Hands down, the easiest Instant Pot lemon herb chicken and rice EVER! Everything gets cooked at the same time right in the pressure cooker.
This recipe for Instant Pot lemon herb chicken and rice is quick and easy to make.
It's especially great for busy people that want a healthy meal without spending a lot of time in the kitchen.
The dish is seasoned with herbs and lemon juice to give you the most tender chicken and flavorful rice possible in one pot!
This recipe makes 4-6 servings depending on how big your portion sizes are. I like to make this for my husband and myself for dinner and then portion out any leftovers for quick and easy lunches that can be reheated in the microwave.
This dish can be served alone or with a side of steamed broccoli or green beans to help round it out and add more fiber.
- boneless skinless chicken breasts
- white rice (I use basmati rice)
- salt, pepper, smoked paprika, garlic powder, coriander
- fresh rosemary and thyme
- olive oil
- chicken stock or water
- lemon juice
How to make it
- Coat the chicken breasts with the seasonings and then brown both sides, in a little olive oil, using the SAUTE function of the Instant Pot. Remove and set aside.
- Add more olive oil to the pot and sauté the onions until soft. Add the chicken stock to the pot and scrape any bits on the bottom of the pan. Press the CANCEL button.
- Add the rice, fresh herbs and lemon juice and give it a stir. Lay the chicken breasts on top.
- Lock the lid into place and press the PRESSURE COOK button. Adjust the timer to 10 minutes. Allow the pot to naturally release pressure for 10 minutes and serve.
How to store it
This is a great recipe for meal prepping because you can store it in the fridge for up to 4 days. Keep leftovers covered in an air-tight container.
Leftovers can also be frozen for up to 3 months. Allow them to thaw out in the fridge overnight and reheat in the microwave, stovetop or oven.
Best meal prep containers
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When it comes to meal prep containers there are many options to choose from depending on your needs and budget. Here are a few of our favorites!
- glass meal prep containers - these are great to store meals that need to be heated in the microwave.
- pyrex glass containers - this set comes in a variety of sizes and can be used in the fridge, freezer, microwave or oven. (Plastic lids can not be used in oven.)
- mason jars - these are great for overnight oats, salad dressings and more.
- plastic meal prep containers - perfect for cold meals that do not need to be reheated, such as salads.
- reusable silicone bags - use for batch prepping meals such as smoothies. They can be used in the fridge and freezer.
Find more of our favorite essential kitchen tools that keep meal prepping and planning easy!
More chicken recipes: instant pot chicken tacos / greek chicken kabobs / easy crockpot shredded chicken / tarragon chicken salad / baked chicken breasts
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Instant Pot Lemon Herb Chicken and Rice
- 2 lbs. boneless skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon coriander
- ½ teaspoon pepper
- 2 tablespoons olive oil divided
- 1 ½ cups chopped onion
- 1 cup white rice
- 1 ½ cups chicken stock
- ¼ cup fresh lemon juice
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon fresh thyme leaves
- Season the chicken: Mix the salt, garlic powder, smoked paprika and black pepper in a medium bowl. Pat the chicken breasts dry with a paper towel and toss them in the seasoning mixture making sure to coat each piece evenly.
- Brown the chicken: Press the SAUTE button on the Instant Pot and then press START. Once the pot is hot, add 1 tablespoon of olive oil and the chicken breasts. Brown the chicken for 3 minutes on each side. Remove them from the pot and place back into the bowl.
- Saute the onions: Add 1 tablespoon of oil along with the onions to the pot. Cook them while stirring frequently, until translucent. About 3-4 minutes. (Add a splash of chicken broth or water if the onions start to stick to the bottom of the pot.) Press the CANCEL button.
- Add remaining ingredients: Pour 1 ½ cups of chicken stock into the pot and use a spatula to scrape off any bits stuck to the bottom of the liner. Add 1 cup of rice, chopped rosemary, thyme leaves and lemon juice and stir to combine. Arrange the browned chicken breasts on top of the rice.
- Cook: Lock the lid into place and make sure vent is in the sealed position. Press PRESSURE COOK button and adjust the time to 10 minutes at high pressure. Once the time is up allow the pot to naturally release pressure for 10 minutes.
- Serve: Remove the chicken from the pot. You can serve the chicken breast whole, cut into pieces or shredded over the rice.