Instant Pot Lemon Herb Chicken with Flavorful Rice

Hands down, the easiest Instant Pot lemon herb chicken and rice ever — everything cooks together in the pressure cooker for a quick, flavorful meal.

This Instant Pot lemon herb chicken and rice recipe is quick, simple, and ideal for busy weeknights. Tender, seasoned chicken sits on a bed of lemon-scented rice that soaks up all the savory juices — all in one pot.

The recipe yields 4–6 servings depending on portion size. It’s perfect for a family dinner and works well for meal prep: portion leftovers into containers for easy lunches that reheat nicely in the microwave.

Serve it on its own or pair with steamed broccoli or green beans to add fiber and vegetables to the plate.

Ingredients needed

• 2 lbs boneless, skinless chicken breasts
• 1 cup white rice (basmati recommended)
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp coriander
• 1–2 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme leaves
• 1 ½ cups chicken stock
• ¼ cup fresh lemon juice
• 1 ½ cups chopped onion
• 2 tbsp olive oil, divided

How to make it

1. Season the chicken: In a medium bowl, mix the salt, garlic powder, smoked paprika and coriander. Pat the chicken dry and coat each breast evenly with the spice mixture.
2. Brown the chicken: Set the Instant Pot to SAUTE and add 1 tablespoon olive oil. When hot, brown the chicken 3 minutes per side. Remove and set aside.
3. Saute the onions: Add the remaining tablespoon of oil and the chopped onion. Cook, stirring often, until translucent (about 3–4 minutes). If onions begin to stick, add a splash of chicken stock or water. Press CANCEL.
4. Add remaining ingredients: Pour 1 ½ cups chicken stock into the pot and scrape any browned bits from the bottom with a spatula. Stir in the rice, rosemary, thyme and lemon juice. Arrange the browned chicken on top of the rice.
5. Cook: Lock the lid and set the pressure valve to SEAL. Select PRESSURE COOK (High) and set the timer to 10 minutes. When cooking finishes, allow a 10-minute natural release, then release any remaining pressure and open the lid.
6. Serve: Remove the chicken and serve whole, sliced, or shredded over the rice. Fluff the rice before plating.

Storage and meal prep

Store leftovers in an airtight container in the refrigerator for up to 4 days. This dish also freezes well for up to 3 months; thaw overnight in the fridge before reheating. Reheat in the microwave, on the stovetop, or in the oven.

Best meal prep containers

Choose containers based on how you plan to reheat and store meals. Glass containers are versatile for microwave and oven use (avoid putting plastic lids in the oven). Plastic containers are lightweight and work well for cold meals. Mason jars and reusable silicone bags are useful for dressings, smoothies, and single-serve items.

Instant Pot Lemon Herb Chicken and Rice

Everything cooks together for an easy, satisfying one-pot meal.

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

1. Season the chicken: Combine the salt, garlic powder, smoked paprika and black pepper. Pat chicken dry and coat well with the seasoning.
2. Brown the chicken: Use the SAUTE setting on the Instant Pot with 1 tablespoon oil. Brown chicken 3 minutes per side, then remove and set aside.
3. Saute the onions: Add the remaining oil and onions to the pot. Cook until translucent, about 3–4 minutes. Add a splash of stock or water if needed. Press CANCEL.
4. Add remaining ingredients: Pour in 1 ½ cups chicken stock and scrape up browned bits. Stir in rice, rosemary, thyme and lemon juice. Arrange browned chicken on top of the rice.
5. Cook: Seal the lid and set to PRESSURE COOK (High) for 10 minutes. Allow a 10-minute natural release before opening.
6. Serve: Remove chicken and serve whole, sliced, or shredded over the rice.

Notes

The stated cook time includes time for browning the chicken and sautéing the onions before pressure cooking.