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Instant Pot Lemon Garlic Chicken is simple and easy to make in the pressure cooker and perfect for busy weeknights. The chicken cooks up tender and juicy in a buttery lemon garlic sauce.
This chicken is enhanced with a hint of lemon, flavorful herbs and cooked to perfection in your instant pot. Instant Pot Beef and Broccoli, Instant Pot Salsa Verde Chicken Tacos or Instant Pot Chicken Alfredo Pasta are some of our family favorites too!
Instant Pot Lemon Garlic Chicken
This is an easy Instant Pot dinner recipe.
With two little ones that keep me busy all day, I don’t always have time to prep ahead when it comes to dinner.
That’s why I am such a big fan of the Instant Pot and use it regularly at our house.
If you love using your instant pot try this Instant Pot Ribs or Instant Pot Pasta with Meatballs.
Instant pot is just what you need for those busy weeknights!
This Lemon Garlic Chicken is tender, juicy and full of flavor.
And the best part is that dinner can be on the table in just 30 minutes with the help of a trusty pressure cooker.
It is the one stop meal that is perfect for busy nights and a growing family that loves a flavorful meal!
What you need to make Lemon Garlic Chicken:
- Chicken: boneless chicken thighs skinless or with skin.
- Garlic powder: great for taste and flavor.
- Olive oil: helps cook the chicken without sticking to the instant pot.
- Butter: adds flavor as well as helps cook the chicken and gives it a golden color on the outside.
- Onion: a sweet flavoring for the chicken.
- Garlic cloves: sliced or minced.
- Italian seasoning: full of flavor on the chicken.
- Lemon: sweetness from the zest of it.
- Chicken broth: adds flavoring and juiciness to the chicken.
- Parsley: optional
How do you make Lemon Garlic Chicken?
Start off by seasoning the chicken thighs with some salt, black pepper and garlic powder.
Next, you’re going to brown the chicken in the Instant Pot (I use an Instant Pot DUO 6 Quart) using the sauté function.
Searing the chicken helps to seal in those amazing flavors and gives the chicken that crispy coating.
Once the chicken is golden brown, transfer to a plate then add butter, onions, garlic, Italian seasoning, lemon zest, lemon juice and chicken broth.
Place the chicken back in the Instant Pot, seal the lid and pressure cook for 5 minutes.
- Prepare chicken:Â Season chicken with salt, pepper and garlic powder.
- Prepare Instant Pot: Press the Sauté function (Normal setting the Instant Pot (I used a 6 Quart DUO) and add the olive oil to the pot.
- Brown chicken:Â Place chicken in the Instant Pot and allow to sear on each side for 2 minutes, or until golden brown. This helps to seal in the juices and keep it tender. (You may have to work in batches depending on the size and amount of chicken you are using). Once browned, remove from Instant Pot and set aside.
- Add seasonings: Melt butter in Instant Pot and stir in the onions and garlic. Add lemon juice to deglaze pan. Cook for 1 minute then add Italian seasoning, lemon zest, and chicken broth.
- Cook the chicken:Â Place the chicken back into the Instant Pot, lock the lid, and turn the valve to SEAL.
- Adjust the Instant Pot: Select the Manual (older modeler Pressure Cook (newer model button and adjust the timer to 7 minutes. It will take about 5-10 minutes to come to pressure and start counting down.
- Natural release:Â When done, allow to naturally release for 2-3 minutes then using a long spoon push the valve to RELEASE, then remove your Instant Pot lid.
- Serve:Â Sprinkle with chopped parsley and serve hot with your favorite sides. Spoon sauce over chicken and garnish with lemon slices, if desired.
Tips for making Instant Pot Lemon Chicken:
- Thicken you sauce:Â If you want to thicken the sauce – make a cornstarch slurry using 1 teaspoon of cornstarch whisked with 2 teaspoons cold water and stir in the Instant Pot. Press SAUTE and allow to bubble and thicken up.
- Frozen chicken: Using frozen chicken will work. It is best to thaw your chicken ahead of time but if that is not an option simply cook the frozen chicken in the Instant Pot.
