Packed with bright citrus and savory garlic, this Instant Pot Lemon Garlic Chicken is ready in under 30 minutes. Tender chicken thighs simmer in a buttery, lemony sauce that makes a simple weeknight dinner feel special.
Quick, easy, and full of flavor, this family-friendly recipe yields juicy chicken with a bright lemon-garlic sauce. Garlic and lemon are classic partners for chicken, and cooking everything in the pressure cooker keeps the meat moist while concentrating the sauce flavors.
This recipe also makes excellent leftovers. Refrigerate or freeze extra chicken to add to salads, pasta, or soups later in the week.
INGREDIENTS FOR LEMON GARLIC CHICKEN
Please scroll ⬇️ to the recipe card for full ingredient amounts and step-by-step instructions.
- Chicken thighs – skinless, boneless (or bone-in if preferred)
- Salt – to taste
- Pepper – freshly ground for best flavor
- Garlic powder – helps with browning before pressure cooking
- Paprika – adds color and mild warmth
- Olive oil – for searing
- Butter – to sauté fresh garlic and boost richness
- Fresh garlic – minced or sliced for a pronounced garlic flavor
- Chicken broth – provides the liquid base for the sauce
- Thyme – fresh or dried for herbal notes
- Lemon – juice and zest for brightness; extra slices for garnish
- Cornstarch – optional, for thickening the sauce
CAN I USE OTHER CUTS OF CHICKEN?
Yes. While the recipe uses boneless, skinless thighs, bone-in thighs, breasts, or drumsticks will work. Adjust cooking times slightly if using very large pieces; follow the same seasoning and liquid guidelines so the sauce remains flavorful.
CAN I USE FROZEN CHICKEN?
Yes. If starting with frozen chicken, skip the searing step and increase pressure-cooking time to about 12–15 minutes, depending on the thickness of the pieces. Ensure the chicken reaches a safe internal temperature before serving.
HOW TO MAKE LEMON GARLIC CHICKEN IN THE INSTANT POT
STEP 1: Mince the garlic. Zest and juice two lemons and slice a third lemon into wedges. In a small bowl, mix salt, pepper, garlic powder, and paprika. Season both sides of the chicken well.
STEP 2: Set the Instant Pot to SAUTE and wait until it reads “hot.” Add olive oil and sear the chicken 3–5 minutes per side until browned, working in batches as needed. Transfer the seared chicken to a plate and press CANCEL.
STEP 3: Add butter to the pot, then sauté the fresh garlic briefly until fragrant. Pour in chicken broth, lemon juice, and add thyme. Return the chicken to the pot, nestling it into the liquid.
STEP 4: Close the lid and set the valve to SEALING. Choose PRESSURE COOK (or MANUAL on older models) on HIGH for 10 minutes. When the cook time ends, perform a quick release by carefully moving the valve to VENTING. Stir in lemon zest and arrange lemon slices over the chicken.
STEP 5: To thicken the sauce (optional): remove the chicken to a serving dish, set the pot to SAUTE, and whisk 1 tablespoon cornstarch with 1 tablespoon cold water. Stir the slurry into the simmering sauce until it thickens, then return the chicken to coat.
Recipe Variations
- Replace chicken broth with white wine for a slightly richer, tangy sauce.
- Use Italian seasoning instead of the paprika-garlic powder blend for a different herb profile.
- Swap thyme for fresh rosemary for an aromatic twist.
- For a creamier sauce, remove the chicken after pressure cooking and stir in 1/4–1/3 cup heavy cream while the pot is on SAUTE until warmed and slightly thickened.
WHAT TO SERVE WITH LEMON GARLIC CHICKEN
This dish pairs well with a comforting carb and a simple green vegetable.
Carb suggestions:
- Steamed rice
- Mashed or roasted potatoes
- Cauliflower rice or roasted cauliflower
- Pasta tossed with a little olive oil or butter
Vegetable suggestions:
- Roasted asparagus
- Steamed or roasted broccoli
- Simple peas or green beans
- A crisp side salad
IS THIS RECIPE FREEZER-FRIENDLY?
Yes. Cool cooked chicken completely, then store in an airtight container or freezer-safe bag for up to two months. Thaw overnight in the refrigerator and reheat in a 350°F (175°C) oven for 20–25 minutes or until heated through. For short-term storage, keep leftovers in the refrigerator for 2–3 days and reheat gently in the oven or microwave.
MORE TASTY CHICKEN RECIPES TO TRY:
- Instant Pot Chicken Tortilla Soup
- Instant Pot Butter Chicken
- Instant Pot White Chicken Chili
RECIPE
Instant Pot Lemon Garlic Chicken
Quynh Nguyen
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Ingredients
- 6 skinless, boneless chicken thighs
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon ground paprika
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 cloves garlic
- 1 cup chicken broth
- 3 sprigs thyme(or 1 teaspoon dried)
- 2 lemons, juiced and zested
- 1 tablespoon cornstarch(optional for thickening)
- 1 lemon, cut into 5 slices(optional)
Instructions
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Mince garlic. Zest and juice two lemons; slice a third lemon. Combine salt, pepper, garlic powder, and paprika in a small bowl and season the chicken on both sides.
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Set the Instant Pot to SAUTE until hot. Add olive oil and sear chicken 3–5 minutes per side until browned, working in batches if needed. Remove chicken and press CANCEL.
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Add butter and garlic to the pot and stir briefly. Pour in chicken broth and lemon juice, add thyme, then return the chicken to the liquid.
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Close the lid and set the valve to SEALING. Pressure cook on HIGH for 10 minutes. Carefully quick release the pressure and open the lid. Stir in lemon zest and arrange lemon slices over the chicken. Season to taste.
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To thicken the sauce (optional), remove the chicken, set the pot to SAUTE, and whisk 1 tablespoon cornstarch with 1 tablespoon cold water. Stir into the sauce until it thickens, then return the chicken to coat.
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Serve the chicken with pasta, rice, mashed potatoes, or vegetables and spoon extra sauce over the top.