If you love bright, zesty flavors and tender, juicy chicken, this Instant Pot Lemon Chicken Recipe is going to become your new go-to dinner. Using simple ingredients like fresh lemon juice, fragrant herbs, and savory chicken thighs, this dish delivers a perfect balance of tanginess and comfort all in one pot. Plus, thanks to the magic of the Instant Pot, you get a juicy, fork-tender meal on the table faster than you’d expect, making it perfect for busy weeknights or anytime you want a special homemade meal without the hassle.
Ingredients You’ll Need
These ingredients are straightforward yet crucial for building those beautiful layers of flavor and texture in your Instant Pot Lemon Chicken Recipe. Each element plays a role—from the richness of the chicken thighs to the subtle citrus brightness and aromatic herbs—that together create an unforgettable dish.
- 1 tablespoon oil: Helps brown the chicken to develop a crispy, flavorful skin.
- 2 pounds chicken thighs (bone-in, skin-on): Provides juicy, tender meat with extra flavor from the bones and skin.
- 1 small onion (chopped): Adds a mild sweetness and depth once sautéed.
- 2 cloves garlic (minced): Infuses the dish with warmth and aromatic undertones.
- 1 cup chicken broth: The savory base for the luscious lemon sauce.
- 2 tablespoons lemon juice: Brings fresh, bright tartness that lifts the entire dish.
- 1 tsp dried thyme: Offers an earthy herbal note balancing the citrus.
- 1 tsp dried rosemary: Adds fragrant pine-like aroma for complexity.
- Salt and black pepper (to taste): Essential seasonings to enhance all flavors.
- 2 teaspoons cornstarch (mixed with 1 tablespoon cold cream or milk or water): Thickens the sauce to a beautiful glaze.
- 1 tablespoon butter: Melts into the sauce for richness and shine.
- Lemon slices (optional): A pretty, fresh garnish that echoes the lemon flavor.
How to Make Instant Pot Lemon Chicken Recipe
Step 1: Brown the Chicken
First things first, turning on your Instant Pot’s sauté function lets you get that irresistible golden-brown crust on the chicken thighs. Adding oil and cooking the thighs skin-side down creates a crispy and flavorful layer you’ll love. Browning in batches ensures even cooking and helps lock in those juices. Don’t skip this step—it’s where the magic begins!
Step 2: Build the Sauce Base
Next, toss in the chopped onion and minced garlic to the pot. They sauté quickly, releasing their natural sweetness and aroma in about one minute. Adding the chicken broth, freshly squeezed lemon juice, thyme, rosemary, salt, and pepper turns the pot into a fragrant sauce simmering with mouthwatering promise. Scraping up those browned bits from the chicken adds a delicious depth you just can’t replicate with plain broth alone.
Step 3: Pressure Cook to Perfection
Place the browned chicken thighs right back into the pot before sealing the lid and setting the valve to “sealing.” Use the “pressure cook” or “manual” high setting for 8 to 12 minutes depending on the size of your thighs. This pressure cooking method locks in moisture while melding the flavors beautifully. Once done, allow the pressure to naturally release—this gentle unwinding helps keep the meat tender and juicy.
Step 4: Finish the Lemon Sauce
Carefully remove the chicken thighs and switch the Instant Pot back to sauté. Whisk in the cornstarch slurry to thicken the sauce to a luscious glaze. Stir in the butter last to infuse an extra silky richness that coats the chicken perfectly. Serve everything hot with optional lemon slices for a fresh pop of color and zing.
How to Serve Instant Pot Lemon Chicken Recipe
Garnishes
Fresh lemon slices aren’t just pretty—they amplify the citrusy brightness and bring a burst of freshness to every bite. Sprinkle chopped fresh herbs like parsley or additional thyme if you have them on hand. These little finishing touches make the dish feel extra special and vibrant.
Side Dishes
This Instant Pot Lemon Chicken Recipe pairs beautifully with fluffy white rice, creamy mashed potatoes, or even a bed of buttery quinoa. A crisp green salad or steamed asparagus bring a welcome freshness and crunch, balancing the richness of the chicken and sauce perfectly.
Creative Ways to Present
Try serving this chicken over a stack of roasted vegetables or alongside herbed couscous for a colorful plate. For a casual family-style dinner, arrange the chicken on a large platter with sauce poured over and let everyone dig in. Garnish with lemon wedges and sprigs of herbs for an inviting, restaurant-quality presentation.
Make Ahead and Storage
Storing Leftovers
Once your Instant Pot Lemon Chicken Recipe has cooled, store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen, making for excellent next-day meals.
