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Instant Pot Lemon Garlic Chicken and Rice

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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!

About Lisa

Lisa childs holding an instant pot lid with a mickey instant pot

Lisa Childs is the food blogger behind Tried, Tested, and True. Join the hundreds of thousands of people each month that learn from Lisa-

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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

Yield: 3
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

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


  • 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


  1. Add butter (or oil if you're wanting dairy free) to the Instant Pot on High Saute.
  2. Allow the butter to slightly brown and get fragrant. Dump in the rice and stir to coat and get toasty, 3-5 minutes.
  3. 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)
  4. 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. 
  5. 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.
  6. 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 Information:
Yield: 3 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

Tag me @tried_tested_true on Instagram!

Ashley Blount

Monday 22nd of August 2022

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 was on 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

Ashley Blount

Monday 8th of August 2022

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 🍋 🤦‍♀️

Ashley Blount

Monday 22nd of August 2022

@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!

Lisa Childs

Thursday 11th of August 2022

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!


Tuesday 6th of July 2021

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!

Lisa Childs

Friday 20th of August 2021

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.

Ghulam Mohyudin

Friday 10th of April 2020

Good to know that works too! I learn so much from you as well! Keep it up great post.


Monday 20th of January 2020

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.

Lisa Childs

Friday 31st of January 2020

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!

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