Instant Pot Lemon Garlic Chicken

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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!

Cooked Instant Pot Lemon Garlic Chicken in an Instant pot

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: 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: 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: 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: 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: Sprinkle with chopped parsley and serve hot with your favorite sides. Spoon sauce over chicken and garnish with lemon slices, if desired.

Lemon Garlic Chicken in a Staub pot with asparagus and lemon slices over top.

Tips for making Instant Pot Lemon Chicken:

  • Thicken you sauce: 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!

Instant Pot Lemon Garlic Chicken on a plate up close of chicken.

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!

Instant pot lemon garlic chicken in an instant pot

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.

Instant pot lemon garlic chicken on a plate with asparagus and lemon slices.

Looking for More Lemon Chicken Recipes? Here you go!

Instant Pot Lemon Garlic Chicken

4.66 from 60 votes
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.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Author Alyssa Rivers
Servings: 6 people

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
  • ½ small onion, chopped
  • 4 garlic cloves, sliced or minced
  • 1 ½ 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.

Notes

Updated on January 3, 2020
Originally Posted on May 18, 2019 by Kelly Kwok at https://lifemadesweeter.com.
**I use ⅓ cup of broth combined with the juice from the lemon in my 6 Quart Instant Pot DUO with no problems or *burning sign - if needed you can increase the amount of liquid if this combination doesn't work for your Instant Pot model
 
 

Nutrition

Serves: 6

Calories236kcal (12%)Carbohydrates2g (1%)Protein22g (44%)Fat15g (23%)Saturated Fat5g (25%)Cholesterol122mg (41%)Sodium157mg (7%)Potassium319mg (9%)Fiber1g (4%)Sugar1g (1%)Vitamin A223IU (4%)Vitamin C1mg (1%)Calcium36mg (4%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner, Main Course
Cuisine American
Keyword chicken, lemon garlic chicken, glazed chicken, instant pot, instant pot chicken, instant pot lemon garlic chicken
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. This was VERY good!!! I used frozen thighs, pressure for 15 minutes (probably will do 12 next time). I thickened with 1T corn starch and 2T heavy cream. Took the chicken out, placed on foil lined cookie sheet, and broiled for 3 minutes to crisp. THEN, sprinkled shredded parmesan on top.
    Served on top a bed of rice.
    DELISH!!!
    Will do this again!!!
    THANK YOU!!!
    ❤️❤️❤️

  2. 5 stars
    Made this for dinner it was a huge hit with my picky eaters. I made the gravy for smothering on top. And used 4 extra tesp of lemon juice for a bit of a kick. I’m adding this one to my make again list.

  3. 5 stars
    My husband and I LOVED this recipe! This was my first time using my Instant Pot and I am thoroughly impressed with the instructions and darn right yumminess provided by this recipe. I didn’t have lemons so we used limes and it was perfect! I would suggest using a bit more liquid to avoid sticking, but overall I highly recommend trying this out.

  4. 5 stars
    So delicious! My family loves lemon so I added the juice and zest of an extra half. Served with brown rice and stir fried vegetables.
    Will definitely make this again 🙂

  5. 5 stars
    Dear Alyssa: Thanks so much for your Lemon Chicken, Instant Pot Recipe, it was excellent! I first received it on my cell phone, so no printer, copied out by hand. it took four days for your site to come on my lap top computer, but, now that it has I have a lovely printed edition.
    My daughter gave me this cooker a year ago, fear of the pot stopped me from using, not now it is wonderful, easy, fast.
    I will check in on your site for more instant pot recipes.

  6. 5 stars
    This recipe was a hit with the whole family. With ages ranging from under 2 to 65, that can be a hard feat sometimes. Will definitely make again.

  7. 5 stars
    Yum, this was really good using boneless skinless chicken breasts. We had it on top of cooked kale, and it was a yummy meal!! I loved how I had all the ingredients on hand for an easy meal!! I will have to try it with chicken thighs next time. Thank you for the recipe!!

  8. For those who get the burning warning- I noticed that I get that warning more often on recipes that I go from saute to pressure cooking. I now take the liner out after saute to let it and the unit cool before sealing for pressure and haven’t had any more issues with it.

  9. 5 stars
    I really loved this recipe. It was the perfect balance of spices in my opinion, and it didn’t take forever to make. I love the Instant Pot. It’s my favorite kitchen tool aside from my cast iron skillet.

  10. Can you double the recipe? I’m trying to cook for a large group. Also, have you tried using chicken wings without the small little leg portion of the wing? If yes, what’s the cooking time you recommend?

    Thank you!

  11. This recipe is soooo good! Mine doesn’t look as pretty as yours (ever lol) BUT this is a family favorite and wanted to say THANK YOU! I serve it over white rice with a splash of lemon juice, kosher salt and parsley mixed into the rice… and of course, the juice dripped over everything. Delicious!

  12. 5 stars
    I made this tonight for dinner and it was a big hit. I used legs and thighs, bone in, increased the stock to 1 cup and cut the cook time to 5 minutes. Tender but firm chicken, lots of sauce. Perfect for leftover pasta.

  13. This recipe sounds delicious. I am planning to make it tomorrow. We do not eat dark meat so I was wondering what adjustments I would need to make for chicken wings & boneless chicken breasts. Thanks in advance!

  14. 5 stars
    My husband loves the chicken! Ours did not look as pretty as yours.

    This was my first time using the instapot, not sure I like it yet. I am going to try again tomorrow.

  15. I made this Whole30 compliant by subbing ghee in for the butter, and used breasts instead of thighs. My whole family loved it and asked me to make a double batch this week. Thanks for the recipe! I’m getting a lot of raves on it!

  16. can the chicken be overlapping when placed back on the pot or does it have to be 1 layer?

    Also, does this recipe freeze well?

    1. You can overlap chicken in an instant pot and in a slow cooker.
      Yes! This freezes well. Let the chicken cool completely and place in a ziplock bag to freeze for up to 1 month.

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