Name: Instant Pot Chicken Souvlaki Rice with Greek Salad & Tzatziki Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Greek/Mediterranean
Ingredients: 2 chicken breasts skinless, diced into cubes (about 1 lb. of meat); 5 garlic cloves peeled and minced or grated; 1 tablespoon dried oregano; 1 teaspoon dried rosemary; 1 teaspoon sweet paprika or mild; 1 teaspoon salt; 2 tablespoons olive oil; Juice of ½ lemon; A pinch of pepper; 1.3 cups long-grain rice rinsed 4-5 times with cold water; 1.5 cups vegetable stock or chicken stock; Zest of 1 lemon; 2 tomatoes sliced into wedges; ½ bell pepper sliced; 1 medium cucumber sliced; ½ red onion sliced thinly; 2 tablespoons chopped parsley; 2 tablespoons chopped mint; 1.5 tablespoons red vinegar; 2-3 tablespoons olive oil; A generous pinch of salt and pepper; ⅓ cup Kalamata olives; ½ teaspoon dried oregano; ½ cup Greek yoghurt or plain unsweetened; ½ medium cucumber grated; 2 small cloves garlic minced; 1 tablespoon lemon juice; ¼ teaspoon salt; A pinch of pepper; A little olive oil drizzle optional

Jump to Recipe· 4.1 from 5 reviews

I absolutely love making the Instant Pot Chicken Souvlaki Rice with Greek Salad & Tzatziki Recipe when I want a meal that’s packed with vibrant Mediterranean flavors yet incredibly easy to prepare. The juicy, aromatic souvlaki chicken cooked right on top of perfectly tender lemon-zested rice always feels like a special occasion in my kitchen. Paired with a crisp Greek salad and cooling homemade tzatziki, it’s a well-rounded, crowd-pleasing dinner that never disappoints me or my guests.

Why You'll Love This Instant Pot Chicken Souvlaki Rice with Greek Salad & Tzatziki Recipe

What really draws me to this recipe is the harmony of bold and fresh flavors. The chicken marinated with garlic, oregano, and lemon taste like they’ve soaked up all the essence of the Mediterranean sun. The rice beneath isn’t just a side—it absorbs the chicken’s marinade and broth, turning it into a fragrant, sumptuous base that complements the creamy, tangy tzatziki perfectly. Preparing these components together in the Instant Pot means all the flavors get married beautifully, making every bite downright irresistible.

Beyond the taste, I treasure how effortless this meal is to pull together. I can dice the chicken, prepare the marinade, and rinse the rice while my Instant Pot does most of the work. Meanwhile, I get to chop fresh veggies and whip up tzatziki for the salad. It’s a one-pot wonder that cuts down on kitchen time without skimping on flavor or presentation. Whether I’m hosting friends for a casual dinner or looking for a satisfying weeknight meal, this recipe always impresses and comes together with minimal fuss.

Ingredients You'll Need

The image shows a white bowl filled with raw pieces of pale pink chicken meat placed on a light wooden surface. Below the bowl, there are four small white bowls arranged in a grid of two rows and two columns. The top left bowl contains dark green herb leaves, while the top right bowl has a bright red spice powder. The bottom left bowl holds a mix of dried green and brown herbs, and the bottom right bowl contains finely chopped light yellow garlic. At the very bottom is a slice of yellow lemon partly visible. The background surface is light wooden but should be imagined as white marble for the description. Photo taken with an iphone --ar 4:5 --v 7

Getting the ingredients for this recipe is a breeze, and each element really shines through in the final dish. From fragrant herbs and garlic in the marinade to fresh vegetables in the salad, I love how the colors and textures create such an inviting plate. These simple basics come together to build layers of flavor that feel authentic and homemade.

Quick Tip

All ingredient amounts are listed in the recipe card below

Chicken breasts: Skinless and diced into cubes ensures quick, even cooking and absorbent bites.
Garlic cloves: Minced or grated for a punch of aromatic flavor that wakes up the marinade.
Dried oregano and rosemary: Classic Mediterranean herbs that define the souvlaki taste.
Sweet paprika: Adds warmth and gentle color without overpowering the chicken.
Olive oil and lemon juice: These keep the chicken juicy while brightening all the flavors.
Long-grain rice: Rinsed thoroughly to remove starch for fluffy, separate grains that soak up the marinade.
Vegetable or chicken stock: The cooking liquid that infuses the rice with richness and depth.
Fresh vegetables for Greek salad: Tomatoes, cucumber, peppers, red onion, and herbs bring crispness and bite.
Kalamata olives and red vinegar: Offer salty, tangy accents that balance the creamy tzatziki.
Greek yogurt, cucumber, garlic, and lemon: Combined for the tzatziki sauce that cools and freshens every bite.

