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Instant Pot Greek Chicken Skewers with Lemon Dill Pilaf {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!

Welcome to Pot in Pot cooking!

Greek Chicken Skewers plated on 2 plates with rice pilaf

One pot meals go to an epic next level with the use of your Instant Pot and a few additional accessories (long leg trivet and bowl)!

With this method, we have the Greek chicken skewers cook in the bottom of the liner, while the rice pilaf cooks in the top bowl – both cooking at the same time, yet separate!

Don’t forget to pin this post to save it for later!

What you need to make this one pot Chicken Skewer and Rice combo:

  • Chicken – You can use boneless, skinless breast or thigh. I find using thigh lends itself much better for reheat if you make enough for leftovers.
  • Chicken Broth – Mine is always in the freezer frozen in 1 and 2 cup portions (using Souper Cube trays). In a pinch you can use water vs broth but this will affect the flavor of the chicken.
  • Garlic
  • Greek Seasoning – you can make your own or just use the store bought Greek Seasoning Mix
  • White Basmati Rice – you cannot sub brown rice in this recipe. Brown rice has too long of a cook time for this one.
  • Dill – fresh is best, but go ahead and use dried dill in a pinch! You need much less though, reduce to 2 teaspoons if using dry.
  • Lemon juice – do not skip this! It makes or breaks this recipe. Feel free to go next level and add the zest into the rice too – perfection!
  • Shredded carrot – this is what is making your rice a pilaf, but feel free to omit.

How to assemble my Instant Pot for Pot in Pot Cooking

  1. Add your broth, lemon juice and seasoning to the liner.
  2. Place the chicken skewers in the broth. It is ok if they stack. Don’t forget to season them.
  3. Add your long leg trivet so that the bowl of rice can sit above the skewers.
  4. Add your rice, water, carrot, dill and lemon juice to your oven save bowl.
  5. Place the bowl on top of the trivet. Make sure the rice is covered.
  6. Pressure cook for 5 minutes, and then quick release pressure.
  7. Fluff rice and plate with chicken skewers!
Do I need extra accessories to make this?

Yes, the trivet that came with your Instant Pot is not a long leg trivet. You also need a bowl that is about 2 inches high and not more than 6 inches wide.

Do I have to put the chicken on skewers?

Not at all, you can easily just just chicken chunks without the skewer.

Why did the chicken come out dry?

This happens when your chicken chunks are too small and over cooked. You want large chicken pieces, 4-5 pieces per breast.

Can I make this as a meal prep?

Yes, of course! If you plan to do this recipe as a meal prep lunch and reheat it, go with chicken thighs, they reheat far better than chicken breast.

Can I freeze this?

You can yes, but since this dish isn’t saucy, it will be much drier on reheat and I don’t recommend freezing this one.

What to serve with Greek Chicken Skewers?

  • Add a dollop of Tzatziki
  • Squeeze additional lemon juice on after cooking.
  • Add crumbled Feta
  • Serve with a Greek salad

Instant Pot Greek Chicken Skewers with Lemon Dill Pilaf {Pot in Pot}

Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2 -3
Calories 261
Author Confessions of a Meal Plan Addict


  • 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. 


Calories: 261kcal | Carbohydrates: 34g | Protein: 26g | Fat: 3g | Fiber: 3g | Sugar: 1g

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

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    1. When you cook from frozen you typically don’t adjust time – the pot just takes a lot longer to come to pressure. This would probably mess with the rice and it would be overcooked – but I have never tried from frozen myself.

  1. This sounds fantastic! I noticed that this recipe only serves 2 and I need to serve 6. Can that much food fit in the 8qt or do I need to cook the rice separately in this case?

  2. Looking to make this soon, but the amount of lemon zest is scaring me :-). Is it the zest of the entire exterior of the lemon and is that a large or small lemon. Hoping for more of a estimated measurement if possible.

    I will come back and rate the recipe after I make it, but right now I’m drooling.

    1. I love lemon so I zest the whole lemon. If you are skeptical, scale back. Every time I make it the lemon is a different size so I can’t give you an exact measurement – sorry.

    2. 5 stars
      Typically, lemon zest is just the yellow skin of the fruit, not the “pith” or white part inside.

  3. Where do you get that tall trivet you are using?
    With the new IP, they ship small, short
    What is the size of trivet you are using?

      1. Just to let you know your link to the metal bowl is no longer accurate. It takes me to a spice container. ?

    1. I actually just used the shirt trivet that came with my IP and it worked just fine. My chicken just got a little smushed ?

    1. Definitely doesn’t need to be on a skewer! I love doing whole thighs as well (I just increase time to 10 minutes).

  4. How would you convert this to the express crockpot.?There is no options for 5 mins. Wpuld you use high or low pressure and how many minutes

    1. I am sorry, I am not familiar with the express crockpot. You could keep the chicken whole and do 8 minutes if that is an option. It is high pressure.

  5. Hi! Would love to try this. The link for the trivet and bowl aren’t working. Could you link me another that works with the 8 qt or give me advice on finding it? Can’t wait to try this recipe. Thanks so much! : )

    1. Stainless bowls are good, also many people use oven safe pyrex. I personally haven’t but many many people have.

  6. I tried this recipe tonight. Since I didn’t ha e the accessories I only did the chicken in the instapot but the chicken just tastes like plain chicken with herbs on top. Wonder what I could have done poorly?

  7. 5 stars
    This recipe is so yummy! I have made it twice now. The second time I made it I did not put the chicken on the skewers, instead I spooned the cooked chicken on some pita bread added some sauteed onions, bell peppers, lettuce, and a lemon dill sauce. It was divine! The whole family loved it. I maybe making this once a week! Thanks

  8. Hi Steph, I have 3 questions…well now, it’s turned into 5, sorry!! 1. Are you using the wood skewers found in grocery stores? 2. Do you soak the skewers as the bag advises? 3. Do you half the skewers? I tried putting a whole skewer lengthwise in my IP 6qt and they’re too long. 4. What is the deliciously looking cream sauce you put over the chicken skewers? Thanks so much!!

    1. Hi! 1. I use just regular kabob skewers from any grocery store. 2. No I don’t soak – that is for if you bake or BBQ. 3. I do trim the skewers to fit. 4. It is tzatziki!

  9. Hi! Do I need the inner bowl for the rice? and i put everything together in the inner liner? thanks!

    1. I haven’t tried that. I don’t know if the water and rice ratio with the chicken will work. let me know if you tried it that way, and how it turned out!

  10. Can I use fresh herbs? I have a creeping rosemary plant that I would prefer to use and I’ll see what other fresh herbs are available at the store.

  11. If you dopuble the recipe for the chjicken, do I have to add time or extra broth?

  12. Can’t wait to try this! This may be a stupid question, but can you skip the skewers and just put the chicken pieces in the pot?

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