25+ Easy Greek Instant Pot Recipes You’ll Love

Greek cuisine is known for its bold flavors, wholesome ingredients, and comforting dishes. From zesty lemon chicken to hearty stews, Greek recipes are a delight for the senses and often reminiscent of the Mediterranean sun.

While traditional Greek cooking can sometimes be time-consuming, the Instant Pot has revolutionized the way we can prepare these beloved dishes.

With its ability to pressure cook, sauté, and slow cook, the Instant Pot makes it possible to create authentic Greek meals in a fraction of the time.

In this collection of 25+ Greek Instant Pot recipes, you’ll find an array of classic dishes made easier and faster without sacrificing any of their rich, delicious flavors.

Whether you’re a fan of succulent meats, hearty vegetarian dishes, or tangy soups, these recipes will transport you straight to the heart of Greece—right from the convenience of your kitchen.

25+ Easy Greek Instant Pot Recipes You’ll Love

With these 25+ Greek Instant Pot recipes, enjoying the flavors of Greece has never been easier or faster.

From rich stews and tangy lemon soups to marinated meats and vegetarian delights, these recipes offer a taste of the Mediterranean without the need for hours in the kitchen.

The Instant Pot makes it possible to capture the essence of Greek cuisine—its freshness, simplicity, and bold flavors—in a way that fits into your busy lifestyle.

Whether you’re cooking for your family or hosting a Mediterranean-themed dinner party, these Instant Pot recipes are sure to impress.

Get ready to explore the delicious world of Greek food, made easier with your trusty Instant Pot!

Greek Instant Pot Chicken Gyros

This Greek Instant Pot Chicken Gyros recipe delivers tender, flavorful chicken seasoned with classic Greek spices in under 30 minutes. The Instant Pot helps the chicken absorb all the delicious flavors of oregano, lemon, and garlic, resulting in a dish that tastes like it’s been slow-cooked for hours. Paired with soft pita bread, fresh veggies, and tangy tzatziki, this recipe offers a healthy and satisfying Greek meal perfect for any night of the week.

Ingredients:

• 1 ½ lbs boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and pepper to taste
• Juice of 1 lemon
• ½ cup chicken broth
• 6 pita breads
• 1 cucumber, thinly sliced
• 1 red onion, thinly sliced
• Tzatziki sauce (store-bought or homemade)

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil. Add chicken breasts and sear for 2-3 minutes on each side until browned.
2. In a small bowl, mix oregano, cumin, paprika, garlic powder, onion powder, salt, and pepper. Sprinkle the spice mixture over the chicken.
3. Add lemon juice and chicken broth to the Instant Pot.
4. Cancel sauté mode and seal the Instant Pot. Cook on high pressure for 10 minutes, followed by a quick release of pressure.
5. Remove the chicken from the Instant Pot and shred it using two forks.
6. Serve the shredded chicken in pita bread with sliced cucumbers, red onions, and a generous drizzle of tzatziki sauce.

Greek Chicken Gyros made in the Instant Pot is a game-changer for anyone who loves quick, flavorful meals. The tender, juicy chicken paired with fresh vegetables and tangy tzatziki makes this a satisfying and wholesome meal. Enjoy a taste of Greece with minimal effort!

Instant Pot Greek Lemon Rice

Greek Lemon Rice is a refreshing and aromatic side dish that pairs beautifully with any Mediterranean meal. Using the Instant Pot simplifies the cooking process and ensures fluffy, flavorful rice every time. Infused with lemon juice, garlic, and herbs, this rice is perfect for serving alongside grilled meats, seafood, or as a standalone vegetarian dish.

Ingredients:

• 1 cup long-grain white rice
• 1 ½ cups water or chicken broth
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• Juice of 1 lemon
• Zest of 1 lemon
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil. Add minced garlic and sauté for 1-2 minutes until fragrant.
2. Add the rice to the Instant Pot and stir to coat the grains in oil and garlic.
3. Pour in water or chicken broth, lemon juice, lemon zest, dried oregano, salt, and pepper.
4. Cancel sauté mode and seal the Instant Pot. Cook on high pressure for 5 minutes, followed by a 10-minute natural release.
5. Fluff the rice with a fork and stir in fresh parsley before serving.

