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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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Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 people
Course: lunch/dinner
Cuisine: Mediterranean
Calories: 2657.8
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 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

Equipment

  • 1 6-quart Instant Pot
  • 1 Whisk
  • 2 Medium Bowls One for chicken, one for yogurt sauce
  • 1 Fork For fluffing couscous
  • 4 Serving Plates

Method
 

  1. 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.
  2. 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.
  3. 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.

Notes

For optimal chicken tenderness, ensure precise cook time as boneless, skinless chicken breast can quickly dry out under pressure; the 3-minute high pressure followed by quick release is crucial. When preparing the couscous, stirring it into the hot liquid then allowing it to sit with a lid ensures proper hydration and a fluffy texture; a good fluffing with a fork afterwards prevents clumping. For an extra layer of flavor and aroma, consider adding a pinch of dried mint to the chicken marinade, complementing the oregano. Always use fresh lemon juice for the yogurt sauce to brighten the dish. A final drizzle of high-quality extra virgin olive oil before serving enhances richness and presentation.