Instant Pot Lemon Garlic Chicken & Rice
A quick and flavorful meal with tender chicken, fluffy rice, and zesty lemon-garlic flavors, all made in one pot.
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.
Notes
For a lighter version, substitute half-and-half for the heavy cream. You can also add spinach or asparagus for extra vegetables.