You know those nights when you’re starving, pressed for time, and just want something delicious without a pile of dishes? That’s exactly when my Instant Pot Lemon Garlic Chicken & Rice swoops in to save the day. I swear by this recipe—it’s my superhero in a bowl. Picture this: juicy chicken, perfectly fluffy rice, and that magical zing of lemon and garlic, all ready in about 20 minutes. I first made it during one of those crazy weeks where takeout menus were calling my name, and boom—instant family favorite. Now, when life gets hectic (which is always), this one-pot wonder is my go-to lifesaver.
Why You’ll Love This Instant Pot Lemon Garlic Chicken & Rice
Oh my gosh, where do I even start? This recipe is basically everything I want in a weeknight dinner—quick, flavorful, and ridiculously easy. Here’s why it’s become my go-to:
- 20 minutes from start to finish – Seriously, I timed it. By the time you’ve chopped the onion and garlic, you’re practically done.
- One-pot magic – The Instant Pot does all the work, which means way fewer dishes to wash (my least favorite chore).
- Bright, balanced flavors – The lemon and garlic combo is just zesty enough without being overpowering.
- Perfect for meal prep – It reheats beautifully, so I often make a double batch for lunches.
- Customizable – Throw in whatever veggies you have on hand – peas, spinach, asparagus – it all works!
Trust me, once you try this easy meal, you’ll understand why it’s my favorite quick dinner idea. The smell alone will have your family asking when you’re making it again!
Ingredients for Instant Pot Lemon Garlic Chicken & Rice
Okay, let’s gather everything we’ll need for this flavor-packed dish. I’m all about simplicity, so you’ll see how these ingredients work together to create something magical. Don’t stress – most of this is probably already in your pantry! Here’s what you’ll need:
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces (thighs work great too if you prefer)
- 1 cup uncooked long-grain white rice (this gives the perfect fluffy texture)
- 1 medium onion, diced (about ½ cup – yellow or white both work)
- 2-3 cloves garlic, minced (I always use 3 because… garlic!)
- 2 cups chicken broth (the liquid gold that makes everything taste amazing)
- ½ cup heavy cream (for that luscious texture – substitute half-and-half if you’re watching calories)
- ¼ cup freshly squeezed lemon juice (about 2 lemons – please use fresh, it makes ALL the difference)
- Zest of 1 lemon (don’t skip this – it packs a punch of bright flavor)
- 1½ tsp Italian seasoning (my secret weapon for instant depth of flavor)
- 1 tsp kosher salt
- ½ tsp black pepper
- 1½ tbsp olive oil (for sautéing)
- ¾ cup frozen peas (they thaw perfectly in the hot rice)
- 3 tbsp chopped fresh parsley, for garnish (optional but so pretty)
- Lemon slices, for garnish (makes it restaurant-worthy)
See? Nothing too fancy, just good quality ingredients that come together beautifully. I always tell my friends – with recipes like this, it’s not about having every exotic spice, it’s about using what you’ve got to its full potential!
Equipment Needed for Instant Pot Lemon Garlic Chicken & Rice
Okay, let’s keep this simple – you really only need a couple things to make this magic happen! Here’s what I always grab:
- Instant Pot (any size works, but I use my 6-quart)
- Wooden spoon (for scraping up those tasty browned bits)
- Measuring cups and spoons
- Chef’s knife (for chopping the onion and garlic)
- Cutting board
- Small bowl (for mixing the seasonings)
That’s it! No fancy gadgets required – just basic kitchen tools you probably already have. The Instant Pot does all the heavy lifting here.
How to Make Instant Pot Lemon Garlic Chicken & Rice
Okay friends, let’s make some magic happen! This is where your Instant Pot becomes your best kitchen buddy. Just follow these simple steps, and you’ll have a delicious dinner ready in no time. I promise it’s easier than you think!
Step 1: Season the Chicken
First things first – let’s get that chicken nice and flavorful. In a small bowl, mix together the Italian seasoning, kosher salt, and black pepper. Then rub this fragrant mixture all over your chicken pieces. Don’t be shy – really massage those seasonings in! This step makes all the difference in building flavor.
Step 2: Sauté the Chicken and Onion
Now, set your Instant Pot to “Sauté” mode on high. Add the olive oil, then toss in those beautifully seasoned chicken pieces and the diced onion. Stay close and stir occasionally for about 3-4 minutes – you’ll know it’s ready when the onion turns translucent and the chicken is no longer pink. The smell at this point? Absolutely heavenly!
Step 3: Add Garlic and Broth
Here comes more flavor! Add the minced garlic and sauté for just 30 seconds – you want that garlic fragrant but not burnt. Then pour in half the chicken broth, scraping the bottom with your wooden spoon to loosen any tasty browned bits. This deglazing step is key for preventing that dreaded “burn” notice!
Step 4: Pressure Cook the Rice
Time to bring it all together! Add the remaining broth and rice, then securely lock the lid. Make sure the valve is set to “Sealing.” Press “Pressure Cook” on high for 6 minutes. Now’s a great time to set the table – the Instant Pot will do the rest!
Step 5: Finish with Cream and Lemon
The moment of truth! After letting the pressure release naturally for 3 minutes (no peeking!), carefully quick release any remaining pressure. Stir in the heavy cream, lemon juice, and zest – this transforms everything into a luxurious, vibrant dish. Finally, add the peas and let them warm through for about 2 minutes. Seriously, just wait until you taste this!
