Instant Pot Lemon Garlic Chicken recipe is one of the most delicious meals that you can make in your Instant Pot. It’s creamy, zesty, and absolutely delicious! This recipe is so easy and quick to make as it takes less than 30 minutes to be ready!
This lemon garlic chicken is a low carb, keto-friendly recipe that goes well over Instant Pot rice or mashed potatoes. I served it over rice and it was heavenly amazing!
This is the Instant Pot that I have and love! I use it all the time to make my favorite recipes such as: Instant Pot Sweet and Sour Chicken, Instant Pot Chicken Fajita Pasta and Instant Pot Honey Garlic Chicken to save time and nutrients.
Ingredients
To make this recipe, you will need the following ingredients:
- Chicken breasts – skinless.
- Olive oil and butter.
- Chicken broth – or stock.
- Juice and
z est of a Lemon – I also added lemon slices. - Onion, and garlic.
- Garlic powder, smoked paprika, salt and black pepper
- Parsley – or any other fresh herbs to garnish
How to Cook Instant Pot Lemon Garlic Chicken?
- Generously season the chicken breasts with garlic powder, paprika, salt, and black pepper. Give the chicken a good rub with your hands to evenly distribute the seasonings all over the chicken.
- Add olive oil into the Instant Pot and press sauté so the oil gets hot. Place chicken breasts (or thighs if using) into the Instant Pot and brown for 3 minutes. Work in batches if needed.
- Flip with tongs and sear the other side until browned – about 3 minutes. When both sides are browned, transfer to a plate and set aside.
- Add butter and sauté the onions until golden. Add garlic and cook for 30 seconds or until it becomes fragrant.
- Deglaze the pot with the chicken stock or broth, and using a wooden spoon scrape off any bits stuck to the bottom of the pot.
- Return the chicken to the Instant Pot. Secure the lid and make sure that the vent is sealed. Press on manual/pressure cook and set the time at 7 minutes.
- The Instant Pot will come to pressure then cook. When the cooking time is up, allow for natural release of steam for 2-3 minutes, then quickly release the remaining steam.
- Optional: Feel free to thicken the sauce if you like by adding 1 tablespoon of cornstarch mixed with 1 tablespoon of water. Press on sauté, add the cornstarch slurry, and whisk until the sauce thickens.
- Add lemon juice, lemon zest and garnish with fresh chopped parsley and lemon slices. Serve warm over white rice or mashed potatoes.
The result is amazingly delicious and tender chicken full of flavor and aroma, served in its tasty zesty sauce.
T
For more Instant Pot recipes, check out my Instant Pot Cilantro Lime Rice, Instant Pot Noodles, Instant Pot Chicken Fajita Pasta, and Instant Pot Risotto.
Click on this link to watch the Instant Pot Lemon Garlic Chicken web story
If you try this recipe, please don’t forget to rate it and share a picture on social media, tagging #NourishPlate in your posts. I would really love to see your creations. Bon appetit!
Instant Pot Lemon Garlic Chicken
Equipment
- Instant Pot
Ingredients
- 6 chicken breasts skinless
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon ground black pepper freshly ground
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- ½ onion small
- 4 garlic cloves minced
- ⅓ cup chicken broth/stock
- 2 lemons 1 for juice and zest, and 1 to be sliced
- parsley chopped, fresh
Instructions
- Generously season the chicken breasts with garlic powder, paprika, salt, and black pepper. Give the chicken a good rub with your hands to evenly distribute the seasonings all over the chicken.
- Add olive oil into the Instant Pot and press sauté so the oil gets hot. Place chicken breasts (or thighs if using) into the Instant Pot and brown for 3 minutes. Work in batches if needed.
- Flip with tongs and sear the other side until browned – about 3 minutes. When both sides are browned, transfer to a plate and set aside. Then, deglaze the pot. Scrape up any browned bits from the bottom of the pot.
- Add butter and sauté the onions until golden. Add garlic and cook for 30 seconds or a minute until it becomes fragrant.
- Deglaze the pot with the chicken stock or broth, and using a wooden spoon scrape off any bits stuck to the bottom of the pot.
- Return the chicken to the Instant Pot. Secure the lid and make sure that the vent is sealed. Press on manual/pressure cook and set the time at 7 minutes.
