Instant Pot Lemon Chicken and Rice
Adapted from Creme De La Crumb (Tiffany Azure)
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tbsp 30 ml olive oil
- to taste salt and pepper
- 1 tsp dried Italian blend seasoning (or Herbes de Provence)
- 1 tsp garlic powder
- 1/2 tsp paprika (or smoked paprika)
- 1/2 tsp onion powder
- 1 cup 200 g long grain white rice, rinsed
- 2 tbsp 28 g butter
- 1 tsp garlic, minced
- 1/2 tsp dried Italian blend seasoning (for the rice)
- 1 1/2 cup 360 ml chicken broth
- 1 juice of 1 lemon
Method
- Set the Instant Pot to sauté and drizzle with 1 tbsp oil. Mix the dried herbs, garlic powder, onion powder, and paprika. Rub the chicken with the remaining oil, season with salt and pepper, then coat with the seasoning blend. Brown the chicken 1–2 minutes per side, then transfer to a plate.
- Add the butter to the pot. Once melted, stir in the garlic. Stir in the rice with the dried herbs, salt, and pepper, then stir in the broth.
- Set the steam rack in the pot with the handles up and place the chicken on the rack.
- Cover and pressure cook on manual for 5 minutes. Let the pressure release naturally for 5 minutes, then remove the lid.
- Fluff the rice with a fork, adjusting salt and pepper. Squeeze fresh lemon juice over the chicken and rice, and serve.
Notes
- If the rice isn't as tender as you'd like after cooking, keep the chicken warm under foil and pressure cook the rice alone for 2 more minutes.
- For brown rice, add another cup of broth, and after the initial cook, pressure cook 3 more minutes with the chicken removed.