Greek Chicken Rice Bowl with Tzatziki Sauce
From “The I Love My Instant Pot” Cooking for One Recipe Book by Lisa Childs. Published by Adams Media, available July 6, 2021.

This homemade Tzatziki Sauce is a great way to use up leftover cucumber, and you can even make it using homemade Instant Pot® yogurt (unsweetened).
Servings Prep Time
1serving 5minutes
Cook Time
Servings Prep Time
1serving 5minutes
Cook Time
Tzatziki Sauce
  • 4 1/2tbsp unsweetened plain Greek-style yogurt
  • 3tbsp grated cucumberliquid squeezed out
  • 1tsp lemon juice
  • 1/8tsp salt
  • 1/16tsp ground black pepper
  • 1/4tsp dried dill
  • 1/8tsp minced Garlic
  • 1tsp olive oil
Chicken Bowl
  • 1tbsp olive oil
  • 1tbsp butter
  • juice and zest of 1 medium lemon
  • 1cup chicken broth
  • 1/2cup uncooked long-grain white rice
  • 1tsp dried oregano
  • 1tsp minced Garlic
  • 1/4tsp salt
  • 1/8tsp ground black pepper
  • 1cup chopped chicken breast
  • 1tsp ground lemon pepper
  • 2tbsp diced tomato
  • 2tbsp diced red bell pepper
  • 2tbsp Chopped Kalamata olives
  • 2tbsp crumbled feta cheese
  • 2tbsp diced red onion
  • 2tbsp diced cucumber
  1. To make the Tzatziki Sauce, in a small bowl or jar, combine all sauce ingredients and refrigerate until ready to eat.
  2. To make the Chicken Bowl, to the Instant Pot®, add oil, butter, lemon juice and zest, broth, rice, oregano, garlic, salt, and black pepper. Stir to combine. In a small bowl, toss the chicken in lemon pepper, then spread evenly over rice.
  3. Close the lid; turn the knob to Sealing.
  4. Press Manual or Pressure Cook button and adjust time to 10 minutes.
  5. When the timer beeps, allow 5 minutes to naturally release the pressure, then remove the lid.
  6. Scoop the chicken and rice into a serving bowl, then top with tomato, bell pepper, feta, onion, cucumber, and olives. Serve immediately with Tzatziki Sauce.
Recipe Notes

Per Serving
FAT: 44g
SODIUM: 2,442mg