Instant Pot Chicken Souvlaki Rice With Greek Salad & Tzatziki

Ingredients

• Chicken breast

  Broilers or fryers, meat and skin, raw

  12 full breast (both fillets) or 3.48kg

• Garlic

  Raw

  5 cloves, minced or 15g

• Oregano

  Spices, dried

  1 tbsp, leaves or 3g

• Rosemary

  Spices, dried

  1 tsp or 1g

• Paprika

  Spices

  1 tsp or 2g

• Salt

  Table

  1 tsp or 6g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Lemons

  Raw, without peel

  ½ fruit, small or 29g

• Pepper

  Spices, black

  1 dash or 0.1g

• Rice

  Brown, Instant - Safeway

  1 ⁵⁄₁₆ cup dry or 260g

• Vegetable chicken soup

  Canned, prepared with water, low sodium

  1 ½ cup or 362g

• Lemon zest

  1 lemon or 4g

• Tomato

  med. Raw - Whole Foods Market

  200g

• Red bell pepper

  Sweet, raw

  ½ medium or 60g

• Cucumber

  Peeled, raw

  1 medium or 201g

• Onions

  Sweet, raw

  ½ onion or 166g

• Parsley

  Raw

  2 tbsp or 8g

• Mint

  Cornetto

  200g

• Red wine vinegar

  1 ½ tbsp or 22g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olives

  Ripe, canned (small-extra large)

  ⅓ cup or 45g

• Oregano

  Spices, dried

  ½ tsp, leaves or 0.5g

• Tzatziki Sauce

  Sprouts Farmers Market

  16 oz or 454g

Directions

1. Place the diced chicken in a bowl and add the marinade ingredients. Combine well and set aside for 5-10 minutes while you get other ingredients ready.
2. Rinse the rice under cold water 4-5 times and set aside. Prepare the chicken or vegetable stock (you can use ready-made or dissolve a stock cube). Grate a teaspoon or so of lemon rind. We're ready to cook.
3. Turn the Instant Pot. Add the rice, vegetable stock and lemon zest. Stir through. Place the marinated chicken pieces on top of the rice, pour in any remaining juices to get all those flavors in. Dicing the chicken in cubes allows it to cook quickly so you can use the same time for both rice and the meat. Plus, the marinade in the chicken will also flavor the rice beneath.
4. Pop the lid on top, lock and make sure the top valve is positioned to Sealing. Press Manual/Pressure Cook and set to 5 minutes at HIGH pressure. The Instant Pot will take about 10 minutes to come to pressure and the timer will begin. Note that cooking starts during the pressure build-up.
5. Prepare the salad and tzatziki. While the chicken and rice are cooking, get onto your sides. Grate the cucumber and squeeze some of the juice out with your hands. Transfer the flesh to a small bowl. Add 1/2 cup of Greek yogurt, minced garlic, a pinch of salt and pepper, drizzle of lemon juice (about 1 tablespoon) and olive oil. Mix and set aside.
6. Cut up the salad vegetables, red onion and herbs and add to a large bowl. Dress with red wine vinegar (or lemon juice), olive oil, salt and pepper and combine. Top with a sprinkle of dried oregano and Kalamata olives. Set aside.
7. Once the timer is up, allow 5 minutes for natural pressure release and then point the top valve to Venting (press it down on newer models) to let off the remaining pressure. Open the lid, the rice should have absorbed all the liquid. Drizzle a little olive oil and lemon juice over the top.
8. Serve the chicken and rice in bowls or plates with a side of Greek salad and a tablespoon or two of Tzatziki on top. Enjoy!
9. Recipe by: Instant Pot Eats (source: https://instantpoteats.com/instant-pot-chicken-souvlaki-rice/)

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