This Greek Lemon Rice is a simple yet flavorful side dish that brings a burst of Mediterranean flavor to your meal. The Instant Pot makes it incredibly easy to prepare, ensuring perfectly cooked rice every time. Serve it alongside grilled meats or as a delicious base for a Greek-inspired bowl.

Instant Pot Greek Beef Stew (Stifado)

Greek Beef Stew, or Stifado, is a hearty and comforting dish traditionally slow-cooked to perfection. However, with the Instant Pot, you can achieve the same rich and savory flavors in a fraction of the time. This stew is made with tender beef, onions, red wine, and a blend of warm spices, resulting in a meal that will transport you straight to Greece.

Ingredients:

• 2 lbs beef stew meat, cubed
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 garlic cloves, minced
• 1 cinnamon stick
• 2 bay leaves
• 1 teaspoon ground allspice
• 1 teaspoon dried oregano
• 1 cup red wine
• 1 can (14.5 oz) diced tomatoes
• ½ cup beef broth
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil. Add the beef cubes and sear for 3-4 minutes on each side until browned.
2. Add onions and garlic, sautéing for 3-4 minutes until softened.
3. Add the cinnamon stick, bay leaves, allspice, oregano, salt, and pepper.
4. Pour in the red wine and deglaze the bottom of the pot by scraping up any browned bits. Let the wine simmer for 2-3 minutes.
5. Add diced tomatoes and beef broth. Cancel sauté mode and seal the Instant Pot.
6. Cook on high pressure for 35 minutes, followed by a natural release.
7. Remove the cinnamon stick and bay leaves. Garnish with fresh parsley before serving.

Instant Pot Greek Beef Stew (Stifado) offers all the flavors of a classic Greek comfort dish without the long cooking time. The beef is incredibly tender, and the stew’s aromatic spices create a rich, warming meal that is perfect for cooler weather. Pair with crusty bread or serve over rice for a complete dinner experience.

Instant Pot Greek Moussaka

Greek Moussaka is a traditional comfort food with layers of eggplant, seasoned ground beef, and a creamy béchamel sauce on top. Making moussaka the traditional way can be time-consuming, but using the Instant Pot allows you to quickly prepare the meat filling while still capturing all the authentic Greek flavors. This Instant Pot version of Moussaka is easier, quicker, and perfect for a hearty, flavorful meal that will impress your family and friends.

Ingredients:

• 2 large eggplants, sliced into rounds
• 2 tablespoons olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 lb ground beef (or lamb)
• 1 teaspoon dried oregano
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1 can (14.5 oz) crushed tomatoes
• 1 cup beef broth
• Salt and pepper to taste
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup milk
• ¼ cup grated Parmesan cheese
• 1 egg yolk

Instructions:

1. Sprinkle sliced eggplants with salt and let them sit for 20 minutes to release moisture. Pat dry with paper towels.
2. Set the Instant Pot to sauté mode, heat 1 tablespoon of olive oil, and cook the ground beef until browned. Add onions, garlic, oregano, cinnamon, and paprika, and cook for 2-3 minutes.
3. Stir in the crushed tomatoes and beef broth. Seal the Instant Pot and cook on high pressure for 10 minutes, followed by a quick release.
4. In a separate pan, sauté the eggplant rounds in olive oil until lightly browned on both sides. Set aside.
5. For the béchamel sauce, melt butter in a small saucepan, stir in flour, and cook for 1 minute. Gradually whisk in milk until thickened. Remove from heat, stir in Parmesan, and whisk in the egg yolk.
6. In a baking dish, layer the sautéed eggplants and top with the meat mixture. Pour the béchamel sauce over the top.
7. Bake in the oven at 350°F (175°C) for 20 minutes until golden brown on top.

Instant Pot Greek Moussaka combines the rich flavors of ground beef, fragrant spices, and creamy béchamel sauce to create a dish that’s both comforting and satisfying. While traditionally time-consuming, this Instant Pot version simplifies the process, making it accessible for busy weeknights without sacrificing the authentic taste.

