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Instant Pot Chicken Lemon Garlic Rice Pilaf

Easy Cooking, Great Results

Print Recipe

INGREDIENTS

  • 1 Cup Basmati White Rice
  • 2 skinless chicken thighs
  • 2 Tbsp butter
  • 1-1 1/2 cup of chicken broth
  • 2 garlic cloves
  • 2 lemons
  • 1 broccoli
  • 1 tbsp olive oil
  • 1/2 tsp Italian seasoning
  • 1/2 tsp parsley flakes
  • 1 tsp oregano
  • 1 tsp garlic powder
  • salt and pepper to taste

Step 1

  • Prep the veges. Zest, slice and juice lemons. Combine 1 tbsp of lemon juice, olive oil and Italian seasoning together to make a dressing.

Step 2

  • Set the InstantPot to Saute. Melt butter and saute minced garlic. Then add in Della Basmati Rice and toast it for 3-5 minutes until fragrant. Stir frequently.
  • Add in chicken broth, lemon italian dressing, and lemon zest. Scrape the bottom of the pan so there aren’t any burned bits of rice. 
  • Add on chicken thighs on top of rice. Toss in garlic seasoning, salt, pepper, oregano, parsley and leftover lemon juice. Stir to mix seasoning and herbs evenly.

Step 3

  • Close the lid and set the setting to High Pressure for 10 minutes. After it’s done, let it NPR / Natural Pressure Release for 5 minutes)

Step 4

  • While the InstantPot is cooking. Add 1/2 cup of water, salt, and broccoli floret in a pot. Set the heat to high until the water starts to boil. Put on a lid, turn off heat and let the broccoli steam until tender.

Step 5

  • Prepare the plate with the rice, chicken, lemon slices, broccoli on the side and sprinkle black pepper as needed and serve immediately. Enjoy!