Instant Pot Lemon Chicken
Instant Pot lemon chicken is a quick and easy main course featuring perfectly cooked chicken breasts with a delicious blend of bright lemon, garlic, and thyme. Pair it with rice and it’s the perfect meal on a busy night!
My Instant Pot is truly a life saver.
Now that my boys are a bit older, I find my afternoons and evenings taken up by so many activities.
Not that I participate in them, but my job as mom is now mainly chauffeur.
And of course, I’m there supporting them and cheering them on for games, performances, and the like.
But this means that my time to put together a decent dinner is at a premium.
And that’s where the Instant Pot comes in.
It lets me put together delicious dinners like this Instant Pot lemon chicken in a snap.
Ingredients
To make this you’ll need:
- Chicken– Boneless, skinless chicken breasts
- Oil– Canola oil
- Onion– Yellow onion, peeled and diced.
- Garlic– Minced
- Chicken broth
- Lemon juice– Fresh is best since it’s the predominent flavor.
- Spices– Ground thyme, salt, and pepper
- Slurry ingredients– Cornstarch and water
How to Make
Instant Pot lemon chicken is very easy to make!
To do it, add the liner in your Instant Pot and then press the saute button.
Once the liner is hot, add the oil.
Season the chicken with salt and pepper and add it to the hot oil.
Cook the chicken in the hot oil for 3-4 minutes, then flip the chicken and cook it on the other side for another 3-4 minutes.
Transfer the seared chicken to a waiting plate.
Then saute the onions in the Pot until they soften, stirring often using a sturdy spoon.
Stir in the garlic, and cook for 60 seconds, stirring constantly.
Press the cancel button on the Instant Pot.
Stir the broth, lemon juice, and thyme into the pot, working a wooden spoon against the liner to scrape up any stuck on browned bits.
Put the chicken back into the pot in a single layer, arranging it in a single layer.
Secure the lid onto the pot and make sure the valve is sealed.
Pressure cook the chicken for 8 minutes.
Let the pressure to naturally release for 10 minutes, then carefully open the vent valve to release the remaining trapped steam.
Carefully transfer the chicken to a waiting plate.
Then whisk the cornstarch and water together in a small bowl.
Stir the slurry into the juices in the bottom of the pot.
Turn the Pot back onto saute mode and cook, stirring frequently, just until the sauce has thickened.
Plate the chicken and spoon the sauce overtop.
Serve and enjoy!
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the microwave until warmed through.
Serving Suggestions
Instant Pot lemon chicken is delicious served over steamed rice or pasta.
It’s also delicious over mashed potatoes.
Tips and Tricks
- Give the sauce a taste and adjust the seasoning as needed.
- The amount of garlic may seem like it’s too much but I have found that the Instant Pot tends to dilute the flavors a bit and the best way to fix it is add slightly more seasoning that you would initially think.
- Don’t skip the natural release! This time lets the chicken get nice and tender!
Other Instant Pot Chicken Recipes
Instant Pot lemon chicken is a delicious dinner you can enjoy even on a busy night.
Make it and see why it’s a regular part of our weekly meal plan!
Looking for other Instant Pot chicken recipes?
Try these:
If you’ve tried this easy INSTANT POT LEMON CHICKEN, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Instant Pot Lemon Chicken
Ingredients
- 1 lb boneless, skinless chicken breasts
- 2 tbsp canola oil
- 1 cup yellow onion peeled & diced
- 4 1/2 tsp minced garlic
- 3/4 cup chicken broth
- 1/4 - 1/3 cup lemon juice
- pinch ground thyme optional
- salt & pepper to taste
- 2 tbsp cornstarch + 3 tbsp cold water
Instructions
- Place the liner in your IP, then press the saute button. Once hot, add the oil. Season the chicken with salt and pepper, if desired. Then carefully add it to the hot oil. Cook for 3-4 minutes, then flip using tongs and cook another 3-4 minutes.1 lb boneless, skinless chicken breasts, 2 tbsp canola oil, salt & pepper
- Transfer the chicken to a waiting plate.
- Add the onions to the pot and saute the onions, stirring often using a sturdy spoon, cooking until softened- roughly 3-4 minutes. Stir in the garlic, and cook for 60 seconds. Press the cancel button to stop the pot from cooking.1 cup yellow onion, 4 1/2 tsp minced garlic
- Add the broth, lemon juice, and thyme to the pot, stirring with a wooden spoon to deglaze the pan and scrape up any stuck on browned bits. Transfer the chicken back to the pot, arranging it in a single layer.3/4 cup chicken broth, 1/4 - 1/3 cup lemon juice, pinch ground thyme
- Close the lid, and turn the vent valve to the sealed position. Pressure cook for 8 minutes. Allow the pressure to naturally release for 10 minutes, then carefully open the vent valve to release the remaining trapped steam. Carefully transfer the chicken to a waiting plate.
- Add the cornstarch and water to a small bowl, whisking together until evenly combined. Stir the slurry into the juices in the bottom of the pot, and press the saute button to turn on. Cook, stirring frequently, just until the sauce has thickened.2 tbsp cornstarch
- Plate the chicken and spoon the sauce overtop. Serve & enjoy!
Notes
- Give the sauce a taste and adjust the seasoning as needed.
- The amount of garlic may seem like it's too much but I have found that the Instant Pot tends to dilute the flavors a bit and the best way to fix it is add slightly more seasoning that you would initially think.
- Don't skip the natural release! This time lets the chicken get nice and tender!
Nutrition
recipe adapted from Berly’s Kitchen
