29+ Delicious Greek Instant Pot Recipes to Try Tonight

Greek cuisine is renowned for its vibrant flavors, wholesome ingredients, and comforting dishes that bring people together.

With the convenience of an Instant Pot, you can now enjoy authentic Greek meals faster and easier than ever before.

From lemony chicken and hearty stews to fresh vegetable sides and savory casseroles, these recipes capture the essence of Greece with minimal effort.

Whether you’re a busy home cook or simply craving Mediterranean flavors, these 29+ Greek Instant Pot recipes will inspire you to create delicious, soul-satisfying meals any day of the week.

29+ Delicious Greek Instant Pot Recipes to Try Tonight

Embracing Greek cooking in your Instant Pot opens up a world of flavorful possibilities without the hassle of lengthy preparation or complicated steps.

These recipes prove that you don’t have to sacrifice authenticity for convenience.

Whether you’re cooking for family, entertaining guests, or meal prepping for the week, these dishes deliver rich tastes and satisfying textures that celebrate the heart of Greek tradition.

So grab your Instant Pot, stock your pantry with Mediterranean staples, and start cooking your way through these delightful recipes.

Instant Pot Chicken Gyros

This Instant Pot Chicken Gyros recipe brings the classic Greek street food to your kitchen with ease.

Juicy chicken thighs are seasoned with garlic, lemon, and oregano, pressure cooked to tender perfection, and then served in warm pita with creamy tzatziki and crisp vegetables.

It’s a fast, flavorful dish that feels both fresh and comforting.

Ingredients:

• 1 ½ lbs boneless skinless chicken thighs
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• Juice of 1 lemon
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ cup chicken broth
• Pita bread, for serving
• Tzatziki sauce, tomatoes, cucumbers, red onion (for garnish)

Instructions:

1. In a small bowl, mix olive oil, garlic, lemon juice, oregano, salt, and pepper.
2. Place chicken in the Instant Pot and pour the mixture over it. Add chicken broth.
3. Seal the Instant Pot lid and cook on high pressure for 10 minutes.
4. Let pressure release naturally for 5 minutes, then quick release.
5. Remove chicken and shred or slice.
6. Serve in warm pita with tzatziki sauce and toppings of choice.

This dish is a satisfying way to enjoy the fresh, herby flavors of Greece in under 30 minutes.

With minimal cleanup and loads of flavor, it’s a great go-to for busy weeknights or casual gatherings.

Greek Lemon Rice

This Instant Pot Greek Lemon Rice is fluffy, zesty, and infused with garlic and herbs for a Mediterranean-inspired side that pairs beautifully with any protein.

It’s a great alternative to plain rice and brings a brightness that complements grilled meats, roasted vegetables, or Greek-style stews.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 cup long-grain white rice, rinsed
• 1 ¾ cups chicken broth
• Juice and zest of 1 lemon
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh parsley and lemon wedges for garnish

Instructions:

1. Set the Instant Pot to sauté mode and add olive oil. Sauté onion and garlic until translucent.
2. Stir in the rice, letting it toast for about a minute.
3. Add chicken broth, lemon juice, zest, oregano, salt, and pepper. Stir to combine.
4. Seal the lid and cook on high pressure for 5 minutes.
5. Let the pressure release naturally for 10 minutes, then quick release.
6. Fluff with a fork and garnish with chopped parsley and lemon wedges.

This vibrant rice dish makes any meal feel like a Mediterranean getaway.

It’s a smart, simple side that easily elevates weeknight dinners or complements a full Greek feast.

Greek Beef Youvetsi

Youvetsi is a classic Greek comfort dish made with tender beef, orzo pasta, and a rich tomato-based sauce.

This Instant Pot version captures the essence of traditional oven-baked Youvetsi but in a fraction of the time.

The result is a warm, aromatic one-pot meal perfect for cozy nights.

Ingredients:

• 1 ½ lbs beef stew meat
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon cinnamon
• 1 teaspoon dried oregano
• ½ teaspoon ground allspice
• 1 can (14 oz) crushed tomatoes
• 2 cups beef broth
• 1 cup orzo pasta
• Salt and pepper, to taste
• Grated kefalotyri or parmesan cheese, for serving

Instructions:

1. Turn on sauté mode and heat olive oil. Brown beef in batches. Remove and set aside.
2. Add onions and garlic to the pot, cooking until softened. Stir in cinnamon, oregano, and allspice.
3. Return beef to the pot, add crushed tomatoes and beef broth.
4. Seal the lid and cook on high pressure for 30 minutes. Let pressure release naturally.
5. Stir in orzo, reseal, and cook on high pressure for 5 minutes.
6. Quick release, stir well, and let rest for 5 minutes to thicken.
7. Serve with a generous sprinkle of grated cheese.

