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a greek chicken bowl
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5 from 5 votes

Instant Pot Greek Chicken

You’re going to love this Greek Chicken Instant Pot recipe! This dinner cooks up in about 30 minutes and is bursting with Mediterranean flavors. Includes instructions on how to make the perfect couscous and Greek yogurt sauce.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Greek, Mediterranean
Servings: 4
Calories: 607kcal
Author: Nikole Berg


  • Instant Pot


  • ¼ cup extra virgin olive oil plus more for drizzling
  • ½ cup water
  • ½ teaspoon oregano dried
  • ½ teaspoon paprika
  • ¼ teaspoon red pepper flakes a pinch
  • 2 cloves garlic minced
  • 1.5 lbs chicken breasts sliced into ½ inch slices
  • Salt and pepper
  • 1 cup couscous
  • 1 English cucumber diced
  • 1 cup chopped tomatoes
  • ½ cup Kalamata olives chopped
  • ½ cup feta cheese crumbled

Simple Yogurt Sauce

  • 1 cup Greek yogurt
  • 1 clove garlic minced
  • ½ teaspoon dill dried
  • 1 tablespoon lemon juice
  • 2 tablespoon water
  • Fresh oregano or dill for garnish


  • Add olive oil, water, oregano, paprika, red pepper flakes, and garlic to the instant pot. Stir to combine. Add sliced chicken, stir to coat.
  • Close and lock lid to sealing position. Cook on high pressure for 3 minutes (it took about 7 minutes to come to pressure). At the end of the cooking cycle, use a quick release to release the pressure. Open the instant pot and remove chicken to a bowl or plate. Cover with foil to keep warm.
  • Press cancel to turn instant pot off. Add couscous, stir then cover with the lid and let stand until soft, about 6 or 7 minutes.
  • Meanwhile, combine yogurt, garlic, dried dill, and lemon juice and water until well combined.
  • Open lid and fluff couscous with a fork.
  • Arrange chicken, couscous, cucumbers, tomatoes, olives, and feta cheese in separate sections in a bowl. Drizzle with olive oil and yogurt sauce.
  • Or, layer the ingredients starting with yogurt sauce, couscous, chicken, cucumbers, tomatoes, olives, feta cheese, then top with a drizzle of olive oil and garnishes.


I used English, or seedless cucumber for the recipe, but you can use garden cucumbers if you prefer. I like English cucumbers because they have a soft skin and almost no seeds.
I use grape tomatoes, but any variety will work. Use what you prefer or have on hand.


Calories: 607kcal | Carbohydrates: 43g | Protein: 51g | Fat: 25g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 784mg | Potassium: 1038mg | Fiber: 4g | Sugar: 5g | Vitamin A: 513IU | Vitamin C: 12mg | Calcium: 216mg | Iron: 2mg