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

Scale

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)

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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.