Hands down, the easiest Instant Pot lemon herb chicken and rice you’ll make—everything cooks together in the pressure cooker for a quick, flavorful meal.
This Instant Pot lemon herb chicken and rice recipe is fast, simple, and ideal for busy weeknights. Seasoned with fresh herbs and bright lemon, it yields tender chicken and fluffy, flavorful rice—everything in one pot.
The recipe serves 4–6 depending on portions. I often make this for dinner for two and save leftovers for easy lunches that reheat well in the microwave.
Serve it on its own or pair with steamed broccoli or green beans to add fiber and color to the plate.
Ingredients needed
- 2 lbs boneless skinless chicken breasts
- 1 cup white rice (basmati recommended)
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp coriander
- ½ tsp black pepper
- 2 tbsp olive oil (divided)
- 1 ½ cups chopped onion
- 1 ½ cups chicken stock (or water)
- ¼ cup fresh lemon juice
- 1 tbsp chopped fresh rosemary
- 1 tbsp fresh thyme leaves
How to make it
- Season the chicken: In a medium bowl combine the salt, garlic powder, smoked paprika, coriander and black pepper. Pat chicken dry and coat evenly with the seasoning mixture.
- Brown the chicken: Using the Instant Pot SAUTE function, heat 1 tablespoon olive oil. Brown the chicken about 3 minutes per side. Remove and set aside.
- Saute the onions: Add the remaining tablespoon of oil and the chopped onion to the pot. Cook, stirring frequently, until translucent, about 3–4 minutes. If the onions stick, add a splash of chicken stock or water. Press CANCEL when done.
- Add remaining ingredients: Pour 1 ½ cups chicken stock into the pot and scrape up any browned bits from the bottom. Stir in the rice, chopped rosemary, thyme and lemon juice. Spread the rice evenly and arrange the browned chicken on top.
- Cook: Lock the lid and set the vent to sealed. Press PRESSURE COOK (High) and set the timer to 10 minutes. When cooking completes, allow a natural pressure release for 10 minutes, then quick-release any remaining pressure.
- Serve: Remove the chicken and serve whole, sliced, or shredded over the rice. Fluff the rice before plating if needed.
How to store it
Allow leftovers to cool, then store in an airtight container in the fridge for up to 4 days. For longer storage, freeze portions for up to 3 months. Thaw overnight in the refrigerator and reheat in the microwave, on the stovetop, or in the oven.
Best meal prep containers
Choosing the right container depends on how you plan to reheat and store meals. Glass containers are versatile for reheating; plastic containers are lightweight and economical for cold meals; mason jars work well for salads and overnight oats; reusable silicone bags are great for freezing smoothies and components.
Pick containers that seal tightly, are the right size for your portioning needs, and are easy to stack for efficient storage.
Recipe details
Instant Pot Lemon Herb Chicken and Rice
Author: Amy Duska
Summary: A one-pot Instant Pot meal with lemon and fresh herbs for tender chicken and seasoned rice.
- Prep Time: 5 mins
- Cook Time: 20 mins (includes browning and sautéing)
- Natural Release: 10 mins
- Total Time: 35 mins
- Servings: 6
- Calories: 339 kcal (approximate)
Ingredients
- 2 lbs boneless skinless chicken breasts
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp coriander
- ½ tsp black pepper
- 2 tbsp olive oil, divided
- 1 ½ cups chopped onion
- 1 cup white rice
- 1 ½ cups chicken stock
- ¼ cup fresh lemon juice
- 1 tbsp chopped fresh rosemary
- 1 tbsp fresh thyme leaves
Instructions
- Season the chicken: Combine salt, garlic powder, smoked paprika, coriander and pepper. Pat chicken dry and coat evenly.
- Brown the chicken: Use SAUTE on the Instant Pot. Heat 1 tbsp oil and brown chicken 3 minutes per side. Remove and set aside.
- Saute the onions: Add remaining oil and onions; cook until translucent, about 3–4 minutes. Add a splash of broth if they stick. Press CANCEL.
- Add remaining ingredients: Pour in 1 ½ cups chicken stock and scrape up browned bits. Stir in rice, rosemary, thyme and lemon juice. Place chicken on top of rice.
- Cook: Seal the lid and pressure cook on high for 10 minutes. Allow a 10-minute natural release, then release remaining pressure.
- Serve: Remove chicken and serve whole, sliced, or shredded over the rice.
Notes
The listed cook time includes time to brown the chicken and sauté the onions plus the pressure cooking time. Adjust seasoning and lemon to taste after cooking if desired.
Keyword: instant pot lemon herb chicken and rice, lemon herb chicken