Instant Pot Rice Recipes: Lemon Chicken and Peas

• The chicken cooks directly over the rice, so its juices season the grains without a skillet. Frozen peas join after pressure cooking, preserving their shape and avoiding a mushy finish.
• Long-grain white rice gives predictable timing here and stays separate after a brief rest. Rinsing removes loose surface starch, which helps the finished pot look less clumped and heavy.
• You'll dirty 2 dishes: the cooker insert and a colander for rinsing. Keep chicken in a single uncrowded layer over the rice; crowded pieces block even contact with liquid.

• 1 1/2 pounds boneless skinless chicken thighs, trimmed and halved if large (680 g)
• 1 1/2 cups long-grain white rice, rinsed and drained (285 g)
• 1 1/2 cups low-sodium chicken broth (360 g)
• 1 cup frozen green peas, kept frozen (150 g)
• 1 medium lemon, zested and juiced (120 g)
• 1 tablespoon olive oil (14 g)
• 1 teaspoon kosher salt (6 g)
• 1/2 teaspoon black pepper (1 g)
• 2 cloves garlic, finely grated (6 g)

Ingredient notes

• Boneless, skinless chicken thighs stay forgiving during pressure cooking and fit neatly across the rice. Cut large pieces in half so every portion reaches similar thickness and can sit in one even layer inside the pot.
• Use long-grain white rice, not instant, converted, or brown rice. Those varieties need different liquid ratios and timings. Rinse until water looks mostly clear, then drain well; extra rinse water dilutes the measured broth slightly here.
• Low-sodium chicken broth gives the rice more flavor than water without making the finished dish overly salty. Use the same measured amount of water if needed, then taste after cooking before adding any extra salt.
• Frozen peas are added after pressure cooking, where the residual heat warms them quickly. Do not thaw them first. Their chilled temperature also helps stop the rice from continuing to soften while you finish the dish.
• Use both lemon zest and juice for clear citrus flavor. Zest the lemon before juicing it, then stir both in after the rice rests. Adding lemon early can make the chicken taste less bright.
• Fresh garlic melts into the broth during the cook cycle. Jarred minced garlic works in a pinch, but measure it lightly because its flavor can taste sharper after pressure cooking.

1. 1Rinse the rice

   Rinse rice in a fine colander under cool water until the runoff looks mostly clear. Drain it thoroughly for a minute. Measure the broth, zest and juice the lemon, and halve any oversized chicken thighs. This is 10 minutes of effort, then the machine takes over.

   

2. 2Load the cooker

   Add olive oil, rinsed rice, broth, garlic, salt, and pepper to the cooker insert. Stir only once to distribute the rice evenly. Lay chicken thighs across the surface in one uncrowded layer. Leave small gaps between pieces rather than stacking them.

   

3. 3Pressure cook

   Lock the lid and set the valve to sealing. Cook on high pressure for 5 minutes. The display will count down only after pressure builds. Use that time for plates, a simple salad, or absolutely nothing useful.

4. 4Rest before opening

   When the timer ends, leave the pot untouched for 10 minutes. Then carefully release remaining pressure according to your cooker instructions. This short rest gives the rice time to absorb surface moisture and finish evenly without stirring.

5. 5Check and finish

   Open the lid and check the center of the largest thigh; it should reach 165°F. Move chicken to a plate briefly. Add frozen peas, lemon zest, and lemon juice to the rice, then fluff gently with a fork.

6. 6Warm and serve

   Return the chicken to the pot, placing pieces over the rice without pressing them down. Cover loosely for 3 to 5 minutes, until peas are hot. Spoon rice into bowls, top with chicken, and add black pepper or extra lemon as wanted.

• Drain the rinsed rice well before measuring broth. Wet grains quietly add extra liquid, which can leave the finished pot softer than planned.
• Do not stir after the chicken goes in. A level rice bed and spaced chicken pieces give the cooker a more consistent result.
• Use a fork, not a spoon, when fluffing. A spoon compresses tender grains and makes the rice look pasty around the edges.
• If the rice seems wet immediately after opening, wait two extra minutes uncovered. Steam escapes quickly, and the grains firm up without another cook cycle.
• Keep the peas frozen until the final step. They need only residual heat, not the full pressure cycle.

Serve this directly from the cooker with a crisp cucumber salad or sliced tomatoes. A spoonful of plain yogurt alongside the chicken adds a cool contrast without another cooking task. Warm pita or toasted flatbread works well for scooping the loose rice. For more vegetables, add bagged salad greens dressed with olive oil and lemon. Keep toppings simple: chopped parsley, feta, extra pepper, or a few olives are enough.