Instant Pot Lemon Garlic Chicken recipe is one of the most delicious meals that you can make in your instant pot. It’s tasty, creamy, and zesty. This recipe is so easy and quick to make as it takes less than 30 minutes to be ready!
This lemon garlic chicken goes well with Instant Pot rice or with mashed potatoes. I served it with 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 recipes to save time and nutrients.
INSTANT POT LEMON GARLIC CHICKEN INGREDIENTS
To make this recipe, you will need the following ingredients:
- Chicken breasts – skinless
- Olive oil
- Non dairy butter
- Chicken broth – or stock
- Juice and
z est of a Lemon - Onion
- Garlic cloves
- Garlic powder
- Smoked paprika
- Salt
- Black pepper
- Parsley – any other fresh herbs to garnish
- Lemon – sliced, to garnish
HOW TO COOK INSTANT POT LEMON GARLIC CHICKEN
Start by generously seasoning the chicken breasts with all the spices and minced garlic. Then, give the chicken a good rub with hands to evenly distribute the seasonings over all chicken pieces.
Add olive oil into the Instant Pot and press sauté so the oil gets hot. Place chicken breasts into the Instant Pot and brown for 3 minutes. Work in batches if needed and make sure that the chicken does not stick to the bottom of the pot. I found that using kitchen tongs help as you can keep moving them around.
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 non dairy butter and sauté the onions until golden. Add minced garlic and sauté for half a minute until it becomes fragrant but not burnt (be careful as garlic cooks really quickly!).
Then, stir in the chicken broth to deglaze the pot. Scrape up any browned bits from the bottom of the pot. If you don’t deglaze, you might get a BURN message when pressure cooking.
Return the chicken to the Instant Pot. Cover with the lid and Press on MANUAL or PRESSURE COOK (this depends on what model of Instant Pot you’re using) and choose 7 minutes. Then allow it to do a natural release for 2-3 minutes before releasing all the remaining steam.
Add lemon juice, lemon zest and garnish with fresh chopped parsley and lemon slices. Then, serve warm with white rice or mashed potatoes.
The result is amazingly delicious and tender chicken full of flavor and aroma, served in its tasty zesty sauce.
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For more Instant Pot recipes, check out this Instant Pot Mashed Sweet Potatoes recipe, my favorite Instant Pot Cornbread, and this Classic Mashed Potatoes recipe. Moreover, for other delicious and nourishing recipe ideas, click here
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!
Equipment
- Instant Pot
Ingredients
- 6 pieces Chicken skinless
- 2 tbsp Olive oil
- 3 tbsp Non Dairy Butter unsalted
- 1/3 cup Chicken broth
- 1 Lemon juice and zest
- 1/2 Onion small
- 4 Garlic cloves minced
- 1/2 tsp Garlic powder
- 1/2 tsp Paprika
- 1/2 tsp Salt
- 1/2 tsp Black Pepper freshly ground
- Parsely chopped, fresh
- 1 Lemon sliced
Instructions
- Generously season the chicken breasts with all the spices and minced garlic.
- Give the chicken a good rub with hands to evenly distribute the seasonings over all chicken pieces.
- Add olive oil into the Instant Pot and press sauté so the oil gets hot. Place chicken breasts 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 non dairy butter and sauté the onions until golden. Add minced garlic and sauté for half a minute until it becomes fragrant but not burnt. Then, stir in the chicken broth to deglaze the pot. Scrape up any browned bits from the bottom of the pot.
- Return the chicken to the Instant Pot. Press on manual for 7 minutes. Then allow it to do a natural release for 2-3 minutes before releasing all the remaining steam.
- Add lemon juice, lemon zest and garnish with fresh chopped parsley and lemon slices. Serve hot with white rice or mashed potatoes.
Notes
- Leftovers can be kept in airtight container in the refrigerator for up to 3 days.
- 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.
- Non dairy butter can be substituted with dairy butter if desired.
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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!
Natalia
I’m so glad that you loved the recipe! Thanks for taking the time to leave a comment!
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.
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!