This Instant Pot Youvetsi brings all the soul-warming comfort of the original with none of the oven time.

It’s hearty, flavorful, and ideal for feeding a hungry crowd or enjoying cozy leftovers the next day.

Instant Pot Greek Stuffed Peppers

These Greek-style stuffed peppers are bursting with bold Mediterranean flavor.

Bell peppers are filled with a savory mixture of ground beef, rice, herbs, and tomato, then cooked until perfectly tender in the Instant Pot.

It’s a colorful, wholesome meal that’s as satisfying as it is simple to prepare.

Ingredients:

• 4 bell peppers, tops removed and seeds cleaned
• 1 tablespoon olive oil
• ½ lb ground beef or lamb
• 1 small onion, chopped
• 2 cloves garlic, minced
• ½ cup cooked white rice
• ½ cup diced tomatoes
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• ½ cup water or vegetable broth
• Crumbled feta and fresh parsley, for garnish

Instructions:

1. Set the Instant Pot to sauté and heat the olive oil. Cook ground meat with onion and garlic until browned.
2. Stir in cooked rice, diced tomatoes, oregano, salt, and pepper. Mix well.
3. Stuff the mixture evenly into the bell peppers.
4. Pour water or broth into the bottom of the Instant Pot. Place peppers upright on the trivet or steamer basket.
5. Seal the lid and cook on high pressure for 8 minutes.
6. Quick release pressure, remove carefully, and top with feta and parsley.

These stuffed peppers are hearty, colorful, and full of classic Greek flavor.

They make a beautiful presentation and are perfect for both weeknight dinners and special occasions.

Instant Pot Fasolada

Fasolada, often referred to as the national dish of Greece, is a humble yet delicious white bean soup.

This Instant Pot version transforms dry beans into a hearty meal in a fraction of the time.

It’s rich in olive oil, vegetables, and bright tomato flavor—perfect for a nourishing, plant-based meal.

Ingredients:

• 1 lb dried white beans, soaked overnight and drained
• 1 onion, chopped
• 3 carrots, sliced
• 3 celery stalks, chopped
• 4 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 4 cups vegetable broth or water
• 1 teaspoon dried oregano
• ½ cup olive oil
• Salt and pepper, to taste
• Fresh parsley and lemon wedges, for serving

Instructions:

1. Add all ingredients except olive oil to the Instant Pot. Stir to combine.
2. Seal the lid and cook on high pressure for 35 minutes.
3. Let the pressure release naturally.
4. Stir in olive oil after cooking for extra richness.
5. Adjust seasoning and serve hot with a sprinkle of parsley and a squeeze of lemon.

Fasolada is a simple yet deeply satisfying dish that’s both comforting and packed with nutrition.

The Instant Pot makes this traditional soup an easy weeknight favorite with no soaking stress.

Instant Pot Greek Lemon Chicken Soup

This Greek lemon chicken soup, also known as avgolemono, is creamy, comforting, and uniquely tangy thanks to the addition of fresh lemon and egg.

With tender chicken, rice, and a velvety broth, this Instant Pot version brings the traditional flavors to the table in under an hour.

Ingredients:

• 1 lb boneless, skinless chicken breasts or thighs
• 6 cups chicken broth
• ½ cup white rice
• 2 eggs
• Juice of 2 lemons
• Salt and pepper, to taste
• Fresh dill or parsley, for garnish

Instructions:

1. Add chicken, broth, and rice to the Instant Pot. Season with salt and pepper.
2. Seal and cook on high pressure for 12 minutes. Let pressure release naturally for 10 minutes.
3. Remove chicken and shred. Return it to the pot.
4. In a separate bowl, whisk eggs and slowly add lemon juice.
5. Temper the egg-lemon mixture by gradually adding a ladle of hot soup while whisking constantly.
6. Stir tempered mixture into the soup gently over warm (not boiling) heat to thicken.
7. Serve warm, garnished with dill or parsley.

Avgolemono is a uniquely Greek experience—bright, creamy, and soothing.

This Instant Pot version captures all the comfort of the classic with less fuss and more flavor, making it a perfect winter warmer or sick-day remedy.

Instant Pot Greek Lamb Stew

Greek lamb stew is a rustic, flavorful dish that’s full of Mediterranean warmth.

