Dump-and-Bake Chicken Tzatziki Rice Recipe

Steam curls up from the valve and your stomach starts talking back. You sense that kinda warm feeling that only good food can bring. It draws you closer to your kitchen like a siren song.

You spot the float valve bobbing gently, steady and sure. Then the valve hiss breaks the quiet with that steady little noise. You remember that means the pressure is building, and the inside is cookin real good.

After the natural release, you slowly lift the lid and a warm wave of smells hits you. The tender pull of the chicken with all those flavors soaked in makes you excited to dig in. You gotta love how pressure cookers save you time but don't skimp on taste.

The Real Reasons You Will Love This Method

• It’s super fast compared to stove or oven only. See our Pressure Cooking Tips for mastering timing and technique.
• The chicken comes out juicy and tender every single time, much like the Creamy White Chicken Enchiladas.
• Rice cooks right in the same pot, soaking up all the flavors and reminiscent of our One Pot Cheesy Southwest Chicken Rice.
• Minimal cleanup cause everything’s in one casserole dish.
• Natural release makes sure the food stays moist and perfect.
• Spices get to blend and get mellow without you watchin’ over them.
• The whole dish is cozy Greek comfort food with a fresh, tangy tzatziki twist.

The Complete Shopping Rundown

• 1.5 lbs diced chicken breast–make sure it’s trimmed and bite-sized.
• 1 large zucchini–you can grate it or slice thin, whichever you prefer.
• ½ yellow onion–diced small for sweet flavor that melts right in.
• 1 pint grapes tomatoes–whole ones bring some juicy pops.
• 1.5 cups basmati rice or long grain–uncooked, so it soaks in the tasty broth.



• 3 cups chicken stock–the liquid hugs everything with flavor.
• 1 lemon halved and sliced into wedges–top the dish for bright zing.
• Greek seasoning–about 2 tablespoons, plus smoked paprika, turmeric and a little cayenne for heat.
• Other extras: crumbled feta cheese to mix in and top, red wine vinegar, red onion, sugar, salt, parsley, tzatziki sauce, and pita bread for serving.

You’ll want that Opaa! brand tzatziki or any store-bought for easy sauce fun. Don’t skip the feta cheese cause it adds that tangy salty bite that’s just perfect for this casserole.

The Exact Process From Start to Finish

1. Preheat your oven to 375°F. This ain’t a pure pressure cooker recipe since we’re finishing it in the oven but it works real good this way.
2. In a big 9x13-inch baking dish, toss together your diced chicken, grated zucchini, diced yellow onion, grape tomatoes, and uncooked basmati rice.



3. Pour in the chicken stock, sprinkle Greek seasoning, smoked paprika, and crumble feta cheese right on top. Stir it up so flavors mingle but don’t puree it.
4. Lay your lemon wedges over the casserole like little juicy boats ready to steam.
5. Cover that dish tight with aluminum foil and bake for 30 minutes. This seals the moisture in real nice.
6. Take off the foil carefully, give it a gentle stir, and add more feta if you want. Then bake uncovered another 10-15 minutes until the rice is tender and the chicken is cooked through. Let it rest about 5 minutes before serving.

Valve Hacks You Need to Know

• To avoid the loud hiss, do a slow release by slightly lifting the float valve with a spoon to let pressure out gradually.
• If you’re in a hurry, you can quick release but watch out for splatters and make sure to keep your face clear of the valve.
• Sometimes the natural release takes a bit longer—so go do a little stretch or kitchen tidy while you wait for the float valve to drop.
• Keep a kitchen towel handy when releasing pressure to catch any drips and to protect your hand from the steam.
• Make sure the float valve is clean and moving freely before you start cookin, no stuck bits is key for safe pressure cooking.

Your First Taste After the Wait

You scoop up a warm spoonful and it hits your tongue with a cozy, tangy burst from the tzatziki and lemon mixed with the tender chicken.

The rice is perfect kinda fluffy but still moist, pulling in every last bit of that flavorful broth. You spot little bits of melted feta giving salt bursts here and there.

