If you’re looking for a super speedy, flavor-packed dinner with a bright citrusy zing, you’re going to fall in love with this Instant Pot Lemon Chicken! Juicy chicken thighs are seared until golden, then pressure cooked in a vibrant lemon-herb sauce that magically thickens to a silky glaze—all in under an hour, with minimal fuss and maximum flavor.
Why You’ll Love This Recipe
- Bursting with Citrusy Freshness: Every bite of Instant Pot Lemon Chicken is brightened up by real, fresh lemon juice, which makes this dish sing with flavor and color.
- Effortless Weeknight Magic: The Instant Pot does all the heavy lifting, transforming simple ingredients into something special in just 45 minutes—with minimal cleanup.
- Family-Friendly Comfort: Tender chicken and a mild, creamy sauce make this a hit with both adventurous eaters and picky kids alike.
- Incredibly Adaptable: Whether you prefer thighs, breasts, or boneless cuts—or need to accommodate allergies or dietary needs—this recipe is easy to tweak.
Ingredients You’ll Need
One of my favorite things about Instant Pot Lemon Chicken is that the ingredient list is pure simplicity—each component is there for a reason, working together to build layers of flavor and create a sauce you’ll want to spoon over everything on your plate!
- Chicken thighs (2 pounds, bone-in, skin-on): The star of the show! They stay ultra-moist and soak up all the citrusy goodness, but you can also use boneless cuts or chicken breasts if preferred.
- Oil (1 tablespoon): For browning the chicken, giving the skin a delicious golden crisp.
- Onion (1 small, chopped): Adds sweetness and depth to the sauce as it softens and melts into the broth.
- Garlic (2 cloves, minced): Essential for that savory base we all love in cozy chicken dishes.
- Chicken broth (1 cup): Creates a flavorful cooking liquid—use water in a pinch, but broth makes all the difference!
- Lemon juice (2 tablespoons, freshly squeezed): The bright, bold flavor that defines this dish—fresh is best, but bottled works too.
- Dried thyme (1 teaspoon) & dried rosemary (1 teaspoon): Earthy, aromatic herbs to complement the citrus, making every bite pop.
- Salt and black pepper: To season and amplify all those beautiful flavors; taste and adjust as needed.
- Cornstarch (2 teaspoons, mixed with 1 tablespoon cold cream/milk/water): For thickening the sauce to a lovely, glossy finish.
- Butter (1 tablespoon): Just a touch makes the sauce luxuriously silky.
- Lemon slices (to serve, optional): For an extra hit of freshness and stunning presentation!
Variations
This Instant Pot Lemon Chicken is wonderfully forgiving—think of the recipe as a template you can riff on based on your pantry, dietary needs, or cravings. Here are some tried-and-true tweaks to make it your own!
- Use Boneless Chicken Thighs or Breasts: Swap out bone-in chicken for boneless thighs or breasts. You’ll get a quicker cook time and super tender results!
- Bump Up the Lemon: Love it extra zesty? Double the lemon juice, or add lemon zest for added citrus punch in your sauce.
- Dairy-Free: Simply skip the butter at the end, or use your favorite vegan alternative to make the sauce creamy and silky without any dairy.
- Add Veggies: Toss in baby potatoes, green beans, or asparagus before pressure cooking for a vibrant one-pot meal.
- Herb Swap: Not a fan of rosemary? Try oregano, basil, or even Italian seasoning for a flavor profile that fits your mood.
How to Make Instant Pot Lemon Chicken
Step 1: Sear the Chicken
Set your Instant Pot to sauté and add the oil. Once it’s shimmering hot, nestle the chicken thighs in skin-side down. You’re looking for a deep golden color and crispy skin—this little extra step builds tons of flavor! Work in batches if needed, and don’t crowd the pot. Flip the thighs and brown the other side for maximum caramelization, then transfer them to a plate and set aside.
Step 2: Start the Sauce Base
In the flavorful drippings left behind, add the chopped onion and minced garlic. Stir constantly as they soften and become fragrant—this only takes about a minute. Pour in the chicken broth and lemon juice, then sprinkle in the thyme, rosemary, salt, and pepper. Use a wooden spoon to really scrape up those browned bits from the bottom—they’re pure umami gold!
Step 3: Pressure Cook
Return the browned chicken thighs to the pot, nestling them into the sauce. Lock the Instant Pot lid, set the pressure valve to “Sealing,” and choose “Pressure Cook” or “Manual” on high. Set the timer for 12 minutes for large thighs (about 2 per pound), or 8 minutes for smaller thighs (about 4 per pound). Once the cooking time is up, let the pressure naturally release for perfectly tender chicken.
Step 4: Thicken and Finish the Sauce
Carefully remove the chicken and set it aside, tented to keep warm. Switch your Instant Pot back to sauté and stir in the cornstarch slurry (cornstarch mixed with cream, milk, or water). Let it bubble and thicken to your liking (just a couple of minutes!), then whisk in the butter for a glossy, luscious finish. Drizzle the silky sauce over the chicken and garnish with lemon slices if you like an extra pop of citrus!
