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March 18, 2020

Instant Pot Lemon Rice

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Instant Pot Lemon Rice—Greek-inspired lemon rice is perfect to serve as a side dish or with chicken. It’s flavor is subtle, but delicious.

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Instant Pot Lemon Rice

I went to the most delicious Greek place the other day for dinner. It got me thinking about how tasty Greek food is and that I need to make more of it. I love the feta, tzatziki, hummus, gyros…all the things. I created some Greek Chicken Bowls and as part of the these bowls I made this lemon rice. The lemon rice with the dill chicken and the yogurt cucumber sauce was to die for. The combination of all three flavors is spot on.

This lemon rice takes just a handful of ingredients and only 3 minutes of pressure cooking time. Yes, that’s right. For long grain white rice you need just 3 minutes of pressure cooking time plus a 10 minute natural pressure release. If you don’t understand what natural pressure release is or how to do it I recommend watching this video:

You only need a 3 minute cooking time for long grain white rice!

I haven’t made this recipe yet with any other type of rice besides long grain white rice. If you want to try it with another type of rice then use the chart above as a reference on cooking times and liquid to rice ratios.

instant pot rice cooking times cheat sheet

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What to serve with Instant Pot Lemon Rice

This rice would taste wonderful with grilled chicken, fish, steak, or with some seasoned chick peas. If you want to keep the meal meatless you could make a fresh Greek salad with tomatoes, onions, olives and feta.

More Recipes You’ll Love…

Instant Pot Greek Chicken Bowls

Instant Pot Hummus

Instant Pot Greek Yogurt

Instant Pot Garlic Rice and Chicken

Instant Pot Lentil Lemon Chicken Soup

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What Pressure Cooker Did You Use?

To make Instant Pot Lemon Rice I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly.  It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.

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Instant Pot Lemon Rice


★★★★

4 from 8 reviews

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 5 minutes
  • Cook Time: 3 minutes (plus 10 minute NPR)
  • Total Time: 25 minutes
  • Yield: 2 1/2 cups rice 1x
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Description

Greek-inspired lemon rice is perfect to serve as a side dish or with chicken. It’s flavor is subtle, but delicious.


Ingredients

Scale
  • 1 cup uncooked long grain white rice
  • 1 1/4 cups chicken broth
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp butter
  • 1/4 tsp dried basil
  • 1/4 tsp lemon pepper
  • 1/2 tsp lemon zest

Instructions

  1. Add all ingredients into the Instant Pot. Stir.
  2. Cover and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up let the pot sit there for 10 minutes then move the valve to venting. Remove the lid.
  3. Fluff the rice with a fork. Serve with extra lemon slices and enjoy!

Notes

I used my 6 quart Instant Pot Duo 60 7 in 1*.

I make this lemon rice as part of my Greek Chicken Bowls.

If you want to make lemon rice with a different type of rice see the green chart above.

  • Category: Side
  • Method: Instant Pot
  • Cuisine: Greek

Did you make this recipe?

Tag @365dayscrockpot on Instagram

*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

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40 Comments Filed Under: All Recipes, Dump and Go, Gluten Free, Instant Pot, Rice, Side Dish

Recommendations

Comments

  1. Lisa Galera says

    September 1, 2022 at 4:29 pm

    Used basmati rice. Followed directions, no changes. Came out flavorless and undercooked. Sorry.

    ★★

    Reply
  2. Brenda Costanza says

    September 17, 2021 at 6:37 pm

    This was fantastic I love your IP recipes 😋
    I had coconut shrimp 🍤 and Asian vegetable

    Reply
    • Karen says

      September 17, 2021 at 8:55 pm

      Sounds amazing!!! So glad you liked it.

      Reply
  3. Gillian Weppler says

    April 28, 2021 at 2:17 pm

    The flavour if there, but the texture of the rice is not very good. It seems undercooked, and not fluffy at all. Will it make again; disappointed.

    ★★

    Reply
    • Karen says

      April 29, 2021 at 12:59 pm

      Perhaps trying another type of rice would help? Try converted rice

      Reply
  4. Lois Link Solberg says

    January 29, 2021 at 10:48 am

    Do you ever use preserved lemons? I have some sitting in my ‘fridge and wondered how that would work. Thanks for your website, i enjoy getting the emails. kind regards, lois

    Reply
    • Karen says

      January 29, 2021 at 12:36 pm

      I have never tried that. But I like the idea! It bet it will give you lots of flavor.

      Reply
    • Linda says

      November 6, 2022 at 7:41 pm

      I used preserved lemons. Absolutely perrfect. Will also add some turmeric for colour next time.

      Reply
  5. Sharon says

    July 13, 2020 at 7:11 pm

    I cooked the rice using the pot in pot method for 11 minutes with an 11 minute stand time. Turned out perfect. I live in a high altitude state so the rice needs more time to cook here.

    ★★★★★

    Reply
    • Karen says

      July 14, 2020 at 7:45 pm

      Good to hear it turned out!

      Reply
  6. Sarah says

    March 27, 2020 at 4:22 pm

    Hello, love your website. I have begun using my IP weekly thanks to your recipes. Question: Can I double the rice proportions so there is enough for multiple dinners?

    Reply
    • Karen says

      March 27, 2020 at 4:52 pm

      yes you can. double the liquid too!

      Reply
      • Christine Gemi says

        August 25, 2020 at 2:25 pm

        Is there any adjustments to the amount of time, when changing the quantity? I am using three cups of rice for this recipe.

