Instant Pot Lemon Garlic Chicken

There’s something about lemon and garlic that always works. It’s sharp, it’s bright, and when pressure-cooked with chicken, it brings out something richer than you’d expect from just a few ingredients.

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This recipe takes the best parts of a slow-cooked lemon garlic chicken and makes it happen in less than 30 minutes. The Instant Pot locks in all that flavor, while the sauce thickens just enough to cling to every bite. It’s perfect for weeknights, and simple enough to make without even glancing at a cookbook.

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Why This Recipe Gets Better Results in the Instant Pot

Most lemon garlic chicken turns out dry or overly acidic if rushed. But the pressure method fixes both. The lemon infuses the meat instead of sitting on the surface, and the garlic mellows into something warm and deep.

You’ll get soft, spoon-tender chicken with every bite carrying both brightness and depth. And the best part? It’s a true one-pot meal with zero babysitting.

• Keeps chicken juicy while packing in bold flavor
• The sauce gets thick enough to spoon over rice or vegetables
• Garlic softens, lemon shines, and nothing burns
• You only need pantry basics and 25 minutes
• Pairs with anything from mashed potatoes to greens

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Ingredients That Make It Work

Simple and fresh — that’s the key here. You don’t need anything fancy.

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• Boneless chicken thighs or breasts – Thighs stay moist, but breasts work fine too
• Fresh garlic – Lots of it, either minced or smashed
• Fresh lemon juice – For sharpness and that citrus lift
• Chicken broth – Adds body and keeps everything from sticking
• Butter or olive oil – Helps carry the flavor and rounds out the sauce
• Salt and pepper – Always to taste
• Optional: lemon zest, thyme, or crushed red pepper for a kick

You can also add spinach, artichokes, or capers at the end if you want to mix it up.

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How to Make Lemon Garlic Chicken in the Instant Pot

You’ll go from raw ingredients to a fully cooked dish in under 30 minutes.

• Sauté the Chicken
  Use the sauté function to brown both sides lightly in butter or oil. This adds flavor to the final sauce and gives the chicken better texture.
• Add the Garlic and Deglaze
  Stir in garlic and let it cook just until fragrant. Then add broth and lemon juice, scraping up anything stuck on the bottom.
• Pressure Cook the Chicken
  Seal the lid and cook on HIGH pressure for 8 minutes. Let it rest for 5 minutes before releasing the pressure manually.
• Thicken the Sauce (Optional)
  Remove the chicken, then turn the pot back to sauté. Let the sauce simmer for a few minutes, or add a cornstarch slurry if you want it thicker.
• Return Chicken and Serve
  Add the chicken back to the pot, coat it in the sauce, and serve hot.

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What Goes Well With Lemon Garlic Chicken?

You want something to soak up the sauce — or offer contrast. These pairings work well any night of the week.

Side Dish	Why It Works
Garlic mashed potatoes	Creamy base for that lemony sauce
Steamed rice	Soaks up flavor without competing
Roasted asparagus	Light and crisp to balance the richness
Couscous	Fluffy and fast, with lemon-friendly texture
Sautéed spinach	Mild and easy to stir in last minute
Crusty bread	Great for scooping sauce off the plate
Orzo pasta	Neutral and pairs well with citrus notes

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Storage, Reheating, and FAQ

This one keeps well, and you can even double the batch for later in the week.

• Fridge – Store in a sealed container for up to 4 days
• Freezer – Freeze in portions for up to 3 months
• Reheat on Stove – Warm gently with a splash of broth
• Microwave – Reheat in short bursts and stir between

FAQs

Can I use frozen chicken?
Yes. Just increase cook time by 2–3 minutes. Always check for doneness.

Does the lemon make it sour?
No. It balances the garlic and broth and mellows as it cooks.

Can I skip browning the chicken?
You can, but that extra step adds a ton of flavor to the final sauce.

What herbs go well with this?
Fresh thyme, oregano, or parsley all work nicely.

Can I use bottled lemon juice?
Fresh lemon juice is best, but bottled works in a pinch.