Quick Cooker Mediterranean Chicken & Rice Bowls

Using a pressure cooker to make these rice bowls means that your meal comes together with only a little hands-on time, but still delivers fantastic Mediterranean flavor.

Ingredients

    Chicken & Rice
  • 1 small onion
  • 2 tbsp (30 mL) butter
  • ½ tsp (2 mL) salt
  • 2   garlic cloves
  • 8 cups (2 L) fresh baby spinach leaves
  • 1 lb. (450 g) boneless, skinless chicken breasts
  • 1 tbsp (15 mL) Greek Rub
  • ¼ cup (50 mL) water
  • 1½ cups (375 mL) basmati or long grain white rice, rinsed
  • 1½ cups (375 mL) chicken broth
    Vegetables
  • ½   seedless cucumber
  • 1 pint cherry tomatoes (about 2 cups/500 mL)
    Sauce
  • 2 tbsp (30 mL) fresh parsley leaves
  • 1   lemon
  • ½ cup (125 mL) hummus
  •  Optional: ½ cup (125 mL) crumbled feta cheese

Directions

  1. Chop onion with the Food Chopper. Set the Quick Cooker to SEAR and press START. Melt the butter in the inner pot. Add the onion, salt, and garlic pressed with the Garlic Press and cook for 2–3 minutes. Add the spinach and cook an additional minute, or until the spinach is slightly wilted. Press CANCEL.

  2. Season both sides of the chicken with the rub and place it on top of the spinach.* Add the water.

  3. Combine the rice and broth in the Ceramic Pot and cover with the stretch-fit lid. Place the ceramic pot into the wire cradle and lower it onto the wire rack. Lock the lid and select the CHICKEN/POULTRY setting. Adjust the time to 9 minutes and press START.

  4. When the timer is up, let the steam release naturally for 10 minutes, then press the steam-release button to release any remaining pressure. Press CANCEL.

  5. Cut the cucumber in half widthwise and in half lengthwise. To dice the cucumber, slice it with the Quick Slice, then rotate it a quarter turn and slice again (see cook’s tip). Place the tomatoes into the Close & Cut and use the Coated Chef’s Knife to cut them in half.

  6. Finely chop the parsley in the Manual Food Processor. Juice the lemon into the processor with the Citrus Press. Add the hummus and process until well combined.

  7. Carefully lift the ceramic pot out and fluff the rice with a fork.* Transfer the chicken and spinach to a medium mixing bowl and chop with the Salad Chopper.

  8. To serve, add the rice, chicken, vegetables, and sauce to a bowl. Sprinkle with feta, if desired.

Yield:

  • 6  servings

Nutrients per serving:

U.S. nutrients per serving: Calories 360, Total Fat 9 g, Saturated Fat 3 g, Cholesterol 65 mg, Sodium 730 mg, Carbohydrate 46 g, Fiber 4 g, Sugars 4 g, Protein 25 g

Cook's Tips:

Slice the cucumber, then turn it a quarter turn and slice again.

Quick Slice and Cucumber
Quick Slice and Cucumber
Quick Slice and Cucumber

Watch this video to see how to make the recipe.

*Safety Tip: The stainless steel inner pot will be hot during and after cooking. Use a long-handled utensil when stirring and removing food.

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