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 Needed
To make this recipe, you will need the following ingredients:
- Chicken breasts – boneless and 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
Instant Pot Lemon Garlic Chicken
Equipment
Ingredients
- 6 large chicken breasts boneless and 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 medium yellow 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.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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Comments & Reviews
Paula partelo says
Absolutely amazing, thank you for the recipe
Laurie Bullinger says
My chicken breast ere different sizes so I worked around the times. This was pretty easy although I did not brown breast first. The finished product was juicy chicken and really flavorful sauce. I used cauliflower rice. Will make again
Nate Dogg says
The recipe mentions sauce. However, there is no sauce! The 1/3C chicken stock and minimal chicken juices cook down, leaving no sauce.
Otherwise, it’s a decent recipe.
Alan says
made this for me and family and it was awesome. everyone loved it.
thank you for sharing
Cindy says
I have a 6 qt. Can I cut this in half and still have enough liquid to keep it from getting the burn message?
Kelly braj says
Do you put it on low or high pressure?
Nourish Plate says
High pressure!
Jill says
I don’t know what I did wrong. I followed the instructions to the tee and it came out so dry it’s totally unpalatable.
Nourish Plate says
Hi Jill, sorry to hear that the recipe did not work for you! Are you sure that your instant pot was properly sealed? Sometimes when the valve is not sealed, the pressure cooker takes ages to come to pressure and that may have dried out your chicken.
Patricia Keane says
very good. my son says I need to make this all the time!
Nourish Plate says
Glad to hear you liked it!!
Shawndel Graves says
What sauce? Where’s the sauce? I don’t understand. I feel like it’s missing a step. and what I make it thicker after while the chicken still in there? how would I stir it? six pieces of chicken fill up the whole pot.
I read it like five times. I’m in the middle of making it and don’t know what you’re talking about with the sauce is that just the chicken broth?
Shawndel Graves says
I’m just worried because when I have had not enough liquid in the pot it’s burnt things before. well I’m going to give it a go..
Gigi says
Technically, it’s not a sauce unless you do her optional suggestion:
“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.”
Jenine Snarr says
My family loved it! Made with thighs and put extra lemon juice because used big lemons. Turned out great!
Mm says
what if I only have a 3qt instant pot?
Diana says
It’s fine as long as you can fit everything in it without crossing the “max” line.
Manda says
Do you use boneless chicken or do you just cut the skin off of bone-in chicken. Thank you!
NourishPlate says
I used bone-in skinless chicken breasts. For boneless, I would adjust the timing to 5 minutes. Enjoy the recipe Manda!
HYM says
I’m confused, the recipe says it’s for boneless but this comment says bone-in and to reduce the time for boneless?
Eve says
Yes i agree. Recipe definitely says boneless! this is a tad confusing…
Not sure what to do as i just bought 6 beautiful pastured boneless chicken breasts …
Joanne says
Very good. Easy to make, pretty to look at, delicious to eat. I did thicken the sauce which was optional. I am serving with mashed potatoes and wanted a thicker gravy-like sauce. Thanks for the recipe!
Keila says
Made this last night and it was a WINNER! So easy, so good. My kids enjoyed it! Currently heating up the leftovers.
K_Marshall says
This has become my husbands favorite meal and he asks for it at least twice a week. I serve over buttered noodles and with whatever vegetables I have (fresh green beans tonight). Quick, easy, and delicious….my kind of meal!
M says
If I wanted to cook rice at the same time is that possible? Can you explain how I would do that?
Diana says
You can try the “pot in pot” method, but I’m worried that you’ll overcook the chicken as the rice needs to be cooked for 4 minutes with 10 minutes of natural release.
Matt says
Very good! When the chicken was done cooking, I took the chicken out and poured the liquid, with a tablespoon of cornstarch and the lemon juice and lemon zest into my magic bullet and blended it just a little bit. Then I made some hulled barley and cut the chicken into roughly 5 oz servings. Got enough to last the entire week, and the sauce is so good! Thank you for this recipe! Posted it on the gram.
