Instant Pot Lemon Garlic Chicken

I make this Instant Pot Lemon Garlic Chicken on busy weeknights and on lazy Sundays alike. It’s the kind of recipe that rewards a little attention up front — a quick sear, a short sauté — and then the Instant Pot does the rest. The result is juicy, lemony chicken with a bright garlic-butter sauce that feels special without being fussy.

There’s no need for exotic ingredients. You’ll lean on simple pantry staples: chicken thighs, lemon, garlic, butter, olive oil, a touch of onion and Italian seasoning, plus a bit of chicken broth to create the cooking liquid. Small details — like zesting the lemon and deglazing the pot — make a big difference.

If you want a reliable, weeknight-friendly main that’s easy to scale and tastes like you spent more time on it than you actually did, this is it. Below I walk you through the ingredients, the exact Instant Pot steps, troubleshooting, and sensible variations so you can make it again and again.

Ingredient Notes

Ingredients

• 6–8 boneless chicken thighs — skinless or with skin; the recipe was written for thighs because they stay juicy under pressure.
• Sea salt and pepper, to taste (divided) — season before searing and hold some back to finish the sauce to taste.
• 1/2 teaspoon garlic powder — gives a subtle garlic backbone to the initial seasoning.
• 2 tablespoons olive oil — for searing; heats quickly and helps achieve a golden crust.
• 3 tablespoons butter (divided) — adds richness; one tablespoon joins the oil for the sear, the rest builds the sauce.
• 1/2 small onion, chopped — softens and sweetens in the sauté step to round the sauce.
• 4 garlic cloves, sliced or minced — fresh garlic drives the lemon-garlic flavor; slice for a milder bite, mince for more punch.
• 1 1/2 tablespoons Italian seasoning — an herb blend that pairs beautifully with lemon and garlic.
• Juice and zest of one lemon — zest in the sauce for an aromatic lift; juice adds bright acidity.
• 1/3 cup homemade or low sodium chicken broth — the cooking liquid; low sodium gives you control over final seasoning.
• Chopped fresh parsley and lemon slices for garnish, if desired — optional, but they add color and a fresh note.

Instant Pot Lemon Garlic Chicken Made Stepwise

1. Pat the 6–8 chicken thighs dry. Season both sides with sea salt, black pepper, and 1/2 teaspoon garlic powder.
2. Set the Instant Pot to Sauté (Normal). Add 2 tablespoons olive oil and 1 tablespoon of the 3 tablespoons butter to the hot pot.
3. When the oil/butter is hot, add the chicken thighs in a single layer (work in batches if needed so they don’t crowd). Sear about 2 minutes per side, until golden brown. Remove the browned chicken to a plate and set aside.
4. Add the remaining 2 tablespoons butter to the pot. Add 1/2 small chopped onion and 4 sliced or minced garlic cloves. Sauté, stirring, until the onion softens, about 2 minutes.
5. Pour in the juice of one lemon and use a wooden spoon to scrape any browned bits from the bottom of the pot (deglaze). Cook about 1 minute.
6. Stir in 1 1/2 tablespoons Italian seasoning, the zest of one lemon, and 1/3 cup chicken broth.
7. Return the seared chicken thighs to the pot, nestling them into the liquid. Secure the lid and set the steam valve to SEAL.
8. Select Manual (older model) or Pressure Cook (newer model) and set the time to 7 minutes. The Instant Pot will take several minutes to come to pressure.
9. When the cook time ends, allow a natural release for 2–3 minutes, then carefully move the valve to VENT/RELEASE to quick-release the remaining pressure. When the float valve drops, open the lid.
10. Transfer the chicken to a serving platter or plates. Taste the sauce and adjust with a little more salt and pepper if desired (you reserved salt/pepper to taste).
11. Spoon the lemon-garlic sauce over the chicken and garnish with chopped fresh parsley and lemon slices, if desired. Serve hot.

