Instant Pot Lemon Garlic Chicken

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
• Unsalted butter
• Chicken broth – or stock
• Juice and zest 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 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.

urthermore, this also makes a wonderful freezer meal. Cook the chicken as instructed then freeze in freezer bags for up to 3 months.

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! 

Print Pin

5 from 2 votes

Instant Pot Lemon Garlic Chicken

Course Main Course

Cuisine American

Keyword Instant Pot Lemon Garlic Chicken

Prep Time 5 minutes

Cook Time 15 minutes

Servings 6

Equipment

• Instant Pot

Ingredients

• 6 pieces Chicken skinless
• 2 tbsp Olive oil
• 3 tbsp 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 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.

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