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 goes well over Instant Pot rice or with 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 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 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, 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 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/thighs 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 a minute until it becomes fragrant. Then, deglaze the pot. Scrape up any browned bits from the bottom of the pot.
- 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 naturally release the steam for 2-3 minutes, then quickly release the rest of the 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.
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 my Instant Pot Cilantro Lime Rice, Instant Pot Mashed Sweet Potatoes, Instant Pot Cornbread, and my super creamy Mashed Potatoes recipe.
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 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/thighs 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 a minute until it becomes fragrant. Then, deglaze the pot. Scrape up any browned bits from the bottom of the pot.
- 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 naturally release the steam for 2-3 minutes, then quickly release the rest of the 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.
- 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.
Nutrition
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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!
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!