Instant Pot Lemon Garlic Chicken

There’s something utterly comforting about the aroma of lemon and garlic dancing through the kitchen, isn’t there? It takes me back to cozy family dinners, where laughter mingled with the scent of something delicious simmering away. Today, I want to share with you my go-to Instant Pot Lemon Garlic Chicken recipe that has become a staple in my home. You can whip it up even on the busiest weeknights, and trust me, your taste buds will thank you!

Why make this recipe

Why will you love this dish? Well, first off, it’s a symphony of flavors. The tender chicken marries beautifully with the tangy brightness of lemon and the robust warmth of garlic. It’s like a little sunshine on your plate, perfect for lifting spirits after a long day. Plus, it’s practically hands-off once the prepping’s done! The Instant Pot does all the heavy lifting, giving you juicy chicken without the hassle of babysitting the stovetop. Need more convincing? This dish is not only delightful, but it’s also rich in protein, making it a nourishing option the whole family will adore. Serve it over fluffy rice or buttery mashed potatoes, and you’ve got a dinner that feels fancy without being fussy. What better reason to give it a whirl tonight?

Ingredients overview

Let’s gather our stars for this culinary adventure!

1. Chicken Breasts: You’ll need 6 large, boneless, and skinless breasts. If you’re in a pinch, thighs would work wonderfully here too. They’re even juicier!

2. Garlic Powder: Just ½ teaspoon helps enhance that garlic flavor—don’t skip it!

3. Paprika: Another ½ teaspoon to add a lovely smokiness and color.

4. Salt and Pepper: ½ teaspoon each ensures everything’s seasoned beautifully—don’t forget the freshly ground pepper if you can.

5. Olive Oil: 2 tablespoons for sautéing; it gives the chicken that gorgeous golden color.

6. Unsalted Butter: 3 tablespoons take the sauce to the next level. You can use salted butter, but adjust your salt accordingly.

7. Onion: Just a ½ medium yellow onion—small, diced. It adds depth to the dish.

8. Garlic: We’ll amp up the flavor with 4 cloves, minced to release all that garlicky goodness.

9. Chicken Broth: ⅓ cup adds moisture and helps deglaze the pot, lifting all that caramelized flavor at the bottom.

10. Lemons: Two beautiful fruits—one for zest and juice, and one sliced for serving.

11. Fresh Parsley: Chopped to garnish—because we eat with our eyes first!

How this recipe comes together

Now, gather your kitchen gear: your trusty Instant Pot, a cutting board, a few bowls for prep, and a whisk if you want to thicken the sauce at the end. Ready? Here’s how it unfolds!

1. Season the chicken: Generously sprinkle the garlic powder, paprika, salt, and pepper all over the chicken breasts. Don’t be shy! Get your hands in there and give that chicken a good rub.

2. Sauté the chicken: Add the olive oil to the pot and select the sauté setting. When it’s shimmering, add the chicken breasts in batches if necessary (don’t crowd the pot) and sear for about 3 minutes on each side, until browned. Transfer them to a plate once done.

3. Sauté veggies: Toss in the butter and let it melt. Add the diced onion and cook until they’re golden—about 3-5 minutes. Then add the minced garlic for about 30 seconds until it’s fragrant. Ah, the magic!

4. Deglaze the pot: Pour in the chicken broth, scraping all those delicious browned bits from the bottom. Those are flavor nuggets you don’t want to miss!

5. Return the chicken: Nestle the chicken back into the pot.

6. Pressure cook: Secure the lid and ensure the vent’s closed. Select manual/pressure cook and set it for 7 minutes.

7. Release the pressure: When time’s up, allow for a natural release for about 2-3 minutes, then quickly release any remaining steam.

8. Thicken the sauce (optional): If you want a thicker sauce, mix 1 tablespoon of cornstarch with 1 tablespoon of water, add it to the pot on sauté mode, and whisk until thickened.

9. Add lemon: Stir in the fresh lemon juice and zest for that zippy flavor, and garnish your masterpiece with parsley and lemon slices.

10. Serve and enjoy: Warm it all up over rice or mashed potatoes, and savor every bite!

Best way to enjoy it

So, how do you serve up this beauty? Picture this: place a generous scoop of fluffy white rice or creamy mashed potatoes at the base of your bowl. Gently lay a succulent chicken breast atop, then drizzle on that luscious lemon-garlic sauce. Sprinkle fresh parsley for a pop of color, and add a couple of lemon slices on the side to enhance the presentation. To elevate your dinner even further, consider pairing it with steamed veggies or a crisp salad. Want to switch it up? Serve with garlic bread for a comforting family vibe!

Storage and reheating tips

Got leftovers? Lucky you! This Lemon Garlic Chicken keeps well in an airtight container in your fridge for about 3-4 days. Simply reheat in the microwave or on the stovetop until heated through—add a splash of chicken broth if it seems a bit dry. For longer storage, freeze portions in freezer-safe bags or containers for up to 3 months. Just ensure to label them with the date—they’ll be a lifesaver on those busy nights.

