Greek-style chicken and rice from Mediterranean Instant Pot: Easy, Fast, Authentic Recipes for Eating Well (page 120) by America's Test Kitchen Editors

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Accompaniments: Lemon-yogurt sauce

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Notes about this recipe

  • stef on March 14, 2024

    Used bone in chicken thighs and the meat was very tender. Nice fluffy rice. The addition of capers added a nice salty taste. Would add more capers next time as we like capers. Making a Greek salad really made this meal taste Greek. Would make again.

  • dinnermints on June 27, 2022

    Really good flavor, although I thought the rice needed some preserved lemon. This is one of the few recipes I’ve been able to double successfully in that I didn’t get an error message on my IP. I wanted to use brown rice, so looking at their chart, used 4 cups of chicken broth for 2 cups rinsed rice, which was too much - next time would try 3.5 cups. I cooked the rice for six minutes, then natural release, then added chicken, then cooked another six minutes since one chicken breast was very large. Altogether this took way too long. Next time would do a quick release after cooking rice 6 minutes, then add chicken & cook 4 minutes and quick release again. After browning the chicken, I poured out all but 2 T of the oil to sauté the veggies in. I added 1 T of that oil/fat to the lemon yogurt sauce since I used low-fat yogurt contrary to the recipe notes, and added a quarter teaspoon of salt to the yogurt sauce as well. Might make again because my toddler inhaled it.

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