Instant Pot Lemon Basil Chicken and Rice is a simple and easy dinner that even the pickiest eaters will love. White rice and chicken cooked in the instant pot with broth, a hint of lemon juice and topped with fresh basil.
The Instant Pot continues to save the day with another all-in-one dinner. I always get excited to share instant pot recipes where you can throw all of the raw ingredients together, and dinner is ready in just a few minutes! Learn all of my instant pot tips!
This recipe was inspired by the one pan lemon basil chicken recipe that’s already on my site, and already a favorite with my family. It was one of the first recipes I wanted to test when I got my instant pot last year, and the end result is exactly what I hoped it would be.
Perfectly flavorful and tender rice, with juicy seasoned chicken and fresh basil. What a simple dinner, but it’s comforting and delicious in it’s simplicity.
How to make Instant Pot Lemon Basil Chicken and Rice:
I developed and tested this recipe in my 6-QUART INSTANT POT.
Cut the chicken into small pieces (that way it will cook at the same rate as the rice).
Turn the instant pot to saute and add the oil. You can use olive oil, canola or vegetable oil. Cook the chicken for a few seconds, tossing it to cook on all sides. You don’t want to cook it all the way through, we just want to seal in the flavor from the spices, and give it a head start.
Remove chicken to a plate and turn the instant pot off.
Add butter to the hot instant pot. As it melts, use a wooden spoon to scrape up the browned bits on the bottom of the pan from the chicken and spices.
Add the rice, chicken broth and lemon juice to the pan and stir to combine. Smooth the rice into an even layer under the liquid. Add the chicken pieces on top.
Close the Instant Pot lid and turn the valve to the sealed position. Turn on to manual or high pressure and set the timer for 3 minutes.
Can I use brown rice instead of white?
Can I make it on the stovetop?
Don’t miss these popular Instant Pot recipes:
Instant Pot Tuscan Chicken Pasta
Instant Pot Chicken Teriyaki Bowls
Instant Pot Chicken Taco Bowls
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Recipe
Instant Pot Lemon Basil Chicken and Rice
Equipment
Ingredients
- 1.5 pounds boneless skinless chicken breasts
- 1 Tablespoon olive oil
- salt and freshly ground black pepper to taste
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried basil
- 1 Tablespoon butter
- 1 1/2 cups long grain white rice , uncooked
- 1 1/2 cups low-sodium chicken broth
- 1 Tablespoon lemon juice
- 1/4 cup fresh basil leaves , chopped
Instructions
- Cut chicken into bite size pieces and season with salt, pepper, garlic powder, onion powder and dried basil.
- Turn instant pot on to saute setting. Add oil. Once hot, add chicken and cook, tossing to cook on all sides for 1 minute (chicken will not be cooked through.) Remove chicken to a plate and set aside.
- Turn Instant pot off.
- Add butter to the instant pot and use a a wooden spoon to scrape up any browned bits from the bottom of the pan.
- Add the rice, chicken broth and lemon juice. Place chicken pieces on top.
- Cover and seal the Instant Pot. Cook on high pressure (manual) for 3 minutes. Allow the pressure to release naturally for 10 minutes, and then vent to release remaining pressure.
- Remove lid and sprinkle fresh basil over the rice. Gently fluff the rice mixture with a fork (don't stir it).
- Serve immediately, garnished with extra chopped fresh basil, if desired.
Notes
Nutrition
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Loved this recipe… I would, as others stated, add more Lemon for our taste but Super Fresh Summer Dish!
Here’s the deal… the recipe is almost there, but it’s woefully low on fresh lemon juice as written. I’d strongly recommend at least doubling it! I did double it and it still wasn’t very lemony.
Also, use chicken thighs instead of breasts and try a wild rice blend instead of white. The earthiness of the wild rice helps bring more flavor to the dish.
Personally I think it had enough lemon juice as stated in the recipe. I much prefer breasts over thighs so wouldn’t recommend that change however I wild rice mix sounds good.
Can I use frozen chicken breasts with brown rice? How would I adjust the cooking time?
Sure. Cook for 22 minutes on high pressure.
If I use brown rice instead of white, how should I switch up this recipe?
Brown rice will require a little extra water and will cook for 22 minutes at high pressure (I’d suggust using chicken thighs instead of breasts, so they don’t dry out.)
This was delicious!!! Thank you!
This recipe is amazing. Definitely making this again, just need to double it!!!