- The Instant Pot will come to pressure then cook. When the cooking time is up, allow for natural release of steam for 2-3 minutes, then quickly release the remaining steam.
- Optional: Feel free to thicken the sauce if you like by adding 1 tablespoon of cornstarch mixed with 1 tablespoon of water. Press on saute, add the cornstarch slurry, and whisk until the sauce thickens.
- Add lemon juice, lemon zest and garnish with fresh chopped parsley and lemon slices. Serve warm over white rice or mashed potatoes.
Notes
- I used 4 chicken breasts and 2 chicken thighs in this recipe.
- When browning the chicken, make sure that you keep moving the chicken every 30 seconds using kitchen tongs so it does not stick to the bottom of the pot.
- If desired, add baby potatoes to the pot with the chicken and it will cook together.
- Leftovers can be kept in an airtight container in the refrigerator for up to 3-5 days.
- This also makes a wonderful freezer meal. Cook the chicken as instructed then freeze in freezer bags for up to 3 months.
Ay
Sure will try
Laura
My son and I love this recipe!
Suzanne
Turned out wonderful. Very flavorful it’s a keeper!!!
Susan
I live alone and really don’t need to make 6 chicken breasts. My freezer gets so full! How do I adjust the recipe if I want to cook just 3 breasts? I don’t mind having extra sauce if I need to. Thanks.
Diana
Hi Susan, I would just use 3 chicken breasts but keep the seasoning amounts (and everything else) the same as that flavors the sauce. I would also use a little bit more chicken broth/stock, about half a cup, since you won’t be using 6 chicken breasts to produce enough liquid for the Instant Pot to come to pressure. Keep the cooking time the same as well. I hope this helps.
Carol
I used thinly cut chicken breasts, so I reduced the cooking time to 4 minutes with 5 minutes NPR. I doubled the chicken broth. If you add potatoes. I recommend sautéing them with the onion which I cut into strips. Don’t cut them too small because they start to break up. Also it’s better to arrange thr potatoes on top of the chicken to preserve their integrity. This dish has become one of my favorites!
Sarah Hunter
If I’d want to sub out chicken tenderloins or thin cut breasts, Would you reduce your time
On pressure?
Diana
Yes, I would pressure cook them for just 4 minutes on high. Enjoy!
S
Thank you for the great recipe! I served it with rice, and my picky son liked it.
pm
Are these boneless chicken breast, or bone in? If the recipe does use the bone-in, how would I adjust timing for boneless breasts?
Diana
Bone-in. For boneless, I would adjust the timing to 5 minutes. Enjoy!
mecala
Truly DELICIOUS! Made it last night instead of ordering out 🙂 This is a keeper and I will probably use your recommendation to prepare it for a freezer meal also. Very easy to make. I just tweaked it a bit for my family’s tastes. Threw in a couple extra garlic cloves, used one whole medium/lg onion, and added a generous splash of wine. Also gave it 12 min. cook time (they were very large breasts) There were NO leftovers!
Diana
So glad that you enjoyed it, Mecala! Thank you for taking the time to leave this awesome review!
Doris
It was too hot to bake my chicken breast for dinner and had saved your recipe in Pinterest, so I tried it and must say it was an easy recipe to follow , did not take much time to cook and it was delicious. Using the rest of the chicken for tonight’s dinner.
Diana
So glad that you enjoyed it, Doris! Thank you for taking the time to leave this awesome review!
Beverly Eide
Two issues.
1) The instructions for my pot say a minimum of one full cup of liquid is necessary to come to pressure but this recipe calls for only one third of a cup.
2) Is there any reason that I should not use real butter?
Diana
The recommended minimum amount of liquid by the Instant Pot for 6-quart IP is 1 cup, we tested many recipes with less liquid and it 100% works. If you’re worried, you can use more liquid but it isn’t necessary especially that the chicken will produce juices as it’s being cooked so you’ll end up with a lot of sauce. And use any butter that you like. I hope you enjoy this recipe!
Rachel
Tried this recipe tonight was really easy and super tasty. Thank you for sharing.
Michele Wilcut
This is easily one of the most delicious recipes I have ever tried! The instructions were very easy and my whole family loved it.
Shelley Bowman
The recipe was easy to follow and tasted great. I made quinoa and asparagus with it and it made for a perfect dinner!
Diana
I’m so glad that you loved the recipe! Thanks for taking the time to leave a comment!