The pressure builds and you start counting down minutes until you eat. You notice the steam hissing softly while the timer ticks away. It9s kinda like a countdown to a little party in your mouth.
You recall how you chopped that romaine a little rough, just how you like it. The smell of lemon and oregano kinda wafts up and you catch yourself getting hungrier by the minute.
Then the quick release valve lets out a whoosh, and you know the tender pull of juicy chicken and fluffy brown rice is just a moment away. You remember to let the sealing ring do its job, keeping everything locked in while the pressure builds.
The Real Reasons You Will Love This Method
- Pressure cooking locks in flavors so every bite bursts with taste.
- Brown rice gets perfectly tender without overcooking or being mushy.
- The chicken stays juicy thanks to the sealed cooking environment.
- Cooking time is way shorter than grilling or oven-baking.
- You use just one pot, making cleanup a breeze.
- The quick release helps you serve right away, no waiting for slow cooling.
- Takes the guesswork out of cooking times for tender pull chicken every time.
All the Pieces for This Meal
Here9s what you gotta have to pull off this Greek-inspired bowl that9s all kinds of yum. First up, 1 cup of uncooked brown rice is your base to soak up all those flavors.
You9ll want 2 pounds of chicken breast for that tender pull you9re after. Don9t forget 2 small heads of romaine chopped nice and rough for crunch.
Throw in 1 cup of kalamata olives for that briny punch and 2 cups of halved cherry tomatoes for a fresh pop. You also need ½ cup each of hummus and tzatziki to dollop on top.
If you like, add ¼ of a purple onion thinly sliced for a little sharpness. Then you gotta have about ½ cup of your favorite Greek dressing and a drizzle of good olive oil.
A pinch of paprika and sea salt seal the deal. And lastly, 1 lemon cut into 4 wedges to finish with a bright squeeze.
The Full Pressure Cooker Journey
Step one: Cook your brown rice according to package instructions. This sets your base right, so let it cool while you work on the rest.
Step two: Season those chicken breasts with salt, pepper, and a drizzle of olive oil. Don9t rush here, you want every bite to be tasty.
Step three: Even though this recipe highlights your pressure cooker, grilling or pan-cooking the chicken works wonders too. Cook over medium heat for about 6-8 minutes each side until it9s cooked through. Let it rest and then slice it up.
While the chicken cooks, chop up your romaine lettuce, halve your cherry tomatoes, and slice up that purple onion if you9re adding it.
Step five: Now, assemble! Start with the cooled brown rice as a base at the bottom of your bowl.
Step six: Layer your romaine, cherry tomatoes, kalamata olives, and sliced chicken right over the rice.
Step seven: Dollop a scoop of hummus and tzatziki on top, drizzle with Greek dressing and a little olive oil. Don9t forget that lemon wedge for a bright squeeze on top. You9re ready to dig in!
Time Savers That Actually Work
- Use pre-cooked or leftover brown rice to cut your cooking time even more.
- Buy pre-grilled or rotisserie chicken for when you9re extra short on time.
- Grab pre-chopped romaine and halved cherry tomatoes from your market to skip prep.
- Use store-bought hummus and tzatziki instead of making your own.
- Mix up Greek dressing in advance so it9s ready to drizzle when you9re hungry.
The Flavor Experience Waiting for You
When you take your first bite, you notice the tender pull of juicy chicken soaked in olive oil and hints of paprika. It9s like a warm hug from the Mediterranean.
The brown rice carries each bite, fluffy but packed with flavor. The quick release made sure it didn9t get mushy, just how you like it.
Bright pops of cherry tomatoes and briny kalamata olives hit your taste buds next. They give the bowl a fresh kinda zing.
Then, the creamy goodness of hummus and tzatziki wraps everything up nicely. That lemon squeeze at the end just sends the whole thing soaring.
Making It Last All Week Long
Here9s how you keep this bowl tasting great even days later. First, portion it out into airtight containers and refrigerate. It stays good for about four days.
If you want to keep it longer, freeze the chicken and rice separately in freezer-safe bags. They thaw quick and reheat easily in your pressure cooker with a slow release to not dry things out.
For a quick lunch, pack all the veggies and sauces separately and just add them fresh when you're ready to eat. It keeps the crunch and flavors alive.
The FAQ Section You Actually Need
- Can I cook the chicken in the pressure cooker instead of grilling?
Yeah, you can. Just season and place chicken in your cooker with a bit of water or broth. Cook on high pressure for 10 minutes and let it do a slow release for best juicy results. - What if I don9t have brown rice?
White rice works fine too. Just reduce the cooking time since white rice cooks faster. Keep an eye during the pressure build though to avoid mush. - Can I use frozen chicken breasts?
You sure can. Just add a few extra minutes to the cooking time. Pressure cooker does a great job turning frozen chicken into tender pull goodness. - How do I avoid the sealing ring smell?
Give your sealing ring a good wash with warm soapy water. You can also soak it in vinegar water solution to keep it fresh and odor-free. - Is this recipe spicy?
Nah, it9s pretty mild. The paprika adds a little warmth but nothing crazy. You can always sprinkle some chili flakes if you want a kick. - Can I make the Greek dressing myself?
Absolutely. Mix olive oil, lemon juice, oregano, garlic, and a pinch of salt for a simple and fresh dressing that works great with this bowl.
Greek-Inspired Chicken Rice Bowl
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 cup brown rice uncooked
- 2 pounds chicken breast
- 2 romaine small heads, chopped
- 1 cup kalamata olives
- 2 cups cherry tomatoes halved
- ½ cup hummus
- ½ cup tzatziki
- ¼ purple onion thinly sliced (optional)
- ½ cup Greek dressing
- olive oil for drizzling
- 1 pinch paprika
- 1 pinch sea salt
- 1 lemon cut into 4 wedges
Instructions
Instructions
- Cook brown rice according to package instructions and let it cool.
- Season chicken breasts with salt, pepper, and a drizzle of olive oil.
- Cook chicken in a pan over medium heat about 6-8 minutes per side until cooked through. Let rest then slice.
- Chop romaine, halve cherry tomatoes, and slice purple onion if using.
- Start assembling bowls with rice as your base.
- Layer romaine, cherry tomatoes, kalamata olives, and sliced chicken on top.
- Top with hummus, tzatziki, drizzle olive oil and Greek dressing, and add lemon wedge for finishing touch.
