Instant Pot Greek Lemon Feta Chicken

Name: Instant Pot Greek Lemon Feta Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 2 lb (900 g) Boneless, skinless chicken breasts; 3 tbsp (45 ml) Extra virgin olive oil; 1 tsp (6 g) Kosher salt; ½ tsp (1 g) Freshly ground black pepper; 4 cloves (20 g) Garlic cloves, peeled and minced; ¾ cup (180 ml) Fresh lemon juice, from about 2-3 lemons; ¾ cup (180 ml) Low-sodium chicken broth; 2 tsp (6 g) Dried oregano; 1 cup (150 g) Crumbled feta cheese, crumbled, divided in half; 1 tsp (3 g) Fresh lemon zest, finely zested from 1 lemon; ¼ cup (40 g) Red onion, thinly sliced (optional); 2 tbsp (8 g) Fresh flat-leaf parsley, chopped (optional); ¼ cup (40 g) Kalamata olives, pitted and halved (optional)

From the MyKitchenBank Kitchen

Tender chicken breasts cooked in an Instant Pot with bright Greek flavors—tart lemon juice, creamy feta, pungent garlic, and aromatic oregano. The pressure cooker ensures juicy chicken while the sauce melds into a tangy, herb-rich mixture. Serve over rice or orzo to catch every flavorful drop.

Prep: 10 min
Cook: 15 min
Wait: 6 min
Total: 31 min
Makes: 4 servings (4 chicken breasts with sauce)

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Steps

Before you start

Pat chicken breasts dry with paper towels
Juice your lemons to get 3/4 cup fresh juice
Zest 1 lemon (about 1 teaspoon zest)
Measure and organize all ingredients before turning on the Instant Pot

1
Brown the Chicken
- Turn the Instant Pot to sauté mode on high heat.
- Add the olive oil (3 tbsp).
- Pat the chicken breasts completely dry with paper towels and season all sides evenly with 1/2 tsp salt and 1/4 tsp pepper.
- When the oil is shimmering (about 1 minute), carefully place the chicken breasts in the pot without moving them.
- Let them brown undisturbed for 3–4 minutes on the first side until golden.
- Flip and brown the second side for 3–4 minutes.
- You don't need to cook them through—browning builds flavor.
- Transfer the browned chicken to a clean plate.
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Ready when: Chicken is golden brown on both sides, not cooked through
Tip: Dry chicken releases moisture and browns better; don't move it around the pot or it won't develop a golden crust.
2
Sauté the Garlic
- Add the minced garlic (4 cloves) directly to the hot pot and stir constantly for 30 seconds until very fragrant and just beginning to turn light golden.
- Do not let it brown more than 30 seconds or it will become bitter.
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Ready when: Garlic is fragrant and pale golden, about 30 seconds
Tip: Garlic burns very quickly; stir immediately and don't leave it unattended.
3
Build the Sauce
- Pour in the lemon juice (3/4 cup) and chicken broth (3/4 cup) carefully.
- Add the oregano (2 tsp), remaining salt (1/2 tsp), and remaining pepper (1/4 tsp).
- Using a wooden spoon, scrape the bottom and sides of the pot to loosen all the browned bits (fond) stuck to the surface—these bits are where the deep flavor lives.
- Stir until everything is combined and the pot is simmering.
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Ready when: Liquid is simmering and all browned bits are scraped up
Tip: Scraping the fond (browned bits) is essential—don't skip it; it creates the flavorful base of your sauce.
4
Pressure Cook the Chicken
- Return the browned chicken breasts to the pot, nestling them into the liquid.
- Crumble the first half of the feta cheese (1/2 cup) directly into the liquid around the chicken.
- Press the Cancel button to exit sauté mode.
- Lock the lid in place and set the Instant Pot to high pressure (full seal) for 8 minutes.
- The pot will take about 1–2 minutes to build pressure and then begin the countdown.
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Ready when: Instant Pot beeps and the pressure indicator shows pressure is reached
Tip: Don't open the lid during cooking—the pressure is what keeps the chicken juicy and ensures even cooking.
5
Release the Pressure
- When the beep sounds, do not quick-release.
- Instead, let the pot sit undisturbed for 5 minutes (natural release).
- This allows the chicken to relax gently and stay tender.
- After 5 minutes, carefully turn the pressure release valve from Sealing to Venting to release any remaining steam.
- Keep your face and hands away from the vent—steam is very hot.
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Ready when: Steam stops coming from the valve and the lid unlocks easily
Tip: Natural release takes a bit longer but results in far more tender, juicy chicken than quick release.
6
Verify Chicken Is CookedOven 165°F / 75°C
- Carefully open the lid (steam will rise).
- Using an instant-read thermometer, check the internal temperature of the thickest part of a chicken breast.
- It should read 165°F (74°C) or higher.
- If any piece is below 165°F, close the lid and cook under high pressure for another 2 minutes.
- Once all chicken reaches 165°F, the chicken is safe and fully cooked.
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Ready when: Internal temperature is 165°F (74°C) or higher; chicken is opaque and tender
Tip: Use an instant-read thermometer—it's the most reliable way to check doneness without guessing.
7
Finish with Cheese
- Transfer the cooked chicken to a serving plate or shallow bowl.
- Add the remaining feta cheese (1/2 cup) and lemon zest (1 tsp) directly to the hot sauce in the Instant Pot.
- Let it sit undisturbed for 1–2 minutes so the feta softens from the residual heat.
- Then gently stir the sauce with a wooden spoon—the feta will break down into creamy curds that thicken and flavor the sauce.
- Do not stir vigorously or the feta will become too finely broken.
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Ready when: Feta is soft and beginning to break apart; sauce looks creamy and tangy
Tip: Gentle stirring creates a creamy sauce with soft feta curds; vigorous stirring makes it grainy.
8
Plate and Serve
- Spoon the warm feta sauce generously over each chicken breast.
- Top with fresh parsley (2 tbsp), sliced red onion (1/4 cup), and halved kalamata olives (1/4 cup) if using.
- Serve immediately with rice, orzo pasta, farro, or crusty bread to soak up every drop of the tangy, creamy sauce.
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Ready when: Dish is plated and ready to eat
Tip: The sauce is the star of the dish—don't skip the grain or bread to catch it all.