In this Instant Pot version, tender chunks of lamb are simmered in a rich tomato sauce with cinnamon, garlic, and oregano—resulting in a dish that’s bold, hearty, and deeply satisfying.

Ingredients:

• 1 ½ lbs lamb shoulder, cut into chunks
• 2 tablespoons olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1 teaspoon cinnamon
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and pepper, to taste
• 1 cup beef or vegetable broth
• Fresh parsley, for garnish

Instructions:

1. Set Instant Pot to sauté and heat olive oil. Brown lamb on all sides.
2. Add onion and garlic, cooking until softened.
3. Stir in tomatoes, cinnamon, oregano, bay leaf, salt, and pepper. Pour in broth.
4. Seal and cook on high pressure for 35 minutes. Let pressure release naturally.
5. Remove bay leaf and stir. Adjust seasoning and garnish with parsley.

This Greek lamb stew is rich, comforting, and full of authentic flavor.

The Instant Pot tenderizes the meat beautifully, making it a go-to for special family meals or cold-weather cravings.

Instant Pot Spanakorizo

Spanakorizo is a traditional Greek spinach and rice dish that’s simple, nutritious, and bursting with lemony brightness.

The Instant Pot makes this comforting vegetarian meal even easier, delivering a wholesome, earthy side or main course in minimal time.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 green onions, sliced
• 3 cloves garlic, minced
• 10 oz fresh spinach
• 1 cup white rice, rinsed
• 2 cups vegetable broth
• Juice of 1 lemon
• Salt and pepper, to taste
• Fresh dill, for garnish

Instructions:

1. Use sauté mode to cook onion, green onion, and garlic in olive oil until soft.
2. Add spinach and stir until wilted.
3. Stir in rice, broth, lemon juice, salt, and pepper.
4. Seal lid and cook on high pressure for 6 minutes. Let pressure release naturally for 10 minutes.
5. Fluff with a fork and top with chopped dill before serving.

Spanakorizo is a simple, soul-satisfying dish that delivers a burst of lemony flavor and nourishing greens.

It’s perfect as a light meal or a side alongside grilled fish or chicken.

Instant Pot Greek Potatoes

Greek-style lemon potatoes are known for their bold, tangy flavor and tender, melt-in-your-mouth texture.

This Instant Pot version makes them quicker to prepare without sacrificing the traditional taste—thanks to a blend of lemon, garlic, oregano, and olive oil.

Ingredients:

• 2 lbs Yukon Gold potatoes, peeled and cut into chunks
• 4 cloves garlic, minced
• Juice of 2 lemons
• 1 tablespoon dried oregano
• ¼ cup olive oil
• 1 cup chicken or vegetable broth
• Salt and pepper, to taste
• Fresh parsley and lemon wedges, for garnish

Instructions:

1. In a large bowl, toss potatoes with lemon juice, garlic, oregano, olive oil, salt, and pepper.
2. Pour mixture into the Instant Pot and add broth.
3. Seal and cook on high pressure for 7 minutes. Quick release pressure.
4. Use sauté mode to cook off excess liquid for about 5–7 minutes, stirring occasionally until potatoes begin to brown.
5. Garnish with parsley and lemon wedges before serving.

These Instant Pot Greek potatoes are tangy, aromatic, and the perfect companion to grilled meats or hearty stews.

They’re fast, easy, and bring a vibrant Mediterranean touch to any dinner table.

Instant Pot Greek Chicken and Potatoes

This Greek chicken and potatoes recipe is a one-pot wonder that’s bursting with lemony, herbaceous flavor.

With the Instant Pot, juicy chicken thighs and tender potatoes come together in a garlic-oregano marinade for a cozy and easy Mediterranean-inspired meal.

Ingredients:

• 1 ½ lbs bone-in, skin-on chicken thighs
• 1 ½ lbs baby potatoes, halved
• 4 cloves garlic, minced
• Juice of 2 lemons
• 1 tablespoon dried oregano
• 1 teaspoon paprika
• ⅓ cup olive oil
• 1 cup chicken broth
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. In a large bowl, whisk together lemon juice, olive oil, garlic, oregano, paprika, salt, and pepper.
2. Toss chicken and potatoes in the marinade and let sit for 10 minutes.
3. Set Instant Pot to sauté, brown chicken on both sides, then remove.
4. Add potatoes to the pot, then pour in chicken broth. Place chicken on top.
5. Seal the lid and cook on high pressure for 12 minutes. Let pressure release naturally for 5 minutes, then quick release.
6. Garnish with chopped parsley before serving.

