This Instant Pot Lemon Chicken is an easy and affordable weeknight dinner made with chicken thighs, lemon and garlic. The chicken is juicy and flavorful and the whole dish is done in under 30 minutes!
I serve it with mashed potatoes because the gravy is absolutely delicious. You can also make quick Instant Pot Green Beans to serve on the side.
One of the most affordable cuts of chicken and one of the easiest to cook are thighs. They are more flavorful than chicken breast and easier to remain juicy once cooked. This Instant Pot Lemon Chicken is a perfect way to use them and make an easy dish that is bursting with flavor. After browning the thighs on both sides, you cook them in the pressure cooker for 7 minutes. The gravy is a delicious bonus too! Just add cornstarch to thicken it and pour over each chicken thigh when serving.
Ingredients:
- boneless skinless chicken thighs
- lemon
- garlic
- chicken stock
- Italian seasoning
- olive oil
- salt and pepper
How to make Lemon Chicken in the Instant Pot?
- Start by trimming fat off the chicken thighs.
- Mix oil, lemon zest, seasoning and rub on chicken.
- Heat up oil in the Instant Pot on saute setting (set to normal).
- Brown chicken on both sides. Set on a plate.
- Add half chicken stock. Scrape any cooked-on bits from the bottom of the pot. Add remaining stock.
- Place trivet in the pressure cooker. Arrange chicken on the trivet.
- Close the lid, press "manual" or "pressure cook" and set timer to 7 minutes.
- Once the cooking cycle is done, press "cancel/off" and let the IP release pressure naturally.
- Open the lid away from your face and remove chicken onto a plate. Remove trivet.
- If you want to make gravy, mix cornstarch with water and add to liquid in the bottom of the Instant Pot. Stir until it thickens or simmer on saute setting.
- Serve chicken with gravy.
Can I use chicken breast in this recipe?
Absolutely! You can use 2 chicken breasts, cut lengthwise. Follow the recipe as written below.
Can I use bone-in chicken thighs?
Yes! If you are using bone-in skin-on chicken thighs, you will need to add more minutes to cooking time. I suggest setting the timer for 12 minutes.
Storing:
Any leftovers should be store in a container with lid, in the fridge, for up to 4 days.
What to serve with this chicken dinner?
I love to serve this dish with mashed potatoes or mashed cauliflower. Rice or pasta works perfectly too! Any vegetable side dish pairs wonderfully with this chicken. Here are some of my favorites:
- Roasted Asparagus
- Roasted Brussels Sprouts
- Perfect Caesar Salad
- Sauteed Spinach
- Creamy Cucumber Tomato Salad
- Quick Radish Salad
More Instant Pot chicken recipes:
For more recipes using the digital pressure cooker, feel free to browse our Instant Pot Category.
Also, check out my Instant Pot Guide for Beginners, filled with all the info you need to get started with your new appliance! Seeing BURN message on your IP? Read my Instant Pot Burn Message post to learn why and how to save your dish.
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀
Instant Pot Lemon Chicken
Ingredients
- 5 to 6 boneless skinless chicken thighs
- 1 lemon zested and juiced
- 2 teaspoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon Italian seasoning
- 2 teaspoons minced garlic
- 1 tablespoon olive oil
- 1 cup chicken stock
Instructions
- Start by trimming fat off the chicken thighs.
- In a small bowl, mix 2 teaspoons of olive oil, lemon zest, garlic, seasoning and rub on chicken.
- Heat up oil in the Instant Pot on saute setting (set to normal).
- Brown chicken on both sides. It won't be cooked through. Set on a plate.
- Add half chicken stock to the Instant Pot. Scrape any cooked-on bits from the bottom of the pot. Add remaining stock and lemon juice.
- Place trivet in the pressure cooker and arrange chicken on top.
- Close the lid, switch the pressure valve to "sealing" position (newer models do it on their own). Press “manual” or “pressure cook” setting and set timer to 7 minutes. Make sure the IP is set to cook at HIGH pressure.
- Once the cooking cycle is done, press “cancel/off” and let the IP release pressure naturally.
- Once the pressure pin drops, open the lid away from your face and remove chicken onto a plate. Remove trivet.
- If you want to make gravy, mix 2 teaspoons of cornstarch with 1 tablespoon of water and add to liquid in the bottom of the Instant Pot. Stir until it thickens or simmer on saute setting.
- Serve chicken with gravy.
Notes
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
Geri says
This is a must try recipe! The flavors blend together so good. The fresh lemon zest and juice make the chicken taste so bright and yummy. It takes so few common ingredients, but the flavor is unbelievable. The gravy is very delicious. It only takes a few minutes to thicken. After I made it , I dropped the chicken in it. I used bone in chicken thighs, after browning I set my IP for 15 min. The meat was so tender! We toasted some rustic ciabatta bread to dip the gravy in. Beans and cabbage go so good with the chicken. My teenagers told me is their favorite chicken recipe! This recipe will go on the very front of my cookbook. Can't wait to try some more of your recipes Anna. Thank you for making our dinner a great celebration 🎉
Just trust me everyone it's a must try recipe with the gravy😀
Dawn says
Hi. If I want to use more these just 2 chicken breasts, how do I adjust the time and just double ingredients?? Thanks.
Peggy says
Planning on making this tonight, unfortunately, the type of seasoning is missing from the recipe. Is it poultry seasoning?
5 to 6 boneless skinless chicken thighs
1 lemon zested and juiced
2 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon ????
2 teaspoons minced garlic
1 tablespoon olive oil
1 cup chicken stock
Thank you
Anna says
Hi Peggy! It should say Italian seasoning. I am not sure why it's not showing. Can you send me a screenshot to my email?
Julie says
Could I make this with frozen chicken breasts? If so, how should I adjust the time?
Anna says
Hi Julie! If you use frozen chicken, you won't be able to brown it. The flavors won't be the same. The cooking time would be at least 14 to 16 minutes.
Astra says
Can i cook it in a crock pot?
Sue says
I made this last night. It was very tasty and we both liked it. I’ll make it again. The gravy was so good too!
Sue says
I made this last evening for supper. We really enjoyed the subtle taste of lemon. The gravy was so delicious too! Thanks!
Susan says
The photo looks like there are red peppers or something else not on the ingredient list. Is the ingredient list complete?
Anna says
Nope, no red peppers here. It's the browned garlic, lemon zest and seasoning.
Ashley F says
We love how easily chicken is to cook in the Instant Pot! So tasty and delicious!
Anna says
Exactly! Thanks, Ashley!
Kathy says
Hi! This sounds great! But why do you put the chicken on the trivet? Can you just place it in the liquid and pressure cook? Thank you!
Chelsea says
This is one of our favorite weeknight dinners! So simple and so delicious! Thanks for sharing!
Anna says
Thank you, Chelsea!
Trang says
This is just what I need! I've been making lemon chicken on the skillet and then in the oven and it's been a bit time consuming and messy. Love how easy this Instant Pot recipe is!
Anna says
It's the best! Thanks, Trang!