I’m sharing a lemon garlic chicken from my Instapot Dinner Ideas that’s ready in under 30 minutes and features a clever shortcut to get dinner on the table fast.

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I love this Easy Instant Pot Lemon Garlic Chicken because it’s the kind of weeknight win that makes you look like you planned ahead, even when you totally didn’t. I toss boneless skinless chicken breasts and a few garlic cloves into the pot, hit go, and somehow dinner shows up tasting like I spent hours on it.

It’s exactly the sort of thing I post when someone asks for Easy Instapot Recipes For Beginners, and honestly it’s become my go-to for Friday Dinner Ideas Families. You’ll want to know the little tricks I use, but I’ll save those so you actually try it first.

Ingredients

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Chicken breasts: lean protein, filling, builds muscle, mild flavor that soaks up sauce.
Garlic: pungent flavor, boosts immunity allegedly, gives savory punch to the whole dish.
Lemon juice and zest: bright sour tang, cuts richness, fresh citrus aroma throughout.
Olive oil and butter: add silkiness, deeper flavor, helps brown and carry flavors.
Chicken broth: adds savory backbone, keeps chicken moist, less salty if low sodium.
Cornstarch slurry: thickens sauce, glossy finish, use cold water to avoid lumps.
Parsley: fresh herb, bright color, mild flavor that lightens each plate.

Ingredient Quantities

1.5 pounds boneless skinless chicken breasts, about 3 medium ones

1 teaspoon kosher salt (or 3/4 teaspoon table salt)

1/2 teaspoon ground black pepper

1 tablespoon olive oil

1 tablespoon unsalted butter

4 garlic cloves, peeled (you can smash em if you want)

1 cup low sodium chicken broth

1/3 cup fresh lemon juice, roughly 2 lemons

1 teaspoon lemon zest (about the zest of 1 lemon)

1 teaspoon Italian seasoning

1/4 teaspoon red pepper flakes, optional

2 tablespoons cornstarch

2 tablespoons cold water (for slurry)

2 tablespoons chopped fresh parsley for garnish

How to Make this

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1. Pat the chicken dry and season both sides with the kosher salt, black pepper, Italian seasoning and the lemon zest; if some pieces are much thicker pound them a bit so they cook evenly.

2. Set Instant Pot to Sauté, add the olive oil and butter and let it get hot, then sear the breasts 2 to 3 minutes per side until golden brown; transfer them to a plate.

3. Add the garlic cloves to the pot (you can smash them first if you want) and sauté about 30 seconds until fragrant, then pour in the chicken broth and the fresh lemon juice and scrape up any browned bits from the bottom; stir in the red pepper flakes if using.

4. Return the chicken to the pot, nestle it into the liquid, close the lid and set the valve to sealing; Pressure Cook on High for 8 minutes for medium breasts (use 10 minutes if they’re on the thicker side).

5. Let the pressure release naturally for 5 minutes, then carefully quick release any remaining pressure and open the lid; check that the internal temp is 165F.

6. Remove the chicken to a plate and switch the Instant Pot back to Sauté; whisk together the cornstarch and the cold water to make a slurry and stir it into the hot cooking liquid.

7. Simmer the sauce, stirring, for 1 to 2 minutes until it thickens, then return the chicken to the pot and spoon the sauce over it to coat and heat through for another minute.

8. Taste and adjust seasoning if needed, sprinkle with the chopped fresh parsley and serve right away.

Equipment Needed

1. Instant Pot or other electric pressure cooker
2. Tongs
3. Chef’s knife and cutting board
4. Meat mallet or rolling pin to even out thick breasts
5. Microplane or fine grater for lemon zest
6. Measuring cups and measuring spoons
7. Small bowl for making the cornstarch slurry
8. Whisk and a silicone spatula or wooden spoon
9. Instant read thermometer to confirm 165F
10. Plate or shallow dish for resting the chicken

FAQ

How long do I pressure cook the chicken and how do I know it's done? Sear the breasts, add the liquids, then pressure cook on high for 8 minutes for about 1.5 pounds. Let the pot sit for 5 minute natural release, then do a quick release. The safe internal temp is 165 F, so check with a meat thermometer to be sure.

Can I use frozen chicken? Yes you can. Increase pressure cook time to 12 minutes, then allow a 5 to 10 minute natural release so the meat finishes gently. Skip the initial sear or sear after if you want a browned outside.

How do I stop the chicken from getting rubbery or dry? Don't overcook it, use the natural release for at least 5 minutes, and don't skip the little bit of fat like the butter or oil. Cutting breasts into even pieces helps them cook evenly too.

How do I get a thicker, glossy lemon garlic sauce? Mix the 2 tablespoons cornstarch with 2 tablespoons cold water to make a slurry, remove the chicken, switch the pot to saute and stir the slurry in until it thickens, about 1 to 2 minutes. Taste and adjust salt or lemon if needed.

Can I swap chicken breasts for thighs or bone in pieces? Boneless thighs work great and stay juicier, use the same time. Bone in pieces may need a few extra minutes and will change how much broth you need, so check doneness with a thermometer.

