Greek Chicken Instant Pot captures classic Mediterranean flavors—lemon, garlic, cumin and a hint of cinnamon—in an easy, weeknight-friendly recipe. Using the pressure cooker, you can have juicy, flavorful chicken ready in under 30 minutes. This versatile dish reheats well, stores nicely for meal prep, and works equally well as a rice bowl, sandwich filling, or salad topper.
Greek Chicken Instant Pot
This recipe uses chicken thighs for the best texture and moisture, but you can use chicken breasts if preferred. Thighs stay tender and juicy, making them ideal for shredding or slicing. I often make a double batch to keep on hand for quick lunches or to assemble bowls and sandwiches throughout the week.
How to Cook Greek Chicken in an Instant Pot
This method works with fresh or frozen chicken; the steps are the same. Start by seasoning the chicken thoroughly with salt, pepper, adobo seasoning, paprika, ground cinnamon, cumin and oregano. Add minced garlic, lemon juice and one cup of chicken broth to the pot, then place the sliced onions on top of the seasoned chicken and drizzle with olive oil.
Secure the Instant Pot lid and set the valve to SEAL. Press the POULTRY button and set the cook time to 12 minutes. When cooking finishes, perform a QUICK RELEASE—carefully open the valve to release pressure. Remove the chicken using tongs and place it on a foil-lined sheet pan to rest.
Cancel the pressure cooking program, then select SAUTE on the MORE setting. Bring the remaining cooking liquid to a boil and let it reduce for about 5 minutes to concentrate and thicken the sauce. While the sauce reduces, preheat your oven broiler if you plan to crisp the chicken (recommended for extra texture).
How to Cook Greek Chicken in a Slow Cooker
You can also prepare this recipe in a slow cooker. Use the same ingredients and layering, then cook on LOW for 6 hours or on HIGH for 3 hours. For best results, transfer the finished chicken to a sheet pan and broil for a few minutes to develop a caramelized edge—this improves both flavor and texture.
Broiling After Pressure or Slow Cooking
Set your oven to BROIL and position the rack about 3–4 inches from the heat source. When the broiler is hot, broil the chicken for 2–3 minutes—watch it closely to prevent burning. This brief step adds a desirable crispness.
Serving Ideas for Instant Pot Greek Chicken
- Greek-style gyro sandwich with pita and tzatziki
- Rice bowl with the thickened sauce, fresh greens, and tomatoes
- Low-carb option: serve over cauliflower rice
- Shredded over a crisp salad for a light meal
I hope you enjoy this Greek-style chicken as much as I do. It’s great for meal planning, reheats well in the microwave, and adapts to many meals. If you try it, feel free to leave a comment or rating—feedback helps a lot. I post new recipes regularly, so check back for more ideas.
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Equipment and Items Needed for this Recipe
Instant Pot (6 qt. or similar) and basic kitchen tools such as a sheet pan and tongs.
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Greek Chicken Ingredients
Instant Pot Greek Gyro Chicken
Ingredients
- 1 pound Chicken Thighs Fresh or frozen
- 1 Onion, sliced in rings
- 1/2 tsp. Salt
- 1/2 tsp. Black Pepper
- 1/2 tsp. Adobo Seasoning
- 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 True Lemon or 1–2 tbsp fresh juice)
- 2 Cloves Garlic, minced
- 1 cup Chicken Broth
Instructions
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1. Season the chicken with salt, pepper, adobo seasoning, paprika, ground cumin, ground cinnamon and oregano.
2. Place the seasoned fresh or frozen chicken in the bottom of the Instant Pot and arrange the sliced onion on top.
3. Add minced garlic, lemon juice and chicken broth to the pot—pour gently so you don’t wash the spices off the chicken. Drizzle olive oil over the chicken and onions.
4. Secure the lid and set the valve to SEAL. Press POULTRY and set cook time to 12 minutes.
5. When the cook cycle ends, perform a QUICK RELEASE of pressure, taking care to avoid steam. Remove the chicken with tongs and place it on a foil-lined sheet pan.
6. Cancel the pressure program, then select SAUTE on MORE. Bring the remaining liquid to a boil and simmer for about 5 minutes to thicken into a sauce.
7. Optional: Broil the chicken for 2–3 minutes under a hot broiler (rack about 3–4 inches from the heat) to crisp the edges—watch closely to prevent burning.
8. Serve the chicken with rice or cauliflower rice, spoon the thickened sauce over the top, and garnish with chopped scallions and cilantro.
Enjoy. Serves 2.
Nutrition