Top Reasons to Make Instant Pot Lemon Garlic Chicken

• Speed: Hands-on time is short. You sear, sauté a minute or two, pressure cook for 7 minutes, and you’re done.
• Reliable juiciness: Thighs tolerate pressure cooking well and stay moist.
• Bright, balanced flavor: Lemon zest and juice cut the richness of butter and olive oil, while garlic and Italian seasoning round it out.
• Minimal cleanup: One-pot cooking keeps dishes to a minimum, and deglazing the pot prevents burned-on bits.
• Family-friendly: Simple flavors appeal to picky eaters, and the sauce is great spooned over rice, potatoes or pasta.

Ingredient Flex Options

• Skin on vs skinless: The recipe works with either. Skin-on will give a touch more fat and flavor; skinless reduces crispness but is leaner.
• Broth choice: Use low-sodium chicken broth as written if you want control over final salt. Homemade broth works well and adds depth.
• Garlic form: Sliced garlic gives occasional bites of texture. Minced garlic melts into the sauce for a more uniform punch.
• Butter and oil ratio: If you want a lighter finish, reduce butter slightly and rely more on the olive oil for the sear.
• Zest intensity: If you love bright citrus, add more lemon zest to the sauce after pressure cooking for extra aroma.

Appliances & Accessories

• Electric pressure cooker (Instant Pot) — any model with Sauté and Pressure Cook/Manual will do.
• Wooden spoon or spatula — for safe deglazing and scraping browned bits.
• Tongs — to safely flip and remove seared thighs.
• Sharp knife and microplane or zester — for chopping onion and zesting lemon.
• Serving platter or shallow bowls — to transfer and present the chicken with sauce.

Frequent Missteps to Avoid

• Skipping the sear: Browned chicken adds flavor and color. Don’t rush this step or skip it entirely.
• Crowding the pot: If you jam in all the thighs at once they won’t brown properly. Work in batches when needed.
• Not deglazing: Scrape the bottom after adding lemon juice; any stuck bits left behind can trigger a burn warning or leave bitter flavors.
• Over-seasoning early: Hold some salt and pepper back to finish the sauce. Broth and butter concentrate during cooking.
• Quick-releasing too soon: Allow the 2–3 minute natural release; it helps stabilize temperature and keeps juices in the meat.

Seasonal Twists

• Spring/Summer brightness: Add extra lemon zest at the end and finish with the optional chopped parsley and thin lemon slices for a fresh plate.
• Cozy winter meal: Serve the saucy chicken over mashed potatoes, rice, or buttered egg noodles to soak up the sauce.
• Lighten for warm months: Use slightly less butter, and swap the garnish for a modest scattering of lemon zest instead of parsley if you prefer ultra-clean flavors.

Pro Perspective

Small technique choices make a big impact. Patting the thighs fully dry before seasoning is worth the extra 30 seconds — a dry surface browns far better. Use a combination of butter and olive oil for searing; the oil raises the smoke point while the butter contributes flavor. When deglazing, don’t rush: scrape the bottom thoroughly so the pot reads the right temperature and so your sauce absorbs those caramelized bits.

Finally, always taste the sauce at the end. Pressure cooking concentrates flavors and liquids, and a pinch more salt or a squeeze more lemon can balance the final dish perfectly.

Storing, Freezing & Reheating

• Refrigerate: Cool to room temperature, cover, and refrigerate up to 3–4 days.
• Freeze: Place cooled chicken and sauce in a freezer-safe container. Freeze up to 2–3 months for best quality. Thaw overnight in the fridge before reheating.
• Reheat gently: Warm in a skillet over medium-low heat with a splash of broth to loosen the sauce, or microwave in short bursts until heated through. Avoid overheating to prevent drying out the chicken.

Instant Pot Lemon Garlic Chicken Q&A

• Can I use chicken breasts? You can, but breasts cook faster and can dry out under the same timing. If you do swap, expect to reduce pressure time and check doneness carefully.
• How do I thicken the sauce? The easiest no-extra-ingredient method is to remove the chicken and set the Instant Pot to Sauté until the sauce reduces and thickens to your liking.
• Can I double the recipe? Yes. Work in batches for searing to ensure good browning, and make sure the pot isn’t overfilled. The pressure time remains the same, but the pot will take longer to come to pressure.
• My Instant Pot showed a burn warning — what went wrong? Most often a burn warning occurs when browned bits are stuck to the bottom or the liquid is too low. Always deglaze and scrape the bottom well after searing, and be sure you’ve added the stated 1/3 cup broth plus lemon juice.

