FOR GREEK SALAD Prepare the salad and tzatziki. While the chicken and rice are cooking, get onto your sides. Grate the cucumber and squeeze some of the juice out with your hands. Transfer the flesh to a small bowl. Add 1/2 cup of Greek yogurt, minced garlic, a pinch of salt and pepper, drizzle of lemon juice (about 1 tablespoon) and olive oil. Mix and set aside. Cut up the salad vegetables, red onion and herbs and add to a large bowl. Dress with red wine vinegar (or lemon juice), olive oil, salt and pepper and combine. Top with a sprinkle of dried oregano and Kalamata olives. Set aside.

2 skinless chicken breasts, diced into cubes (about 1 lb of meat)

CHICKEN MARINADE
5 garlic cloves, peeled and minced or grated
1 tablespoon dried oregano
1 teaspoon dried rosemary
1 teaspoon sweet paprika (or mild)
1 teaspoon salt (DONT USE TABLE SALT, use less when doubling)
2 tablespoons olive oil
Juice of 1/2 lemon
A pinch of pepper

FOR THE RICE
1.3 cups long-grain rice, rinsed 4-5 times with cold water cup long-grain rice
1.5 cups vegetable stock or chicken stock
Zest of 1 lemon

TO FINISH/SERVE
tzatziki sauce
A drizzle of olive oil & extra lemon juice
2 tomatoes, sliced into wedges
1/2 bell pepper, sliced
1 medium cucumber, sliced
1/2 red onion, sliced thinly
2 tablespoons chopped parsley
2 tablespoons chopped mint
1.5 tablespoons red wine vinegar
2–3 tablespoons olive oil
A generous pinch of salt and pepper
1/3 cup Kalamata olives
1/2 teaspoon dried oregano

2 skinless chicken breasts, diced into cubes (about 1 lb of meat) 5 garlic cloves, peeled and minced or grated 1 tablespoon dried oregano 1 teaspoon dried rosemary 1 teaspoon sweet paprika (or mild) 1 teaspoon salt (DONT USE TABLE SALT, use less when doubling) 2 tablespoons olive oil 1 3 cups long-grain rice, rinsed 4-5 times with cold water cup long-grain rice 1 5 cups vegetable stock or chicken stock 2 tomatoes, sliced into wedges 1/2 bell pepper, sliced 1 medium cucumber, sliced 1/2 red onion, sliced thinly 2 tablespoons chopped parsley 2 tablespoons chopped mint 1 5 tablespoons red wine vinegar 2 –3 tablespoons olive oil 1/3 cup Kalamata olives 1/2 teaspoon dried oregano

Place the diced chicken in a bowl and add the marinade ingredients. Combine well and set aside for 5-10 minutes while you get other ingredients ready.

Rinse the rice under cold water 4-5 times and set aside.

Turn the Instant Pot. Add the rice, vegetable stock and lemon zest. Stir through.

Place the marinated chicken pieces on top of the rice, pour in any remaining juices to get all those flavors in. Dicing the chicken in cubes allows it to cook quickly so you can use the same time for both rice and the meat. Plus, the marinade in the chicken will also flavor the rice beneath.

Pop the lid on top, lock and make sure the top valve is positioned to Sealing. Press Manual/Pressure Cook and set to 5 minutes at HIGH pressure. The Instant Pot will take about 10 minutes to come to pressure and the timer will begin. Note that cooking starts during the pressure build-up.

Once the timer is up, allow 5 minutes for natural pressure release and then point the top valve to Venting (press it down on newer models) to let off the remaining pressure. Open the lid, the rice should have absorbed all the liquid. Drizzle a little olive oil and lemon juice over the top.