Good to know

Tips

Pat the chicken completely dry before searing—any surface moisture prevents browning and causes it to stick to the pot.
Don't skip the browning step; the fond (browned bits) that stick to the pot bottom is where deep, savory flavor comes from.
If your feta crumbles are very large or chunky, crumble them finely by hand before adding so they incorporate evenly into the sauce.
Serve this over rice, orzo, farro, or with crusty bread—the creamy, tangy sauce is too delicious to waste.

Make ahead

You can marinate the chicken in a mixture of lemon juice (1/4 cup), olive oil (1 tbsp), minced garlic (2 cloves), and oregano (1 tsp) in the refrigerator for up to 8 hours before cooking. Pat the chicken dry before browning to ensure a good golden crust. This optional marinating step adds even more depth to the flavor, though the recipe works beautifully without it.

Storage & reheating

Room temperature: Not recommended (chicken is perishable). Refrigerator: Store in an airtight container for up to 3 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through (about 5–7 minutes). Add a splash of lemon juice or broth if the sauce has thickened. Freezer: Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat as described above.

Substitutions

Boneless, skinless chicken breasts → Boneless, skinless chicken thighs (8–10 pieces). Thighs are slightly more forgiving and stay juicy with longer cooking; reduce pressure cooking time to 6 minutes instead of 8.
Crumbled feta cheese → Crumbled goat cheese. Tangier and creamier alternative; use the same amount (1 cup total).
Fresh lemon juice → Fresh lime juice or a 1:1 mix of dry white wine and chicken broth. Lime provides a different citrus note; wine adds richness and depth.
Dried oregano → Italian seasoning or za'atar (use 2 tbsp if using za'atar). Italian seasoning adds mixed herbs; za'atar brings Middle Eastern spice and tang.