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Delicious Instant Pot Lemon Garlic Chicken served on a plate with herbs.

Instant Pot Lemon Garlic Chicken

A quick and tasty dish that combines chicken with lemon and garlic, cooked to perfection in the Instant Pot—all in under 30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large Boneless, skinless chicken breasts Boneless thighs could be substituted for added richness.
  • ½ teaspoon Garlic powder Fresh minced garlic can heighten flavor.
  • ½ teaspoon Paprika Smoked paprika gives a lovely smokiness.
  • ½ teaspoon Salt Adjust to taste.
  • ½ teaspoon Ground black pepper Use freshly ground for better flavor; white pepper can be a milder alternative.
  • 2 tablespoons Olive oil Can substitute with avocado oil.
  • 3 tablespoons Unsalted butter Replace with vegan butter for a dairy-free version.
  • ½ medium Yellow onion Shallots are a great substitute.
  • 4 cloves Garlic, minced Adjust based on personal preference.
  • ⅓ cup Chicken broth/stock Vegetable broth works for vegetarian options.
  • 2 medium Lemons One for juice and zest, one to be sliced.
  • 1 tablespoon Fresh parsley, chopped Can substitute with cilantro.

Method
 

Preparation
  1. Generously season the chicken breasts with garlic powder, paprika, salt, and black pepper, rubbing the seasoning evenly over the chicken.
  2. Add olive oil into the Instant Pot and press sauté until the oil gets hot.
  3. Place the seasoned chicken in the Instant Pot and brown for 3 minutes. Work in batches if necessary.
  4. Flip the chicken with tongs and sear the other side for about 3 minutes until browned. Transfer to a plate and set aside.
  5. Deglaze the pot by scraping up any browned bits from the bottom.
  6. Add butter and sauté the onions until golden. Then, add minced garlic and cook for 30 seconds until fragrant.
  7. Deglaze the pot with chicken stock or broth, scraping any bits stuck to the bottom.
Cooking
  1. Return the browned chicken to the Instant Pot, secure the lid and ensure the vent is sealed.
  2. Press manual/pressure cook and set the time for 7 minutes.
  3. Once cooking is finished, allow for a natural release of steam for 2-3 minutes, then quickly release the remaining steam.
  4. Optional: To thicken the sauce, mix 1 tablespoon of cornstarch with 1 tablespoon of water, press sauté, add the cornstarch slurry, and whisk until it thickens.
Serving
  1. Add lemon juice and zest, then garnish with fresh chopped parsley and lemon slices.
  2. Serve warm over white rice or mashed potatoes.

Notes

Serve with garlic bread or roasted vegetables for a complete meal. This chicken also keeps well and can be prepared in advance.