This meal is satisfying, rustic, and captures the bold citrusy essence of Greek cooking.

It’s an easy way to bring sunshine to your dinner table any time of the year.

Instant Pot Gigantes Plaki

Gigantes Plaki is a traditional Greek baked bean dish, usually slow-cooked in the oven.

This Instant Pot version transforms giant butter beans into a tender, flavorful delight, simmered in a tomato sauce with onions, garlic, and herbs—perfect as a main or a meze.

Ingredients:

• 1 lb dried lima or butter beans, soaked overnight
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• ¼ cup olive oil
• 1 teaspoon dried dill
• 1 teaspoon oregano
• Salt and pepper, to taste
• 3 cups water or vegetable broth
• Fresh parsley, for garnish

Instructions:

1. Drain soaked beans. Add to the Instant Pot with water or broth.
2. Add onion, garlic, tomatoes, olive oil, dill, oregano, salt, and pepper.
3. Stir to combine and seal the lid. Cook on high pressure for 35 minutes.
4. Let pressure release naturally for 10 minutes, then quick release.
5. Stir well and garnish with fresh parsley before serving.

Gigantes Plaki is a flavorful, protein-packed vegetarian dish that feels both comforting and nourishing.

It pairs well with crusty bread and a side of olives for a complete Greek-style meal.

Instant Pot Greek Shrimp with Feta

This Greek shrimp with feta is a bright and briny dish featuring tender shrimp in a rich tomato and herb sauce, finished with crumbled feta cheese.

The Instant Pot helps deepen the flavor of the sauce quickly, making it a fast and impressive seafood dinner.

Ingredients:

• 1 lb raw shrimp, peeled and deveined
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 small onion, chopped
• 1 can (14 oz) crushed tomatoes
• 1 teaspoon dried oregano
• ¼ teaspoon red pepper flakes (optional)
• Salt and pepper, to taste
• ½ cup crumbled feta cheese
• Fresh parsley, for garnish

Instructions:

1. Use sauté mode to cook onion and garlic in olive oil until soft.
2. Stir in crushed tomatoes, oregano, red pepper flakes, salt, and pepper.
3. Seal the lid and cook on high pressure for 5 minutes. Quick release pressure.
4. Stir in shrimp, reseal, and cook on high pressure for 1 minute. Quick release.
5. Sprinkle with feta and garnish with parsley before serving.

This dish brings the flavors of a seaside taverna right to your kitchen.

It’s light, elegant, and pairs beautifully with crusty bread, rice, or a crisp green salad.

Instant Pot Greek Orzo with Spinach and Feta

Greek orzo with spinach and feta is a creamy, comforting dish that delivers big flavor with minimal effort.

Thanks to the Instant Pot, this cheesy, herbed pasta comes together quickly—making it a great vegetarian main or side that feels indulgent and nourishing at the same time.

Ingredients:

• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 small onion, chopped
• 1 cup orzo pasta
• 2 cups vegetable broth
• 3 cups baby spinach, chopped
• ½ teaspoon dried oregano
• Salt and pepper, to taste
• ½ cup crumbled feta cheese
• Juice of ½ lemon
• Fresh dill, for garnish

Instructions:

1. Set Instant Pot to sauté and cook onion and garlic in olive oil until softened.
2. Stir in orzo, oregano, salt, and pepper. Pour in vegetable broth and deglaze the bottom.
3. Seal the lid and cook on high pressure for 4 minutes. Quick release the pressure.
4. Stir in chopped spinach, lemon juice, and feta. Let sit for a few minutes to thicken.
5. Garnish with fresh dill before serving.

This orzo dish is creamy, bright, and comforting with every bite.

It’s a great option for a quick meatless meal or a Greek-inspired side to grilled seafood or chicken.

Instant Pot Greek Eggplant Stew (Melitzanes Yahni)

This traditional Greek stew of eggplant, tomatoes, and onions—known as Melitzanes Yahni—is a plant-based comfort food full of Mediterranean flavor.

The Instant Pot makes it easy to achieve meltingly tender eggplant in a rich, garlicky tomato sauce.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, sliced
• 4 cloves garlic, minced
• 2 medium eggplants, cubed
• 1 can (14 oz) diced tomatoes
• 1 teaspoon dried oregano
• ½ teaspoon cinnamon
• Salt and pepper, to taste
• ½ cup water
• Fresh parsley, for garnish

Instructions:

1. Use sauté mode to cook onion and garlic in olive oil until translucent.
2. Add eggplant, tomatoes, oregano, cinnamon, salt, pepper, and water. Stir well.
3. Seal lid and cook on high pressure for 8 minutes. Let pressure release naturally.
4. Stir and adjust seasoning. Let sit for a few minutes to thicken.
5. Garnish with chopped parsley and serve warm or at room temperature.