Instant Pot Greek Chicken Avgolemono Soup

Avgolemono is a traditional Greek lemon chicken soup that’s both creamy and tangy, perfect for a warming and comforting meal. The Instant Pot helps cook the chicken quickly and evenly, while the egg-lemon mixture gives the soup its creamy texture without using any dairy. This recipe offers a delightful balance of flavors, ideal for lunch or a light dinner.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 6 cups chicken broth
• 1 small onion, chopped
• 1 carrot, chopped
• 1 bay leaf
• ½ cup orzo pasta
• 3 large eggs
• Juice of 2 lemons
• Salt and pepper to taste
• Fresh dill or parsley for garnish

Instructions:

1. Set the Instant Pot to sauté mode and add chicken broth, onion, carrot, and bay leaf. Place chicken breasts in the broth.
2. Seal the Instant Pot and cook on high pressure for 10 minutes, followed by a quick release.
3. Remove the chicken, shred it with forks, and set aside.
4. Add orzo pasta to the Instant Pot and cook on sauté mode for 5-6 minutes, or until the pasta is tender.
5. In a bowl, whisk the eggs and slowly add lemon juice while whisking continuously. Gradually add a few ladles of hot broth to the egg mixture, stirring constantly.
6. Slowly pour the egg-lemon mixture back into the Instant Pot while stirring to avoid curdling.
7. Stir in the shredded chicken and season with salt and pepper.
8. Serve the soup garnished with fresh dill or parsley.

Instant Pot Greek Avgolemono Soup is a creamy, lemony delight that brings warmth and comfort in every spoonful. The bright flavor of lemon, paired with tender chicken and silky orzo, makes this a versatile and healthy meal for any season. With the Instant Pot, this traditionally slow-cooked soup is ready in no time, perfect for a quick yet nourishing dish.

Instant Pot Greek Lamb and Potatoes

Greek Lamb and Potatoes is a hearty dish full of bold flavors, combining succulent lamb, golden potatoes, and aromatic herbs. The Instant Pot allows the lamb to become tender and flavorful in a fraction of the time it would take in the oven. With garlic, rosemary, and lemon seasoning the lamb, this dish brings the rich and authentic flavors of Greece straight to your dinner table.

Ingredients:

• 2 lbs lamb shoulder or leg, cut into cubes
• 2 tablespoons olive oil
• 4-5 medium potatoes, peeled and quartered
• 4 garlic cloves, minced
• 2 teaspoons dried oregano
• 1 teaspoon rosemary
• Juice of 2 lemons
• 1 cup chicken or beef broth
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Set the Instant Pot to sauté mode and heat the olive oil. Add the lamb cubes and sear on all sides for 3-4 minutes until browned.
2. Add garlic, oregano, rosemary, salt, and pepper, stirring to coat the lamb with the herbs and spices.
3. Pour in lemon juice and chicken broth, scraping up any browned bits from the bottom of the pot.
4. Add the quartered potatoes on top of the lamb, but do not stir.
5. Seal the Instant Pot and cook on high pressure for 25 minutes, followed by a 10-minute natural release.
6. Carefully open the lid and transfer the lamb and potatoes to a serving dish.
7. Garnish with fresh parsley and serve immediately.

This Instant Pot Greek Lamb and Potatoes recipe is a fantastic way to enjoy tender, flavorful lamb with minimal effort. The lamb absorbs all the aromatic herbs and lemon, while the potatoes become soft and savory. This is a perfect meal for when you want to impress without spending hours in the kitchen!

Instant Pot Greek Stuffed Peppers (Gemista)

Greek Stuffed Peppers, also known as Gemista, are a delicious and hearty meal that’s packed with vegetables, rice, and herbs. Traditionally baked in the oven, using the Instant Pot speeds up the cooking process without sacrificing the flavor. These peppers are filled with a flavorful blend of rice, tomatoes, onions, and aromatic herbs, and they make for a filling yet healthy dish perfect for any meal.

Ingredients:

• 6 large bell peppers (tops cut off, seeds removed)
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 cup long-grain white rice
• 1 cup diced tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried mint
• 1 cup water or vegetable broth
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil. Add the chopped onion and garlic, cooking for 2-3 minutes until softened.
2. Stir in the rice, diced tomatoes, oregano, and mint. Season with salt and pepper.
3. Add 1 cup of water or vegetable broth and stir the mixture well.
4. Fill each bell pepper with the rice mixture, packing it down gently. Place the stuffed peppers upright in the Instant Pot.
5. Pour an additional ½ cup of water or broth into the bottom of the Instant Pot.
6. Seal the Instant Pot and cook on high pressure for 8 minutes, followed by a quick release.
7. Carefully remove the stuffed peppers and garnish with chopped fresh parsley before serving.

