Greek Chicken Instant Pot brings the bright flavors of lemon and garlic together with warm spices like cumin and cinnamon for a delicious, easy meal. This pressure cooker version is fast and forgiving, and it works with fresh or frozen chicken. It’s perfect for quick weeknight dinners, meal prep, or lunches throughout the week.
Greek Chicken Instant Pot
This recipe uses chicken thighs because they stay juicy and flavorful after pressure cooking. The spiced lemon-garlic sauce is versatile—serve the chicken over rice, stuff it into pita or flatbread for a gyro-style sandwich, add it to salads, or use it in grain bowls. It reheats well, making it a smart choice for meal planning.
How to Cook Greek Chicken in Instant Pot
This Instant Pot version works with fresh or frozen chicken; the process is the same. Start by seasoning the chicken with salt, pepper, adobo (optional), paprika, ground cinnamon, cumin, and oregano. Add a cup of chicken broth, minced garlic, and lemon juice to the pot, then arrange sliced onions on top of the chicken and drizzle with olive oil.
Close the lid and set the valve to SEAL. Use the poultry setting and set the cook time to 12 minutes. When cooking is finished, perform a quick release carefully to avoid steam burns. Remove the chicken with tongs and place it on a foil-lined sheet pan. Cancel the Instant Pot program, then select Sauté on high (or the More setting) and simmer the remaining liquid for about 5 minutes to reduce and thicken into a sauce.
How to Cook Greek Chicken in Slow Cooker
You can also make this recipe in a slow cooker. Use the same seasoning and ingredient list, then cook for 6 hours on LOW or about 3 hours on HIGH. Once the chicken is cooked, transfer it to a sheet pan and briefly broil to crisp the edges—this step improves texture and flavor.
Broiling Chicken After Cooking in Instant Pot or Slow Cooker
Preheat your oven to broil and position a rack about 3 to 4 inches from the heat. When the broiler is hot, place the sheet pan under it for 2–3 minutes to develop color and slight char. Watch carefully to avoid burning.
Ideas for Serving Instant Pot Greek Chicken
- Greek-style gyro sandwich with pita, tzatziki, and fresh veggies
- Greek chicken bowl over rice with cucumbers, tomatoes, and a drizzle of sauce
- Low-carb option: serve over cauliflower rice
- Shredded chicken tossed into salads or wraps
I hope you enjoy this easy, flavorful recipe. If you make it, consider leaving a note with your preferred variations—feedback helps refine the recipe and gives ideas for other cooks.
Please Share this Recipe on Social Media so I can continue to create recipes for you.
Equipment and Items Needed for this Recipe
Suggested equipment: 6-quart electric pressure cooker (Instant Pot or similar), sheet pan, tongs, and a wooden spoon for safe quick-release handling. Chicken broth, a small bowl for mixing lemon and garlic, and a knife and cutting board for slicing onions will also be helpful.
Other Recipes You May Like
Try other simple, flavorful recipes that pair well with Greek-style chicken or make good weekday meals: Instant Pot Chicken Lettuce Wraps, Roasted Eggplant Dip (Baba Ganoush), or a quick Ginger Garlic Tofu Stir Fry.
Greek Chicken Ingredients
Instant Pot Greek Gyro Chicken
Ingredients
- 1 pound Chicken thighs fresh or frozen
- 1 Onion, sliced into rings
- 1/2 tsp. Salt
- 1/2 tsp. Black pepper
- 1/2 tsp. Adobo seasoning (optional)
- 1/2 tsp. Paprika
- 1/2 tsp Ground cinnamon
- 1/2 tsp Ground cumin
- 1/2 tsp. Dried oregano
- 1 Scallion, chopped (for garnish)
- 2 Tbsp Cilantro, chopped (for garnish)
- 1 Tbsp. Olive oil
- 1 to 2 Tbsp Lemon juice about 1 packet of powdered lemon or 1–2 tbsp fresh
- 2 cloves Garlic, minced
- 1 cup Chicken broth
Instructions
-
1. In a bowl, mix salt, pepper, adobo (if using), paprika, ground cumin, ground cinnamon, and oregano. Rub the seasoning evenly over the chicken thighs.
2. Place the seasoned chicken (fresh or frozen) in the bottom of the Instant Pot. Arrange sliced onion rings on top of the chicken.
3. Add minced garlic and lemon juice to the pot, then pour in the chicken broth, taking care not to wash the spices off the chicken. Drizzle olive oil over the chicken and onions.
4. Close the lid and set the valve to SEAL. Use the Poultry setting and set the cook time to 12 minutes.
5. When the cook cycle finishes, perform a quick release of pressure—use a wooden spoon or other safe tool and keep hands clear of the steam. Remove the chicken with tongs and place it on a foil-lined sheet pan.
6. Cancel the pressure cook program, then select Sauté (High/More) and simmer the remaining liquid for about 5 minutes until it reduces and thickens. While the sauce reduces, preheat the broiler if you plan to crisp the chicken.
7. To finish, broil the chicken on the top rack about 3–4 inches from the heat for 2–3 minutes to develop color. Watch closely to prevent burning.
8. Serve the chicken over rice, cauliflower rice, in pita, or on salads. Spoon the thickened sauce from the Instant Pot over the chicken and garnish with chopped scallions and cilantro.
Enjoy!
Serves 2
Nutrition
Tried this recipe? Don’t forget to follow and tag your photos.
Tag your photos or mention the source when sharing so others can find this recipe.