Melitzanes Yahni is earthy, aromatic, and hearty enough to stand on its own.

Enjoy it with crusty bread or as part of a larger Greek meze spread.

Instant Pot Greek Meatballs (Keftedes)

Keftedes are traditional Greek meatballs loaded with herbs and spices.

This Instant Pot version offers juicy, flavorful results without the mess of frying.

Simmered in a savory tomato sauce, they’re perfect over rice, pasta, or served as an appetizer.

Ingredients:

• 1 lb ground beef or lamb
• 1 small onion, grated
• 2 cloves garlic, minced
• 1 teaspoon dried mint
• 1 teaspoon dried oregano
• ½ teaspoon ground cumin
• Salt and pepper, to taste
• 1 egg
• ¼ cup breadcrumbs
• 1 tablespoon olive oil
• 1 can (14 oz) crushed tomatoes
• ½ cup water or broth
• Fresh parsley, for garnish

Instructions:

1. Mix ground meat with onion, garlic, mint, oregano, cumin, egg, breadcrumbs, salt, and pepper. Shape into small meatballs.
2. Set Instant Pot to sauté, heat olive oil, and brown meatballs in batches. Remove and set aside.
3. Pour in crushed tomatoes and water or broth. Return meatballs to the pot.
4. Seal and cook on high pressure for 10 minutes. Quick release pressure.
5. Garnish with parsley and serve hot.

These Greek meatballs are juicy, aromatic, and satisfying.

They make an excellent addition to pasta, rice, or pita wraps and are ideal for meal prep or entertaining.

Instant Pot Greek Chickpea Stew (Revithia)

Revithia is a traditional Greek chickpea stew that’s both hearty and simple, made with just a few pantry staples.

In the Instant Pot, dried chickpeas become tender and creamy in a savory lemony broth flavored with olive oil, onions, and herbs—perfect for a comforting vegan meal.

Ingredients:

• 1 ½ cups dried chickpeas, soaked overnight
• 1 onion, chopped
• 3 cloves garlic, minced
• ¼ cup olive oil
• Juice of 2 lemons
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 5 cups water or vegetable broth
• Fresh rosemary or parsley, for garnish

Instructions:

1. Add soaked chickpeas, onion, garlic, olive oil, lemon juice, oregano, salt, pepper, and broth to the Instant Pot.
2. Stir well and seal the lid. Cook on high pressure for 35 minutes.
3. Let pressure release naturally for 10 minutes, then quick release.
4. Mash a few chickpeas in the pot for a thicker texture. Stir and garnish with herbs before serving.

Revithia is a humble yet rich and flavorful stew that showcases the best of Greek peasant cooking.

It’s ideal for a healthy, protein-rich lunch or dinner with warm crusty bread on the side.

Instant Pot Greek Pasta with Tomatoes and Olives

This Greek-inspired pasta dish combines tender noodles, juicy tomatoes, Kalamata olives, and Mediterranean herbs for a fast and flavorful dinner.

The Instant Pot makes it a true one-pot meal, with no need to boil water or dirty extra pans.

Ingredients:

• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 small onion, chopped
• 2 cups penne or rigatoni pasta
• 1 can (14 oz) diced tomatoes
• ½ cup Kalamata olives, pitted and sliced
• 1 teaspoon dried oregano
• ½ teaspoon crushed red pepper flakes (optional)
• 2 ¼ cups vegetable broth or water
• Salt and pepper, to taste
• Crumbled feta and fresh basil, for topping

Instructions:

1. Use sauté mode to cook onion and garlic in olive oil until softened.
2. Add pasta, diced tomatoes, olives, oregano, red pepper flakes, broth, salt, and pepper. Stir well.
3. Seal and cook on high pressure for 5 minutes. Quick release pressure.
4. Stir to combine. Let sit for a minute or two to thicken slightly.
5. Top with crumbled feta and fresh basil before serving.

This pasta is bursting with bold Greek flavors and comes together in just minutes.

It’s a crowd-pleaser for busy weeknights or when you’re craving something bright, briny, and satisfying.

