Pressure Cooker Lemon Chicken and Rice with Olives and Feta

By Sprig Originals ✓ · cooked up in Sprig

A whole Greek-style dinner out of one pot: chicken thighs browned right in the pot, then rice pressure-cooked underneath them so it drinks up all the garlicky juices. Lemon, kalamata olives and crumbled feta go in at the end, off the heat, so they stay bright and salty. Five minutes at high pressure and a short natural release does all the work.

Ingredients

• 2 tbsp olive oil, plus more for drizzling
• 1.5 lb boneless skinless chicken thighs, cut into 2-inch pieces
• 1.5 tsp kosher salt
• 4 cloves garlic, thinly sliced
• 2 tsp dried oregano
• 1.5 cups long-grain white rice, rinsed until the water runs clear
• 1.75 cups chicken broth
• 1 lemon, zested and juiced
• 0.5 cup pitted kalamata olives, halved
• 4 oz feta, crumbled

Instructions

1. Set the Instant Pot to Sauté (normal). Add the olive oil, then the chicken, sprinkled with the salt. Cook 5 minutes, stirring once or twice, just until the pieces lose their raw look and pick up a little colour — they do not need to be cooked through.
2. Add the garlic and oregano and stir for 30 seconds, until fragrant. Press Cancel. Pour in the chicken broth and scrape the bottom of the pot clean with a wooden spoon so nothing sticks (this prevents a burn warning).
3. Scatter the rinsed rice into the liquid and spread it into an even layer, then nudge the chicken pieces on top of the rice without stirring them in.
4. Lock the lid, set the valve to Sealing, and cook on High Pressure for 5 minutes.
5. When the cycle ends, let the pressure release naturally for 10 minutes, then turn the valve to Venting to release the rest. Open the lid away from your face.
6. Add the lemon zest, lemon juice and olives and fluff everything together with a fork, lifting the rice from the bottom. Scatter the feta over the top, drizzle with olive oil, put the lid back on loosely and let it sit 5 minutes before serving.

Chef's tips

Nutrition (per serving, estimated)

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