Instant Pot Greek Chicken Rice Bowls

• servings: 6 servings
• active time: 10 minutes
• total time: 32 minutes

Ingredients

1 1/2 cups uncooked brown rice

1 3/4 cups chicken broth

1 or 2 boneless skinless chicken breasts or thighs (can be frozen)

Salt and pepper

1 cucumber, diced

1 red bell pepper, cored and diced (I like to add two one red and one orange or yellow)

1 red onion, diced

1/2 cup feta cheese (can add extra)

2 Tbsp fresh lemon juice

1 Tbsp red wine vinegar

1/4 cup olive oil

2 garlic cloves, minced

1/2 tsp dried oregano

Dash of thyme

1/2 tsp kosher salt

Toppings: tomato, sliced olives, cilantro and lemon

Directions

Pour rice and chicken broth into the Instant Pot. Place chicken on top. Sprinkle salt and pepper on top of chicken.

Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 22 minutes. When time is up let the pot sit for another 10 minutes and then move the valve to venting.

Remove the chicken and dice or shred. Add it back into the pot. Stir in the cucumber, pepper, onion, feta, lemon juice, vinegar, olive oil, garlic cloves, oregano, thyme, 1/2 tsp kosher salt. Toss it well. Black pepper to taste. Add in more feta to taste, if desired. Add in more lemon juice to taste, if desired.

Scoop into bowls and serve.

Notes

Could be modified for rotisserie chicken- make rice in the rice maker and then mix all ingredients together