And that’s it! You’ve just made restaurant-quality lemon garlic chicken and rice in barely more time than it takes to order delivery. I told you it would be easy! For more instant pot inspiration, check out my garlicky chicken tacos or this fantastic lemon chicken recipe from our friends at Simply Recipes.
Tips for Perfect Instant Pot Lemon Garlic Chicken & Rice
Okay, let me share my hard-earned tricks for making this dish absolutely foolproof! First, always scrape that pot well when adding broth – those browned bits equal flavor gold, but they can trigger a burn notice if left stuck. Second, taste your lemon before zesting – if it’s super tart, go easy on the zest. And here’s my secret: let it sit for 5 minutes after cooking – the flavors meld beautifully. Oh, and fresh parsley? Totally worth it for that pop of color and freshness. Trust me, these little touches make all the difference between good and “wow!”
Variations and Substitutions
Oh, the beauty of this recipe is how easily you can mix it up! Out of peas? Toss in a handful of spinach at the end – it wilts perfectly into the hot rice. Feeling fancy? Asparagus spears make a gorgeous springtime addition. For a lighter version, swap the heavy cream with half-and-half (it still tastes rich, I promise!). And if you’re dairy-free, coconut milk adds a lovely tropical twist. Honestly, this dish is like your favorite little black dress – endlessly adaptable for whatever mood strikes!
Serving Suggestions for Instant Pot Lemon Garlic Chicken & Rice
Oh, let me tell you how I love to serve this dish – it’s practically a meal on its own, but a few simple additions make it feel extra special! My go-to is pairing it with a crisp cucumber tomato salad – the fresh crunch balances the creamy rice perfectly. Warm crusty bread is also heavenly for soaking up that lemony sauce. Sometimes I’ll add a simple green salad with lemon vinaigrette to keep things light. Honestly though? A big spoon and an empty stomach are all you really need!
Storage and Reheating Instructions
Okay, let me tell you how I keep this dish tasting fresh-as-made! First, store leftovers in airtight containers – they’ll stay perfect in the fridge for 3-4 days. When reheating, I add a splash of broth or water and warm it gently in the microwave at 50% power, stirring halfway. The rice stays fluffy, I promise! For meal prep, I portion individual servings – just grab and go. Pro tip: The lemon flavor actually gets better overnight, making this one of those rare dishes that might taste even better as leftovers!
Frequently Asked Questions
Can I use brown rice in this recipe?
Oh, great question! While I love brown rice’s nutty flavor, it needs more liquid and cooking time (about 22 minutes under pressure). I’d suggest adding ¼ cup extra broth and adjusting the seasoning slightly, since brown rice soaks up more flavor. But honestly? Stick to white rice your first time—it nails that perfect fluffy texture we all crave in quick dinners!
How can I make this dairy-free?
Easy peasy! Swap the heavy cream for full-fat coconut milk—it gives that same luscious creaminess without dairy. And check out this fantastic dairy-free version for inspiration. My taste-testers couldn’t even tell the difference! Just keep the lemon juice and zest—they’re the real stars here.
What if I don’t have an Instant Pot?
No worries! You can make this in a Dutch oven—just simmer covered for about 18 minutes after browning the chicken. Will it be as lightning-fast? Nope. Will it still taste amazing? Absolutely! The Instant Pot magic saves time, but those lemon-garlic flavors shine through any cooking method.
Can I freeze leftovers?
Here’s the scoop: the rice gets a bit mushy after freezing, but the flavors still rock! I portion servings in freezer bags (squeeze out excess air) for up to 2 months. Thaw overnight in the fridge, then reheat gently with extra broth to revive the texture. Better yet? Just halve the recipe—it’s so quick to make fresh!
Nutritional Information
Just a friendly heads up – nutritional info can vary based on your specific ingredients and brands! While I can’t give exact numbers, rest assured this dish packs lean protein, whole grains, and lots of bright flavor without being too heavy. All the good stuff!
Instant Pot Lemon Garlic Chicken & Rice
Equipment
- Instant Pot
- Wooden spoon
Ingredients
For the Chicken & Rice
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1 cup uncooked long-grain white rice
- 1 medium onion, diced about 1/2 cup
- 2–3 cloves garlic, minced
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1/4 cup freshly squeezed lemon juice about 2 lemons
- 1 zest of 1 lemon
- 1 1/2 tsp Italian seasoning
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1.5 tbsp olive oil
- 3/4 cup frozen peas
- 3 tbsp chopped fresh parsley, for garnish
- lemon slices, for garnish
Instructions
- In a small bowl, mix the Italian seasoning, kosher salt, and black pepper. Rub the seasoning mixture onto the chicken pieces.
- Set your Instant Pot to the sauté function (high) and let it heat up. Add 1 tbsp of olive oil, followed by the chicken and diced onion. Sauté for 3-4 minutes until the onion becomes translucent and chicken is no longer pink.
- Add the minced garlic and sauté for an additional 30 seconds.
- Press cancel to stop the sauté process, add half the broth, and scrape the bottom of the pot with a wooden spoon to remove any stuck-on bits, then add remaining broth and rice.
- Secure the Instant Pot lid and set the pressure release valve to sealing position. Set the Instant Pot pressure cook on high pressure for 6 minutes.
- When the cooking time is complete, allow for a natural pressure release for 3 minutes (do nothing), then quick release the remaining pressure.
- Carefully remove the lid and add the heavy cream, lemon juice, and lemon zest, stirring gently to combine.
- Stir in the frozen peas and let the residual heat warm them up for about 2 minutes.
- Serve the creamy lemon chicken and rice in bowls, garnished with fresh parsley and lemon slices.