Say goodbye to boring chicken breasts and enjoy Low FODMAP Greek Chicken. It is a hands-off way to quickly cook flavorful Greek-inspired chicken for wraps, rice bowls, or salads. There are so many ways to use this delicious chicken- try them all!
An Instant Pot allows the chicken breast to cook quickly without drying out. The chicken broth, along with the spices, creates an inspired Greek flavor. I love using my Instant Pot for quick and easy meals.
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Why You'll Love This Recipe
- Love Instant Pot Recipes? I have a whole bunch!
- Meal Prep For Easier, Future Meals
- Slice, Dice, or Shred The Chicken
Featured Ingredients
- Chicken Breasts - Use boneless, skinless chicken breasts for a lean, tender chicken option that cooks perfectly in the Instant Pot.
- Chicken Broth - Homemade or a Low FODMAP option from the grocery store.
- Garlic Infused Olive Oil - A wonderful way to add garlic flavor. I love the option from Trader Joe's.
- Spices - Dried dill, oregano, basil, kosher salt, and ground black pepper.
- Lemon Juice - Fresh lemon juice is best.
See the recipe card for the exact measurements and complete instructions. Selected ingredients are based on guidance on current serving sizes measured by the Monash University Food App and FODMAP Friendly App at the time of publishing. As always, follow your gut and modify as needed.
Step-By-Step Instructions
Add the chicken broth and spices to a 6-quart Instant Pot liner. Stir. Nestle the chicken breasts into the liquid. Pour the garlic oil and lemon juice over the chicken.
Make sure the sealing ring is firmly in place and cover. Set the Instant Pot to high pressure for 12 minutes. Once it is done cooking, let the pressure naturally release for ten minutes. Then, do a quick release of any remaining pressure and remove the cover once the pin drops.
Before removing the chicken, take its internal temperature using a digital thermometer. It should be 165 degrees F.
Using tongs, remove the chicken and allow it to rest for ten minutes. Slice, shred, or dice the chicken. If shredding the chicken, use an electric mixer to make that task easier.
Tips and Tricks
Want More Chicken? Double the amount of chicken, but not the spices or chicken broth. Dice or shred the Greek chicken and cool. Then freeze in 2-cup portions for future Greek-inspired meals.
Instant Pot Tip: Always use one cup of liquid for the Instant Pot. Otherwise, you will get a burn notice. The liquid is used to bring the Instant Pot up to pressure and cook the chicken.
Ingredient Swaps
- Chicken - Love dark meat? Use boneless, skinless chicken thighs instead. Keep the cooking time the same, and the internal temperature reaches 165 degrees F.
- Chicken Stock - Swap out chicken broth for chicken stock. Or use water if need be.
- Greek Spice Mix - Skip the individual spices and use a tablespoon of Greek seasoning mix from Smoke and Sanity. It is certified low FODMAP, salt free, and available on Amazon.
Storing and Reheating
Store: Keep the cooked chicken in an airtight container in the refrigerator for up to four days.
Reheat: Place leftover chicken on a microwave-safe plate for 30 seconds to 1 minute or until heated through.
Freeze: Place chilled cooked chicken in a freezer-friendly container and store in the freezer. Use within four months for best results. Defrost before reheating. If needed, add a splash of chicken broth.
Low FODMAP Notes
Low FODMAP information is based on test results from the Monash University Food App. I highly recommend the app for guidance on ingredients and serving sizes as well as working with a Low FODMAP dietician. As always, modify and adjust based on your own tolerance and individual needs on a modified low FODMAP diet.
- Chicken Breasts - Unseasoned plain chicken breasts have no FODMAPs.
- Chicken Broth - Use an option that does not have FODMAPs such as garlic or onion listed in the ingredients.
- Garlic Infused Olive Oil - Safe at 1 tablespoon or 18 grams per meal.
- Spices
- Dried Dill - Fresh dill has been tested safe at 1 cup. Dried dill is more convenient; however, double the amount called for in the recipe if you want to use fresh dill.
- Oregano - Safe at 1 teaspoon or 3 grams per meal.
- Dried Basil - Fresh basil has been tested at 1 cup. Dried basil is more convenient but if you want to use fresh, double the amount called for in the recipe.
- Lemon Juice - Safe at ½ cup or 125 grams per meal.
For additional information on a low FODMAP diet, please visit Monash University or FODMAP Friendly. Both have websites and apps for additional guidance and testing results.
FAQs
Yes! There is no need to defrost the chicken breasts. Place the frozen chicken straight into the Instant Pot. If the chicken breasts are on the thicker side, they may require additional cooking time. Take the internal temperature of the chicken and go from there. Once they reach 165 degrees F, they are done.
Yes, a slow cooker can be used to make Greek chicken. Put the chicken breasts along with the chicken broth, spices, lemon juice, and garlic oil in a 4-quart slow cooker. Cook on low heat for 2-3 hours or until the chicken reaches an internal temperature of 165 degrees F on a meat thermometer.
Meal Planning
This chicken is perfect for a wide variety of easy weeknight meal options. Use it as the protein in a Greek salad with Greek dressing. Add it to a Greek wrap topped with hummus and tzatziki sauce. Use it as the chicken in a Greek rice bowl. It is also great alongside a serving of Greek lemon rice - also made in the Instant Pot!
Additional Instant Pot Recipes
Recipe
Low FODMAP Greek Chicken
Equipment
Ingredients
- 1 pound chicken breasts boneless and skinless (2-3 pieces)
- 1 cup chicken broth
- 2 teaspoons dried dill
- 1 ½ teaspoon dried oregano
- 1 ½ teaspoon dried basil
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 3 tablespoons garlic infused olive oil
- 1 lemon juiced about 3 teaspoons
Instructions
- Place the liner inside a 6-quart Instant Pot. To the liner, add the chicken broth, dried dill, dried oregano, dried basil, salt, and ground black pepper. Stir.
- Nestle the chicken breasts into the liquid. It is ok if they overlap.
- Pour the garlic oil and the lemon juice over the chicken breasts.
- Make sure the sealing ring is firmly in place on the cover, and add the cover to the pot. Set the valve to sealing, and cook on high pressure for 12 minutes. Once done cooking allow the pressure to naturally release for 10 minutes. After ten minutes, release any remaining pressure and remove the cover.
- Using a digital thermometer, take the internal temperature of the chicken breasts. If the temperature is over 165 degrees F the chicken is done.
- Using tongs, remove the chicken and allow it to rest for 10 minutes. Slice, dice, or shred the chicken. For a quick and easy method, shred the chicken using an electric mixer.
Venessa Mandelkow says
We love this recipe for quick and easy meals. Let me know if you tried this!
Barb Epstien says
If I don’t have an instant pot can I cook this in a similar manner as your delicious lemon chicken recipe?
Venessa Mandelkow says
Hi Barb! I am thinking it will work. Leave out the 1 cup of chicken broth because you won't need it if you bake it. I have never tried it, but give it a whirl and let me know if it works! -Venessa