Instant Pot Greek Green Beans (Fasolakia)

Fasolakia is a traditional Greek dish of green beans stewed in tomatoes, olive oil, and herbs until tender and flavorful.

The Instant Pot speeds up the process while still delivering the deep, savory taste of slow-cooked vegetables.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 lb green beans, trimmed
• 1 can (14 oz) crushed tomatoes
• 1 teaspoon dried oregano
• ½ teaspoon cinnamon (optional)
• Salt and pepper, to taste
• ½ cup water or vegetable broth
• Fresh parsley or dill, for garnish

Instructions:

1. Set the Instant Pot to sauté. Cook onion and garlic in olive oil until fragrant.
2. Add green beans, tomatoes, oregano, cinnamon, salt, pepper, and broth. Stir to combine.
3. Seal lid and cook on high pressure for 5 minutes. Quick release pressure.
4. Stir and let sit for a few minutes to allow flavors to meld.
5. Garnish with fresh herbs before serving.

Fasolakia is a deeply flavorful side or vegan main that’s loaded with nutrients and rustic charm.

Serve it with crusty bread or rice for a wholesome, satisfying Greek-inspired meal.

Instant Pot Greek Pork Souvlaki Bowls

These Greek pork souvlaki bowls deliver all the delicious flavors of the classic street food dish but in a quick and easy Instant Pot format.

Tender chunks of pork are marinated with lemon, garlic, and oregano, then pressure cooked to juicy perfection and served over rice or quinoa with your favorite toppings.

Ingredients:

• 1 ½ lbs pork shoulder or tenderloin, cut into cubes
• 3 cloves garlic, minced
• Juice of 2 lemons
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• ½ cup chicken broth
• Cooked rice or quinoa, for serving
• Tzatziki, diced cucumbers, tomatoes, red onion, for toppings

Instructions:

1. In a bowl, combine garlic, lemon juice, olive oil, oregano, salt, and pepper. Toss with pork and marinate for 15–30 minutes.
2. Add pork and marinade to the Instant Pot with chicken broth.
3. Seal and cook on high pressure for 10 minutes. Let pressure release naturally for 5 minutes, then quick release.
4. Spoon pork over rice or quinoa and top with tzatziki and fresh vegetables.

These pork souvlaki bowls are fresh, fast, and full of bold Greek flavor.

They’re perfect for meal prep or a customizable weeknight dinner the whole family can enjoy.

Instant Pot Greek Lentil Soup (Fakes)

Fakes is a traditional Greek lentil soup made with simple ingredients and a deeply savory flavor.

This Instant Pot version is perfect for busy days—it’s hearty, high in protein, and vegan-friendly, with the comforting warmth of Mediterranean spices and olive oil.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, chopped
• 1 ½ cups brown or green lentils, rinsed
• 1 bay leaf
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 1 can (14 oz) crushed tomatoes
• 5 cups vegetable broth
• Salt and pepper, to taste
• Red wine vinegar and fresh parsley, for garnish

Instructions:

1. Use sauté mode to cook onion, garlic, and carrots in olive oil until soft.
2. Add lentils, bay leaf, oregano, cumin, tomatoes, broth, salt, and pepper. Stir well.
3. Seal and cook on high pressure for 15 minutes. Let pressure release naturally.
4. Remove bay leaf and stir in a splash of red wine vinegar.
5. Serve garnished with fresh parsley.

This lentil soup is a hearty, nutrient-packed dish that’s both budget-friendly and full of Greek soul.

It’s even better the next day, making it perfect for leftovers or meal prep.

Instant Pot Greek Cauliflower and Potato Mash

A modern Greek twist on mashed potatoes, this Instant Pot mash combines cauliflower and potatoes with garlic, lemon, and olive oil for a light yet creamy side dish.

It’s a Mediterranean take on comfort food with a bright, citrusy finish.

Ingredients:

• 1 medium head cauliflower, chopped
• 2 medium Yukon gold potatoes, peeled and cubed
• 3 cloves garlic, peeled
• ½ cup water or broth
• 2 tablespoons olive oil
• Juice of ½ lemon
• Salt and pepper, to taste
• Fresh dill or parsley, for garnish

Instructions:

1. Add cauliflower, potatoes, garlic, and water to the Instant Pot.
2. Seal and cook on high pressure for 5 minutes. Quick release pressure.
3. Drain any excess liquid, then mash contents with olive oil, lemon juice, salt, and pepper.
4. Stir until creamy and garnish with herbs.

This Greek-style mash is a lighter, zesty alternative to traditional mashed potatoes.

