Instant Pot Lemon Garlic Chicken
A fast, flavorful dish that combines seared chicken breasts with a bright lemon-garlic sauce, perfect for busy weeknights.
Ingredients
Main Ingredients
- 6 large boneless, skinless chicken breasts
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- ½ medium yellow onion, finely diced small
- 4 cloves garlic, minced
- ⅓ cup chicken broth or stock low-sodium is fine
- 2 lemons zest and juice from 1 lemon; the other sliced for garnish
- to taste fresh parsley, chopped for garnish
Instructions
Preparation
- Pat the chicken dry. Sprinkle garlic powder, paprika, salt, and pepper over each breast. Rub the spices into the meat for even coverage.
- Turn the Instant Pot to Sauté and pour in the olive oil. Let the oil get hot but not smoking.
- Add chicken breasts to the pot. Don’t overcrowd — work in batches if needed. Sear the first side 3 minutes until golden.
- Flip with tongs and sear the other side about 3 minutes. Transfer browned chicken to a plate and set aside.
- Scrape the bottom of the pot to loosen browned bits.
- Add the butter to the pot. When it melts, add the diced onion and sauté until it turns golden, about 3–4 minutes.
- Add minced garlic and cook for 30–60 seconds until fragrant; don’t burn it.
- Pour in the chicken broth and deglaze the pot, scraping any stuck bits with a wooden spoon.
Cooking
- Return the chicken to the pot, nestling the pieces into the liquid. Secure the lid and set the valve to sealed. Select Manual/Pressure Cook for 7 minutes.
- When cooking finishes, allow a natural release for 2–3 minutes, then carefully perform a quick release to vent remaining steam.
- Optional: For a thicker sauce, stir together 1 tablespoon cornstarch and 1 tablespoon water. Press Sauté, whisk in the slurry, and cook until sauce thickens.
- Stir in fresh lemon juice and lemon zest. Garnish with chopped parsley and lemon slices.
Serving
- Serve warm over rice, mashed potatoes, or a bed of roasted vegetables.
Notes
Cool leftovers to room temperature, then store in an airtight container for up to 3–4 days. Freeze cooked chicken and sauce in a freezer-safe container for up to 3 months. Gently reheat on the stovetop over low heat until warmed through.