How should I store and reheat leftovers? Cool fully then store in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet over medium low heat with a splash of broth to keep it moist or microwave in 30 second bursts, stirring in between.

Easy Instant Pot Lemon Garlic Chicken Recipe Substitutions and Variations

Chicken breasts → boneless skinless chicken thighs. They stay juicier and are more forgiving, same Instant Pot pressure time usually works, you’ll just shred or slice after cooking.
Low sodium chicken broth → low sodium vegetable broth or plain water plus 1/2 tsp chicken bouillon. If you use water, add a pinch more salt to taste so it isn’t bland.
Fresh lemon juice → fresh lime juice (use same amount) or bottled lemon juice if that’s all you got, lime gives a different but still bright citrus note.
Cornstarch slurry → arrowroot powder 1:1 with cold water for a clear glossy sauce, or all purpose flour (use about 2 tbsp flour mixed with 2 tbsp water or make a quick roux) if arrowroot isnt available.

Pro Tips

1. Let the chicken sit at room temp for 15 to 20 minutes and pound any thick parts so everything cooks evenly, otherwise the thin ends get overcooked while the middle is still under. If you rush it and put cold chicken in the pot itll take longer and dry out.

2. Get the oil and butter really hot before searing and resist the urge to move the breasts around, sear undisturbed till golden so you get good browning. Browned bits are flavor gold, so scrape them well when you add the lemon and broth.

3. Make the cornstarch slurry with cold water and add it slowly, whisking into the hot liquid, stop when the sauce just coats the spoon, otherwise it can go gluey. If it gets too thick add a splash of chicken broth or lemon juice to loosen it, taste and adjust salt after you thicken.

4. Let the chicken rest 4 to 5 minutes after pressure cooking so juices redistribute, then spoon sauce over and slice against the grain for more tender bites. A quick grate of extra lemon zest or a tiny pat of butter at the end makes the sauce brighter and shinier.

Easy Instant Pot Lemon Garlic Chicken Recipe

Recipe by James Level

0.0 from 0 votes

I’m sharing a lemon garlic chicken from my Instapot Dinner Ideas that’s ready in under 30 minutes and features a clever shortcut to get dinner on the table fast.

Servings

servings

Calories

364

kcal

Equipment: 1. Instant Pot or other electric pressure cooker
2. Tongs
3. Chef’s knife and cutting board
4. Meat mallet or rolling pin to even out thick breasts
5. Microplane or fine grater for lemon zest
6. Measuring cups and measuring spoons
7. Small bowl for making the cornstarch slurry
8. Whisk and a silicone spatula or wooden spoon
9. Instant read thermometer to confirm 165F
10. Plate or shallow dish for resting the chicken

Ingredients

1.5 pounds boneless skinless chicken breasts, about 3 medium ones
1 teaspoon kosher salt (or 3/4 teaspoon table salt)
1/2 teaspoon ground black pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
4 garlic cloves, peeled (you can smash em if you want)
1 cup low sodium chicken broth
1/3 cup fresh lemon juice, roughly 2 lemons
1 teaspoon lemon zest (about the zest of 1 lemon)
1 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes, optional
2 tablespoons cornstarch
2 tablespoons cold water (for slurry)
2 tablespoons chopped fresh parsley for garnish

Directions

Pat the chicken dry and season both sides with the kosher salt, black pepper, Italian seasoning and the lemon zest; if some pieces are much thicker pound them a bit so they cook evenly.
Set Instant Pot to Sauté, add the olive oil and butter and let it get hot, then sear the breasts 2 to 3 minutes per side until golden brown; transfer them to a plate.
Add the garlic cloves to the pot (you can smash them first if you want) and sauté about 30 seconds until fragrant, then pour in the chicken broth and the fresh lemon juice and scrape up any browned bits from the bottom; stir in the red pepper flakes if using.
Return the chicken to the pot, nestle it into the liquid, close the lid and set the valve to sealing; Pressure Cook on High for 8 minutes for medium breasts (use 10 minutes if they’re on the thicker side).
Let the pressure release naturally for 5 minutes, then carefully quick release any remaining pressure and open the lid; check that the internal temp is 165F.
Remove the chicken to a plate and switch the Instant Pot back to Sauté; whisk together the cornstarch and the cold water to make a slurry and stir it into the hot cooking liquid.
Simmer the sauce, stirring, for 1 to 2 minutes until it thickens, then return the chicken to the pot and spoon the sauce over it to coat and heat through for another minute.
Taste and adjust seasoning if needed, sprinkle with the chopped fresh parsley and serve right away.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 272g
Total number of serves: 4
Calories: 364kcal
Fat: 12.5g
Saturated Fat: 2g
Trans Fat: 0.1g
Polyunsaturated: 0.6g
Monounsaturated: 3.7g
Cholesterol: 152mg
Sodium: 596mg
Potassium: 477mg
Carbohydrates: 6.3g
Fiber: 0.5g
Sugar: 1.6g
Protein: 53g
Vitamin A: 300IU
Vitamin C: 8mg
Calcium: 25mg
Iron: 1.6mg

Easy Instant Pot Lemon Garlic Chicken Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Easy Instant Pot Lemon Garlic Chicken Recipe Substitutions and Variations

Pro Tips