I’m sharing my Instant Pot Chicken and Potatoes that cooks the chicken and potatoes together while the pot yields a buttery lemon garlic sauce all in one go, a great pick for Instant Pot Recipes For Dinner.

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I’m obsessed with this Lemon Garlic Instant Pot Chicken & Potatoes because the sauce feels like a bright little surprise every time. The lemon and garlic cut through the richness and make the whole thing sing, and the juices from the chicken and potatoes somehow turn into pure gold.

I don’t kid you, it’s the kind of dinner that disappears fast and leaves everyone asking for more, even on nights you thought you were out of ideas. If you’re into Instant Pot Dinner Recipes Chicken, this is one you’ll want bookmarked, no questions.

Ingredients

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Chicken thighs, high in protein and fat, keep the meat super moist.
Baby potatoes, good source of fiber and carbs, make dish hearty and comforting.
Lemon juice and zest, bright acidic tang that wakes flavors, cuts richness.
Garlic, pungent and savory, adds depth, small bite when roasted.
Onion, sweetens as it cooks, gives background savory sweetness and body.
Butter and olive oil, fats that brown chicken, make sauce silky rich.
Chicken broth, adds umami and moisture, keeps pressure cooker happy.
Thyme and oregano, earthy herbs, lift aroma and pair well with lemon.
Cornstarch slurry, optional thickener to glaze sauce, smooth glossy finish.

Ingredient Quantities

2 to 3 lbs bone in skin on chicken thighs (about 6), or use breasts if you prefer

1 1/2 lbs baby potatoes or small Yukon Gold potatoes, halved

1 small yellow onion, thinly sliced

3 tablespoons unsalted butter

2 tablespoons olive oil

5 to 6 garlic cloves, minced

1 cup low sodium chicken broth

3 tablespoons freshly squeezed lemon juice (about 1 large lemon)

zest of 1 lemon

1 teaspoon dried thyme or 1 tablespoon fresh chopped thyme

1 teaspoon dried oregano or Italian seasoning

1 teaspoon paprika

1 teaspoon onion powder

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper

1 tablespoon cornstarch mixed with 1 tablespoon water for an optional slurry

2 tablespoons chopped fresh parsley for garnish, optional

How to Make this

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1. Pat the chicken dry with paper towels, then season all over with the paprika, onion powder, 1 teaspoon kosher salt, 1/2 teaspoon pepper, thyme and oregano so it’s well coated.

2. Set the Instant Pot to Sauté, add the 2 tablespoons olive oil and 2 tablespoons butter. Once hot, add chicken skin side down and sear until golden and the fat renders, about 4 to 6 minutes; flip 1 to 2 minutes to brown the other side, then remove chicken to a plate.

3. Add the sliced onion to the pot and sauté 2 to 3 minutes until softened, stir in the minced garlic and cook about 30 seconds more until fragrant.

4. Add the halved potatoes to the pot, pour in the 1 cup low sodium chicken broth, then stir in the 3 tablespoons lemon juice and lemon zest; scrape up any browned bits from the bottom so it wont trigger a burn.

5. Nest the seared chicken on top of the potatoes skin side up so the juices drip down. If using boneless chicken breasts instead, place them on top the same way.

6. Lock the lid, set to High pressure and cook 10 minutes for bone in thighs (if your thighs are very large, 12 minutes). For boneless breasts cook 8 minutes. Make sure the valve is sealed.

7. When the cook time finishes let the pressure naturally release for 5 minutes, then carefully quick release the rest of the pressure and open the lid.

8. Remove the chicken and potatoes to a platter. If you want crispier skin, pop them under a hot broiler for 2 to 4 minutes while you finish the sauce.

9. Turn the Instant Pot to Sauté, add the remaining 1 tablespoon butter and taste the sauce, adjust salt and pepper. If you want a thicker sauce whisk together the 1 tablespoon cornstarch and 1 tablespoon water, stir it in and simmer 1 to 2 minutes until glossy and thickened.

