Instant Pot Lemon Garlic Chicken and Rice


Author: Lisa Childs

Comments: 19

Category: Chicken Recipes

Published Date: February 26, 2019

Updated Date: January 12, 2023

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Lemon Garlic Chicken and Rice is a super simple one pot meal made in the Instant Pot using easy to find ingredients that the whole family will love.

chicken rice and lemons

Add Broccoli for a Complete Meal!

I served with Instant Pot Broccoli. However, last time I made it I just added chopped broccoli florets straight into the pot after opening the lid.

Then, I replaced the lid and let the residual heat steam the broccoli for about 5-8 minutes until tender. ONE POT MEAL!

If you like this recipe, you’ll love my super simple Chicken Drumstick recipe! Dinner will be on the table in less than 30 minutes!

Instant Pot One Pot Meals

Instant Pot One Pot Meals are meals that can be “dumped” into the Instant Pot and produce 75-100% of the entire meal. Some of these dishes are good on their own, and some may be nice with a vegetable side dish.

This easy, weeknight 30 minute meal using pantry ingredients and frozen chicken is perfect for busy families. Instant Pot Lemon rice, tender chicken thighs, and fresh broccoli is a healthy and fast dinner! | Lisa Childs of Tried, Tested, and True Instant Pot Cooking #fast #easyrecipe #dumpmeal #30min
chicken rice and lemons

Instant Pot Chicken Thighs with Lemon Garlic Rice Pilaf

This easy, weeknight 30 minute meal is perfect for busy families. Lemon rice, tender chicken thighs, and fresh broccoli is a healthy and fast dinner made even easier as an Instant Pot Dump Meal
5 from 4 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 3
Author: Lisa Childs

INGREDIENTS

  • 6 Frozen Boneless Skinless Chicken Thighs
  • 1.5 Cups long grain white rice
  • 2 Tablespoons Butter
  • 1 Teaspoon Better than Bouillon Chicken
  • 1 Cup Hot Water
  • 3 Tablespoons Italian or white balsamic citrus basil dressing substitute with 1 T. each lemon juice and olive oil mixed with 1 teaspoon italian seasoning
  • 2 Teaspoons Minced Garlic
  • Juice and zest of one lemon
  • 1 Teaspoon Parsley Flakes
  • 2 Teaspoons Oregano
  • 1 Teaspoon Garlic Powder
  • Salt and Pepper to taste
  • Broccoli Florets Optional

INSTRUCTIONS

  • Add butter (or oil if you’re wanting dairy free) to the Instant Pot on High Saute.
  • Allow the butter to slightly brown and get fragrant. Dump in the rice and stir to coat and get toasty, 3-5 minutes.
  • In a liquid measuring cup, mix together water with Better than Bouillon (you can just use chicken broth if you have it). To the cup, add lemon juice, 2 teaspoons of garlic, and salad dressing or substitution (I used White Balsamic Citrus Basil salad dressing from Costco)
  • Stir the liquid into the rice. Ensure there aren’t any burned bits of rice to the bottom of the pot. Then, layer frozen boneless skinless chicken thighs on top of the rice. Top the chicken with garlic powder, pepper, oregano, lemon slices, and parsley. 
  • Lock the lid, turn the knob to sealing, and cook on manual high pressure for 10 minutes with a 5 minutes natural pressure release. I served with Instant Pot Broccoli. I thought it was really yummy topped with some more lemon juice, lemon zest, and a little fresh salt right on top.
  • Optional: After opening the lid, the first time, add uncooked small broccoli florets right on top of the chicken and rice. Replace the lid, and let steam in the residual heat for 5-10 minutes until cooked through, depending on the size of florets. Then stir and serve.

NUTRITION

Serving: 1grams
Tried this recipe?Mention @triedtestedandtrue!


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  1. I have unfrozen chicken thighs rather than frozen. What do I need to adjust, if anything, in order to make this a success? I am really looking forward to making it.

    1. Post
      Author
  2. I got the dreaded “ burn” notice. Tried adding more water since it was not a 1/1 ratio. Still the rice burned. Maybe the oil dressing?

    1. Post
      Author

      Dang, I’m sorry you got the burn notice! I’ve made this 4 times and never gotten a burn notice. Please ensure you’re properly deglazing the pot with the liquid and scraping all the rice off the bottom of the pot. Don’t stir after adding the rice. I hope you’ll try it again and have a successful attempt! – Lisa

      1. This comment slightly confuses me. You say to deglaze but then say don’t stir after adding in the rice. Can you explain please? Thnx

      2. I just tried making this tonight and while it’s tasty, I also got a burn notice. Do you rinse your rice before using it in your instant pot? I figured it might reduce the starch which in turn would reduce he likelihood of burning. Or maybe 1 cup of water isn’t enough for the amount of rice? I have an 8 quart if that matters. Looking forward to trying it out again so any tips would be appreciated. Thanks!

        1. Post
          Author

          Hello! I do not rinse the rice before cooking. I toast it a little first. The amount of liquid may have to vary depending on your chicken. The frozen chicken thighs used in this recipe “leech” a lot of the liquid needed as it melts and cooks, which is why I only used 1 cup of liquid. If your chicken is different, feel free to add an additional 1/2 cup of liquid!

  3. We have the 6 qt. Duo and 3 qt. mini. How do I adjust these recipes for the mini? RV people (unless they have large families) use the mini (it’s a storage issue for the RV’s). Just found you, love what you do and am sending other Motor home, Trailer and 5th wheeler campers to you.

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      Author

      Hi! Everything would be the same, except you might not be able to fit as many pieces of chicken in your pot! If you do and the chicken is stacked, I’d add on just a couple extra minutes to ensure the chicken is cooked all the way!

  4. Does it matter what kind of rice I use? Recipe doesn’t specify and only have short grain brown rice at home at the moment. Thanks!

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      Author

      Hi Diane. Long grain white rice will work best for this recipe. Short grain brown rice takes much, much longer to cook so it won’t work with the liquid and cook time in this recipe.

  5. I just realized this is for boneless/skinless..can I use thighs with skin and bone? I just sent my son to the store to get fresh lemons 🍋 🤦‍♀️

    1. Post
      Author

      Hi Ashley, did you end up trying it? If you were using fresh chicken thighs (bone-in and skin-on), the 15 minutes cooking should have been adequate. If you use frozen bone-in chicken thighs, I’d increase the cooking time to 15 minutes with a 5-10 minute npr. This recipe is getting a huge revamp this fall, where we will include all this information. Thanks for writing in!

    2. @Lisa Childs, I did make it..but the chicken did not cook all the way..rice tasted amazing tho! I am trying it again tonight..with the correct chicken!

  6. I got a burn notice too..didn’t get it the first time but this time I did..I realized the first time I made it(with skin & bone in chicken) I didn’t set the pressure cook to high..it was on normal..so I did high this time and it gave me the burn notice..and I followed what it says online to do..and did a quick release and added another cup of water..did normal not high and within a few minutes I got a burn notice..I have no clue what I’m doing wrong..I’ve used tons of your recipes and this is the first one I’ve had issues with

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Hi! I'm Lisa!


I founded Tried, Tested, and True in 2019 to help moms like me develop confidence and joy in the kitchen.

Since then, I have taught millions of home cooks around the world through our tried and true recipes and Youtube tutorials.

In 2021, I wrote my first book called, “I Love My Instant Pot: Cooking for One”!

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