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Instant Pot Lemon Herb Chicken and Rice

Lemon herb chicken and rice cooked in an Instant Pot.
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Brighten up your weeknight dinners with this easy and flavorful Instant Pot Lemon Herb Chicken and Rice. Juicy chicken thighs cooked with zesty lemon, aromatic herbs, and fluffy rice in a single pot – dinner doesn’t get simpler or more delicious!

Ingredients

Scale

4 boneless, skinless chicken thighs

1 cup long-grain white rice

1 1/2 cups chicken broth

1 lemon, zested and juiced

2 cloves garlic, minced

1 medium onion, diced

1 tablespoon olive oil

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon dried oregano

Salt and pepper, to taste

Fresh parsley, chopped (optional, for garnish)

Instructions

1. Prepare Ingredients:

  • Season chicken thighs with salt, pepper, dried thyme, rosemary, and oregano.

2. Sauté Chicken and Aromatics:

  • Set the Instant Pot to Sauté mode and add olive oil. When hot, add the chicken thighs and sear for 2-3 minutes on each side until golden brown. Remove and set aside.

3. Add diced onion and garlic to the pot, sauté until fragrant and translucent, about 3 minutes.

  • Add Rice and Liquids:
  • Add the rice to the pot and stir to coat with the onion and garlic. Pour in the chicken broth, lemon juice, and zest, scraping up any browned bits from the bottom of the pot.

4. Pressure Cook:

  • Return the chicken thighs to the pot, placing them on top of the rice. Close the lid, set the valve to Sealing, and cook on High Pressure for 10 minutes.
  • Once the cooking time is complete, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.

5. Serve:

  • Fluff the rice with a fork, ensuring it’s well mixed with the chicken and herbs. Garnish with fresh parsley if desired.

Notes

For extra flavor, add a handful of frozen peas or chopped carrots with the rice.

This dish pairs beautifully with a simple green salad or steamed vegetables.

Nutrition

Find it online: https://palmersdirecttoyou.com/instant-pot-lemon-herb-chicken-and-rice/

Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.