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–+ servings
Instant Pot Lemon Chicken

Instant Pot Lemon Chicken: A Zesty 30-Minute Delight

Instant Pot Lemon Chicken is a quick and easy dish that transforms simple ingredients into a flavorful meal in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Quick Meals
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken Thighs Main protein; can be replaced with chicken breasts or drumsticks.
For the Seasoning
  • 1 teaspoon Salt Enhances flavor; adjust according to taste.
  • 1 teaspoon Pepper Adds mild heat; substitute with freshly cracked black pepper.
  • 1 teaspoon Garlic Powder Gives savory depth; fresh minced garlic can be used.
  • 1 teaspoon Ground Paprika Adds subtle smokiness; opt for smoked paprika for extra kick.
For the Sauté
  • 2 tablespoons Olive Oil Great for sautéing; can substitute with canola or vegetable oil.
  • 2 tablespoons Butter Adds creaminess to the sauce; use ghee for dairy-free option.
For the Flavor Base
  • 3 cloves Garlic (fresh) Infuses strong aroma and flavor.
  • 1 cup Chicken Broth Serves as base for the sauce; substitute with vegetable broth.
  • 1 teaspoon Thyme Infuses earthy notes; parsley can be a substitute.
  • 2 lemons Lemon (juice and zest) Brightens the dish; lime juice can provide a twist.
For Thickening (Optional)
  • 1 tablespoon Cornstarch Use as thickener for the sauce; arrowroot can be an excellent substitute.
For Garnish
  • 1 lemon Lemon Slices Optional garnish; beautifies the dish while enhancing flavor.

Equipment

  • Instant Pot

Method
 

Step‑by‑Step Instructions
  1. Start by dicing the fresh garlic and zesting two lemons. Juice those lemons and set aside, then slice the third lemon into about five slices. Take your chicken thighs and season them with salt, pepper, garlic powder, and paprika.
  2. Set your Instant Pot to [SAUTE] mode and pour in the olive oil. Once shimmering, add the seasoned chicken thighs, searing them for about 3-5 minutes on each side.
  3. In the same pot, keep the heat on [SAUTE] and add butter. Once melted, toss in the minced garlic and sauté for about 1 minute until fragrant. Add the chicken broth, lemon juice, and thyme, stirring well.
  4. Return the browned chicken thighs into the Instant Pot, ensuring they are submerged in the sauce. Seal the lid and select the [PRESSURE COOK] or 'manual' setting for 10 minutes.
  5. If you prefer a thicker sauce, mix cornstarch with cold water to create a slurry. Add this to the pot and switch back to [SAUTE] mode, stirring continuously until the sauce thickens, about 2-3 minutes.
  6. Taste your sauce and adjust the seasoning as needed. Serve the dish over pasta, rice, or alongside your favorite vegetables.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 10gProtein: 30gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 30mgCalcium: 30mgIron: 1.5mg

Notes

Perfect for busy weeknights and meal prepping, offering leftovers for tasty lunches.

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