The grape tomatoes burst open with sweetness and the zucchini adds a gentle crunch that’s just right. It feels fresh but hearty, like Greek sunshine on your plate.

Every bite reminds you why this dish is kinda like a hug after a long day, and you can’t wait for the next one.

Making It Last All Week Long

Store your leftovers in airtight containers and keep them in the fridge for up to 4 days. You’ll want to cool the casserole before sealing it up.

To reheat, microwave in bursts stirring in between or use your pressure cooker’s steam function to warm gently without drying out the chicken.

If you want to freeze, portion it out and wrap tight with foil then into freezer bags. It keeps well up to 3 months that way.

For best taste, thaw in the fridge overnight before reheating. The texture stays pretty good and the flavors just get better after hangin out.

Your Most Asked Questions Answered

• Can I use brown rice instead of basmati? You can but brown rice will need longer cooking and more liquid, so adjust your times and check the broth level.
• What if I don’t have Greek seasoning? No sweat, mix oregano, garlic powder, thyme, and a pinch of rosemary to get close.
• Can I swap chicken breast for thighs? Heck yes, thighs stay juicier and work great in this dish.
• Do I really need chicken stock? It does help a lot with flavor but water works in a pinch just add more seasoning.
• What’s the difference between natural and quick release? Natural release means letting the pressure go down gently on its own, keeps food moist. Quick release you open the valve fast but can cause splatters.
• Can I prep parts of this ahead? For sure, dice veggies and chicken the night before, keep separate in airtight containers to toss in when you cook.

Try out more recipes like the Ground Turkey and Zucchini Skillet or Corn Tortilla White Chicken Chili Tacos for quick and tasty weeknight dinners.

Chicken Tzatziki Casserole Pressure Cooker Recipe

This dump-and-bake Chicken Tzatziki Casserole is a quick, one-pan Greek-inspired dish made with tender chicken, herb-infused rice, and bright lemony tzatziki flavors. Perfect for weeknight dinners with minimal cleanup.

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings 6 servings

Calories 428 kcal

Equipment

• 1 Mixing bowl Large
• 1 9x13-inch baking dish

Ingredients

  

Main ingredients

• 1.5 lbs diced chicken breast trimmed and bite-sized
• 1 large zucchini grated or thinly sliced
• 0.5 yellow onion diced
• 1 pint grape tomatoes left whole
• 1.5 cups basmati rice uncooked
• 1 lemon halved and sliced into wedges
• 0.25 cup crumbled feta cheese plus more for topping
• 3 cups chicken stock
• 2 tablespoons Greek seasoning
• 2 teaspoons smoked paprika
• 1 teaspoon seasoning salt
• 0.5 teaspoon turmeric
• 0.25 – 0.5 teaspoon cayenne pepper to taste
• 1 medium red onion thinly sliced
• 0.75 cup red wine vinegar or apple cider vinegar
• 2 teaspoons sugar
• 2 teaspoons kosher salt
• Toom garlic dip
• tzatziki sauce store-bought, Opaa! preferred
• parsley
• pita bread for serving
• additional feta cheese for garnish

Instructions

 

Instructions

• Preheat oven to 375°F.
• In a 9x13-inch baking dish, combine diced chicken, zucchini, onion, grape tomatoes, and uncooked rice.
• Whisk paprika mixture and Greek seasoning into the chicken stock. Pour over the casserole ingredients in the pan.
• Top with crumbled feta cheese and lemon wedges.
• Cover tightly with foil and bake 40 minutes.
• Remove foil and bake another 10–20 minutes until liquid is absorbed and rice is tender.
• Fluff the casserole, adjust salt if needed, and top with more feta, pickled onions, parsley, tzatziki, and garlic dip.
• Serve hot with warmed pita bread.

Notes

Store leftovers in airtight containers for up to 4 days. To reheat, microwave gently or use pressure cooker steam. For freezing, wrap in foil and freeze up to 3 months. Thaw overnight in the fridge before reheating.