Instant Pot Lemon-Garlic Chicken with Wild Rice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs cooked quickly in the Instant Pot with bright lemon and garlic flavors, served over nutty wild rice. This American-inspired Instant Pot recipe (gluten free), ready in about 45 minutes, pairs boneless skinless chicken thighs, wild rice mix, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 35 min Serves 4 American cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Set the Instant Pot to sauté mode and heat 2 tbsp olive oil. Add 1.5 pounds boneless skinless chicken thighs seasoned with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried thyme. Sear for 3 minutes per side until golden brown, then remove and set aside.
  2. Step 2: Add 4 minced garlic cloves to the pot and sauté for 30 seconds until fragrant but not browned. Pour in 3 tbsp lemon juice and deglaze the bottom with 1/4 cup chicken broth, scraping up any browned bits.
  3. Step 3: Add 1 cup wild rice mix and 2 cups chicken broth to the pot, stirring to combine. Place the seared chicken thighs on top of the rice mixture.
  4. Step 4: Seal the Instant Pot lid and set to pressure cook on high for 25 minutes. Allow natural release for 10 minutes, then quick release any remaining pressure.
  5. Step 5: Open the lid carefully and fluff the rice. Garnish with 2 tbsp chopped fresh parsley before serving.

Frequently asked questions

How long does Instant Pot Lemon-Garlic Chicken with Wild Rice take to make?

Total time is about 45 minutes (10 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Instant Pot Lemon-Garlic Chicken with Wild Rice?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep wild rice mix from drying out.

Can I substitute ingredients in Instant Pot Lemon-Garlic Chicken with Wild Rice?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Instant Pot Lemon-Garlic Chicken with Wild Rice for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Instant Pot Lemon-Garlic Chicken with Wild Rice gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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