Chicken Souvlaki Rice Pressure Cooker Recipes

INSTANT POT GREEK CHICKEN BOWLS

Steps:

• Whisk together the oregano, paprika, red pepper flakes, 1/4 cup olive oil, 2 cloves garlic and 1/2 cup water in the pot of a 6-quart Instant Pot®. Add the chicken, 2 teaspoons salt and a few grinds of pepper and toss until well coated.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set the pot to pressure cook on high for 3 minutes (see Cook's Note). After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Transfer the chicken to a medium bowl and turn the pot off. Add the couscous, 1/2 teaspoon salt and a few grinds of pepper to the pot and stir to combine with the hot liquid. Place the glass lid on the top and let the couscous sit until tender and fluffy, 6 to 7 minutes. Fluff with a fork.
• Meanwhile, mix together the yogurt, lemon juice, remaining clove garlic and 2 tablespoons water in a medium bowl until well combined. Spread 1/4 cup of the yogurt sauce on the bottom of a plate. Top with a quarter of the couscous, cucumbers, tomatoes, Kalamata olives and feta. Repeat with the remaining ingredients 3 more times. Garnish each plate with the dill and a drizzle of the remaining 2 tablespoons olive oil.

CHICKEN SOUVLAKI & RICE (PRESSURE COOKER)

Steps:

• Dice the chicken to about ¾ to 1 inch cubes and place in a mixing bowl.
• Add the rest of the marinade ingredients to the chicken and mix together. Set this aside to marinate for 5-10 minutes. (I used the juice from 2 Thai limes, they are small, due to my location, it works equally as well.)
• To your pressure cooker, add the dry rice and broth.
• After the chicken has marinated for 5-10 minutes, give the chicken a stir then use a spoon and place the chicken on top of the rice in the cooker, any marinade in the bowl, pour that over the chicken as well, do not mix together.
• Place the lid on the pressure cooker and lock in place, add the weight to the top. Place on high heat until the weight starts to spin and vent pressure then reduce the heat to low or medium low, so the weight still spins. Set your timer for 4 minutes.
• When 4 minutes have passed, turn off the heat and carefully move the pressure cooker to an unused burner. Set your timer for 5 minutes (this is a natural pressure release, just letting the cooker cool).
• When 5 minutes, use a chopstick or wooden spoon and tilt the weight for 10 seconds to vent pressure then release for a few seconds, then repeat this procedure until you have indication of zero pressure, such as the lid lock pin drops. This is a forced pressure release. (I rarely use the forced method because it creates a violent boiling affect, but it works very well with this recipe.)
• When you have indications of zero pressure in the cooker, removed the weight then remove the lid.
• Give the chicken and rice a stir.
• Serve with sides of your choice.

PRESSURE-COOKER HOMEMADE CHICKEN AND RICE SOUP

Steps:

• In a 6-qt. electric pressure cooker, place all ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on low for 5 minutes; quick-release pressure., With a slotted spoon, remove chicken. When cool enough to handle, remove meat from bones; discard skin and bones. Cut chicken into bite-sized pieces. Skim fat from broth; add chicken. Select saute setting and adjust for high heat; cook until chicken is heated through. If desired, sprinkle with parsley.