- 5 garlic cloves, peeled and minced
- 1 tablespoon dried oregano
- 1 teaspoon dried rosemary
- 1 teaspoon sweet paprika
- 1 teaspoon salt
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- Pinch of pepper
- ½ cups long-grain brown rice
- ½ cups chicken stock
- 2 tomatoes, chopped
- ½ red bell pepper, diced
- 1 medium cucumber, halved and sliced
- ½ red onion, sliced thinly
- 2 tablespoons chopped basil
- 1 ½ tablespoons red wine vinegar
- 2–3 tablespoons olive oil
- A generous pinch of salt and pepper
- ⅓ cup Kalamata olives, halved
- 1 lb. cooked diced chicken breast - rotisserie chicken is perfect
Add the first 10 ingredients (garlic through chicken stock) to the Instant Pot; stir well. Add the lid on top, lock, and make sure the top valve is positioned to Sealing. Press Manual/Pressure Cook and set to 15 minutes at HIGH pressure.
While the rice is cooking, cut up the ingredients for the salad (tomatoes through basil) and add them to a large bowl. Dress with the red wine vinegar, olive oil, salt and pepper and combine. Top with sliced Kalamata olives. Set aside.
Once the timer is up on the Instant Pot, allow 5 minutes for natural pressure release before pointing the top valve to Venting (press it down on newer models) to let off the remaining pressure. Open the lid, the rice should have absorbed all the liquid. Add the chicken to the rice and stir it to combine; let it rest for 5 minutes to warm the chicken.
Serve the chicken and rice on plates with a side of the Greek salad. Enjoy!
- Yields: 4-6 servings
- Preparation Time: 30 minutes