Sheet-Pan Greek Lemon Chicken with Roasted Potatoes & Red Onion (Vegetarian Instant Pot Version)
Enjoy all the classic Greek flavors in this vegetarian Instant Pot recipe featuring plant-based chicken, tender potatoes, and red onion, all infused with zesty lemon and herbs. Perfect for a quick, hearty, and satisfying meal in under 20 minutes.
- 12 oz plant-based chicken strips
- 2 cups baby potatoes, quartered
- 1 medium red onion, sliced
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 0.5 tsp dried thyme
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.5 cup water or vegetable broth
- 2 tbsp fresh parsley, chopped (optional)
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Instructions
In a large bowl, toss plant-based chicken strips, potatoes, and red onion with olive oil, lemon juice, garlic, oregano, thyme, salt, and black pepper until well coated.
⏱️ 2 minutesAdd water or vegetable broth to the Instant Pot liner. Place the mixed ingredients on a steamer basket or trivet inside the Instant Pot.
⏱️ 1 minuteSeal the lid and set Instant Pot to 'Manual' or 'Pressure Cook' mode on high for 4 minutes.
⏱️ 4 minutesQuick release the pressure carefully. Remove the lid and transfer contents to a serving platter. Sprinkle with fresh parsley if desired and serve hot.
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Nutrition Information
Per serving. Values are approximate and may vary.
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