Yum, this was super delicious! Thank you!
Regards !
Mateo
If you wanted to add a veggie to the pot… like broccoli or carrots, would you adjust the other ingredients?
No, that’s fine! (Although I would suggest just sautéing them on the side and adding them at the end, since the pressure cooker will overcook them.)
I have an 8 quart Insta pot and I would need to double the recipe. What adjustments do I need to make?
Hi Janet, double all of the ingredients and the cooking time stays the same! Enjoy!
Thank you
Wow. Inspired. Can’t wait to make this!
If you want a softer taste, I’d recommend 2 cups of chicken broth and four minutes of pressure cooking after adding the rice. Also, 1 tbsp isn’t nearly enough lemon juice for it to taste like lemon rice – 3 tbsp is far better
Sorry, I meant softer rice
I made this last night and it was a big hit! I did however make it with lime & fresh cilantro as I didn’t have fresh basil. It still turned out great, like Chipotle’s rice. LOL Thanks for sharing!! I also did the IP chicken taco bowls a few weeks ago and those are in my rotation now. Love your site!!
Thank you so much for sharing–I’m glad you’ve found some recipes you like!
I did this tonight with lime and cilantro (instead of lemon and basil) and it was FABULOUS!!! Definitely a keeper.
Looks really yummy! Wondering if adding sliced lemon on top of the chicken and then pressure cooking would give more of a lemony taste? I like dishes with a heavy lemon taste. What do you think?
Sure, that would be fine, or you could rub the chicken with lemon zest 🙂
Hi Lauren, just got the IP and tried your chicken taco bowl for our first attempt at using it… it was amazing, thank you so much! I’m hooked now! Trying this recipe out tonight, but just curious… we have the 8 qt IP… does that change the amount of liquid we need to use for basically all of your recipes? Or is it more important to make sure that the rice is fully covered with liquid when cooking? (I ask bc I noticed you said to add 1/2cup of liquid for larger IP in your other recipe). Thanks again!
Hi Emily, I think this is a good resource that could help you figure out how to make this recipe perfectly in an 8qt instant pot: https://mycrazygoodlife.com/instant-pot-cooking-differences/
Hi … we love using brown rice in the Instant Pot Lemon Basil Chicken & Rice recipe. My questions is – If we double the ingredients in a 6qt pot can we keep it at 20 min or do we need to increase the time as well? Thank you
I’m so happy to hear that! The cook time would be the same, even if you double the recipe! Isn’t the IP amazing?!
On my computer the quantity of chicken is unclear. Is it 1.5 pound or .5 pound?
Hi Megan,
It calls for 1.5 pounds of chicken breasts!
I really want to make this! What would I change if I want to use frozen chicken breasts?
Hi Lindsey,
Cut the frozen chicken into bite size pieces and cook for a few minutes extra! Good luck!
My family loves your IP Tuscan Chicken Pasta so I thought I would give this a try and it did not disappoint. Another hit with the family. My husband said, “is this another TastesBetterFromScratch recipe? Keep them coming!” 🙂
Hi Lauren! Can’t wait to make this, like a quick and easy chicken piccata make-over! I was wondering about just cooking the chicken & spices in IP and making angel hair pasta on the side, sometimes we just have too many rice dishes. Do you think I could use half the liquid in the IP and cook the angel hair in the other half? Or do you think making half the liquid for the chicken in IP and cooking angel hair in chicken broth would be better? Hmmm, I must experiment. Thank you so much for all your Meal Plans including the shopping list – it is exactly what I need to get started meal planning. And how refreshing quick, easy and fresh ingredients – thank you – thank you – thank you! I look forward to more of your recipes.
Hi Nancy, that sounds really yummy! Honestly, if it were me I probably would just cook everything on the stove instead of the instant pot…seems like the process wouldn’t be made any easier with the IP if served with noodles cooked on the stove, and all you were using the IP for was cooking chicken…
Looks great! Do you really increase the cook time from 3 to 20 minutes when using brown rice??
You can read your manual if you’d like–brown rice takes about 22 minutes at high pressure. White rice takes 3 minutes high pressure.
This looks delicious! I’m practically in love with my Instant Pot!
Looks great! Do you really increase the cook time from 3 to 20 minutes when using brown rice??
You could cook it for 15 minutes with a complete natural release, but yes brown rice takes between 15-20 minutes to cook in the instant pot.
OMG… dying. This looks incredible!!! I may make (or request) this for the weekend.