Freezing
This dish freezes well if you want to save time later. Pack cooled chicken and sauce into freezer-safe containers and store for up to 2 months. Thaw overnight in the fridge before reheating gently.
Reheating
Gently warm leftovers on the stovetop over low heat or in the microwave, stirring occasionally to maintain sauciness. Add a splash of broth or water if the sauce thickened too much in the fridge.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts can be used, but they may cook faster and won’t be quite as moist as thighs. Adjust the pressure cooking time accordingly—about 7 to 8 minutes on high usually works well.
Is it necessary to brown the chicken first?
Browning is a crucial step because it adds incredible flavor and texture to the dish, while also enhancing the sauce by creating those delicious browned bits you scrape up. Though you can skip it in a pinch, the end result won’t be as rich or visually appealing.
How tangy will the Instant Pot Lemon Chicken Recipe be?
The lemon juice gives a bright tangy finish that’s balanced by herbs and buttery richness. You can always adjust the lemon amount to your taste—add more for extra zing or a little less for subtlety.
Can I use fresh herbs instead of dried?
Fresh herbs are a fabulous substitute and bring a lovely fresh flavor. Use about three times the amount of fresh herbs compared to dried, adding them towards the end of cooking to keep their brightness.
What if I don’t have cornstarch for thickening?
You can use arrowroot powder or flour as alternatives to thicken the sauce. Just mix them with cold liquid before adding and simmer until it reaches the sauce consistency you desire.
Final Thoughts
Trust me when I say this Instant Pot Lemon Chicken Recipe is a total game-changer for weeknight dinners and special occasions alike. The combo of tangy lemon, fragrant herbs, and juicy chicken cooked effortlessly in one pot makes mealtime feel both comforting and bright. Once you try it, you’ll find yourself coming back to this recipe again and again—your friends and family will thank you too!
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Instant Pot Lemon Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Description
This Instant Pot Lemon Chicken recipe features tender, juicy chicken thighs cooked to perfection with a bright, tangy lemon sauce infused with herbs. Using the Instant Pot ensures a quick and flavorful meal with minimal effort. Golden seared chicken is pressure cooked in a zesty lemon broth, then finished with a buttery, thickened sauce. Perfect for a comforting weeknight dinner.
Ingredients
Chicken and Seasonings
- 1 tablespoon oil
- 2 pounds chicken thighs (bone-in, skin-on)
- salt and black pepper (to taste)
- 1 tsp dried thyme
- 1 tsp dried rosemary
Sauce
- 1 small onion (chopped)
- 2 cloves garlic (minced)
- 1 cup chicken broth
- 2 tablespoons lemon juice (freshly squeezed, about 1 lemon)
- 2 teaspoons cornstarch (mixed with 1 tablespoon cold cream or milk or water)
- 1 tablespoon butter
- lemon slices (optional, for serving)
Instructions
- Brown meat: Set the Instant Pot to sauté mode and add the oil. Place the chicken thighs skin-side down in the pot and cook until golden and crisp, about 5-7 minutes. Flip and brown the other side for another 3-5 minutes. Remove the chicken from the pot and set aside.
- Start sauce: Add the chopped onion and minced garlic to the pot and cook for about 1 minute until they begin to soften. Pour in the chicken broth and lemon juice, then add the dried thyme, rosemary, salt, and black pepper. Stir well, scraping the browned bits from the bottom of the pot to incorporate the flavors.
- Pressure cook: Return the browned chicken thighs to the Instant Pot, placing them in the sauce. Secure the lid and set the pressure valve to ‘sealing’. Choose the ‘pressure cook’ or ‘manual’ function on high pressure. Cook for 12 minutes for large thighs (about 2 thighs per pound) or 8 minutes for smaller thighs (about 4 thighs per pound). After cooking, allow the pressure to release naturally by switching off the Instant Pot and waiting until the pressure has fully dissipated.
- Finish sauce: Carefully remove the chicken thighs onto a serving plate. Set the Instant Pot back to sauté mode. Stir in the cornstarch slurry and simmer, stirring frequently, until the sauce thickens. Stir in the butter until melted and combined. Serve the thickened lemon sauce over the chicken and garnish with lemon slices if desired.
Notes
- For extra crispy skin, pat chicken thighs dry before browning.
- If you prefer a tangier flavor, add more lemon juice to taste.
- You can substitute chicken breasts, but reduce the pressure cooking time to 8 minutes.
- Use bone-in chicken for richer flavor and juicier meat.
- Natural pressure release helps keep the chicken tender and moist.
