Instant Pot Lemon Chicken & Wild Rice
Instant Pot lemon chicken and wild rice is an easy one pot meal your whole family will love. With just a handful of ingredients and the easiest ever prep, you can bet you’ll be making this lemon chicken and wild rice on repeat!
Please excuse me for a second while I wax poetic about my Instant Pot.
That thing is the MVP of oops I forgot to start thinking about dinner before 6 pm and now need to get it together and fast.
In other words, it has saved me so many times!
It makes cooking a quick, family friendly meal in one pot practically effortless.
And not only are most of the meals I make in it-like this lemon pepper chicken and rice- easy to make and clean up, they are totally delicious.
Can’t beat a low prep, low clean up meal the whole family will love!
Ingredients
To make this you’ll need:
- Olive oil– To saute the chicken in
- Chicken breasts– Boneless skinless breasts trimmed of the extra fat and cut into thick strips.
- Chicken broth– Either regular or low sodium
- Condensed soup– I’m using cream of chicken but you can sub cream of mushroom, cream of broccoli, or a different cream of soup if that’s what you have on hand.
- Lemon juice– Fresh
- Rice– Long grain wild rice
- Lemon pepper seasoning – Your favorite brand.
- Butter– I recommend unsalted
How to Make
Instant Pot lemon chicken and wild rice is so easy to make.
Start by cutting the chicken into thick but more or less equal sized strips.
Then add the liner to Pot and add the oil to the liner.
Turn the Pot on Saute mode and saute the chicken in the oil, just until it’s seared on both sides.
Hit Cancel.
Then add the broth, soup, lemon juice, rice, and seasoning to the Pot.
Without stirring, secure the lid on the Pot, making sure the vent is sealed, and pressure cook for 10 minutes.
Let the Pot naturally release the pressure for 3 minutes and quick release the rest of the steam.
Stir in the butter and the rest of the seasoning into the Pot.
Cover the Pot with the lid and leave the vent valve open.
Let the Pot sit for 15 minutes while the sauce thickens.
Serve and enjoy!
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the microwave, adding more broth if needed, until warmed through.
Tips and Tricks
- Make sure the chicken is cut into more or less equal sized thick strips so it cooks evenly.
- Using a pair of kitchen shears will help cut the chicken quickly.
- Want more flavor? Add a little crushed fresh garlic.
Other Easy Instant Pot Chicken Recipes
Instant Pot lemon chicken and wild rice is a delicious family friendly meal.
Make it and enjoy!
Looking for other easy Instant Pot chicken recipes?
Try these:
- Instant Pot Chicken & Broccoli
- Instant Pot Jalapeno Cheddar Chicken
- Instant Pot Dill Pickle Chicken
- Instant Pot Pineapple Chicken
If you’ve tried these INSTANT POT LEMON CHICKEN AND WILD RICE, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Instant Pot Lemon Chicken & Wild Rice
Ingredients
- 1 tbsp extra virgin olive oil
- 2 lbs boneless, skinless chicken breasts trimmed of fat
- 2 3/4 cups chicken broth
- 1 10.5 oz can condensed cream of chicken soup
- 1/3 cup fresh lemon juice
- 2 cups long grain wild rice
- 2 tbsp lemon pepper seasoning divided
- 1/4 cup butter
Instructions
- Cut the chicken into thick strips, and set aside.2 lbs boneless, skinless chicken breasts
- Add the liner to the Instant Pot, then add the oil and hit the SAUTE button. Add the chicken to the pot, cooking just until it's seared on both sides and slightly pink. Press the CANCEL button.1 tbsp extra virgin olive oil
- Add the broth, soup, lemon juice, rice, and 1 1/2 tbsp seasoning to the pot and DO NOT stir.2 3/4 cups chicken broth, 1 10.5 oz can condensed cream of chicken soup, 1/3 cup fresh lemon juice, 2 cups long grain wild rice, 2 tbsp lemon pepper seasoning
- Add the lid turning it to close, turn the vent valve to the sealed position, and pressure cook for 10 minutes. Allow the pot to naturally release pressure for 3 minutes, then carefully open the vent valve to release the remaining trapped steam.
- Add the butter and remaining seasoning, stirring to combine. Cover the pot with the lid, but leave the vent valve open, and let it sit for 15 minutes while the sauce thickens.1/4 cup butter
- Serve & enjoy!
Notes
- Make sure the chicken is cut into more or less equal sized thick strips so it cooks evenly.
- Using a pair of kitchen shears will help cut the chicken quickly.
- Want more flavor? Add a little crushed fresh garlic.
Nutrition
