Instant Pot Lemon Chicken
Packed with flavor, this Instant Pot Lemon Garlic Chicken recipe will be on your table in under 30 minutes. The chicken is drizzled with a zesty and bright sauce which makes it irresistible!
Quick, easy, delicious and savory is what you’ll get with this family favorite chicken dinner. If you love tender and juicy chicken that you can make in an instant, this recipe is for you! Garlic and lemon are two ingredients that pair perfectly with chicken, so this is a tasty match that’s sure to be met with appreciation from your hungry family, all thanks to your pressure cooker!
I also love that I can make extra chicken for leftovers with this recipe. This comes in handy a day or two later when I have exactly no time to cook anything and all I can handle is warming up the chicken or even just shredding it for some quick instant pot chicken noodle soup.
I love this recipe because it’s a great building block for a variety of meal options. You can even use the leftovers to throw on top of pasta. Plus, it lends itself to lots of different side items that pair perfectly with it.
INGREDIENTS FOR LEMON GARLIC CHICKEN
Please scroll ⬇️ to the recipe card to see the full ingredient amounts and instructions.
- Chicken Thighs – skinless bone-in or boneless
- Salt – try sea salt for a healthier seasoning
- Pepper – try freshly ground for an extra peppery punch
- Garlic Powder – don’t skip this – it helps the chicken brown when you’re first searing it
- Paprika – this adds a little pizazz to the flavor profile
- Olive Oil – needed to keep the chicken from burning and sticking when you sear it
- Butter – needed to saute the freshly chopped garlic
- Fresh Garlic – sliced or chopped and essential to this recipe
- Chicken Broth – a thin liquid is essential for the pressure cooker to come to pressure and helps develop the sauce
- Thyme – fresh or dried, this herb adds a delicious flavor to the chicken.
- Lemon – juice, zest and slices give this chicken a bright citrus taste. You will need a total of 3 lemons for this recipe.
- Cornstarch – helps thicken the sauce (optional)
CAN I USE OTHER CUTS OF CHICKEN?
Absolutely. This recipe calls for skinless, boneless chicken thighs but bone-in chicken thighs, chicken breasts, or drumsticks will work as well. Just make sure you’re using all the seasonings the recipe calls for so that no matter which cut of meat you use it will all taste amazing.
CAN I USE FROZEN CHICKEN?
Yes, you can use frozen chicken, but skip the first step of searing. You can’t brown and sear frozen chicken! If cooking from frozen, increase the pressure cooking time to 12-15 minutes.
HOW TO MAKE LEMON GARLIC CHICKEN IN THE INSTANT POT
STEP 1: Finely dice garlic; zest and juice 2 lemons, slice the other lemon into 5 slices. In a small bowl, combine salt, pepper, garlic powder, and paprika. Coat both sides of the chicken thighs with seasoning.
STEP 2: Turn the instant pot on [SAUTE] mode for 30 minutes. Wait until it displays “hot”, then add olive oil. Sear each side of the chicken thighs for 3-5 minutes until brown, work in 2 batches, and add more olive oil, if needed. Transfer the seared chicken onto another plate. Press [CANCEL]. (Tip: the little browned bits from searing add flavor to this dish.)
STEP 3: To the instant pot, add butter and garlic, and give a quick stir. Then, add chicken broth, lemon juice, and thyme. Place chicken back into the pot.
STEP 4: Place the lid back on and make sure the knob is turned to “sealing”. Press [PRESSURE COOK] (for newer models) or “manual” (for older models), set for 10 minutes. Once done, quick release by turning the knob to “venting”. Add lemon zest and lemon slices.
STEP 5: If you wish to thicken up the sauce, in a separate small bowl, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water. It’s best to scoop chicken out so that only the sauce is in the pot. Press [SAUTE] for 1 minute and add cornstarch mixture to the sauce. Once the sauce is thickened, add the chicken back in.
Recipe Variations
- Substitute the chicken stock for white wine
- Substitute the seasoning for Italian seasoning
- Substitute thyme for fresh rosemary
- For a creamier sauce, after cooking, remove the chicken and add 1/4 to 1/3 cup of heavy cream to the sauce in the Instant Pot. Let it cook for a few minutes until it becomes thick and creamy.
WHAT DO I SERVE WITH LEMON GARLIC CHICKEN
I like to add a carb and a green veggie along with this flavorful chicken.
Carb suggestions:
- Steamed rice
- Potatoes, mashed or baked
- Cauliflower
- Or serve the chicken and sauce over pasta
Vegetable suggestions:
- Roasted asparagus
- Steamed or roasted broccoli
- Peas
- Green side salad
IS THIS RECIPE FREEZER-FRIENDLY?
Yes. You can freeze the cooked lemon garlic chicken by letting it cool completely before placing it in an airtight container or a freezer-safe Ziploc bag. Be sure and label it with contents and date. It will keep in the freezer for up to two months. Thaw it in the fridge overnight before reheating it the next day. It’s best reheated in a baking dish in the oven at 350 degrees for 20-25 minutes or until heated through.
If you know you’ll be using the leftovers within the next 2-3 days, just stash it in the fridge in an airtight container and reheat it in the oven.
MORE TASTY CHICKEN RECIPES TO TRY:
RECIPE
Instant Pot Lemon Garlic Chicken
Ingredients
- 6 skinless, boneless chicken thighs
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon ground paprika
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 cloves garlic
- 1 cup chicken broth
- 3 sprigs thyme (or 1 teaspoon dry thyme)
- 2 lemons, juiced and zested
- 1 tablespoon cornstarch (optional for thickening the sauce)
- 1 lemon, cut into 5 slices (optional)
Instructions
- Finely dice garlic; zest and juice 2 lemons, slice the other lemon into 5 slices. In a small bowl, combine salt, pepper, garlic powder, and paprika. Coat both sides of the chicken thighs with seasoning.
- Turn the instant pot on [SAUTE] mode for 30 minutes. Wait until it displays “hot”, then add olive oil. Sear each side of the chicken thighs for 3-5 minutes until brown, work in 2 batches and add more olive oil, if needed. Transfer seared chicken onto another plate. Press [CANCEL].
- To the instant pot, add butter and garlic, give a quick stir. Then, add chicken broth, lemon juice, and thyme. Place chicken back into the pot.
- Place the lid back on and make sure the knob is turned to “sealing”. Press [PRESSURE COOK] (or “manual” for older models), set for 10 minutes on HIGH pressure. Once done, carefully quick release by turning the steam release handle to the “venting” position and let the steam fully escape.
- If you wish to thicken up the sauce, in a separate small bowl, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water. It’s best to scoop chicken out so that only the sauce is in the pot. Press “saute” for 1 minute and add cornstarch mixture to the sauce. Once the sauce is thickened, add the chicken back in. Add lemon zest and lemon slices. Add salt and pepper to taste.
- Serve with pasta, rice, mashed potatoes, or vegetables.
Delicious! I’m saving it in my meal rotation. I used leftovers in a fried rice recipe that was absolutely my favorite fried rice ever!