Pressure Cooker Mediterranean Chicken Bowls
- 1 cup short grain brown rice
- 1 cup water
- 2 lemons, zested and juiced
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons fresh or dried oregano
- ¾ teaspoon salt, plus more to taste
- ¼ teaspoon freshly ground black pepper
- pinch red pepper flakes, or to taste
- 2 boneless skinless chicken breasts (about 1 pound)
- 3 tablespoons finely chopped parsley
- 1 cup packed arugula
- 1 Persian cucumber, thinly sliced
- ½ cup quartered cherry tomatoes
- ¼ cup pitted Kalamata olives
- ¼ cup hummus
- ¼ cup crumbled feta cheese
- lemon wedges, for serving
For best results, we recommend using:
- Pour rice and water into the base of electric pressure cooker inner pot. Place trivet over rice.
- Whisk lemon juice, zest, olive oil, oregano, salt, black pepper, and red pepper flakes together in an ovenproof glass bowl with a 7-inch (or less) diameter. Place chicken breasts in marinade and turn to coat.
- Place bowl with chicken on trivet in inner pot. Lock pressure cooker lid in place and turn steam vent to Sealing. Select Pressure Cook (or Poultry if your cooker has that button) and cook for 15 minutes on High pressure. Allow steam to release naturally for 5 minutes, then turn steam vent to Venting to quick-release remaining pressure. Press Cancel.
- Remove bowl with chicken and trivet from pot; fluff brown rice with a fork. Stir parsley into rice and season with salt to taste.
- Transfer chicken breasts to a cutting board (reserving bowl with marinade) and shred with two forks. Return chicken to bowl with marinade and stir to combine.
- Divide rice between four bowls and top with arugula, chicken, cucumber slices, cherry tomatoes, olives, hummus, and feta cheese. Garnish each bowl with a lemon wedge.
Pot-in-pot cooking, with an ovenproof glass dish on a trivet, is a great way to make two dishes at once and reduce dishes, waste, and energy. Good for your hands and for the earth! Try using this technique with rice, potatoes, or beans and the main dish of your choice!
For more pressure cooker recipes with brown rice, you might enjoy:
What others are saying
Christina Sunn says:
Easy and delicious. A keeper indeed.
Jo Lauer says:
The toppings were the best part of this recipe. Also, I used white rice instead of brown rice. This was my first time using the "poultry" button on my Multipot, and I don't know if it did something special but the chicken turned out perfect!
Renee Hynds says:
Easy prep and good flavor!
Jennifer Turner says:
Definitely a keeper! Quick,Easy and delicious.