Name: Instant Pot Lemon Chicken and Rice with Veggies Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 pound boneless, skinless chicken thighs or breasts; Kosher salt, to taste; Freshly ground black pepper, to taste; 1 tablespoon extra virgin olive oil; 1 small onion, diced; 1 cup carrot, diced; 8 cloves garlic, minced; 1 lemon, juiced; 1 teaspoon lemon zest; 1 cup fresh or frozen peas; 2 tablespoons fresh parsley, chopped, plus more for garnish; 1 1/2 cups uncooked white rice, rinsed and drained; 2 cups low sodium chicken broth, divided

Jump to Recipe· 4.3 from 8 reviews

If you’re craving a dish that combines bright, zesty flavors with comforting textures, you have to try this Instant Pot Lemon Chicken and Rice with Veggies Recipe. This flavorful meal brings together tender chicken, vibrant vegetables, and fluffy rice infused with fresh lemon juice and zest, all cooked effortlessly in your Instant Pot. It’s a perfect weeknight dinner that’s healthy, hearty, and bursting with freshness in every bite.

Ingredients You’ll Need

The image shows three pieces of cooked chicken placed on a bed of mixed vegetables that include orange carrot slices, green peas, and light yellow rice. The chicken pieces are light golden brown with a slightly peppered surface. In the foreground, two forks held by woman's hands are pulling apart one piece of chicken, showing its white, tender inside. The dish is presented on a white plate, with the background being a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

What makes this Instant Pot Lemon Chicken and Rice with Veggies Recipe truly shine is its simple yet carefully chosen ingredients. Each component plays a role in building layers of flavor, texture, and inviting color so you get a satisfying dish every time.

Boneless, skinless chicken thighs or breasts: These provide juicy, tender protein that absorbs the lemony goodness beautifully.
Kosher salt and freshly ground black pepper: Essential seasonings to bring out the natural flavors of the chicken and veggies.
Extra virgin olive oil: Adds a subtle richness and helps sear the chicken to perfection.
Low sodium chicken broth: Acts as the cooking liquid, keeping the dish moist with added depth.
Diced onion: Offers a mild sweetness and aromatic base to the dish.
Diced carrot: Adds a gentle crunch and vibrant orange color.
Minced garlic: Brings a fragrant punch that complements the lemon and herbs.
Lemon juice and zest: The star of the dish, giving it that bright, fresh citrus flavor.
Fresh or frozen peas: Pops of green and a touch of natural sweetness for balance.
Uncooked white rice: The comforting carb that soaks up all the delicious juices.
Fresh parsley, chopped: Adds a burst of herbal freshness both inside the dish and as a garnish.

How to Make Instant Pot Lemon Chicken and Rice with Veggies Recipe

Step 1: Season and Sear the Chicken

Start by generously seasoning your chicken thighs or breasts with salt and pepper. This simple step ensures every bite is flavorful. Next, activate your Instant Pot’s sauté function and heat the olive oil. Sear the chicken for 3 to 4 minutes per side until golden brown. This not only locks in juices but also adds a beautiful caramelized flavor base for the dish. Then set the chicken aside—don’t skip this step, as it really enhances the final taste.

Step 2: Sauté Aromatics and Veggies

Using the same pot, pour in a bit of chicken broth to deglaze, scraping up all the browned bits stuck to the bottom. That’s pure flavor! Toss in diced onion and carrot and sauté until softened, about 2 to 3 minutes, stirring often. Add the minced garlic last because it only needs about 30 to 60 seconds to release its wonderful aroma without burning. Then hit the Cancel button to pause the sauté mode.

Step 3: Combine Ingredients

Pour in the remaining chicken broth, fresh lemon juice, and lemon zest. Stir in peas, rinsed rice, and chopped parsley thoroughly so every grain is coated in the zesty broth. Carefully arrange the seared chicken on top without stirring it into the rice just yet—this helps the chicken cook evenly while the rice absorbs the flavors.

Step 4: Pressure Cook and Release

Seal the Instant Pot lid and set it to Manual High pressure for 7 minutes. After the cooking time finishes, let the pressure release naturally for 10 minutes before flipping the valve to release any remaining steam. This gentle pressure release keeps the chicken juicy and the rice perfectly tender.

Step 5: Shred and Serve

Once the pressure is fully released, remove the lid and shred the chicken directly in the pot using two forks. Mixing it all together allows the juicy chicken to mingle with the rice and veggies. Now it’s ready to be plated—don’t forget to garnish!

How to Serve Instant Pot Lemon Chicken and Rice with Veggies Recipe

A close-up top view of a silver cooking pot filled with cooked rice mixed with small pieces of light brown meat, orange carrot bits, and green peas, creating a colorful textured layer. There are three thin slices of yellow lemon placed on top, along with fresh green herb leaves scattered around. A wooden spoon with a light brown handle is partially submerged on the right side of the rice mixture. The pot is set on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh parsley adds a burst of color and herbal brightness that makes the dish visually appealing and refreshing to the palate. A sprinkle of cracked black pepper and some lemon wedges on the side invites diners to add an extra citrusy pop to suit their taste.

Side Dishes

This dish is a complete meal on its own but pairs wonderfully with a crisp green salad or roasted asparagus for an extra dose of veggies. For a comforting touch, warm crusty bread is perfect to mop up any leftover lemony juices.

Creative Ways to Present

For a fun twist, try serving the dish over a bed of fresh baby spinach just before plating—the warmth of the chicken and rice will gently wilt the greens. You could also pack this recipe into vibrant bell pepper halves for a picnic-ready, hand-held option that’s just as delicious.

Make Ahead and Storage

Storing Leftovers

Place any leftovers in an airtight container and refrigerate for up to 3 days. The flavors develop even more after resting, making it a convenient and tasty next-day meal.

Freezing

This Instant Pot Lemon Chicken and Rice with Veggies Recipe freezes beautifully. Transfer portions to freezer-safe containers and store for up to 2 months. Just be sure to thaw overnight in the fridge before reheating for best texture.

Reheating

Reheat leftovers gently on the stove or in the microwave with a splash of chicken broth or water to prevent the rice from drying out. Stir occasionally until heated through and enjoy a meal that tastes as fresh as when first made.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts work well, just keep in mind they might cook a bit faster and be less juicy than thighs. Adjust cooking time if needed and be gentle when shredding to avoid dryness.

What kind of rice is best for this recipe?

Uncooked white rice is recommended because it cooks perfectly under pressure and absorbs the lemony broth beautifully. Avoid quick-cooking or instant rice varieties here to maintain texture.

Can I add other vegetables to this dish?

Yes! Feel free to add veggies like bell peppers, zucchini, or mushrooms. Just be mindful of their cooking times—add heartier veggies during the sauté step and delicate ones after pressure cooking.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free as long as your chicken broth is gluten-free. Always check labels to be sure.

How can I make this recipe more spicy?

Add a pinch of crushed red pepper flakes when sautéing the onions and carrots or top the finished dish with sliced jalapeños for a fresh spicy kick that pairs wonderfully with the lemon.

Final Thoughts

I can’t recommend enough giving this Instant Pot Lemon Chicken and Rice with Veggies Recipe a try—it’s one of those meals that feels like a warm hug and a bright burst of sunshine all at once. Easy enough for busy nights and impressive enough for guests, this recipe will surely become a beloved staple in your kitchen.