Instant Pot Greek Stuffed Peppers are a wonderful and easy way to enjoy a traditional Mediterranean dish with a modern twist. The rice and herbs blend beautifully with the sweetness of the peppers, making this a healthy and satisfying meal. The Instant Pot ensures perfectly cooked peppers every time, saving you the wait of traditional baking methods.

Instant Pot Greek Feta Meatballs (Keftedes)

Keftedes, or Greek meatballs, are traditionally pan-fried and loaded with herbs and spices. This Instant Pot version of Greek Feta Meatballs is a quicker and healthier option, as they are cooked to perfection in a savory tomato sauce. The meatballs are infused with oregano, garlic, and feta, making them a flavorful and moist dish that’s perfect for pairing with rice, pita, or a fresh salad.

Ingredients:

• 1 lb ground beef (or lamb)
• ½ cup breadcrumbs
• 1 egg
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• ¼ cup crumbled feta cheese
• 1 tablespoon olive oil
• 1 can (14.5 oz) crushed tomatoes
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a bowl, mix together ground beef, breadcrumbs, egg, minced garlic, oregano, crumbled feta, salt, and pepper. Form into small meatballs.
2. Set the Instant Pot to sauté mode and heat olive oil. Brown the meatballs on all sides, working in batches if necessary.
3. Remove the meatballs and set aside. Add crushed tomatoes and dried basil to the Instant Pot, stirring to combine.
4. Place the browned meatballs back into the Instant Pot, submerging them in the tomato sauce.
5. Seal the Instant Pot and cook on high pressure for 10 minutes, followed by a quick release.
6. Serve the meatballs with fresh parsley and extra crumbled feta as garnish.

These Instant Pot Greek Feta Meatballs (Keftedes) are a fantastic way to enjoy the rich flavors of Greece with minimal prep time. The feta adds a creamy, salty kick to the meatballs, while the tomato sauce enhances the dish’s richness. This recipe is perfect for a quick family meal or as part of a larger Mediterranean spread.

Instant Pot Greek Spanakorizo (Spinach Rice)

Spanakorizo is a classic Greek dish combining spinach and rice, flavored with lemon and dill for a fresh, tangy taste. It’s a simple yet incredibly flavorful vegetarian dish that works as a main course or a side. The Instant Pot speeds up the cooking time and ensures perfectly fluffy rice while retaining the vibrant green of the spinach. This light, healthy dish is perfect for a quick and nourishing meal.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 cup long-grain rice
• 1 ½ cups vegetable broth
• 1 lb fresh spinach, roughly chopped
• Juice of 1 lemon
• 1 teaspoon dried dill (or 1 tablespoon fresh dill)
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil. Add onion and garlic, cooking until softened, about 2-3 minutes.
2. Stir in the rice and sauté for another 1-2 minutes, allowing it to absorb the flavors.
3. Add vegetable broth, lemon juice, dill, salt, and pepper. Stir well, then layer the chopped spinach on top of the rice.
4. Seal the Instant Pot and cook on high pressure for 5 minutes, followed by a 10-minute natural release.
5. Fluff the rice with a fork, ensuring the spinach is fully incorporated. Garnish with fresh parsley and serve.

Instant Pot Greek Spanakorizo is a light and healthy dish that’s full of vibrant Mediterranean flavors. The lemon and dill add a fresh zest to the spinach and rice, making it a refreshing yet comforting meal. Whether served as a main or a side, this dish is a nutritious and delicious addition to your weekly meal rotation.

Instant Pot Greek Lemon Chicken and Potatoes

Greek Lemon Chicken and Potatoes is a classic dish that combines tender, juicy chicken with perfectly roasted potatoes, all infused with fresh lemon, garlic, and oregano. Traditionally baked in the oven, this recipe is simplified using the Instant Pot, which cuts down on cooking time while still delivering a meal packed with Greek flavors. The result is a hearty, comforting dish that’s perfect for a family dinner or meal prep.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 4 medium potatoes, peeled and quartered
• 2 tablespoons olive oil
• Juice of 2 lemons
• 4 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 cup chicken broth
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Set the Instant Pot to sauté mode and heat the olive oil. Season the chicken thighs with salt and pepper and sear them skin-side down for 3-4 minutes until browned. Flip and sear the other side for an additional 2 minutes. Remove the chicken and set aside.
2. Add the minced garlic to the Instant Pot and sauté for 30 seconds. Pour in the chicken broth and scrape up any browned bits.
3. Place the quartered potatoes in the Instant Pot, then layer the seared chicken thighs on top.
4. Drizzle lemon juice over the chicken and sprinkle with oregano.
5. Seal the Instant Pot and cook on high pressure for 12 minutes, followed by a quick release.
6. Remove the chicken and potatoes, and garnish with fresh parsley before serving.

