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+ servings

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

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2 -3
Calories 261kcal
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