Instant Pot (Pressure Cooker) Greek Chicken Youvetsi

Greek Chicken Youvetsi stew in under an hour!

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Greek Chicken Youvetsi is a Greek-style chicken and orzo stew that typically takes up to three hours. However, I made this comforting and delicious stew in the Instant Pot in less than an hour and couldn’t wait to share it with you. I posted the beef version of this a couple of weeks ago, and it’s almost the same recipe since you can use chicken, beef or lamb. All of them make delicious youvetsi.

I think you should have an Instant Pot

I’m not typically into large kitchen gadgets, but so many of you loved it that I had to get one. It took me a while to get to know my Instant Pot, but I’m so glad we became friends! I’ve been able to turn several of my more time-consuming recipes into weeknight meals. I went with the 8-quart Instant Pot Pro Duo because we’re a family of 7, and I cook large batches. Here’s that link (affiliate) if you’d like to read more about the one I have.

You’ll make this a regular

• Warm, comforting tomato sauce
• Fall off the bone chicken
• Soft, Creamy orzo
• Three-hour Chicken Youvetsi stew in less than an hour!

Flavorful ingredients

• Chicken thighs –bone-in and skin removed
• Olive oil
• Onion –finely chopped
• Garlic cloves –grated or minced
• Crushed tomatoes
• Bay leaf
• Crushed red pepper flakes
• Salt
• Freshly ground black pepper
• Cinnamon stick and 2-3 cloves –I leave out because my kids don’t like it, but it is traditional
• Dried crushed oregano
• Chicken stock
• Orzo pasta
• Fresh parsley –finely chopped
• Feta cheese and olives for serving

The best type of chicken to use

I use chicken thighs a lot because they always turn out moist and delicious. For this youvetsi, I used bone in with the skin removed, but you don’t have to use thighs. Drumsticks or a whole chicken that’s been broken down into pieces would be good, too. I don’t recommend using breast meat by itself because it tends to get dry, but use the cut you like best.

How to make Instant Pot Chicken Youvetsi

• Add the onion, olive oil, and a pinch of salt to the Instant Pot and set to the sauté function for about 10 minutes or until soft and golden.
• Then, add the garlic and warm through for about 30 seconds.
• Next, add the chicken, salt, tomatoes, bay leaf, pepper, crushed red pepper flakes, and a cup of chicken stock or water. If you’re using cinnamon and cloves, you may add them to the pot at this time.
• Secure the lid and set the valve to lock in the steam.
• Pressure Cook on high for 10 minutes.
• When it’s done, allow the Instant Pot to rest and naturally release the pressure for 10 minutes, then open the valve to release the remaining pressure.
• Taste and adjust seasoning if needed.
• Preheat the oven to 400 °F, 200 °C.
• Transfer the stew to a large roasting pan and add the oregano, orzo, one more teaspoon of salt, and 4-5 cups of chicken stock. Stir everything together.
• Bake uncovered on the center rack for 20 minutes.
• Add the parsley to finish.

Make the entire meal in the Instant Pot

The entire meal can be prepared in the Instant Pot. So, if you prefer that over finishing it in the oven, there’s just a couple of simple steps. Once the chicken stew is ready, add the orzo, oregano, one teaspoon of salt, and 4-5 cups of chicken stock to your Instant Pot. Stir together and set the Instant Pot to the saute function. The pasta usually takes about 10-12 minutes to cook, and that’s it!

Serving

Youvetsi is just a deliciously comforting stew. Sprinkle some parsley on top and serve it with feta cheese and olives. If you want to freshen it up a bit, a Greek salad will compliment it perfectly, and you can’t have stew without bread.  Kali Orexi!

More Instant Pot Recipes:

• Instant Pot Beef Youvetsi
• Instant Pot Greek Lemony Chicken Soup
• Instant Lentil Soup

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Instant Pot Chicken Youvetsi

Yield: Serves 6

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Ingredients

• 6-8 chicken thighs, bone-in skinless (3-4 lbs)
• 1/4 cup (60ml) olive oil
• 1 large onion, finely chopped
• 4 garlic cloves, grated
• 15 oz (411g) crushed tomatoes
• 1 Bay leaf
• pinch of crushed red pepper flakes
• 1 teaspoon salt or to taste plus more for the orzo
• freshly ground black pepper, to taste
• optional: 1 cinnamon stick and 2-3 cloves
• 1 teaspoon dried crushed oregano
• 4-5 cups (1 liter) chicken stock
• 1 pound (450g) orzo pasta
• finely chopped fresh parsley
• feta cheese and olives for serving

Instructions

Add the onion, olive oil, and a pinch of salt to the Instant Pot and set the saute function for about 10 minutes or until soft and golden. Add the garlic and warm through for about 30 seconds.

Add the chicken, salt, tomatoes, bay leaf, pepper, crushed red pepper flakes and a cup of chicken stock or water. If you're using the cinnamon and cloves you may add them to the pot at this time.

Secure the lid and set the valve to thelock the steam in. Pressure Cook on high for 10 minutes. Allow the Instant Pot to rest and naturally release the pressure for 10 minutes and then open the valve to release the remaining pressure.

Taste and adjust seasoning if needed.

Preheat the oven to 400 °F, 200 °C.

Transfer the stew to a large roasting pan and add the oregano, the orzo, 1 more teaspoon of salt and 4-5 cups of chicken stock. Mix everything together.

Bake uncovered on the center rack for 20 minutes.

Add the parsley and serve with feta cheese and olives. Kali Orexi.

Notes

The entire meal can be prepared in the Instant Pot. Once the chicken stew is ready, add the orzo, oregano, 1 teaspoon of salt and 4-5 cups of chicken stock. Mix together and set the Instant Pot to the saute function. The pasta usually takes about 10-12 minutes to cook. Enjoy!

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