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Instant Pot Lemon Garlic Chicken & Rice
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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.

Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course: Main Course
Cuisine: American
Keyword: instant pot lemon garlic chicken & rice
Servings: people
Calories: 390 kcal

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

  1. 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).
  2. 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.
  3. Add the onion and cook for about 3 minutes until softened. Stir in the garlic for 30 seconds.
  4. Stir in the rinsed rice and cook for about 1 minute so it gets lightly coated in the oil.
  5. Pour in the chicken broth and scrape the bottom well to prevent a burn warning. Stir in the lemon zest.
  6. Nestle the chicken thighs/cubes on top of the rice.
  7. Seal the lid and cook on High Pressure for 5 minutes.
  8. Let the pressure naturally release for 10 minutes, then quick release the rest.
  9. Remove the chicken and fluff the rice. Stir in the frozen veggies, butter, lemon juice, and parsley.
  10. 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.
  11. Top with extra parsley, black pepper, lemon wedges, and Parmesan if desired.
  12. 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

Serving: 1 serving | Calories: 390 kcal | Carbohydrates: 43 g | Fat: 12 g |

Nutritional information is automatically calculated and should be used as an approximation only.

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