Instant Pot Lemon Chicken
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.
Servings: 6 people
Calories: 401kcal
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.
Notes
Recipe Tips
- This Instant Pot Lemon Chicken is a delicious and healthy recipe for meal prep. To prep, 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. If you'd like to learn more about quick release vs. natural release you can read this post.
Nutrition
Calories: 401kcal | Carbohydrates: 29g | Protein: 50g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 215mg | Sodium: 218mg | Fiber: 5g