D says
Do I have to sauté the chicken?
The point of purchasing an instant pot for me was to handle the chicken less >.< haha
Benny says
use the sautee setting on the instant pot, when chicken gets some color and beginning to brown I then add in the rest of the ingredients and cook per instructions
DebT says
Made this with boneless skinless thighs and added a bag of fresh green beans on top. Cooked for 4 mins and 4 min NR. Did not thicken sauce. Served with quinoa. My husband and I both loved it.
Cindy says
This receipe was easy to make and SUPER delicious!! I will definitely be making it again. Directions were easy to follow and it requires ingredients you probably have e at home already which I love.
Alexandria says
If I were to freeze this, what steps would I take? I saw your note to cook the chicken. So follow the recipe and let cool and freeze? what do you recommend for thaw/reheating?
Kim Dubil says
Perfect and easy! So tasty!
PATRICIA Quenville Young says
i added extra chicken broth as i was worried id get the burn problem…is it really only 1/3 cup?
NourishPlate says
Yes, that was enough for the instant pot to come to pressure as there will be juices coming of the chicken.
Kendra Grammer says
Can I use boneless chicken breast? and should I pound the chicken breast to thin it out? And Should I adjust the time at all? Sorry for so many questions.
Diana says
Hi Kendra, I’d adjust the cooking time to 5 minutes for boneless chicken breasts. No need to pound them. Enjoy!
Lindsey says
Could I do this with frozen chicken breast and if so how much longer should I cook it for?
Mary says
I would like to double the recipes with chicken thighs would I double all ingredients and what would the cooking time be.
Thank you
Diana says
Hi Mary, yes just double the ingredients but keep the cooking time the same. Enjoy!
Donna says
Quick question-you don’t add the lemon juice and zest until the end? If not has anyone tried adding it before you pressure cook?
Sam says
How do you reheat after freezing for the freezer meal?
Ay says
Sure will try
Essie says
This recipe looks delicious! Since chicken breasts can greatly vary in size, what is the approximate total weight? Thank you!
Amy says
Did I miss it in the directions? When do you add the lemon? Is it just after you release the pressure and right before serving?
Laura says
My son and I love this recipe!
Suzanne says
Turned out wonderful. Very flavorful it’s a keeper!!!
Susan says
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 says
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.
Jill says
I did 3 chicken breasts and used a cup of broth. I cooked for the 7 min it says in the recipe and it came out so dry. It looks great, but disappointedly so dry.
Carol says
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 says
If I’d want to sub out chicken tenderloins or thin cut breasts, Would you reduce your time
On pressure?
Diana says
Yes, I would pressure cook them for just 4 minutes on high. Enjoy!
S says
Thank you for the great recipe! I served it with rice, and my picky son liked it.
pm says
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 says
Bone-in. For boneless, I would adjust the timing to 5 minutes. Enjoy!
mecala says
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 says
So glad that you enjoyed it, Mecala! Thank you for taking the time to leave this awesome review!
Doris says
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 says
So glad that you enjoyed it, Doris! Thank you for taking the time to leave this awesome review!
Beverly Eide says
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 says
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 says
Tried this recipe tonight was really easy and super tasty. Thank you for sharing.
Michele Wilcut says
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 says
The recipe was easy to follow and tasted great. I made quinoa and asparagus with it and it made for a perfect dinner!
Diana says
I’m so glad that you loved the recipe! Thanks for taking the time to leave a comment!
Robin Boukaia says
Hello,
I have frozen chicken thighs bone in, can I use these and how much time do I cook them for?
jim says
I have made this recipe enough times that I do not need to look at the recipe anymore
I have changed it slightly the odd time but all in all a recipe is just guidance you have to add your own touch . I added a little extra broth and cilantro in place of partially because it’s what I had it always turns out great