Tips for a successful recipe

Here are some pro-level tips to make sure your dish shines:

• Layer of flavors: Before seasoning the chicken, sprinkle the salt on both sides—it’ll help flavor penetrate better.

• Longevity hacks: Squeeze that lemon juice ahead of time to maximize freshness!

• Fresh herbs: Consider using thyme or rosemary if you want to switch things up; they pair marvelously with lemon.

Creative Twists

Feeling adventurous? Here are some fun variations to keep things lively:

• Ginger add-in: Mini ginger cubes with the garlic for an Asian-inflected delight.

• Spice it up: Add crushed red pepper flakes if you’re craving some heat.

• Herb flair: Switch parsley for dill or basil for a fresh take.

Common questions

1. How long does this take to prepare?

   • Prep and cooking time is around 30-40 minutes—perfect for a weeknight dinner!

2. What should I serve with it?

   • Rice, mashed potatoes, or even quinoa work wonders.

3. Can I make this in advance?

   • Absolutely! It’s even better the next day.

4. Can I use frozen chicken?

   • Yes, just ensure you add a few extra minutes to the cooking time.

5. What’s the best way to thaw frozen chicken?

   • The safest way is overnight in the fridge or using the microwave if you’re short on time.

You’ve made it to the end, and I can’t wait for you to try this recipe. The bright flavors, tender chicken, and comforting aroma will have your kitchen buzzing with good vibes. Don’t be afraid to experiment—after all, cooking is as much about exploring as it is about following a recipe. Let me know how your creation turns out, and I’d love to hear about any twists you added along the way. Happy cooking, my friend!

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Instant Pot Lemon Garlic Chicken

Cooking Method: Simmering Courses: Dinner, Main Course Recipe Keys: Gluten Free High Protein Low Carb Non Vegetarian Quick Meals

Difficulty: Beginner Prep Time 10 mins Cook Time 20 mins Rest Time 3 mins Total Time 33 mins

Servings: 6 Estimated Cost: $ 10 Calories: 400

Best Season: Suitable throughout the year

Description

This Instant Pot Lemon Garlic Chicken is a symphony of flavors with juicy chicken breasts, tangy lemon, and robust garlic, perfect for a comforting dinner.

Ingredients

Scale

1/2x 1x 2x 3x

Main Ingredients

• 6 large boneless skinless chicken breasts (Thighs can be used as a substitute.)
• 0.5 teaspoon garlic powder
• 0.5 teaspoon paprika
• 0.5 teaspoon salt
• 0.5 teaspoon pepper (Freshly ground if possible.)
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter (Adjust salt if using salted butter.)
• 0.5 medium yellow onion, diced
• 4 cloves garlic, minced
• 0.33 cup chicken broth
• 2 whole lemons (One for zest and juice, one for slices.)
• to taste fresh parsley, chopped (For garnish.)

Instructions

Cooking Instructions

1. Season the Chicken

   Generously sprinkle garlic powder, paprika, salt, and pepper over the chicken breasts and rub it well.
   Mark as complete

2. Sauté the Chicken

   Add olive oil to the Instant Pot and select the sauté setting. When shimmering, sear chicken breasts for about 3 minutes on each side until browned. Transfer to a plate.
   Mark as complete

3. Sauté Veggies

   Melt the butter in the pot, add diced onion, and cook until golden (3-5 minutes). Add minced garlic for an additional 30 seconds until fragrant.
   Mark as complete

4. Deglaze the Pot

   Pour in the chicken broth, scraping the browned bits from the bottom.
   Mark as complete

5. Return the Chicken

   Nestle the chicken back into the pot.
   Mark as complete

6. Pressure Cook

   Secure the lid, ensure the vent is closed, set to manual/pressure cook for 7 minutes.
   Mark as complete

7. Release the Pressure

   Allow for a natural release for 2-3 minutes, then quickly release any remaining steam.
   Mark as complete

8. Thicken the Sauce (Optional)

   Mix 1 tablespoon of cornstarch with 1 tablespoon of water, add to the pot on sauté mode, and whisk until thickened.
   Mark as complete

9. Add Lemon

   Stir in fresh lemon juice and zest, garnish with parsley and lemon slices.
   Mark as complete

10. Serve and Enjoy

    Serve over rice or mashed potatoes, and enjoy your meal!
    Mark as complete

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 400kcal

% Daily Value *

Total Fat 22g34%

Saturated Fat 9g45%

Trans Fat 0g

Cholesterol 125mg42%

Sodium 575mg24%

Potassium 700mg20%

Total Carbohydrate 2g1%

Dietary Fiber 0g

Sugars 0g

Protein 40g80%

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Vitamin A 960 IU

Vitamin C 36 mg

Calcium 20 mg

Iron 1.5 mg

Phosphorus 250 mg

Magnesium 20 mg

Zinc 1 mg

Selenium 30 mcg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Instant Pot, Lemon Garlic Chicken, Easy Dinner, Comfort Food