Busy weeknights call for recipes that work with you, not against you, and this Instant Pot Lemon Garlic Chicken and Rice is one I come back to again and again. I love a meal that lets me toss everything into one pot, set it, and let dinner practically make itself while I help with homework, tidy up the kitchen, or simply enjoy a few extra minutes with my family.
The juicy chicken thighs, fluffy rice, bright lemon, and garlic come together into a comforting meal that feels fresh, cozy, and satisfying—all with simple pantry staples you probably already have on hand.
Why You’ll Love This Recipe
- One pot, minimal cleanup. Everything cooks together in the Instant Pot for an easy weeknight dinner.
- Bright and flavorful. Fresh lemon, garlic, and herbs keep every bite light, fresh, and delicious.
- Perfectly tender chicken. Chicken thighs stay juicy and flavorful under pressure.
- Pantry-friendly ingredients. Made with simple staples you likely already have on hand.
- A complete meal. Protein, rice, and veggies all in one satisfying dish.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes! Boneless, skinless chicken breasts work well, but they’re a bit leaner and won’t be quite as juicy as thighs. Be careful not to overcook them.
Can I use brown rice?
Yes, but you’ll need to increase the pressure cook time and add a little more broth. Brown rice takes significantly longer to cook than white rice, so I recommend making the recipe as written for the best results.
Can I use frozen chicken?
For best results, thaw the chicken first. Frozen chicken can release extra liquid and may affect the texture of the rice.
Can I use a different vegetable?
Absolutely! Frozen corn, diced carrots, chopped spinach, broccoli florets, or asparagus all work well. For the best texture, stir delicate vegetables in after pressure cooking so they stay bright and tender.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave with a splash of chicken broth or water to keep the rice from drying out.
Can I freeze it?
Yes! Let the chicken and rice cool completely before transferring to freezer-safe containers. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.
How to make instant pot lemon garlic chicken and rice: step-by-step
Ingredients
Chicken
- 680 g (1½ pounds) boneless, skinless chicken thighs
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried oregano
Rice
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 small onion, diced (about 150 g)
- 280 g (1½ cups) long-grain white rice, rinsed well
- 480 ml (2 cups) low-sodium chicken broth
- Zest of 1 lemon
- ½ teaspoon salt (adjust depending on broth)
- ¼ teaspoon black pepper
Finish
- 150 g (1 cup) frozen green beans, peas, corn, or any veggie of choice
- Juice of 1 large lemon (about 3 tablespoons)
- 2 tablespoons butter
- 2 tablespoons chopped fresh parsley
- Extra lemon wedges for serving
- Fresh grated Parmesan (optional but delicious)
Equipment
EQUIPMENT
- 6 quart Instant pot
- Measuring cups and spoons
Instructions
- Season the chicken: Toss the chicken thighs with salt, pepper, paprika, and oregano (I like to cut my chicken into cubes, however this is not required).
- Saute: Turn the Instant Pot to Sauté. Add olive oil and brown the chicken for 2–3 minutes per side. It doesn’t need to cook through. Transfer to a plate.
- Add the onion and cook for about 3 minutes until softened. Stir in the garlic for 30 seconds.
- Stir in the rinsed rice and cook for about 1 minute so it gets lightly coated in the oil.
- Pour in the chicken broth and scrape the bottom well to prevent a burn warning. Stir in the lemon zest.
- Nestle the chicken thighs/cubes on top of the rice.
- Seal the lid and cook on High Pressure for 5 minutes.
- Let the pressure naturally release for 10 minutes, then quick release the rest.
- Remove the chicken and fluff the rice. Stir in the frozen veggies, butter, lemon juice, and parsley.
- Return the chicken to the pot and let everything sit for 2–3 minutes. The residual heat cooks the peas perfectly without making them mushy.
- Top with extra parsley, black pepper, lemon wedges, and Parmesan if desired.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave with a splash of chicken broth or water to keep the rice from drying out.
More instant pot recipes
- Healing Turmeric Chicken Soup (Easy One Pot Recipe)
- Instant Pot Marry Me chicken
- Instant Pot White Bean Chicken Chili
Instant Pot Lemon Garlic Chicken & Rice
This easy Instant Pot Lemon Garlic Chicken and Rice is a bright, flavorful one-pot dinner made with juicy chicken thighs, fluffy rice, sweet peas, fresh lemon, and simple pantry ingredients, perfect for busy weeknights.
Equipment
- 6 quart Instant pot
- Measuring cups and spoons
- Bowls
- Sharpe Knife
Ingredients
Chicken
- 680 grams (1½ pounds) boneless, skinless chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried oregano
Rice
- 1 tablespoon olive oil
- 4 cloves garlic (minced)
- 1 small onion (diced)
- 280 grams (1 ½ cups) long grain white rice (rinsed well)
- 480 ml (2 cups) low-sodium chicken broth
- zest of 1 lemon
- 1/2 teaspoon salt (adjust depending on broth)
- 1/4 teaspoon black pepper
Finish
- 150 grams (1 cup) frozen green beans, peas, corn, or any vegetable of choice
- 2 tablespoons lemon juice (about 1 small lemon)
- 2 tablespoons butter
- 2 tablespoons fresh parsley
- extra lemon wedges for serving
- fresh grated parmesan (optional but delicious)
Instructions
-
Season the chicken: Toss the chicken thighs with salt, pepper, paprika, and oregano (I like to cut my chicken into cubes, however this is not required).
-
Saute: Turn the Instant Pot to Sauté. Add olive oil and brown the chicken for 2–3 minutes per side. It doesn't need to cook through. Transfer to a plate.
-
Add the onion and cook for about 3 minutes until softened. Stir in the garlic for 30 seconds.
-
Stir in the rinsed rice and cook for about 1 minute so it gets lightly coated in the oil.
-
Pour in the chicken broth and scrape the bottom well to prevent a burn warning. Stir in the lemon zest.
-
Nestle the chicken thighs/cubes on top of the rice.
-
Seal the lid and cook on High Pressure for 5 minutes.
-
Let the pressure naturally release for 10 minutes, then quick release the rest.
-
Remove the chicken and fluff the rice. Stir in the frozen veggies, butter, lemon juice, and parsley.
-
Return the chicken to the pot and let everything sit for 2–3 minutes. The residual heat cooks the peas perfectly without making them mushy.
-
Top with extra parsley, black pepper, lemon wedges, and Parmesan if desired.
-
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave with a splash of chicken broth or water to keep the rice from drying out.
Nutrition
Nutritional information is automatically calculated and should be used as an approximation only.
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