Instant Pot Lemon Garlic Chicken

Name: Instant Pot Lemon Garlic Chicken
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 people
Ingredients: 6 skinless, boneless chicken thighs; 2 teaspoons salt; 1 teaspoon pepper; 1 teaspoon garlic powder; 1 teaspoon ground paprika; 1 tablespoon olive oil; 1 tablespoon butter; 3 cloves garlic; 1 cup chicken broth; 3 sprigs thyme; 2 lemons, juiced and zested; 1 tablespoon cornstarch; 1 lemon, cut into 5 slices

User Reviews

5.0

6 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings
4 people
Calories
278 kcal
Course
Main Course
Cuisine
American

Instant Pot Lemon Garlic Chicken

Jessica Castro

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Instant Pot Lemon Garlic Chicken is simple and easy to make in the pressure cooker and perfect for busy weeknights. The chicken is in a buttery lemon garlic sauce. Serve with pasta, rice, mashed potatoes, or veggies.

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Ingredients

Servings

6 skinless, boneless chicken thighs
2 teaspoons salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon ground paprika
1 tablespoon olive oil
1 tablespoon butter
3 cloves garlic
1 cup chicken broth
3 sprigs thyme (or 1 teaspoon dry thyme)
2 lemons, juiced and zested
1 tablespoon cornstarch (optional for thickening the sauce)
1 lemon, cut into 5 slices (optional)

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Instructions

Finely dice garlic; zest and juice 2 lemons, slice the other lemon into 5 slices. In a small bowl, combine salt, pepper, garlic powder, and paprika. Coat both sides of the chicken thighs with seasoning.
Turn the instant pot on [SAUTE] mode for 30 minutes. Wait until it displays “hot”, then add olive oil. Sear each side of the chicken thighs for 3-5 minutes until brown, work in 2 batches and add more olive oil, if needed. Transfer seared chicken onto another plate. Press [CANCEL].
To the instant pot, add butter and garlic, give a quick stir. Then, add chicken broth, lemon juice, and thyme. Place chicken back into the pot.
Place the lid back on and make sure the knob is turned to “sealing”. Press [PRESSURE COOK] (or “manual” for older models), set for 10 minutes on HIGH pressure. Once done, carefully quick release by turning the steam release handle to the “venting” position and let the steam fully escape.
If you wish to thicken up the sauce, in a separate small bowl, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water. It’s best to scoop chicken out so that only the sauce is in the pot. Press “saute” for 1 minute and add cornstarch mixture to the sauce. Once the sauce is thickened, add the chicken back in. Add lemon zest and lemon slices. Add salt and pepper to taste.
Serve with pasta, rice, mashed potatoes, or vegetables.

Notes

This recipe was tested with a 6 Quart Instant Pot DUO. Additional liquid may be needed for an 8 quart or 10 quart Instant Pot.

Nutrition Information

Show Details

Calories 278kcal (14%) Carbohydrates 4g (1%) Protein 33g (66%) Fat 14g (22%) Saturated Fat 4g (20%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Trans Fat 0.1g Cholesterol 170mg (57%) Sodium 1556mg (65%) Potassium 468mg (13%) Fiber 1g (4%) Sugar 0.3g (1%) Vitamin A 414IU (8%) Vitamin C 2mg (2%) Calcium 30mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 278 kcal

% Daily Value*

Calories	278kcal	14%
Carbohydrates	4g	1%
Protein	33g	66%
Fat	14g	22%
Saturated Fat	4g	20%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	6g	30%
Trans Fat	0.1g	5%
Cholesterol	170mg	57%
Sodium	1556mg	65%
Potassium	468mg	10%
Fiber	1g	4%
Sugar	0.3g	1%
Vitamin A	414IU	8%
Vitamin C	2mg	2%
Calcium	30mg	3%
Iron	2mg	11%