This pot in pot Instant Pot Greek Chicken Skewers with Lemon Dill Pilaf is a magical one pot wonder where the chicken and rice are prepared at the same time, yet separate!
Any time I can make a whole dinner in one pot and have it all cook at once, that is a dinner win! Bonus points for being probably my favorite type “take out /fake out” – Greek!
I have never been to Greece (hello bucket list item), but I eat at our local family run Greek Restaurant and for both my budget, and my waistline, I had to figure out how to make a weeknight Greek Chicken Skewer dinner in under 30 minutes so enter Instant Pot Greek Chicken Skewers with Lemon Dill Pilaf!
Challenge accepted. Challenge crushed!
Now, to do this, you will need a long leg trivet and an oven safe bowl. To see all of the Instant Pot accessories I use, you can find the clickable links here.
To set this up, put the chicken stock broth mixture and the chicken into the instant pot liner. Add your long leg trivet, and place your bowl on top. Set on manual for 5 minutes, then quick release the pressure. Dinner is done!
Serve with a Greek Salad, and you have got yourself a full on Greek Dinner – almost Instantly (ok 20 minutes…but still!).
MEGA BONUS POINTS – this recipe can easily be prepped ahead raw and frozen. Store the uncooked rice, and chicken in different containers and prep them all the way up to the cook step!
- 1 pounds chicken breasts cubed and on skewers make sure your skewers fit in the pot!
- ½ cup chicken broth
- 1 Tablespoon Oregano
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- Lemon juice from one lemon
- 2 garlic cloves minced
- Salt & Pepper to taste
- 1 cup uncooked rinsed basmati rice
- 1 cup water
- Lemon zest from one lemon
- 1/4 cup carrot grated.
- 1 Tablespoon dill fresh is best but dried will work in a pinch.
In your rice bowl, add the rice, carrots, dill, lemon zest, and water and set aside.
In the liner of the pot, add the chicken, broth, garlic, oregano, rosemary, thyme, and lemon juice.
Place your long leg trivet inside, and place your rice bowl onto the trivet. No need to cover the rice.
Close the lid and set to sealing.
Set on manual for 5 minutes.
Quick release the pressure.
To keep your chicken from drying out, either make the pieces large (in inch or so), or if doing small bites, decrease the time by a minute or two.
This recipe can also be made with boneless skinless chicken thighs. I highly recommend using thighs if you plan to freeze this AFTER it is cooked.
So, there you have it, a full Greek dinner, almost instantly, in one pot!
Like this pot in pot action? Check out my Pot in Pot 10 minute pressure cooker time lasagna
This post contains affiliate links. This means that if you purchase the items I use and suggest via the links in this post, I receive a small commission at no extra cost to you. Thank you for supporting this blog.