10. Spoon the buttery lemon garlic sauce over the chicken and potatoes, sprinkle with chopped parsley and serve. Tip: let the chicken rest 5 minutes before serving so the juices settle, and zest extra lemon over the top if you like more brightness.

Equipment Needed

1. Instant Pot (or other 6‑qt electric pressure cooker)
2. Chef’s knife
3. Cutting board
4. Tongs
5. Wooden spoon or silicone spatula
6. Measuring spoons and 1‑cup measuring cup
7. Small bowl and whisk (for the cornstarch slurry)
8. Paper towels and a plate (for patting and resting the chicken)
9. Oven-safe baking sheet or broiler-proof pan (to crisp the skin)

FAQ

Can I use chicken breasts instead of thighs? Yes. Use boneless breasts for 8 minutes high pressure (1 inch thick) or 10 minutes for thicker pieces, then natural release 5 minutes. Bone in breasts need a bit longer. Always check with an instant read thermometer, chicken should reach 165°F.

Why is my chicken skin not crispy? Pressure cooking makes skin soft so it wont get crispy. For crisp skin, either sear the skin first in the sauté step or after cooking remove chicken and broil for 3 to 5 minutes until golden. You can also place under a very hot skillet for a minute or two to finish.

Can I cook this from frozen? You can but it’s not ideal. Frozen chicken will need extra time and potatoes may get overcooked. If you must, add 8 to 10 minutes to the pressure time and use natural release 10 minutes, check temp to be sure it’s 165°F.

How do I thicken the lemon garlic sauce? Mix the 1 tablespoon cornstarch with 1 tablespoon water into a slurry, stir it into the hot liquid after pressure cooking and use the sauté function until it thickens. You can also reduce the sauce a bit or whisk in a pat of butter for a silkier finish.

Can I double or halve the recipe? Yes but keep at least 1 cup of broth so the pot can come to pressure. Don’t overfill the liner past the max fill line, and if you double it you may be better off doing two batches so everything cooks evenly.

How do I know it’s done and safe to eat? Potatoes should be fork tender and the thickest part of the chicken should read 165°F. Let the chicken rest 5 minutes after cooking so juices settle, and taste for salt and lemon before serving.

Lemon Garlic Instant Pot Chicken & Potatoes Recipe Substitutions and Variations

Chicken thighs: swap for boneless skinless thighs or chicken breasts — use about the same weight; breasts cook a little faster so check they reach 165°F.
Baby potatoes: use small sweet potatoes or fingerling potatoes, or quarter larger Yukon Golds; cooking time’s about the same, just poke with a fork to test.
Unsalted butter: use an equal amount olive oil or ghee for a dairy free option, or use salted butter and cut back on the added salt.
Fresh lemon juice: use 2 tablespoons white wine vinegar plus 1 tablespoon water, or bottled lemon juice if that’s what you’ve got on hand.

Pro Tips

1) Bring the chicken closer to room temp and dry the skin really well before cooking, even 20 to 30 minutes helps. Dry skin + a little early salt means less moisture on the surface so you get better browning later, and the meat cooks more evenly.

2) Prevent the dreaded burn error by scraping up every browned bit before you add liquid and make sure the bottom isnt coated with starch from the potatoes. If you still worry, pour the broth around the edge instead of right on top of the browned bits, and give the pot a quick stir so nothing’s stuck.

3) For crispier skin, remove the chicken right after pressure cooking and broil or air fry for 2 to 4 minutes while the sauce reduces. Do not skip the 5 minute rest though, resting keeps the juices in the meat and it wont dry out when you broil.

4) Finish the sauce slowly: whisk a cold cornstarch slurry in a little at a time until you reach the thickness you want, then taste and balance with more lemon or a touch of honey or butter to round the acidity. Always adjust salt at the end since reducing concentrates flavors.