This Instant Pot Greek Lemon Chicken and Potatoes recipe is a time-saving twist on a beloved Greek classic. The combination of lemon, garlic, and oregano brings out a bright, zesty flavor, while the Instant Pot ensures tender, juicy chicken and perfectly cooked potatoes. It’s a quick and easy dish that tastes like it took hours to prepare, making it ideal for busy weeknights or weekend family dinners.

Instant Pot Greek Beef Stifado (Beef Stew)

Greek Beef Stifado is a hearty, flavorful stew made with tender beef, onions, and a rich tomato-based sauce infused with cinnamon, cloves, and red wine. Traditionally slow-cooked for hours, the Instant Pot version of this dish speeds up the process while keeping all the deep, comforting flavors intact. This is a perfect recipe for fall or winter, offering warmth and richness with every bite.

Ingredients:

• 1.5 lbs beef stew meat, cubed
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 cup red wine
• 1 can (14.5 oz) diced tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon ground cinnamon
• 2 whole cloves
• 1 bay leaf
• 1 cup beef broth
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil. Brown the beef cubes on all sides, working in batches if needed. Remove the beef and set aside.
2. Add chopped onions and garlic to the Instant Pot, cooking until softened, about 3 minutes.
3. Stir in red wine, scraping up any browned bits from the bottom of the pot. Add diced tomatoes, tomato paste, cinnamon, cloves, bay leaf, beef broth, salt, and pepper.
4. Return the browned beef to the pot, stirring to combine with the sauce.
5. Seal the Instant Pot and cook on high pressure for 35 minutes, followed by a 10-minute natural release.
6. Remove the bay leaf and cloves before serving. Garnish with fresh parsley.

Instant Pot Greek Beef Stifado is a wonderfully rich and comforting stew that comes together quickly, thanks to the pressure cooking method. The flavors of cinnamon, cloves, and red wine create a deeply aromatic dish, perfect for cold evenings. Serve it over rice or with crusty bread for a complete, satisfying meal.

Instant Pot Greek Lentil Soup (Fakes)

Fakes, or Greek Lentil Soup, is a nutritious and hearty dish that’s been a staple in Greek households for generations. This soup is packed with earthy lentils, vibrant tomatoes, and aromatic herbs. It’s a simple yet nourishing recipe, perfect for a light lunch or dinner. Using the Instant Pot dramatically cuts down the cooking time, making this a quick and easy meal without losing any of its traditional flavors.

Ingredients:

• 1 cup dried brown or green lentils, rinsed
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 carrots, chopped
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1 bay leaf
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil. Add onions, garlic, and carrots, sautéing for 3-4 minutes until softened.
2. Stir in the lentils, diced tomatoes, vegetable broth, oregano, bay leaf, salt, and pepper.
3. Seal the Instant Pot and cook on high pressure for 15 minutes, followed by a quick release.
4. Stir in red wine vinegar for a tangy finish. Remove the bay leaf before serving.
5. Garnish with fresh parsley and an extra drizzle of olive oil, if desired.

Instant Pot Greek Lentil Soup is a healthy, satisfying meal that’s both simple and full of flavor. The lentils provide a hearty base, while the tomatoes, oregano, and vinegar give the soup a vibrant, tangy taste. This dish is perfect for a quick, nutrient-packed lunch or dinner, and the Instant Pot ensures it’s ready in no time!

Instant Pot Greek Chicken Souvlaki

Chicken Souvlaki is a popular Greek street food, typically made by marinating chicken in a mixture of olive oil, lemon juice, garlic, and herbs before grilling it on skewers. Using the Instant Pot, this dish can be prepared quickly without compromising on the bold and tangy flavors. The chicken comes out tender and juicy, perfect for wrapping in pita bread or serving with rice and salad.