It pairs beautifully with grilled meats or fish and adds a healthy twist to your dinner spread.

Instant Pot Greek Tomato Rice (Ntomatorizo)

Ntomatorizo is a comforting Greek tomato rice dish that’s rich, slightly tangy, and perfectly spiced.

This Instant Pot version turns simple pantry staples into a flavorful one-pot side or vegetarian main that’s both easy and satisfying.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup long-grain white rice, rinsed
• 1 can (14 oz) crushed tomatoes
• 1 ½ cups vegetable broth
• 1 teaspoon dried oregano
• ½ teaspoon ground cinnamon
• Salt and pepper, to taste
• Chopped fresh parsley, for garnish

Instructions:

1. Use sauté mode to cook onion and garlic in olive oil until soft.
2. Stir in rice, crushed tomatoes, broth, oregano, cinnamon, salt, and pepper.
3. Seal and cook on high pressure for 6 minutes. Let pressure release naturally for 10 minutes, then quick release.
4. Fluff with a fork and garnish with parsley.

Ntomatorizo is rich, fragrant, and deeply comforting.

It’s an ideal side for grilled meats or seafood and can stand alone as a simple, homey vegetarian meal.

Instant Pot Greek Zucchini and Rice (Kolokithorizo)

Kolokithorizo is a traditional Greek dish made with zucchini, rice, tomatoes, and herbs—light, nourishing, and full of summer flavor.

The Instant Pot simplifies the process while preserving the dish’s rustic charm.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 zucchinis, diced
• 1 cup white rice, rinsed
• 1 can (14 oz) diced tomatoes
• 1 ½ cups vegetable broth
• 1 teaspoon dried dill or mint
• Salt and pepper, to taste
• Lemon wedges and fresh dill, for serving

Instructions:

1. Set Instant Pot to sauté and cook onion and garlic in olive oil until soft.
2. Stir in zucchini, rice, tomatoes, broth, dill, salt, and pepper.
3. Seal and cook on high pressure for 6 minutes. Let pressure release naturally for 10 minutes.
4. Fluff gently and serve with lemon wedges and fresh dill.

This dish is light, fragrant, and perfect for showcasing fresh zucchini. It’s excellent on its own or served alongside grilled fish or lamb.

Instant Pot Greek Baked Eggs with Tomato and Feta

Inspired by the flavors of Greek strapatsada (scrambled eggs with tomato and feta), this Instant Pot baked egg dish combines rich tomatoes, creamy feta, and perfectly cooked eggs for a hearty breakfast or brunch with a Mediterranean twist.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 4 eggs
• ½ cup crumbled feta cheese
• Fresh basil or parsley, for garnish

Instructions:

1. Set the Instant Pot to sauté and cook onion and garlic in olive oil until soft.
2. Add crushed tomatoes, oregano, salt, and pepper. Simmer for 5 minutes.
3. Turn off sauté mode. Carefully crack eggs over the tomato sauce.
4. Seal and cook on low pressure for 2 minutes for soft yolks or 3 minutes for firmer eggs. Quick release pressure.
5. Sprinkle with feta and fresh herbs before serving.

This tomato-egg-feta combo is a delicious way to start your day or enjoy a light dinner.

It’s warm, flavorful, and packed with Mediterranean comfort in every bite.

Instant Pot Greek Lemon Potatoes

Greek lemon potatoes are typically slow-roasted for rich flavor, but this Instant Pot version gives you the same zesty, herby results in a fraction of the time.

Perfect as a side dish to grilled meats or a fresh Greek salad.

Ingredients:

• 2 lbs Yukon gold or russet potatoes, peeled and quartered
• 3 tablespoons olive oil
• Juice of 2 lemons
• 2 teaspoons minced garlic
• 1 ½ teaspoons dried oregano
• 1 cup vegetable or chicken broth
• Salt and black pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. In the Instant Pot, whisk together olive oil, lemon juice, garlic, oregano, broth, salt, and pepper.
2. Add potatoes and stir to coat well.
3. Seal and cook on high pressure for 6 minutes. Let pressure release naturally for 5 minutes, then quick release.
4. Optional: Transfer to a baking sheet and broil for 5–7 minutes for crispy edges.
5. Garnish with chopped parsley before serving.

These lemon potatoes are tangy, aromatic, and tender—bringing bold Greek flavors to your plate in less time.

