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Instant Pot Greek Chicken Bowls

Zesty lemon and Greek-seasoned chicken served over cauliflower rice with a fresh Greek-style salsa and feta.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 4 large chicken breasts trimmed and cut into lengthwise strips
  • 2 lemons zest and juice of
  • 1 T Greek seasoning see label for gluten-free option
  • 2 T extra-virgin olive oil
  • 1/4 cup chicken stock
  • 1/2 tsp Greek oregano
  • 1/2 tsp fresh-ground black pepper
  • 1 cup Greek salsa base (cucumbers, tomatoes, Kalamata olives, red onion) roughly chopped; combine and toss with 1/4 cup Italian dressing and crumbled feta when assembling
  • 1/4 cup Italian dressing to toss with chopped vegetables and feta
  • feta crumbled, amount as desired to stir into salsa
  • 1 tbsp olive oil for sautéing vegetables and cauliflower rice
  • 1 yellow onion chopped for cauliflower rice
  • 1 green pepper chopped for cauliflower rice
  • cauliflower fresh riced or frozen cauliflower rice (semi-thawed) as needed
  • salt to taste for cauliflower rice

Instructions

  • Remove frozen cauliflower rice from the freezer to thaw at room temperature while you prepare the chicken.
  • Trim chicken breasts and cut each lengthwise into 2–3 strips; place the strips in the Instant Pot insert.
  • Zest two lemons, then halve and juice them. In a bowl whisk together lemon zest, lemon juice, 1 tablespoon Greek seasoning, 2 tablespoons olive oil, 1/4 cup chicken stock, 1/2 teaspoon Greek oregano, and 1/2 teaspoon freshly ground black pepper to make the cooking sauce.
  • Pour the sauce over the chicken in the Instant Pot, secure the lid, set to Manual/High Pressure for 8 minutes, then allow a 10-minute natural release before releasing any remaining pressure.
  • When pressure is fully released, remove chicken with a slotted spoon to a cutting board and shred with two forks. If the Instant Pot has excess liquid, use Sauté on high for a few minutes to reduce it; then return shredded chicken to the pot and gently stir to coat. Keep warm on the low or warm setting.
  • Make the Greek salsa: chop cucumbers, tomatoes, Kalamata (or black) olives, and red onion. Toss the chopped vegetables with 1/4 cup Italian dressing, then gently fold in crumbled feta. Set aside.
  • If using fresh cauliflower, remove leaves and cut into pieces; pulse in a food processor or grate to make cauliflower rice. If using semi-thawed frozen cauliflower rice, proceed to the next step.
  • Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add chopped green pepper and chopped 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. Cook, stirring occasionally, until heated through and some moisture has evaporated, about 3–4 minutes for semi-thawed cauliflower (fresh may take a few minutes longer). Season with salt and fresh-ground black pepper to taste.
  • To assemble bowls, divide hot cauliflower rice among serving bowls, top with a generous scoop of shredded lemon chicken, and finish with a scoop of the Greek salsa. Serve immediately.

Equipment

  • Instant Pot or Electric Pressure Cooker
  • Cutting Board
  • Chef’s knife
  • Microplane or zester
  • Mixing Bowls
  • large nonstick skillet
  • Slotted Spoon
  • Food processor or box grater (for cauliflower rice)

Notes

  • Thaw frozen cauliflower rice partially before cooking for best texture.
  • Use a microplane to zest lemons easily and evenly.
  • Reduce Instant Pot sauce on Sauté if it seems too thin before returning chicken.
  • Make the Greek salsa shortly before serving to keep vegetables crisp.
  • Adjust salt and pepper to taste when seasoning cauliflower rice.