Instant Pot Greek Chicken and Rice

Ingredients:

For chicken and marinade:

1 1/2 lbs. boneless skinless chicken thighs, trimmed and cut into 1-inch pieces

1/4 cup olive oil

3 tbsp. red wine vinegar

3 cloves garlic, minced

juice from 1 lemon

1 tsp. dried oregano

1/2 tsp. dried basil

1/2 tsp. dried thyme

1/2 tsp. salt

1/4 tsp. pepper

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For chicken and rice:

1 tbsp. olive oil

1 medium red onion, chopped into large chunks

1 medium zucchini, quartered

1 1/2 cups chicken broth

juice from 1 lemon

1 1/4 cups jasmine rice

1/2 cup parsley (optional)

1/2 cup feta (optional)

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Directions:

1. Put chicken and marinade ingredients in a freezer bag or container and allow to marinade while you prepare the rest of the ingredients, at least 15 minutes or overnight.

2. While it's marinating, add 2 tablespoons of olive oil to a 6 qt. Instant Pot and turn to sauté mode. Once it's hot, add the marinated chicken and cook for 2-3 minutes on each side to create a brown and crispy crust. You may need to work in batches of 2-3 to get the chicken crispy. Adding too much chicken to the pan at once can cause the chicken to steam rather than sear.

3. When all the chicken is cooked, add it all back to the instant pot then add the chopped onion and zucchini and continue to cook for 2-3 more minutes. Add the chicken broth, lemon juice, and rice and stir. Close the lid and cook on high pressure for 7 minutes (5-6 minutes if using different rice). When it's done, use a wooden spoon to turn the valve from sealing to venting to quick release the pressure. When it's ready, open the lid and add fresh parsley and feta if desired.

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Recipe from: What Molly Made