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This Instant Pot Lemon Chicken is an easy dish bursting with fresh flavors from a delicious lemon garlic sauce. Juicy lemon garlic chicken thighs are paired together with nutrient rich vegetables for a healthy and easy dinner that your whole family will enjoy.
If this healthy meal prep recipe looks delicious to you, you’ll love this Instant Pot Pork Loin with Sweet Potatoes.
If you are looking for a healthy one pot dinner recipe, look no further than this Instant Pot lemon chicken. Everything cooks in one pan for an easy, healthy dinner that you can have on the table in no time.
Ingredients in Instant Pot Lemon Chicken
- Garlic cloves: This recipe uses a spice rub that gives the chicken thighs so much flavor. While garlic powder can be used, you’ll get the best flavor with fresh garlic cloves.
- Dry Seasonings: Paprika, dried oregano, dried marjoram, salt, and pepper.
- Boneless Skinless Chicken thighs, trimmed of most fat: I love using chicken thighs when I cook in the Instant Pot. If you think you’re not a fan of dark meat, I urge you to try this recipe as is – chicken breasts can become dry and rubbery as the chicken cooks. With chicken thighs, even if they are slightly over-cooked you still have moist, tender chicken when the cooking time is complete.
- Lemon juice: Use fresh lemon juice from about 3 lemons for this sauce.
- Chicken broth: I use low sodium chicken broth or stock.
- Potatoes: Mini or baby potatoes work best with the cook time.
- Baby bella mushrooms: You can’t go wrong with mushrooms. They’re fat-free, low-sodium, low-calorie, and cholesterol-free. They’re also packed with fiber, vitamins, and minerals.
- Asparagus: Fresh, definitely. If using the thick spears, you may want to cut them in half so they cook faster.
- Cornstarch: We use this at the end of our cooking time to create a cornstarch slurry, which helps to thicken the lemon garlic sauce.
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How to Make Instant Pot Lemon Chicken
Step 1: Start by gathering your ingredients and then spray the bottom of the inner pot to your Instant Pot with a nonstick cooking spray, and then press sauté.
You can also use a small amount of olive oil or avocado oil to lightly coat the bottom of your inner pot.
Step 2: In a small bowl, combine the minced garlic, paprika, oregano, marjoram, salt, and black pepper. Then rub the mixture into the tops of your chicken thighs.
Starting with the seasoned side down, place the chicken thighs into your pot.
Take care not to crowd your chicken together, you may need to repeat this process several times so that the chicken thighs can sear properly.
Sear for 30 seconds to 1 minute per side.
Step 3: Set the seared and golden brown chicken thighs aside, and add lemon juice and chicken broth to the pot. Use a wooden spoon to loosen any brown bits from the bottom of the pot.
Step 4: Place the baby potatoes in the bottom of the pot, and then set the seared chicken thighs directly on top of the potatoes.
Close and lock the Instant Pot lid and turn the steam release valve to sealing. Select Pressure Cook (high) and set the cooking time for 5 minutes. When the cooking time is complete, quick release the pressure and carefully remove the lid.
Step 5: Now it’s time to add the mushrooms and asparagus directly on top of the chicken thighs. Close and lock the Instant Pot lid and again turn the steam release valve to sealing. Pressure cook (high) and set the cooking time for 1 minute.
Step 6: When the cooking time is complete, quick release the pressure and remove chicken, vegetables, and potatoes to a large platter.
On your Instant Pot, select Sauté and add the corn starch to the pot.
Step 7: Whisk together with the chicken broth to make your cornstarch slurry. Once the lemon sauce has thickened you can remove the inner pot from the Instant Pot base.
Step 8: Place the lemon garlic chicken, vegetables, and potatoes into individual bowls or plates, and spoon sauce on top of each serving. Serve immediately or see below for tips on storing for meal prep.
Recipe Tips
- This recipe is a delicious and healthy one that I love to make for meal prep. To prep, I divide equal portions of lemon chicken, vegetables, and potatoes into meal prep containers. You can serve the gravy on the side, or spoon it over the top of each serving before storing.
- Instant Pot Lemon Chicken and vegetables keeps in the fridge for up to 6 days, or it can be frozen for up to 2 months. To reheat, microwave each thawed serving for 1 to 1 1/2 minutes.
- This recipe uses a quick release to release the pressure from the Instant Pot. This keeps the veggies from being overcooked.
Healthy Eating Plans
21 Day Fix Containers
Entire recipe: 6 red containers, 6 yellow containers, 6 green containers
Per serving: 1 red container, 1 yellow container, 1 green container
Weight Watchers Points
6 2025 Points
Instant Pot Lemon Chicken
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Equipment
- Instant Pot 6 qt
- Cutting Board
- Kitchen Knife
Ingredients
- 2 tbsp garlic minced
- 1 tsp paprika
- 2 tsp oregano dried
- 1 tsp marjoram
- ½ tsp salt
- ½ tsp black pepper
- 3 lb chicken thighs boneless, skinless
- 3 lemon juice from
- ¼ cup chicken broth
- 1 ½ lb mini potatoes any variety
- 1 lb baby bella mushrooms halved
- 1 lb asparagus halved and woody ends removed
- 2 tbsp cornstarch
Instructions
- Start by spraying the bottom of the inner pot to your Instant Pot with a nonstick cooking spray, and then press sauté. You can also use a small amount of olive oil or avocado oil to lightly coat the bottom of your inner pot.
- In a small bowl, combine the minced garlic, paprika, oregano, marjoram, salt, and black pepper. Then rub the mixture into the tops of your chicken thighs. 2 tbsp garlic 1 tsp paprika 2 tsp oregano 1 tsp marjoram ½ tsp salt ½ tsp black pepper
- Take care not to crowd your chicken together, you may need to repeat this process several times so that the chicken thighs can sear properly.Starting with the seasoned side down, place chicken thighs into your pot. Sear for 30 seconds to 1 minute per side. Set the seared and golden brown chicken thighs aside and, when you are done searing all of the thighs, add lemon juice and chicken broth to the pot. Use a wooden spoon to loosen any brown bits from the bottom of the pot. 3 lb chicken thighs 3 lemon ¼ cup chicken broth
- Next, place the baby potatoes in the bottom of the pot, and then set the seared chicken thighs directly on top of the potatoes. Close and lock the Instant Pot lid and turn the steam release valve to sealing. Select Pressure Cook (high) and set the cooking time for 5 minutes. When the cooking time is complete, quick release the pressure and carefully remove the lid. 1 ½ lb mini potatoes
- Now it's time to add the mushrooms and asparagus directly on top of the chicken thighs. Close and lock the Instant Pot lid and again turn the steam release valve to sealing. Pressure cook (high) and set the cooking time for 1 minute. 1 lb baby bella mushrooms 1 lb asparagus
- When the cooking time is complete, quick release the pressure and remove chicken, vegetables, and potatoes to a large platter. On your Instant Pot, select Sauté and add the corn starch to the pot. Whisk together with the chicken broth to make your cornstarch slurry. Once the lemon sauce has thickened you can remove the inner pot from the Instant Pot base. 2 tbsp cornstarch
- Place the lemon garlic chicken, vegetables, and potatoes into individual bowls or plates, and spoon sauce on top of each serving. Serve immediately or see below for tips on storing for meal prep.
Nutrition
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