CHICKEN

Instant Pot Lemon Herb Chicken and Rice

Name: Instant Pot Lemon Herb Chicken and Rice
Prep time: 10 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1½ lb boneless, skinless chicken thighs; 1½ cups unsalted chicken broth; 3 cloves garlic, minced; 1 tsp dried oregano; 1 lemon, zest and juice; 4 cups cooked basmati rice; ¼ cup chopped fresh parsley

Lemon-garlic chicken thighs over fluffy basmati rice with a handful of fresh parsley.

About 45 min 4 servings Easy

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Bright food after a heavy week

After a week of heavy food, I want something that tastes awake. This is that dinner. Lemon, garlic, and herbs over plain rice, and it clears the fog a bit.

The chicken cooks in broth with garlic and oregano. Nothing fancy. The part I like is that the cooking broth turns into the sauce, so nothing gets thrown out and no second pan comes out.

Lemon goes in off the heat

Pressure cook the chicken for 8 minutes. Let the pot sit 5 minutes, then open the valve and let the rest of the steam out. Check the thickest piece reads 165°F.

Lift the chicken out. Simmer the broth on Sauté for a few minutes so the flavour gets stronger. Then take the pot off the heat and stir in the lemon zest and juice. Lemon cooked hard goes dull. Lemon added at the end stays bright.

Serve the chicken over warm rice and spoon the lemon broth over everything. A handful of parsley on top and dinner is done. Leftover rice works fine here, by the way. This is a good home for it.

THE RECIPE