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Pressure Cooker Greek Style Rice


  • 2 tbsp butter
  • 1 medium onion diced
  • 2 garlic cloves minced
  • 1 C basmati rice
  • 1/2 C quinoa
  • 2 3/4 C chicken stock
  • juice from one lemon
  • 2 tsp lemon zest
  • 1 tsp rosemary finely chopped
  • 2 tsp oregano finely chopped
  • 1 C fresh spinach finely chopped
  • salt and freshly ground black pepper to taste


  • Preheat the electric pressure cooker by selecting one of the options.
  • Melt the butter in the pot and saute the onion for two minutes.
  • Add the garlic and saute one minute more.
  • Add the rice, quinoa, chicken stock, lemon juice, zest, rosemary and oregano.
  • Place the lid on top and lock it in place.
  • Turn the steam release valve to closed.
  • Clear the settings and select the rice/risotto button.
  • Adjust the timer to 10 minutes.
  • Once the timer has finished counting down, carefully release the steam and unlock the lid.
  • Stir in the chopped spinach and add salt and freshly ground black pepper to taste.


Recipe by: Connie Murray @Happybellyfoodie.com