Instant Pot Lemon Chicken
Ready in less than 30 minutes, this recipe for Instant Pot Lemon Chicken delivers tender chicken thighs coated in a delicious lemon garlic sauce.
Servings: 4
Ingredients
- 1 cup chicken stock
- 2 tablespoons minced garlic
- 1 small lemon zested & juiced
- 1 tablespoon Dijon Mustard
- 1 teaspoon dried thyme leaves optional
- ½ tablespoon extra virgin olive oil
- 6-8 boneless skinless chicken thighs or breasts
- ¼ cup dry white wine or additional chicken stock
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- In a mixing bowl, combine the 1 cup chicken stock, 2 tablespoons minced garlic, zest and juice of 1 small lemon, 1 tablespoon Dijon Mustard, 1 teaspoon dried thyme leaves and a pinch of salt Set aside.
- Turn the Saute function on, add in ½ tablespoon extra virgin olive oil and allow it to heat. While the oil is heating, season 6-8 boneless skinless chicken thighs or breasts evenly on both sides with salt and pepper. Add the seasoned chicken to the heated oil in a single layer (working in batches if needed). Sear the chicken 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 by hitting cancel.
- Add ¼ cup dry white wine (or additional chicken stock) into the inner pot 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.
- 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. Once the cooking time has elapsed, allow the pressure to release naturally for at least 10 minutes.
- Once the pressure has been released, remove the lid, and then remove the chicken from the inner pot, and place it on a clean plate.
- Turn the Instant Pot off by hitting cancel and then hit the saute function. Allow the cooking liquid to come to a bubble, while you whisk together 1 tablespoon cornstarch with 1 tablespoon water until dissolved. Add the cornstarch mixture to the inner pot and whisk it into 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.
Video
Notes
Chicken Breast/Chicken Thighs: This recipe works with both boneless skinless chicken breasts and chicken thighs. The directions will remain the same regardless.
Frozen Chicken: For frozen chicken breasts or thighs, skip searing the meat and simply place frozen chicken directly into the inner pot and cover it 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.
Dairy-Free Lemon Chicken: Adding butter to the thickened sauce is completely optional. Omit for a dairy-free recipe or a lighter version.
Storage: Leftovers can be stored in the refrigerator for up to 3 days in a sealed container or frozen in an airtight container for up to 1 month. To reheat, defrost if needed in the refrigerator overnight and then heat on a heat-safe plate covered with a damp paper towel in 30-second intervals in the microwave.
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