Hungry for More?

If you loved this Lemon Garlic Chicken, try serving it over steamed rice, creamy mashed potatoes, or buttered pasta to make a satisfying meal. Leftovers are great chopped into warm grain bowls or paired with roasted vegetables for a quick lunch. Keep a jar of Italian seasoning on hand — it’s a handy shortcut that shows up in countless weeknight dinners.

Make it once, tweak it to your taste, and you’ll have a dependable weeknight favorite. I cook this when I want something that tastes like effort but fits into whatever the week throws at me. I hope it becomes one of your go-to Instant Pot dinners too.

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Instant Pot Lemon Garlic Chicken

Looking for a quick and delicious weeknight dinner? This Instant Pot Lemon Garlic Chicken is your new go-to recipe! With juicy chicken thighs infused with zesty lemon and aromatic garlic, this dish is not only easy to prepare but also bursting with flavor. Perfect for busy families or anyone who loves a good meal without…

Prep Time5 minutes mins

Cook Time15 minutes mins

Total Time20 minutes mins

Servings: 6 servings

Ingredients

Ingredients

• 6-8 boneless chicken thighs skinless or with skin**sea salt and pepper to taste divided
• 1/2 teaspoongarlic powder
• 2 tablespoonolive oil
• 3 tablespoonbutter divided
• 1/2 smallonion chopped
• 4 garliccloves sliced or minced
• 1 1/2 tablespoonsItalian seasoning
• Juice and zest of one lemon
• 1/3 cuphomemade or low sodium chicken broth
• SEE NOTE Chopped fresh parsley and lemon slices for garnish if desired

Instructions

Instructions

• Pat the 6–8 chicken thighs dry. Season both sides with sea salt, black pepper, and 1/2 teaspoon garlic powder.
• Set the Instant Pot to Sauté (Normal). Add 2 tablespoons olive oil and 1 tablespoon of the 3 tablespoons butter to the hot pot.
• When the oil/butter is hot, add the chicken thighs in a single layer (work in batches if needed so they don’t crowd). Sear about 2 minutes per side, until golden brown. Remove the browned chicken to a plate and set aside.
• Add the remaining 2 tablespoons butter to the pot. Add 1/2 small chopped onion and 4 sliced or minced garlic cloves. Sauté, stirring, until the onion softens, about 2 minutes.
• Pour in the juice of one lemon and use a wooden spoon to scrape any browned bits from the bottom of the pot (deglaze). Cook about 1 minute.
• Stir in 1 1/2 tablespoons Italian seasoning, the zest of one lemon, and 1/3 cup chicken broth.
• Return the seared chicken thighs to the pot, nestling them into the liquid. Secure the lid and set the steam valve to SEAL.
• Select Manual (older model) or Pressure Cook (newer model) and set the time to 7 minutes. The Instant Pot will take several minutes to come to pressure.
• When the cook time ends, allow a natural release for 2–3 minutes, then carefully move the valve to VENT/RELEASE to quick-release the remaining pressure. When the float valve drops, open the lid.
• Transfer the chicken to a serving platter or plates. Taste the sauce and adjust with a little more salt and pepper if desired (you reserved salt/pepper to taste).
• Spoon the lemon-garlic sauce over the chicken and garnish with chopped fresh parsley and lemon slices, if desired. Serve hot.

Equipment

• Instant Pot
• Wooden Spoon

Notes

Notes
Updated on January 3, 2020
Originally Posted on May 18, 2019 by Kelly Kwok at https://lifemadesweeter.com.
**I use 1/3 cup of broth combined with the juice from the lemon in my 6 Quart Instant Pot DUO with no problems or *burning sign - if needed you can increase the amount of liquid if this combination doesn't work for your Instant Pot model