Quick Lemon-Herb Instant Pot Chicken Recipes
This one-pot Instant Pot chicken recipe pairs brown rice and steamed broccoli for a complete, low-standing-time dinner. It uses simple pantry herbs, gentle textures, and very little hands-on time.
Cooking for one or two is easier when a recipe is built to fit the pot and the appetite. This Instant Pot chicken dinner keeps portions small, cleanup low, and textures soft without losing flavor.
The method minimizes time spent at the stove. You’ll get tender chicken, whole-grain brown rice, and gently steamed broccoli in one vessel. The recipe also uses low-sodium broth and fresh lemon to keep the meal light and digestion-friendly.
Ingredients You’ll Need
- 2 boneless, skinless chicken thighs (about 8–10 oz total)
- 1/2 cup quick-cooking brown rice, rinsed
- 3/4 cup low-sodium chicken broth or water
- 1 small lemon — zest and 1 tablespoon juice
- 1 clove garlic, finely minced (or 1/4 teaspoon garlic powder)
- 1 teaspoon dried thyme (or 1 tablespoon fresh chopped)
- 1/2 teaspoon dried oregano
- 1 tablespoon olive oil
- Pinch of salt and 1/4 teaspoon black pepper (adjust to taste)
- 1 cup small broccoli florets (fresh)
- 1 teaspoon butter or a splash of olive oil to finish (optional)
You can serve this lemon-herb chicken with a small extra side of soft bread or a simple salad if you like.
Step-by-Step Recipe
- Pat the chicken thighs dry and rub with olive oil, lemon zest, garlic, thyme, oregano, pepper, and a very small pinch of salt.
- Pour the 3/4 cup broth into the Instant Pot liner and scrape any seasoning into the liquid.
- Place the rinsed brown rice directly in the bottom of the liner, spreading it evenly. Do not stir.
- Set the metal trivet over the rice. Arrange the seasoned chicken thighs on the trivet and add the lemon juice over the chicken.
- Lock the lid and set the Instant Pot to HIGH pressure for 12 minutes using quick-cooking brown rice and boneless thighs.
- When the cook time ends, allow a 5-minute natural pressure release, then quick-release any remaining pressure.
- Open the lid and gently lift out the chicken and trivet. Add the broccoli on top of the rice, cover and let sit for 4–5 minutes to steam with the residual heat or replace the lid and use the steam function briefly if your model permits.
- Slice or shred the chicken and return to the pot to warm briefly if desired. Finish with a small pat of butter or a drizzle of olive oil and a little extra lemon juice to taste.
- Serve warm. For easier chewing, shred the chicken before serving and spoon the rice and broccoli with a fork.
Tips and Easy Variations
Make it easier to chew
- Choose boneless thighs and shred them after cooking for tender bites.
- Cut chicken into smaller pieces before seasoning so they cook evenly.
- Slice thinly or shred before serving to reduce chewing effort.
Lower sodium & gentler digestion
- Use low-sodium broth and skip added table salt if advised by your doctor.
- Avoid extra butter to keep the meal lighter for digestion.
- Taste before adding salt and adjust seasoning at the end.
Substitutions and rice notes
- If using regular brown rice, increase pressure time to about 22 minutes with a 10-minute natural release.
- Vegetarian swap: press and cube firm tofu and use vegetable broth; reduce pressure time to 3–4 minutes.
- Herb swap: try dill or parsley and add fresh herbs at the end for brighter flavor.
Quick cooking notes
- Use quick-cooking brown rice for the 12-minute pressure time.
- Always allow a 5-minute natural release before quick-releasing pressure.
- Steam broccoli with residual heat for 4–5 minutes for tender, bright vegetables.
Storage and Leftovers
Fridge
Cool leftovers within two hours and store in an airtight container in the refrigerator for up to 3 days. Reheat gently to preserve texture.
Freezer
Freeze cooked chicken and rice in an airtight container for up to 2 months. Freeze broccoli separately for best texture when reheating.
Reheating
Reheat with a splash of broth in a covered dish in the microwave on medium power or in a covered skillet over low heat until warmed through to avoid drying out.
Conclusion
Give this quick lemon-herb Instant Pot chicken recipe a try for a small, gentle, one-pot dinner. It’s simple, low on hands-on time, and built for soft, easy-to-eat textures with whole-grain brown rice and steamed broccoli.
Adjust herbs, sodium, and vegetables to suit your taste or dietary needs, and shred the chicken if you prefer an easier-to-chew meal.
FAQ
Can I use chicken breast instead of thighs?▶
Yes. Use thin-cut breasts or pound them slightly so they cook in about the same time. Watch cooking time carefully since breast can dry if overcooked; shredding helps with chewability.
My rice is undercooked. What went wrong?▶
If you used regular (not quick-cooking) brown rice, it needs a longer pressure time (around 22 minutes with a 10-minute natural release). Ensure rice is rinsed and use the correct liquid ratio for the rice type.
