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Instant Pot Recipes Lemon Garlic Chicken

When I first tried cooking chicken in my Instant Pot, I wasn’t sure if it could really deliver that tender, juicy bite I was craving. Spoiler alert—it did. This lemon garlic chicken is one of those chicken instant pot recipes that proves how simple meals can be both comforting and bright. The balance of sharp lemon with mellow garlic makes each forkful taste fresh but still hearty. I like to serve it on a busy weeknight when I want something wholesome yet quick. We all have those evenings when dinner feels like a chore. That’s where this recipe shines. It falls under Instant Pot Recipes Easy, which means less fuss, less cleanup, and more time to sit down with the family. No staring at a pan, no hovering over the stove. Just set the pot, breathe, and let it do its thing. If you’re hunting for an instant pot recipe that fits into your routine and still feels like real food, this one’s a keeper. It leans into instant pot recipes healthy while never feeling bland. I’ve made it enough times to say it’s become part of my rotation of Instant Pot Recipes Healthy, and I’m convinced you’ll add it to yours too.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Keywords: chicken instant pot recipes, Instant Pot, instant pot recipe, instant pot recipes, Instant Pot Recipes Easy, instant pot recipes healthy
Servings: 4 servings
Author: Kathy

Ingredients

  • 2 pounds chicken thighs (bone-in, skin-on or boneless)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 4 cloves garlic, minced
  • 1 cup chicken broth
  • 1/4 cup lemon juice (freshly squeezed)
  • 1 tablespoon lemon zest
  • 2 tablespoons butter
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Season the chicken with salt, pepper, and paprika.
  2. Set the Instant Pot to sauté mode. Heat the olive oil and sear the chicken on both sides until golden, about 2-3 minutes per side. Remove and set aside.
  3. Add garlic to the pot and sauté for 30 seconds until fragrant.
  4. Pour in the chicken broth and lemon juice. Scrape the bottom of the pot to release any browned bits.
  5. Return the chicken to the pot. Lock the lid, set to high pressure, and cook for 7 minutes.
  6. Let the pressure release naturally for 5 minutes, then quick release any remaining pressure.
  7. Remove the chicken and stir in butter and lemon zest into the sauce.
  8. Serve the chicken with the sauce spooned over the top and garnish with parsley.