Ingredients:

• 1.5 lbs chicken breast, cubed
• 2 tablespoons olive oil
• Juice of 2 lemons
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• ½ teaspoon cumin
• Salt and pepper to taste
• 1 cup water or chicken broth
• Pita bread, for serving
• Tzatziki sauce, for serving
• Fresh chopped parsley, for garnish

Instructions:

1. In a bowl, mix olive oil, lemon juice, garlic, oregano, paprika, cumin, salt, and pepper. Add the cubed chicken to the marinade and coat evenly. Let it sit for at least 15 minutes (or overnight for more flavor).
2. Set the Instant Pot to sauté mode. Add the marinated chicken and cook for 2-3 minutes until lightly browned.
3. Add 1 cup of water or chicken broth to the pot and stir.
4. Seal the Instant Pot and cook on high pressure for 6 minutes, followed by a quick release.
5. Serve the chicken with warm pita bread, a dollop of tzatziki sauce, and garnish with fresh parsley.

Instant Pot Greek Chicken Souvlaki offers a quick way to enjoy the fresh and zesty flavors of traditional Greek cuisine. The chicken is infused with lemon, garlic, and herbs, resulting in a vibrant, aromatic dish that pairs perfectly with pita and tzatziki. This simple yet flavorful recipe is ideal for a quick weeknight meal or a Mediterranean-inspired gathering.

Instant Pot Greek Youvetsi (Beef and Orzo Stew)

Youvetsi is a traditional Greek dish that typically combines beef or lamb with orzo pasta, cooked in a rich tomato sauce. Normally slow-cooked, this Instant Pot version allows you to enjoy the hearty flavors in a fraction of the time. The tender meat and savory tomato sauce blend with the orzo to create a comforting and satisfying meal, perfect for chilly nights or when you need a hearty dinner.

Ingredients:

• 1.5 lbs beef stew meat, cubed
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 cup beef broth
• 1 cup orzo pasta
• Salt and pepper to taste
• Fresh grated Parmesan or kefalotyri cheese, for garnish
• Fresh parsley, chopped (for garnish)

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil. Brown the beef cubes on all sides, then remove and set aside.
2. Add the chopped onion and garlic, cooking for 2-3 minutes until softened.
3. Stir in the diced tomatoes, tomato paste, oregano, bay leaf, beef broth, salt, and pepper.
4. Return the browned beef to the pot. Seal the Instant Pot and cook on high pressure for 30 minutes, followed by a 10-minute natural release.
5. Stir in the orzo pasta and cook on sauté mode for an additional 5-7 minutes, stirring occasionally, until the orzo is tender.
6. Serve with fresh grated cheese and parsley.

Instant Pot Greek Youvetsi is a delicious, hearty dish that brings the warmth and comfort of traditional Greek cooking right to your table in no time. The beef is tender, the orzo perfectly cooked, and the tomato-based sauce is rich and flavorful. This meal is a perfect one-pot solution for busy nights when you’re craving something satisfying and nourishing.

Instant Pot Greek Avgolemono Soup (Lemon Chicken Soup)

Avgolemono Soup is a comforting Greek chicken soup thickened with eggs and flavored with lemon juice. The result is a creamy, tangy, and rich broth that’s both soothing and hearty. The Instant Pot makes it easy to cook the chicken and rice together, cutting down on prep time while maintaining the traditional flavors. This soup is perfect for a cozy night or when you need a refreshing, zesty meal.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 6 cups chicken broth
• ½ cup long-grain white rice
• 3 eggs
• Juice of 2 lemons
• Salt and pepper to taste
• Fresh dill or parsley, chopped (for garnish)

Instructions:

1. Add chicken breasts, rice, and chicken broth to the Instant Pot. Seal and cook on high pressure for 10 minutes, followed by a quick release.
2. Remove the chicken and shred it with two forks. Set aside.
3. In a bowl, whisk together the eggs and lemon juice until smooth.
4. Gradually ladle about 1 cup of the hot broth into the egg-lemon mixture while whisking constantly to temper the eggs.
5. Stir the egg mixture back into the soup in the Instant Pot, mixing until the soup becomes creamy.
6. Add the shredded chicken back into the soup, season with salt and pepper, and garnish with fresh dill or parsley.

Instant Pot Greek Avgolemono Soup is a tangy, creamy, and heartwarming dish that’s perfect for any occasion. The egg and lemon mixture adds richness to the broth without the need for cream, while the chicken and rice make it a satisfying, complete meal. Whether you’re feeling under the weather or just craving something comforting, this soup is the perfect solution.

Note: More recipes are coming soon!