Lemon Garlic Instant Pot Chicken & Potatoes Recipe

Recipe by James Level

0.0 from 0 votes

Servings

servings

Calories

428

kcal

Equipment: 1. Instant Pot (or other 6‑qt electric pressure cooker)
2. Chef’s knife
3. Cutting board
4. Tongs
5. Wooden spoon or silicone spatula
6. Measuring spoons and 1‑cup measuring cup
7. Small bowl and whisk (for the cornstarch slurry)
8. Paper towels and a plate (for patting and resting the chicken)
9. Oven-safe baking sheet or broiler-proof pan (to crisp the skin)

Ingredients

2 to 3 lbs bone in skin on chicken thighs (about 6), or use breasts if you prefer
1 1/2 lbs baby potatoes or small Yukon Gold potatoes, halved
1 small yellow onion, thinly sliced
3 tablespoons unsalted butter
2 tablespoons olive oil
5 to 6 garlic cloves, minced
1 cup low sodium chicken broth
3 tablespoons freshly squeezed lemon juice (about 1 large lemon)
zest of 1 lemon
1 teaspoon dried thyme or 1 tablespoon fresh chopped thyme
1 teaspoon dried oregano or Italian seasoning
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1 tablespoon cornstarch mixed with 1 tablespoon water for an optional slurry
2 tablespoons chopped fresh parsley for garnish, optional

Directions

Pat the chicken dry with paper towels, then season all over with the paprika, onion powder, 1 teaspoon kosher salt, 1/2 teaspoon pepper, thyme and oregano so it's well coated.
Set the Instant Pot to Sauté, add the 2 tablespoons olive oil and 2 tablespoons butter. Once hot, add chicken skin side down and sear until golden and the fat renders, about 4 to 6 minutes; flip 1 to 2 minutes to brown the other side, then remove chicken to a plate.
Add the sliced onion to the pot and sauté 2 to 3 minutes until softened, stir in the minced garlic and cook about 30 seconds more until fragrant.
Add the halved potatoes to the pot, pour in the 1 cup low sodium chicken broth, then stir in the 3 tablespoons lemon juice and lemon zest; scrape up any browned bits from the bottom so it wont trigger a burn.
Nest the seared chicken on top of the potatoes skin side up so the juices drip down. If using boneless chicken breasts instead, place them on top the same way.
Lock the lid, set to High pressure and cook 10 minutes for bone in thighs (if your thighs are very large, 12 minutes). For boneless breasts cook 8 minutes. Make sure the valve is sealed.
When the cook time finishes let the pressure naturally release for 5 minutes, then carefully quick release the rest of the pressure and open the lid.
Remove the chicken and potatoes to a platter. If you want crispier skin, pop them under a hot broiler for 2 to 4 minutes while you finish the sauce.
Turn the Instant Pot to Sauté, add the remaining 1 tablespoon butter and taste the sauce, adjust salt and pepper. If you want a thicker sauce whisk together the 1 tablespoon cornstarch and 1 tablespoon water, stir it in and simmer 1 to 2 minutes until glossy and thickened.
Spoon the buttery lemon garlic sauce over the chicken and potatoes, sprinkle with chopped parsley and serve. Tip: let the chicken rest 5 minutes before serving so the juices settle, and zest extra lemon over the top if you like more brightness.

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: 375g
Total number of serves: 6
Calories: 428kcal
Fat: 29g
Saturated Fat: 10.1g
Trans Fat: 0.1g
Polyunsaturated: 2.5g
Monounsaturated: 15g
Cholesterol: 125mg
Sodium: 436mg
Potassium: 777mg
Carbohydrates: 22g
Fiber: 3g
Sugar: 3g
Protein: 22g
Vitamin A: 300IU
Vitamin C: 28mg
Calcium: 40mg
Iron: 2mg

Lemon Garlic Instant Pot Chicken & Potatoes Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Lemon Garlic Instant Pot Chicken & Potatoes Recipe Substitutions and Variations

Pro Tips