Instant Pot Cauliflower Rice Greek Chicken Bowls Recipes

INSTANT POT GREEK CHICKEN BOWLS

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.

MAKE-AHEAD INSTANT POT® CAULIFLOWER RICE

Steps:

• Pour 1 cup water into a multi-functional pressure cooker (such as Instant Pot®) and set a trivet inside. Place a steamer basket on top of the trivet and place cauliflower inside.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 2 minutes. Transfer cauliflower to a bowl of ice water to stop the cooking.
• Use a food processor to pulse cauliflower into rice-sized pieces. Place riced cauliflower in a colander and press to remove excess water.
• Scoop individual servings of cauliflower rice into freezer-safe zip-top bags and freeze.

INSTANT POT CAULIFLOWER RICE GREEK CHICKEN BOWLS

Steps:

• Take cauliflower rice out of the freezer and let it thaw on the counter while you cook the chicken.
• Trim the chicken and cut each piece lengthwise into 2-3 strips, depending on how large the chicken breasts are. Put chicken strips into the Instant Pot.
• Grate the zest from the lemons (using a Lemon Zester is easiest). Then cut lemons in half and squeeze the juice.
• Whisk the zest and juice together with the Greek Seasoning, olive oil, chicken stock,Greek Oregano, and black pepper to make the cooking sauce. Pour the cooking sauce mixture over chicken in the Instant Pot.
• Set the Instant Pot to MANUAL, HIGH PRESSURE, 8 minutes. Then do NATURAL RELEASE for 10 minutes before you release the rest of the pressure.
• When the pressure has all been released, use a slotted spoon to remove chicken to a cutting board, leaving the flavorful sauce in the Instant Pot. (If it seems like there's too much liquid in the Instant Pot, cook on SAUTE / HIGH HEAT for a few minutes to reduce the liquid.) Shred chicken apart with two forks, put it back in the Instant Pot, and stir gently so the chicken is coated with liquid. Keep chicken warm on the low setting while you prep the other ingredients.
• To make Greek Salsa, chop the cucumbers, tomatoes, Kalamata olives (or black olives), and red onion. Put those chopped ingredients in a bowl, stir in the 1/4 cup Italian dressing, and then gently stir in the crumbled Feta.
• Chop the yellow onion and green pepper.
• If you're using fresh cauliflower, trim the cauliflower and discard the leaves. To use a food processor to chop up the cauliflower into "rice," first cut the cauliflower (including the stems) into small pieces. Then pulse the cauliflower pieces using the steel blade in the food processor until it's finely chopped. (This recipe has good photos and instructions for doing that.) You can also make the "rice" by grating larger pieces of cauliflower with a large standing box grater.
• Heat the tablespoon of olive oil in a large non-stick pan over medium-high heat, add the green pepper and onion, and cook about 3 minutes or until the vegetables are softened and starting to brown.
• Add the Greek seasoning and cook 1 minute more; then add the chopped semi-thawed frozen cauliflower (or fresh cauliflower) and cook, turning a few times, until the cauliflower is heated through and some liquid has evaporated, about 3-4 minutes. (Taste cauliflower to see when it's hot and cooked through; fresh cauliflower will take a bit longer to cook.) Season the cauliflower rice with salt and fresh-ground black pepper.
• To assemble the bowl, put some of the hot cauliflower rice in the bottom of a serving bowl. On top of the rice put a generous scoop of the shredded lemon chicken from the slow cooker, and then top that with a scoop of the Greek salsa mixture. Serve right away.
• You can keep the shredded lemon chicken in the fridge for a day or two and reheat in a pan or in the microwave. For the Cauliflower Rice and the Greek salsa mixture, I would make that fresh each time when you're eating the leftovers.