        Reply
        • Karen says

          August 25, 2020 at 7:06 pm

          Should be the same time 🙂

          Reply
  7. Jan says

    March 19, 2020 at 7:00 am

    Is the recipe the same for an 8 qt instant pot
    When you make lemon rice?

    Reply
    • Karen says

      March 20, 2020 at 2:50 pm

      Should work okay, hopefully it will come to pressure. with the 8 quart pot it’ll come to pressure with about 1.5 cups of water.

      Reply
  8. Dana says

    March 18, 2020 at 5:30 pm

    What if you only have bottled lemon juice on hand? WIll the recipe still be good?

    Reply
    • Karen says

      March 19, 2020 at 6:46 am

      You could definitely try it. But what will be missing is the brightness from the lemon zest.

      Reply
      • Louise Teasdale says

        March 19, 2020 at 2:10 pm

        Found the result too sticky.

        ★★★

        Reply
        • Karen says

          March 20, 2020 at 2:44 pm

          Louise, try parboiled/converted rice. I find it so much less sticky than other types of rice.

          Reply
  9. Dave S says

    March 18, 2020 at 5:16 pm

    Hi Karen..
    I’ve never had luck using IP for rice. I tried this recipe tonight with brown rice using your 1 brown rice with 1.25 cups chicken broth on high pressure for 22 min and did the natural release for about 10 min then QR…there was still liquid in the pot and the rice was mushy…almost like a risotto.

    The flavor was great but I couldnt eat the rice like that. Any idea what went wrong?

    Dave

    Reply
    • Karen says

      March 19, 2020 at 6:48 am

      Are you at a high elevation? I do this ratio all the time and it is always perfect. I am not sure what went wrong! You could try a little less liquid next time. Did you by chance have chicken in there with it?

      Reply
      • Dave S says

        March 19, 2020 at 9:06 am

        Hi Karen,
        Thanks for your reply! I’m in Richmond Virginia area, so we’re not at high elevation and there was no chicken in this. I keep wondering if something just isn’t working correctly with my IP. I’m a pretty good cook and know how to follow instructions pretty well. 🙂

        I don’t eat white rice any longer so the only rice i ever really cook is brown. I guess i can try again tonight. I’m going to cook a flank steak in the air fryer (haven’t gotten the grill cleaned out yet for grilling season) so will try the rice again tonight.

        I’ll let you know how it comes out.

        Dave

        Reply
        • Karen says

          March 20, 2020 at 2:47 pm

          Such a bummer when recipes don’t turn out. It’s so hard to know what went wrong when it turns out perfectly for me. I’m sorry!

          Reply
  10. Lynn says

    March 18, 2020 at 3:54 pm

    Do you rinse the rice for this recipe? Thanks!

    Reply
    • Karen says

      March 19, 2020 at 6:50 am

      No, I didn’t.

      Reply
  11. Barbara A Huff says

    March 18, 2020 at 2:49 pm

    I’m 69. For my entire life, I have either burned rice or made rice soup!! Thanks for a basic recipe for my baby IP!

    ★★★★★

    Reply
    • Karen says

      March 19, 2020 at 6:50 am

      You’re welcome Barbara!

      Reply
  12. Kim says

    March 18, 2020 at 1:46 pm

    If I use parboiled rice, is the ratio of rice to water the same as long grain white rice?

    Reply
    • Karen says

      March 18, 2020 at 2:16 pm

      yes that’s correct!

      Reply
  13. Catherine Pitts says

    February 17, 2020 at 1:14 pm

    We made this for a community Galentine’s Dinner to feed 80 ladies. It was served with Baked Lemon Artichoke Chicken Piccata https://beautyandthefoodie.com/baked-lemon-artichoke-chicken-piccata/ and Caesar salad. We used the double recipe and 8 instant pots! Thank you for an incredibly easy recipe that kept warm in the pots while the dinner cooked. It was delicious and perfectly cooked. I’ll keep this recipe for home and future community dinners.

    ★★★★★

    Reply
    • Karen says

      February 18, 2020 at 2:05 pm

      How fun Catherine! So glad that it worked out. And what a great event!

      Reply
  14. Chad S. says

    February 14, 2020 at 2:03 pm

    Absolutely delicious and simple. Came out perfectly with par-boiled rice using the recipe as written. Thanks for another great recipe!

    ★★★★★

    Reply
    • Karen says

      February 15, 2020 at 7:46 pm

      You’re welcome! Lately I’m loving parboiled rice too 🙂

      Reply
  15. MB says

    January 9, 2020 at 4:28 pm

    Have you ever substituted brown rice? What sort of adjustments did you make?

    Reply
    • Karen says

      January 9, 2020 at 8:27 pm

      I haven’t yet but you could! Just do the same recipe but use a 22 minute cooking time with a 10 minute natural pressure release.

      Reply
  16. Queen says

    May 19, 2019 at 4:10 pm

    Just made this and it is delicious! Think this is my new favorite rice. Ty for sharing.

    ★★★★★

    Reply
    • Karen says

      May 20, 2019 at 11:17 am

      You’re welcome! I’m so glad you enjoyed it 🙂

      Reply
  17. Anaid says

    May 10, 2019 at 5:40 am

    Do you use the IP measuring cup or a traditional dry ingredients measuring cup? Also what about the liquid–IP rice measuring cup or glass liquid measuring cup?

    Reply
    • Karen says

      May 10, 2019 at 4:45 pm

      I use a traditional dry ingredients measuring cup. I don’t use the measuring cup that came with my IP.

      Reply

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Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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