- Slow Cooker Lemon Chicken Recipe: Follow all the same instructions for preparing the chicken. When it is time to add the chicken and other ingredients to the instant pot, add it to the slow cooker. Cook on low for about 3 to 4 hours until your chicken is cooked through. Get ready to have all the smells in your home!
What sides can I serve with this Garlic Chicken?
This chicken would go well with so many sides.
I chose to serve it with some roasted asparagus since it’s one of my favorite spring vegetables but broccoli, zucchini or cauliflower would be delicious as well.
This Instant Pot Lemon Garlic Chicken is a quick and easy dish bursting with bright and fresh flavors.
It’s perfect for spring and and any busy weeknight!
Storing Instant Pot Chicken:
- How to store Instant Pot Lemon Garlic Chicken: Once your lemon garlic chicken is cooled down from being cooked, place in an airtight container or ziplock bag. This will store in the refrigerator for 4 to 5 days longs. This makes for a great prep meal too! Just add a vegetable and/or rice to a container and enjoy each day.
- Can you freeze Instant Pot Lemon Garlic Chicken? Yes, this is a great dinner to freeze. Once it is cooked, let cool then place in a ziplock bag. Release the air and lay flat in the freezer. This will stay in the freezer for one month. When ready to warm up, simply thaw in the refrigerator over night.
- Warming up Instant Pot Lemon Garlic Chicken: When ready to warm up, simply heat the oven to 350* Fahrenheit and warm up in a oven safe pan for about 15 to 20 minutes. You can also use a microwave to warm up slowly and flipping your chicken each time.
Looking for More Lemon Chicken Recipes? Here you go!
- Easy Greek Lemon Chicken
- Slow Cooker Lemon Chicken Piccata
- Creamy Lemon Chicken Picatta
- Lemon Garlic Butter Herb Chicken with Asparagus
- Creamy Lemon Parmesan ChickenÂ
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Instant Pot Lemon Garlic Chicken
Ingredients
- 6-8 boneless chicken thighs skinless or with skin* *sea salt and pepper, to taste divided
- 1/2 teaspoon garlic powder
- 2 tablespoon olive oil
- 3 tablespoon butter divided
- 1/2 small onion, chopped
- 4 garlic cloves, sliced or minced
- 1 1/2 tablespoons Italian seasoning
- Juice and zest of one lemon
- 1/3 cup homemade or low sodium chicken broth
- **SEE NOTE Chopped fresh parsley and lemon slices for garnish, if desired
Instructions
- Season chicken with salt, pepper and garlic powder.
- Press the Sauté function (Normal settinon the Instant Pot (I used a 6 Quart DUO) and add the olive oil to the pot.
- Place chicken in the Instant Pot and allow to sear on each side for 2 minutes, or until golden brown. This helps to seal in the juices and keep it tender. (You may have to work in batches depending on the size and amount of chicken you are using). Once browned, remove from Instant Pot and set aside.
- Melt butter in Instant Pot and stir in the onions and garlic. Add lemon juice to deglaze pan. Cook for 1 minute then add Italian seasoning, lemon zest, and chicken broth.
- Place the chicken back into the Instant Pot, lock the lid, and turn the valve to SEAL.
- Select the Manual (older modelor Pressure Cook (newer modelbutton and adjust the timer to 7 minutes.
- It will take about 5-10 minutes to come to pressure and start counting down.
- When done, allow to naturally release for 2-3 minutes then using a long spoon push the valve to RELEASE, then remove your Instant Pot lid.
- (**If you want to thicken the sauce - make a cornstarch slurry using 1 teaspoon of cornstarch whisked with 2 teaspoons cold water and stir in the Instant Pot. Press SAUTE and allow to bubble and thicken up. )
- Sprinkle with chopped parsley and serve hot with your favorite sides. Spoon sauce over chicken and garnish with lemon slices, if desired.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was so good. It was tender and FULL of flavor. So simple and easy to make as well. The only changes I made was I used 4 boneless/skinless chicken breasts and cut them in 1/2 lengthwise to make them thinner (I had them on hand and needed to use them before they expired), I added 2 more garlic cloves…because my family loves garlic. I did not have time to make the ‘homemade chicken broth’ so I used 1/3 cup from a carton of chicken stock I had on hand. My Son was home for the weekend from college and loved it so much, he asked me to make it for him to take back with him to his apartment the next day – and he is horribly finicky about food.
