chicken souvlaki & rice (pressure cooker)

LeeNST avatar
By Lee Thayer
from Nahkon Si Thammarat

This is sort of a Greek'ish / Medditeranean dish (this dish is not skewered or grilled like the Greek version, just similar flavor), and the chicken and rice are cooked at the same time using a pressure cooker. I tailored this to use what I have on hand here locally. I made this in 1 Apr 2022, and it is delicious! I use my 9 liter (9½ quart) stove top pressure cooker with a pressure of 80 kPa (12 psi), so this will work equally well with electric pressure cookers. Follow all safety precautions for your model of pressure cooker.

serves 4 servings
prep time 20 Min
cook time 4 Min
method Pressure Cooker/Instant Pot

Ingredients For chicken souvlaki & rice (pressure cooker)

  • FOR THE CHICKEN & MARINADE
  • 4
    chicken breasts, boneless, skinless
  • 5 clove
    garlic, minced
  • 1 Tbsp
    dried oregano
  • 1 tsp
    dried rosemary
  • 1 tsp
    smoked paprika
  • 1 tsp
    salt
  • 2 Tbsp
    olive oil
  • juice from 1/2 lemon
  • 1/8 tsp
    ground white pepper
  • FOR THE RICE
  • 1 1/3 c
    dry jasmine rice
  • 1 1/2 c
    chicken broth
  • optionally, you can add some lemon zest from the half a lemon you used

How To Make chicken souvlaki & rice (pressure cooker)

  • 1
    Dice the chicken to about ¾ to 1 inch cubes and place in a mixing bowl.
  • 2
    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.)
  • 3
    To your pressure cooker, add the dry rice and broth.
  • 4
    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.
  • 5
    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.
  • 6
    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).
  • 7
    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.)
  • 8
    When you have indications of zero pressure in the cooker, removed the weight then remove the lid.
  • 9
    Give the chicken and rice a stir.
  • 10
    Serve with sides of your choice.
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