengthwise strips
  • 2 lemons zest and juice of
  • 1 T Greek seasoning see ingredient label 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
  • 1 Tbsp olive oil for sautéing the vegetables
  • cauliflower rice about 1 bag frozen (semi-thawed) or equivalent fresh cauliflower, chopped into rice
  • green pepper chopped
  • yellow onion chopped
  • Greek salsa ingredients cucumber, tomatoes, Kalamata or black olives, red onion, 1/4 cup Italian dressing, crumbled feta; chop and combine

Instructions
 

  • Remove cauliflower rice from the freezer to thaw on the counter while you prepare the chicken and other components.
  • Trim the chicken breasts and cut each one lengthwise into 2–3 strips depending on size; place the strips in the Instant Pot insert.
  • Grate the zest from 2 lemons, then halve and juice them.
  • In a bowl whisk together lemon zest and juice, 1 tablespoon Greek seasoning, 2 tablespoons olive oil, 1/4 cup chicken stock, 1/2 tsp Greek oregano, and 1/2 tsp fresh-ground black pepper to make the cooking sauce.
  • Pour the sauce over the chicken in the Instant Pot, close the lid, set to Manual/High Pressure for 8 minutes, then allow a natural release for 10 minutes before releasing any remaining pressure.
  • When pressure is fully released, use a slotted spoon to remove the chicken to a cutting board, leaving the cooking liquid in the pot; if there is excessive liquid, use the Sauté function on high for a few minutes to reduce it.
  • Shred the chicken with two forks, return it to the Instant Pot, and stir gently so the shredded chicken is coated with the sauce; keep warm on the Low setting while finishing the rice and salsa.
  • Make the Greek salsa by chopping cucumbers, tomatoes, Kalamata or black olives, and red onion; toss them in a bowl with 1/4 cup Italian dressing and gently stir in crumbled feta.
  • Chop the yellow onion and green pepper for the cauliflower rice.
  • If using fresh cauliflower, remove leaves and chop into small pieces and pulse in a food processor or grate to make 'rice.' If using frozen, use semi-thawed cauliflower rice.
  • Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat, add the chopped green pepper and yellow onion, and cook about 3 minutes until softened and beginning to brown.
  • Add 1 tablespoon Greek seasoning to the skillet and cook 1 minute, then add the cauliflower rice and cook, stirring occasionally, until heated through and some moisture has evaporated, about 3–4 minutes for frozen or slightly longer for fresh; season with salt and fresh-ground black pepper to taste.
  • To assemble bowls, place cauliflower rice in the bottom of each bowl, add a generous scoop of shredded lemon chicken, and top with a scoop of Greek salsa; serve immediately.

Notes

  • Thaw frozen cauliflower rice slightly for easier cooking.
  • Use a microplane to zest lemons quickly and evenly.
  • Reduce sauce on Sauté if it's too thin before shredding the chicken.
  • Make the salsa just before serving to keep vegetables crisp.