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Chicken Tzatziki Casserole

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A comforting Chicken Tzatziki Casserole made effortlessly in a pressure cooker, perfect for busy weeknights.

Ingredients

Scale
  • 1.5 lbs diced chicken breast (trimmed and bite-sized)
  • 1 large zucchini (grated or thinly sliced)
  • 0.5 yellow onion (diced)
  • 1 pint grape tomatoes (left whole)
  • 1.5 cups basmati rice (uncooked)
  • 1 lemon (halved and sliced into wedges)
  • 0.25 cup crumbled feta cheese (plus more for topping)
  • 3 cups chicken stock
  • 2 tablespoons Greek seasoning
  • 2 teaspoons smoked paprika
  • 1 teaspoon seasoning salt
  • 0.5 teaspoon turmeric
  • 0.25 – 0.5 teaspoon cayenne pepper (to taste)
  • 1 medium red onion (thinly sliced)
  • 0.75 cup red wine vinegar (or apple cider vinegar)
  • 2 teaspoons sugar
  • 2 teaspoons kosher salt
  • Toom garlic dip
  • Tzatziki sauce (store-bought, Opaa! preferred)
  • Parsley (for garnish)
  • Pita bread (for serving)
  • Additional feta cheese (for garnish)

Instructions

  1. Prepare the ingredients by gathering all fresh items and prepping them as directed.
  2. Season the chicken with Greek seasoning, smoked paprika, seasoning salt, turmeric, and cayenne pepper in a large bowl.
  3. Sauté the yellow and red onions in a splash of olive oil using the sauté function on your pressure cooker for about 3-4 minutes until translucent.
  4. Add the seasoned chicken and sauté until slightly browned, then mix in the zucchini and whole grape tomatoes.
  5. Stir in the uncooked basmati rice, ensuring it’s evenly distributed over the chicken and vegetables.
  6. Pour in the chicken stock, red wine vinegar, sugar, and kosher salt, gently mixing all ingredients together.
  7. Close the lid of the pressure cooker and set it to cook on high pressure for 10 minutes, followed by a natural release for about 5 minutes.
  8. Mix the casserole gently with a fork once the pressure is released, then add crumbled feta and garnish with parsley.
  9. Serve the casserole with drizzles of Toom garlic dip and tzatziki sauce, alongside warm pita bread.

Notes

Store leftovers in an airtight container for up to 3 days. Can be frozen for up to 3 months. Adjust cayenne pepper to taste for heat preference.

Nutrition

Find it online: https://pinrecipezbylinaa.com/chicken-tzatziki-casserole-pressure-cooker-recipe/

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