Instant Pot Lemon Chicken

Instant Pot Lemon Garlic Chicken is a simple, easy recipe for chicken thighs or chicken breasts that is packed full of flavor. Ready in less than 30 minutes, the chicken cooks up to tender perfection in a delicious lemon garlic sauce. 

When you are looking for an easy recipe for chicken breasts or chicken thighs, this Instant Pot Lemon Chicken fits the bill! Serve the chicken and the thickened lemon sauce over Instant Pot Brown Rice with a side of Green Beans Almondine for an easy, wholesome meal perfect for busy weeknights. 

This instant pot recipe is a favorite at my house. I love it because it is FAST and my family loves it because it is full of flavor. 

The lemon and garlic infuse the chicken, and the moist heat of the instant pot allows the chicken to cook up to tender, juicy perfection. A simple slurry thickens the sauce which allows it to be spooned over the chicken and a side of rice, pasta, or mashed potatoes.

This recipe for Instant Pot Lemon Chicken proves flavorful does not need to be complicated. 

Ingredients Needed

• Chicken: Use boneless, skinless chicken breasts, or chicken thighs for this recipe. Both work equally well without the need to change the cooking time.
• Lemon: Be sure to use FRESH lemons. The zest and the juice of the lemon are key to adding flavor to this recipe.
• Mustard: A bit of mustard adds incredible flavor to the sauce. Use Dijon or Brown mustard, not yellow mustard.
• White Wine: The wine is optional, but adds depth to the sauce. If using, opt for a dry white wine, like Chardonnay or Pinot Grigio.

Step-By-Step Directions

Step One: Prepare the Lemon Sauce

• Zest the lemon and then cut open the lemon and juice, straining out the seeds.
• In a mixing bowl, whisk together the chicken stock, lemon juice, lemon zest, Dijon, garlic, and a pinch of salt together. 

Step Two: Sear the Chicken 

• Turn the Instant Pot to Saute and add in a bit of oil and let heat up. 
• Season the chicken generously on both sides with salt and pepper.
• Sear the chicken for 2 minutes per side. You may need to do this in batches, depending on how many chicken thighs or breasts you are cooking. 
• Once the chicken is seared remove the chicken to a plate.
• Turn the saute function off. 

Step Three: Deglaze the Pan

This is an important step that will prevent your instant pot from having a burn notice. 

• Add the wine, or additional stock to the inner pot and scrape up any browned bits on the bottom of the inner pot. 
• Return the chicken to the inner pot and pour the lemon sauce over the chicken. 
• Add a pinch of dried thyme leaves if desired. 

Step Three: Pressure Cook

• Place the lid on the Instant Pot and be sure to turn the valve to SEAL. S
• Select the Manual/Pressure Cook and adjust the timer to 7 minutes.
• Once cook time has elapsed, allow the pressure to release naturally for 10 minutes, then do a quick release of any remaining pressure if needed.
• Remove the chicken from the pan to a clean plate.

Step Four: Thicken the Sauce

• Turn the Instant Pot off and then hit the saute function.
• Allow the cooking liquid to come to a bubble, while you whisk together the cornstarch and water until dissolved.
• Pour in the cornstarch slurry into the inner pot of the Instant Pot while whisking the sauce.
• Cook for two to three minutes, stirring occasionally until the sauce is thickened, adding in butter if desired. 

• Hit Cancel on the SAUTE function and then serve the chicken with the thickened sauce.

Recipe Tips and FAQS

• If desired, omit the garlic from the sauce.
• Adding dried thyme leaves to the recipe is completely optional, but the subtle floral notes are a beautiful match with the lemon. 
• Adding butter to the thickened sauce is completely optional. Omit for a dairy-free recipe or for a lighter version. 
• Leftovers can be stored in the refrigerator for up to 3 days in a sealed container.

More Instant Pot Chicken Recipes

• Instant Pot Chicken Marsala
• Instant Pot Chicken Tacos
• Instant Pot Chicken Breast
• Instant Pot Chicken and Dumplings
• Instant Pot Teriyaki Chicken

If you have given this Lemon Chicken a try, I would love for you to leave a comment and star rating below.

Instant Pot Lemon Chicken

Ready in less than 30 minutes, the chicken cooks up to tender perfection in a delicious lemon garlic sauce. 

4.88 from 8 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Diet: Gluten Free

Prep Time: 8 minutes

Cook Time: 7 minutes

Pressure Build-Up and Release: 15 minutes

Total Time: 30 minutes

Servings: 4

Calories: 250kcal

Author: Kristen Chidsey

Ingredients

• ▢ 6-8 boneless skinless chicken thighs or breasts
• ▢ ½ tablespoon olive oil
• ▢ ¼ cup dry white wine or additional chicken stock
• ▢ 2 tablespoons minced garlic
• ▢ Zest of one lemon
• ▢ ¼ cup fresh lemon juice the typical amount from 1 lemon
• ▢ 1 cup chicken stock
• ▢ 1 tablespoon Dijon Mustard
• ▢ 1 teaspoon dried thyme leaves optional
• ▢ 1 tablespoon cornstarch
• ▢ 1 tablespoon water

Instructions

• In a mixing bowl, combine the chicken stock, lemon juice, lemon zest, Dijon, and garlic together. Add a pinch of salt and whisk until well combined. Set aside.
• Season chicken with salt and pepper.
• Turn the Saute function on and allow it to heat. Add in the oil and place chicken in the Instant Pot and allow to sear on each side for 2 minutes, or until golden brown. Once browned, remove the chicken from the pan and place on a plate. Turn the saute function OFF.
• Pour in the white wine, or chicken stock, and scrape up the browned bits off the bottom of the inner pot.
• Place the chicken back into the Instant Pot and pour the lemon sauce over the chicken. If desired sprinkle with the dried thyme.
• Place the lid on the Instant Pot and be sure to turn the valve to SEAL. Select the Manual/Pressure Cook and adjust the timer to 7 minutes.
• When done, allow to naturally release for 10 minutes, then do a quick release of any remaining pressure if needed.
• Remove the chicken from the pan to a clean plate.
• Turn the Instant Pot off and then hit the saute function. Allow the cooking liquid to come to a bubble, while you whisk together the cornstarch and water until dissolved.
• Pour in the cornstarch slurry into the inner pot of the Instant Pot while whisking the sauce. Allow to cook for two to three minutes, stirring occasionally, until the sauce is thickened. Hit Cancel on the SAUTE function.
• Serve the chicken with the thickened sauce.

Equipment Needed

• Electric Pressure Cooker (6 or 8 quart)

Notes

• This recipe works with both boneless skinless chicken breasts and chicken thighs. The directions will remain the same regardless.
• For frozen chicken breasts or thighs, skip searing the meat and simply place frozen chicken directly into the inner pot and cover with the sauce. Cook on HIGH for 11 minutes and allow the pressure to release for 10 minutes.
• If using bone-in, skin-on chicken thighs, adjust the cooking time to 9 minutes on high pressure.
• If desired, omit the garlic from the sauce.
• Adding dried thyme leaves to the recipe is completely optional, but the subtle floral notes are a beautiful match with the lemon. 
• Adding butter to the thickened sauce is completely optional. Omit for a dairy-free recipe or for a lighter version. 
• Leftovers can be stored in the refrigerator for up to 3 days in a sealed container.

Nutrition

Calories: 250kcal | Carbohydrates: 6g | Protein: 38g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 108mg | Sodium: 259mg | Potassium: 723mg | Fiber: 1g | Sugar: 1g | Vitamin A: 51IU | Vitamin C: 10mg | Calcium: 19mg | Iron: 1mg

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