Description
This Instant Pot Lemon Garlic Chicken recipe features tender, juicy chicken breasts cooked with a flavorful blend of garlic, paprika, lemon juice, and fresh herbs. Quick to prepare and easy to cook in the Instant Pot, this dish delivers a bright, zesty, and savory meal perfect for serving over white rice or creamy mashed potatoes.
Ingredients
Chicken
- 6 large chicken breasts, boneless and skinless
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
Sauce and Aromatics
- 3 tablespoons unsalted butter
- ½ medium yellow onion, small, chopped
- 4 garlic cloves, minced
- ⅓ cup chicken broth or stock
- 2 lemons (1 for juice and zest, 1 to be sliced for garnish)
- Fresh parsley, chopped for garnish
Instructions
- Season the Chicken: Generously season the chicken breasts with garlic powder, paprika, salt, and black pepper. Rub the seasoning evenly over all sides of the chicken using your hands to ensure full coverage.
- Sear the Chicken: Turn the Instant Pot to sauté mode and heat the olive oil. Place the chicken breasts in the pot in batches if needed to avoid overcrowding. Brown the chicken on one side for about 3 minutes, then flip and sear the other side for another 3 minutes until both sides are nicely browned. Remove the chicken and set aside on a plate.
- Deglaze the Pot: Scrape up any browned bits stuck to the bottom of the pot using a wooden spoon to prevent burning later.
- Sauté Aromatics: Add butter to the pot and sauté the chopped onions until golden and softened. Add minced garlic and cook for 30 seconds to 1 minute until fragrant.
- Add Broth and Deglaze Again: Pour in the chicken broth and scrape the bottom to lift any remaining flavorful bits.
- Pressure Cook the Chicken: Return the browned chicken breasts to the Instant Pot. Secure the lid and set the vent to the sealed position. Select manual or pressure cook mode and set the timer for 7 minutes. The Instant Pot will come to pressure and then cook.
- Release Pressure: When cooking is complete, allow a natural pressure release for 2-3 minutes, then carefully perform a quick release to fully release remaining steam.
- Optional Thickening: If desired, make a slurry by mixing 1 tablespoon cornstarch with 1 tablespoon water. Press sauté on the Instant Pot, add the slurry while whisking constantly, and cook until the sauce thickens to your liking.
- Finish with Lemon and Garnish: Stir in lemon juice and lemon zest. Garnish with fresh chopped parsley and lemon slices.
- Serve: Serve the lemon garlic chicken warm, over white rice or mashed potatoes for a satisfying meal.
Notes
- This recipe can be made with a combination of chicken breasts and thighs (e.g., 4 breasts and 2 thighs) if preferred.
- While browning the chicken, use kitchen tongs to gently move and turn the pieces every 30 seconds to prevent sticking to the Instant Pot surface.
- For a one-pot meal, add baby potatoes to the Instant Pot along with the chicken before cooking to have them cook simultaneously.
- Store leftovers in an airtight container in the refrigerator for 3-5 days.
- This chicken freezes well: cook the recipe fully, then freeze in airtight freezer bags for up to 3 months.