Directions

Step 1: Place the diced chicken into a mixing bowl and add minced garlic, dried oregano, dried rosemary, sweet paprika, salt, olive oil, lemon juice, and a pinch of pepper. Toss everything well to coat the chicken evenly. Let it marinate for at least 5 to 10 minutes while you prepare the other ingredients.

Step 2: Rinse the long-grain rice thoroughly under cold water 4 to 5 times to remove excess starch; this helps achieve perfectly separate grains. Set the rinsed rice aside. Prepare your vegetable or chicken stock, either from a ready-made option or by dissolving a stock cube in hot water. Grate the zest from one lemon for added brightness.

Step 3: Turn your Instant Pot on and add the rice, vegetable stock, and lemon zest into the pot. Stir gently to distribute everything evenly. Carefully layer the marinated chicken cubes on top of the rice, pouring any leftover marinade and juices over them to maximize flavor infusion during cooking.

Step 4: Secure the Instant Pot lid, ensuring it is locked, and position the valve on ‘Sealing.’ Select the Manual or Pressure Cook function and set the timer for 5 minutes at HIGH pressure. It will take about 10 minutes for the pot to come to pressure before the timer starts counting down. Keep in mind the chicken cooks during the pressure build-up time as well.

Step 5: While the chicken and rice cook, prepare the tzatziki and Greek salad. Grate the cucumber for tzatziki and squeeze out some of its moisture with your hands. In a small bowl, mix the grated cucumber with Greek yogurt, minced garlic, lemon juice, salt, pepper, and a drizzle of olive oil. Stir and set aside.

Step 6: Chop the tomatoes, bell pepper, cucumber, and thinly slice the red onion. Combine all in a large salad bowl with chopped parsley and mint. Dress the salad with red vinegar, olive oil, salt, pepper, dried oregano, and Kalamata olives. Toss to mix and set aside.

Step 7: When the Instant Pot timer beeps, allow a natural pressure release for 5 minutes. Then carefully switch the valve to ‘Venting’ to release any remaining pressure. Open the lid and check the rice; it should have absorbed all the liquid and be tender. Drizzle a bit of olive oil and extra lemon juice on top for a finishing touch.

Step 8: Plate the chicken and rice in bowls or on plates. Add a generous side of Greek salad and dollops of homemade tzatziki. Enjoy this fresh, fragrant, and satisfying meal!

Servings and Timing

This Instant Pot Chicken Souvlaki Rice with Greek Salad & Tzatziki Recipe yields 4 hearty servings, perfect for a family dinner or a small gathering with friends. The prep time usually takes around 25 minutes, mainly spent on marinating the chicken and chopping veggies. Cooking time in the Instant Pot is about 20 minutes, including the pressure build-up and release phases. Altogether, you’re looking at approximately 45 minutes from start to finish, including assembly and plating. I find this timing ideal for a flavorful, homemade meal that doesn’t keep me in the kitchen all evening.

How to Serve This Instant Pot Chicken Souvlaki Rice with Greek Salad & Tzatziki Recipe

A white plate shows a dish with three main parts: at the bottom left is a colorful salad layer made of green cucumber slices, red bell pepper pieces, purple onion slices, black olives, and chopped parsley. On the right side, there is a layer of cooked rice topped with grilled seasoned chicken pieces that have a golden brown color. On top of the rice and chicken, a dollop of white sauce with green bits and black pepper flakes is placed. A slice of red tomato rests near the top edge of the plate. Above, a white bowl contains a vibrant salad of cucumber, tomato, red onion, red pepper, and olives. To the left, a small white bowl holds more of the white sauce with green bits. The items sit on a wooden surface with part of a blue and white checkered cloth showing on the bottom left. photo taken with an iphone --ar 4:5 --v 7

When serving this dish, I love to highlight the vibrant colors and fresh textures on the plate. The warm chicken and lemony rice pair beautifully with the crisp, chilled Greek salad and creamy tzatziki, creating a perfect balance of temperatures and flavors. I often serve the rice and chicken slightly warm, while the salad is refreshingly cool, and the tzatziki chilled, which makes each bite delightfully refreshing.

For a special touch, I drizzle a bit more olive oil and a squeeze of lemon juice over the dish just before serving and garnish the salad with extra fresh herbs and a few Kalamata olives. I sometimes add wedges of crusty bread or pita on the side to scoop up all the delicious sauces and bites. This meal also pairs wonderfully with a chilled white wine like Assyrtiko or a light rosé. For non-alcoholic options, a sparkling water infused with cucumber and mint complements the flavors perfectly.

