Instant Pot Greek Chicken Recipes

INSTANT POT GREEK CHICKEN AND POTATOES

Steps:

• Combine Greek yogurt, 1 tablespoon chopped garlic, yellow mustard, 1 1/2 tablespoons oregano, 1/2 juiced lemon, 1/2 tablespoon kosher salt, 1/2 tablespoon pepper, 1/4 cup white wine. Mix well and pour over chicken thighs in a glass dish. Cover and marinate overnight in refrigerator.
• When ready to cook, in a large bowl, mix 1 tablespoon chopped garlic, 1 1/3 tablespoons oregano, 1/2 tablespoon kosher salt, 1 teaspoon pepper, 2 tablespoons of olive oil and potato wedges and toss potatoes until well coated with all ingredients. Set aside.
• Heat a skillet over medium/high heat. When hot, add chicken thighs, skin side down, and allow to brown for about 3-4 minutes or until golden brown. Do not touch them for 3 minutes, let them sear and check for doneness. Remove chicken from pan to a plate and set aside. Turn off heat and add about 2 tablespoons of white wine to the pan and deglaze with a wooden spoon by scraping clean. Do not discard anything! Pour scrapings and juices into a dish and set aside.
• Place skillet back on stove over medium/high heat let get hot. Add potatoes and brown for about 3 minutes. Carefully transfer potatoes into Instant Pot. Pour in 1 cup of chicken broth and the dish of scrapings and juice from the chicken searing.
• Next, place chicken thighs on top of potatoes and squeeze the juice of a half lemon over chicken. Secure lid, sent vent to sealing, and pressure cook (manual) on high for 12 minutes. When cycle has completed, let naturally release for 6 minutes, then quick release the remaining pressure.
• Remove chicken to a dish and let rest.
• Use a slotted spoon to remove potatoes. Press cancel on the Instant pot, then press saute to thicken remaining liquid for just a couple of minutes.
• Generously spoon sauce over chicken and serve.

INSTANT POT® GREEK CHICKEN

Steps:

• Select the Saute function on your multi-functional electric pressure cooker (such as Instant Pot®). Add oil and roasted garlic to the pot; cook and stir until fragrant, about 1 minute.
• Season 1 side of chicken breasts with 1/2 of the garlic and herb seasoning, garlic salt, and black pepper. Place chicken in the pot, seasoned side down. Cook until browned, about 2 minutes. Season the top with the remaining garlic and herb seasoning, garlic salt, and black pepper. Flip and cook until other side is browned, about 2 minutes.
• Arrange artichoke hearts and olives around the chicken in the pot, filling in any gaps on the bottom and on top of chicken. Top with red onion. Pour dressing over chicken.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Remove chicken from the pot. Add arrowroot starch to the liquid in the pot and whisk until combined. Return chicken to the pot. Allow sauce to thicken, about 3 minutes. Sprinkle with additional salt and pepper and top with feta cheese.

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.