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–+ servings
Instant Pot Lemon Chicken Thigh on a white plate next to brown rice.
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4.86 from 14 votes

Instant Pot Lemon Chicken

Ready in less than 30 minutes, the chicken cooks up to tender perfection in a delicious lemon garlic sauce. 
Prep Time8 minutes
Cook Time7 minutes
Pressure Build-Up and Release15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Diet: Gluten Free
Servings: 4
Calories: 250kcal
Author: Kristen Chidsey

Equipment

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.

Video

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