Instant Pot Mediterranean Chicken and Rice
A flavorful and hearty dish combining tender chicken, aromatic spices, and fluffy rice, all cooked together in the Instant Pot for a delicious Mediterranean-inspired meal.
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Ingredients
Yields 4 servings
- (2 tablespoons) olive oil
- (1 pound) boneless, skinless chicken thighs
- (1) medium onion, diced
- (3 cloves) garlic, minced
- (1 teaspoon) dried oregano
- (1 teaspoon) dried thyme
- (1 teaspoon) paprika
- (1/2 teaspoons) salt
- (1/4 teaspoons) black pepper
- (1 cup) long-grain white rice
- (1 1/2 cups) chicken broth
- (1 cup) cherry tomatoes, halved
- (1/2 cups) Kalamata olives, pitted and sliced
- (1/4 cups) fresh parsley, chopped
- (1) lemon, juiced
Instructions
- 1
Set the Instant Pot to 'Sauté' mode and heat 2 tablespoons of olive oil.
- 2
Add 1 pound of boneless, skinless chicken thighs to the pot and brown on both sides, about 5 minutes. Remove and set aside.
- 3
In the same pot, add 1 medium diced onion and sauté until translucent, about 3 minutes.
- 4
Stir in 3 cloves of minced garlic, 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, 1 teaspoon of paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook for another 1 minute until fragrant. Add 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon paprika, 2/4 teaspoon salt, and 1/4 teaspoon black pepper.
- 5
Add 1 cup of long-grain white rice and stir to coat the rice with the spices.
- 6
Pour in 1 1/2 cups of chicken broth and return the browned chicken to the pot, nestling it into the rice.
- 7
Top with 1 cup of halved cherry tomatoes and 1/2 cup of sliced Kalamata olives.
- 8
Close the lid and set the Instant Pot to 'Manual' mode for 10 minutes on high pressure.
- 9
Once cooking is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining pressure.
- 10
Open the lid, fluff the rice with a fork, and stir in the juice of 1 lemon and 1/4 cup of chopped fresh parsley.
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