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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

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-

Subscribe to her website, follow her on Instagram at @tried_tested_true, follow her on Pinterest, and find her on Youtube at Tried Tested and True. She is passionate about giving home cooks confidence using their Instant Pots. Make sure to sign up for our email newsletter to hear from personally from her weekly! Learn more about Lisa.

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.

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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?

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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!


Sunday 19th of May 2019

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?

Lisa Childs

Tuesday 21st of May 2019

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


Friday 15th of March 2019

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.

Lisa Childs

Friday 15th of March 2019

Nothing needs to be adjusted!! Unless they are bone in, I’d add 3-5 minutes!

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