If I’m serving this for entertaining, I like to portion the chicken souvlaki rice in pretty bowls and place small bowls of salad and tzatziki alongside so everyone can assemble their plates. The presentation is casual yet inviting, perfect for weeknight dinners or weekend gatherings alike.

Variations

I’ve experimented quite a bit with this Instant Pot Chicken Souvlaki Rice with Greek Salad & Tzatziki Recipe, and there are plenty of creative twists you can try at home. For example, if you’re not a fan of chicken breasts, I’ve used boneless, skinless thighs for juicier, richer results. You can also try a mix of white and brown rice—just adjust the cooking time accordingly.

If you follow a gluten-free diet, don’t worry—this entire recipe is naturally gluten-free as long as you check your stock and condiments. For a vegan variation, you could swap the chicken with marinated firm tofu or eggplant chunks and use vegetable stock. I also love adding a pinch of chili flakes or smoked paprika to the marinade for a little heat and smokiness.

While the Instant Pot method is my favorite for convenience and flavor melding, you could also cook the chicken souvlaki separately on the grill or stovetop and prepare the rice in a pot or rice cooker. That approach adds a lovely char to the chicken that pairs beautifully with the fresh salad and tzatziki on the side.

Storage and Reheating

Storing Leftovers

Whenever I have leftovers, I transfer the chicken, rice, and salad components into separate airtight containers. This helps preserve the textures and flavors better, especially keeping the salad crisp. Stored correctly in the refrigerator, the chicken and rice will stay fresh for up to 3 days. I recommend using glass or BPA-free plastic containers with tight-fitting lids to keep everything sealed and flavorful.

Freezing

If I want to keep this dish longer, I freeze the chicken and rice mixture separately from the salad and tzatziki, which don’t freeze well due to their fresh ingredients. I portion the chicken and rice into freezer-safe containers or heavy-duty freezer bags and squeeze out as much air as possible before freezing. This way, the meal will keep for up to 2 months. When ready to enjoy, I thaw overnight in the refrigerator before reheating.

Reheating

To reheat, I usually microwave the chicken and rice on medium power to gently warm through without drying them out. Adding a splash of water or broth before heating helps keep the rice moist. Alternatively, reheating on the stovetop in a non-stick pan with a little drizzle of olive oil works beautifully and revives the flavors. Avoid overheating to prevent rubbery chicken or dry grains. I always add fresh lemon juice after reheating to brighten the dish again.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs are a great substitute and tend to stay juicier and more flavorful. Just dice them similarly and follow the same marinating and cooking instructions. Keep in mind thighs might release a bit more fat during cooking, which can add depth to the rice.

What if I don’t have an Instant Pot—can I make this recipe another way?

Yes, you can definitely prepare the chicken and rice separately if you don’t have an Instant Pot. Cook the rice in a pot or rice cooker with lemon zest and stock, and grill or sauté the marinated chicken on the stovetop or grill pan. It won’t be the same one-pot convenience but will still deliver fantastic flavors.

How do I make the tzatziki extra creamy?

For the creamiest tzatziki, I recommend using full-fat Greek yogurt and squeezing out as much moisture as possible from the grated cucumber. Adding a little olive oil and letting the sauce chill for at least 30 minutes helps the flavors deepen and the texture become richer.

Can this recipe be made ahead of time for meal prep?

Definitely! You can marinate the chicken the night before and prepare the veggies in advance for quick assembly. Cook the chicken and rice just before serving for best texture, but the salad and tzatziki hold up well refrigerated for 1-2 days. Store components separately if possible for freshness.

What’s the best way to serve this meal for a dinner party?

I love serving it family-style with bowls of rice and chicken surrounded by salad and tzatziki platters. Provide small serving utensils so guests can customize their plates. Add warm pita bread and a simple dessert like baklava to create a complete Mediterranean feast that feels festive yet relaxed.

Conclusion

I wholeheartedly encourage you to try this Instant Pot Chicken Souvlaki Rice with Greek Salad & Tzatziki Recipe soon. It’s one of those meals that bring vibrant, fresh flavors to your table with minimal effort and maximum satisfaction. Whether you’re feeding your family or entertaining friends, this combination of juicy souvlaki, fragrant lemon rice, crunchy salad, and creamy tzatziki is sure to become a favorite you’ll return to again and again. Happy cooking and enjoy every delicious bite!

Instant Pot Chicken Souvlaki Rice with Greek Salad & Tzatziki Recipe

Why You'll Love This Instant Pot Chicken Souvlaki Rice with Greek Salad & Tzatziki Recipe