How to cook 5-Step Instant Pot Lemon Garlic Chicken Recipe
Craving a fast dinner? Make our juicy Instant Pot Lemon Garlic Chicken Recipe. This easy weeknight meal is packed with flavor and comes together in under an hour. Perfect for busy weeknights!
Ingredients
- 2 tbsp olive oil
- 2 lbs boneless, skinless chicken thighs patted dry with paper towels
- 1 tsp salt or to taste
- ½ tsp black pepper freshly ground
- 1 tsp dried oregano
- 8 cloves garlic minced
- 1 cup low-sodium chicken broth
- ¼ cup fresh lemon juice from about 1 large lemon
- 1 tbsp lemon zest
- 2 tbsp fresh parsley chopped, for garnish
Instructions
- Step 1: Season and Sear Chicken. Pat the chicken thighs dry and season generously on both sides with salt, pepper, and dried oregano. Set the Instant Pot to 'Sauté' mode on high heat. Add the olive oil. Once hot, place the chicken thighs in the pot in a single layer (work in batches if necessary) and sear for 3-4 minutes per side, until golden brown. Remove the seared chicken and set aside on a plate.
- Step 2: Sauté Aromatics and Deglaze. Add the minced garlic to the hot pot and sauté for about 30-60 seconds until fragrant, stirring constantly to prevent burning. Pour in the fresh lemon juice to deglaze, scraping up any browned bits from the bottom of the pot with a wooden spoon. This adds immense flavor to the sauce.
- Step 3: Pressure Cook. Press 'Cancel' to turn off the Sauté function. Pour in the chicken broth and add the lemon zest. Return the seared chicken thighs to the pot, nestling them into the liquid. Secure the lid, ensure the steam release valve is set to 'Sealing'. Select 'Pressure Cook' (or 'Manual') and set the timer for 8 minutes on high pressure.
- Step 4: Natural Release. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. This helps keep the chicken tender and juicy. After 10 minutes, carefully switch the valve to 'Venting' to quick release any remaining steam. Once the pin drops, it is safe to open the lid.
- Step 5: Finish and Serve. Carefully remove the cooked chicken from the pot. If you desire a thicker sauce, set the Instant Pot back to 'Sauté' mode and bring the liquid to a simmer. (Optional: To thicken further, mix 1 tbsp cornstarch with 2 tbsp cold water, then whisk into the simmering sauce until it thickens). Stir in the fresh parsley. Serve the chicken immediately, spooning the delicious lemon garlic sauce over the top. Pairs wonderfully with rice, pasta, or steamed vegetables.
Notes
Storage: Store leftover chicken and sauce in an airtight container in the refrigerator for up to 4 days.
Variations: For a briny kick, add 2 tablespoons of capers along with the chicken broth. You can also add a sprig of fresh rosemary or thyme during pressure cooking for extra herbal notes.
Pro Tip: Do not skip searing the chicken! This step creates a flavorful crust and locks in the juices, resulting in a more succulent final dish.