I just made this instant pot lemon garlic chicken for dinner. My husband & I loved it. I will definitely keep this in my repertoire of chicken dinners for us & will even serve it to company. Thank you for having it in my search menu. Mary Ann K.
Hello, I’m new to InstaPot. So I have to put the lid on to use the sauté function? I want to make this for supper tonight.
You can put the lid on, it helps with grease splattering or just leave the lid off to continiue to stir it and such. Hope that helps and you enjoy it! XOXO
If I need to double the meat, how do I adjust the amount of liquid? Do I double the whole recipe?
Yes, you will still double the whole recipe so there is enough juice for the meat. Hope you enjoy! XOXO
What about the time?
I have a new IP, you mentioned start the timer for 7min.
But it takes 5-10 to build the pressure.
So do you start timing after you reach pressure?
Sorry, new to the IP world..
You will start the timer and the IP will do the rest! No worries, I totally understand! :)XOXO
I made this last night, and it was a major hit. My only problem was that I didn’t realize that I didn’t have any Italian seasoning, so I use “Pride of Szeged Chicken Rub” instead. Boy, it was tasty! Definitely a go-to again, and a really easy recipe for this novice Instant Pot user!!
I was wondering why this calls for butter divided? I can only see butter in one place so do I add all? Thanks, looking forward to trying this.
Yes, the butter goes all together just cut up into individual tablespoons. Enjoy! Hope that you love this chicken! XOXO
This was delicious. My whole family enjoyed it which is great as all 6 have their own preferences. The lemon added a nice fresh deep flavor and not too acidic. Wonderful. Thank you. This was my first instant pot meal
That is great to hear! I am so glad that everyone enjoyed it! Thank you so much for letting me know! XOXO
This was fine for us, I did increase the amount of chicken, broth and lemon juice. to suit the increased amount of meat… my issue is that I think this would be much better served in an enameled dutch oven. The sucs burned in my IP because you really cannot control heat in the IP the way you can on a gas range with a skillet or dutch oven. I added cream whisked with a bit of corn starch and augmented with knob of butter to mellow the dark sucs. I think this is a great buildable recipe that needs some tweaks .
I was a bit impatient with the initial browning of the chicken, and can only imagine how awesome this would be if I took my time. That said, this was the best chicken I have made in my Instant Pot, which I use all the time. I licked my plate to be sure I could get every last bit of the onion and garlic in the sauce. Thanks for the recipe!
I just made this today as I just got back from vacation and I want to keep it in the fridge for my lunch at work. They came out so good! Easy to make and I love the combination of garlic and lemon. I’ll add some rosemary next time. Thanks for sharing!
I just have to say this recipe is the best. It is so hard for me to find something that my whole family will actually eat and likes and this is a definite winner!! It has become one of our go to meals on our biweekly rotation. Thank you so much!!!!
YAY!! That is great to hear! I am so glad that you all enjoyed it! Thank you so much for sharing and following along with me! XOXO
The lemon slices look so lovely. I don’t see them included in the recipe. I can’t wait to make this but wonder if adding the slices before cooking or at the end would be best?
You can add the lemon slices at the end as a decoration and added zest!
Quick question, do I place the chicken in with all of the “sauce” or do I put the chicken on the rack so it is not sitting in the sauce? I am hoping to make this tonight!
You will leave it in the sauce. Hope that helps and you enjoy your meal! Thanks for choosing one of my recipes! XOXO
This was a hit at our house! Even the 2 and 4 year old loved it. Thanks for the recipe.
May I clarify? In the post it mentions a pressure cook time of 5 minutes, and in the recipe it mentions 8. Which did you use? Also, should I be using low pressure or high pressure? This is the first thing I am trying in my instant pot. Thank you for the recipe!
This was DELISH! Thanks for sharing. I don’t have an instant pot but just a plain old pressure cooker. Came out beautifully and even my 12- year- old gobbled it down! The only change I made was to sub avocado oil for the olive oil as I hear it is better to cook with and stays stable at higher temps. Will put this recipe in permanent rotation. A one pot meal wonder!