Pro Tips for Making Instant Pot Lemon Chicken
- Searing for Maximum Flavor: Don’t skip the browning step—it adds a deeply savory layer, and all those crispy bits on the bottom turn into liquid gold in your sauce.
- Pressure Release Know-How: For super tender chicken, let the Instant Pot naturally release pressure. This keeps the meat ultra-juicy and prevents dried-out chicken.
- Sauce Thickness Rescue: If your sauce seems thin, let it simmer on sauté for a few extra minutes, or stir in a bit more cornstarch slurry to reach peak velvety texture.
- Lemon to Taste: The sauce is mild and bright, but you can always squeeze extra lemon over the chicken right before serving for even more zing—and a hit of sunshine at the table.
How to Serve Instant Pot Lemon Chicken
Garnishes
A handful of freshly chopped parsley or dill scattered over the top brings gorgeous color and freshness. Extra lemon slices or wedges really amp up the sunshine vibes—plus, they look stunning alongside that golden, glistening chicken.
Side Dishes
This Instant Pot Lemon Chicken is a total winner with fluffy white rice, buttery mashed potatoes, or a tangle of egg noodles—all perfect for soaking up that luscious sauce. For a lighter option, try serving it with quinoa, steamed veggies, or a crisp Greek salad on the side.
Creative Ways to Present
If you want to impress, arrange the chicken on a big platter, drizzle with extra sauce, and finish with lemon wheels and a sprinkle of microgreens. Or tuck slices into warm pita with arugula and tzatziki for a fresh Mediterranean twist—it’s weeknight comfort, but make it fancy!
Make Ahead and Storage
Storing Leftovers
After dinner, cool your Instant Pot Lemon Chicken to room temperature and transfer leftovers (with plenty of sauce!) to an airtight container. Stored this way, it’ll keep for up to 4 days in the fridge, making for fantastic lunches and quick dinners all week long.
Freezing
Want to stash some sunshine for a rainy day? Place cooled chicken and sauce in a freezer-safe container or zip bag and freeze for up to 3 months. Thaw overnight in the fridge before reheating for best texture and juiciness.
Reheating
To reheat, place the chicken and sauce in a covered skillet over low-medium heat until steaming and warmed through. If the sauce thickens up in the fridge, simply add a splash of water or broth and stir gently until everything is silky again—good as new!
FAQs
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Can I use chicken breasts instead of thighs for Instant Pot Lemon Chicken?
Absolutely! Just adjust the cooking time: boneless breasts usually need about 6–8 minutes at high pressure for fresh, or 12 minutes from frozen. Always check that the internal temperature reaches 165°F for safety.
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Is this recipe gluten-free?
Yes, Instant Pot Lemon Chicken is naturally gluten-free—just be sure your chicken broth and cornstarch aren’t processed with any gluten-containing additives. Easy peasy!
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Why didn’t my sauce thicken properly?
If your sauce isn’t thickening, it’s usually because it needs to simmer a bit longer on “sauté” mode, or you may need a touch more cornstarch slurry. Just keep whisking as it bubbles, and that glossy sauce will come together in no time!
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Can I double this Instant Pot Lemon Chicken recipe?
Yes—if you’re feeding a crowd, you can totally double the chicken and sauce ingredients. Stack defrosted thighs (not frozen), make sure there’s still enough liquid, and keep the cooking time the same for juicy, flavorful results.
Final Thoughts
There’s so much to love about this Instant Pot Lemon Chicken—it’s quick, easy, and absolutely bursting with flavor. I hope it becomes a joyful weeknight favorite in your kitchen too. Give it a try and don’t forget to spoon plenty of that zesty sauce onto your plate—you deserve every bright, delicious bite!
Print
Instant Pot Lemon Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Instant Pot
- Method: Pressure Cooking
Description
Tender and flavorful Instant Pot Lemon Chicken with a tangy sauce is a delightful dish that’s quick and easy to make. Perfect for a weeknight dinner or entertaining guests!
Ingredients
Main Ingredients:
- 1 tablespoon oil
- 2 pounds chicken thighs (bone-in, skin-on)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 2 tablespoons lemon juice (squeezed from about 1 lemon)
Seasonings:
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and black pepper to taste
Thickening Agent:
- 2 teaspoons cornstarch mixed with 1 tablespoon cold cream, milk, or water
Finishing:
- 1 tablespoon butter
- Lemon slices to serve (optional)
Instructions
- Brown the Chicken: Set the Instant Pot to sauté, add oil, and brown the chicken thighs until golden and crisp. Remove from the pot.
- Start the Sauce: Sauté onion and garlic, then add chicken broth, lemon juice, herbs, and seasoning. Scrape the browned bits off the bottom.
- Pressure Cook: Return chicken to the pot, pressure cook on high for 12 minutes, then naturally release pressure.
- Finish the Sauce: Remove chicken, thicken the sauce with cornstarch slurry and butter. Serve over chicken with lemon slices.
Notes
- For picky eaters, use onion powder and garlic powder instead of fresh.
- If using frozen chicken, adjust cooking times accordingly.
- If the sauce doesn’t thicken, ensure it simmers enough or add more cornstarch slurry.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 530mg
- Fat: 27g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 31g
- Cholesterol: 180mg
