Easy Instant Pot Lemon Herb Chicken and Rice: A Weeknight Winner

 

 Weeknights can get busy! That's why I love my Instant Pot. It makes cooking delicious and healthy meals a breeze. This Easy Instant Pot Lemon Herb Chicken and Rice is a family favorite – it's flavorful, cooks quickly, and is a complete meal in one pot. The bright lemon and fresh herbs create a wonderful aroma that fills your kitchen, making it a comforting and satisfying dish for any evening.

 

Yields: 4-6 servings

Prep time: 10 minutes

Cook time: 20 minutes (including time to pressure)

 

Ingredients:

 

1 tablespoon olive oil

2 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces

1 medium onion, chopped

2 cloves garlic, minced

1 ½ cups long-grain white rice, rinsed

2 cups chicken broth

¼ cup fresh lemon juice

1 tablespoon dried Italian herbs

1 teaspoon dried oregano

½ teaspoon salt, or to taste

¼ teaspoon black pepper, or to taste

2 tablespoons fresh parsley, chopped

2 tablespoons fresh dill, chopped

Lemon wedges, for serving (optional)

Instructions:

 

Sauté Aromatics: Press the "Sauté" button on your Instant Pot. Add the olive oil and heat. Add the chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.

Brown the Chicken (Optional): Add the chicken pieces to the Instant Pot and cook, stirring occasionally, until lightly browned on all sides. This step adds extra flavor but can be skipped if you're short on time. Press "Cancel" to stop the sauté function.

Add Remaining Ingredients: Stir in the rinsed rice, chicken broth, lemon juice, Italian herbs, oregano, salt, and pepper. Make sure the rice is submerged in the liquid.

Pressure Cook: Secure the Instant Pot lid and set the valve to "Sealing." Press the "Pressure Cook" or "Manual" button and set the cooking time for 6 minutes on high pressure.

Release Pressure: Once the cooking time is complete, let the pressure release naturally for 5 minutes. Then, carefully release any remaining pressure manually by moving the valve to "Venting."

Fluff and Stir: Remove the lid carefully. Fluff the rice with a fork. Stir in the chopped fresh parsley and fresh dill.

Serve: Serve the Lemon Herb Chicken and Rice hot. Garnish with lemon wedges, if desired. This is a complete meal on its own, but you can also serve it with a side salad or steamed vegetables for extra goodness.

Tips for Perfect Instant Pot Chicken and Rice:

 

Rinse the Rice: Rinsing the rice removes excess starch and helps prevent it from becoming sticky.

Don't Overcrowd: Ensure the rice is in a single layer as much as possible for even cooking.

Adjust Liquid: The 1 ½ cups rice to 2 cups broth ratio works well for long-grain white rice. Different types of rice may require slightly different liquid ratios.

Natural Pressure Release: Allowing for a natural pressure release for the first 5 minutes helps prevent the liquid from sputtering out of the valve.

Fresh Herbs are Key: Fresh parsley and dill add a bright and vibrant flavor to the dish.