Instant Pot Greek Chicken and Orzo

This one-pot Instant Pot meal combines juicy chicken, tender orzo pasta, tomatoes, and herbs—everything you love about Greek home cooking, ready in under 30 minutes.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cubed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup orzo
• 1 can (14 oz) diced tomatoes
• 1 ½ cups chicken broth
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Crumbled feta and fresh parsley, for garnish

Instructions:

1. Sauté onion and garlic in olive oil using the Instant Pot. Add chicken and cook until lightly browned.
2. Stir in orzo, tomatoes, broth, oregano, salt, and pepper.
3. Seal and cook on high pressure for 4 minutes. Quick release.
4. Stir and let sit for 2–3 minutes to thicken. Top with feta and parsley.

This dish is hearty, flavorful, and fuss-free—a balanced dinner that feels like a Greek getaway.

Instant Pot Greek Chickpea Stew (Revithia)

Revithia is a classic Greek chickpea stew, simple and soulful.

The Instant Pot makes it easy to prepare using dried or canned chickpeas for a nourishing, plant-based meal.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups cooked chickpeas (or 1 can, drained and rinsed)
• Juice of 1 lemon
• 1 teaspoon dried rosemary or thyme
• 1 bay leaf
• 3 cups vegetable broth
• Salt and pepper, to taste
• Fresh dill or parsley, for garnish

Instructions:

1. Sauté onion and garlic in olive oil in the Instant Pot until translucent.
2. Add chickpeas, lemon juice, herbs, bay leaf, and broth.
3. Seal and cook on high pressure for 10 minutes (if using canned chickpeas). Let pressure release naturally.
4. Remove bay leaf, season to taste, and serve garnished with fresh herbs.

Warm, rustic, and citrusy, this stew is a perfect representation of Greek comfort food, easy enough for weeknight meals.

Instant Pot Greek Moussaka

This Instant Pot Greek Moussaka captures the classic layers of eggplant, seasoned ground meat, and creamy béchamel sauce — all made faster and easier.

The pressure cooker speeds up the cooking process while preserving the rich, comforting flavors of this beloved Greek casserole.

Ingredients:

• 2 medium eggplants, sliced and salted
• 1 lb ground beef or lamb
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1 teaspoon cinnamon
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 2 cups béchamel sauce (prepared separately)
• Grated Parmesan cheese, for topping

Instructions:

1. Rinse and pat dry eggplant slices. Lightly sauté in olive oil using sauté mode until golden. Remove and set aside.
2. In the same pot, cook onion and garlic until soft. Add ground meat and brown. Stir in tomatoes, cinnamon, oregano, salt, and pepper. Simmer for 5 minutes.
3. Layer half the eggplant slices in the Instant Pot, add meat sauce, then the remaining eggplant.
4. Pour béchamel sauce over the top and sprinkle with Parmesan.
5. Seal lid and cook on high pressure for 15 minutes. Let pressure release naturally.
6. Optional: Broil for a few minutes for a golden top.

This Instant Pot moussaka delivers all the creamy, savory, and comforting layers of the traditional recipe, but with less time and fuss.

Instant Pot Greek Lemon Chicken Soup (Avgolemono)

A classic Greek soup made creamy and tangy with eggs and lemon, avgolemono is comforting and bright.

The Instant Pot version helps cook the chicken and rice quickly while achieving the signature velvety texture.

Ingredients:

• 1 lb boneless chicken thighs
• 6 cups chicken broth
• ½ cup white rice
• 3 eggs
• Juice of 2 lemons
• Salt and pepper, to taste
• Fresh dill or parsley, for garnish

Instructions:

1. Add chicken, broth, and rice to the Instant Pot. Cook on high pressure for 12 minutes. Let pressure release naturally for 10 minutes.
2. Remove chicken and shred. Return chicken to the pot.
3. Whisk eggs and lemon juice in a bowl. Temper by slowly adding hot broth while whisking.
4. Stir egg-lemon mixture back into the soup off heat to avoid curdling.
5. Season with salt and pepper, garnish with herbs, and serve warm.

This soup balances bright lemon with rich broth and tender chicken for a comforting and nourishing meal any time of year.

Conclusion

From hearty lamb stews to light lemon potatoes and fresh vegetable medleys, Greek cuisine offers something for every palate, and the Instant Pot makes it easier than ever to bring these dishes to your table. These 29+ recipes showcase how traditional flavors can be achieved quickly and effortlessly, helping you enjoy wholesome, home-cooked meals even on the busiest days. Dive into the vibrant tastes of Greece and discover how simple, delicious, and rewarding Instant Pot Greek cooking can be.