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Get dinner on the table in under 30 minutes with this Instant Pot Lemon Garlic Chicken. Tender and juicy with a creamy sauce, this lemon garlic chicken is full of flavour and will have you reaching for seconds. Non Instant Pot instructions included.

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Instant Pot Lemon Garlic Chicken

You are going to want to make this Instant Pot Lemon Garlic Chicken ASAP. It is so easy and quick to make, and with life being so hectic recently, it’s really been making life easier when it seems like I’m juggling 101 things. It also helps that this Instant Pot Lemon Garlic Chicken uses a lot of simple ingredients that are kitchen staples so it makes whipping up in a dinner time crunch really convenient.

Okay, I’m not going to lie, I had one too many spoonfuls of just straight up sauce when I was testing this recipe. It is just SO good! While I don’t use heavy cream in a lot of my recipes, I’m a firm believer that in moderation, that heavy cream is perfectly fine. Yes, it’s very calorie-dense but in this recipe, we are only using 2 tablespoon and cornstarch just doesn’t give this sauce the delicious and creamy texture that coats your tongue. Trust me, I’ve tried it and the heavy cream version made me way to start up do shots of the sauce. Yes, it is THAT good. Honestly, I’m kicking myself for not making extra of the sauce to freeze!

Tips for Making This Instant Pot Lemon Garlic Chicken

I used a 6 qt Instant Pot for this and only tested it in the 6 qt, if you have a larger one or a different model, please double check and make sure there is enough liquid

I brown the chicken first since searing the chicken helps to seal in those amazing juices and gives the chicken that extra layer of flavour.

I use half a small onion and a shallot as the shallot adds a little bit of sweetness to the Lemon Garlic Chicken (to balance out the heat from the chili flakes) but if you only have one or the other, feel free to just use one.

If you are feeling really indulgent, adding extra butter and cream will really make the sauce thicker and richer but it doesn’t need a ton to make the sauce delicious.

I used chicken thighs with the bone in and skin on because I looooove a good crispy skin. You could swap this out for chicken breasts or boneless skinless thighs but make sure you adjust the time accordingly (6 minutes per pound of chicken)

If you want, you can also put the chicken under the broiler in the oven once you’re done to make the skin extra crispy (I do this while finishing the sauce in the Instant Pot so it doesn’t add any extra time)

If you want to make this into a freezer meal, prep it by putting the chicken thighs, spices, garlic, shallots, lemon juice/zest, and chicken stock in a gallon-sized freezer bag. Freeze flat. To make this lemon garlic chicken from frozen, follow the instructions below after the freezer pack has thawed out.

prep it by putting the chicken thighs, spices, garlic, shallots, lemon juice/zest, and chicken stock in a gallon-sized freezer bag. Freeze flat. To make this lemon garlic chicken from frozen, follow the instructions below after the freezer pack has thawed out. While the leftovers of this Instant Pot Lemon Garlic Chicken is great for lunch the next day, if you want to meal prep this recipe, place the sauce separately so the chicken and side of your choice doesn’t get too soggy from being in the sauce for a couple of days.

this recipe, place the sauce separately so the chicken and side of your choice doesn’t get too soggy from being in the sauce for a couple of days. You can make this easy lemon garlic chicken on the stove top as well. You do not need an Instant Pot to make this as I’ve tested it both ways multiple times! You can find the stovetop instructions down below.

What to serve this easy Lemon Garlic Chicken recipe with / make this lemon garlic chicken into a meal prep

I served mine with a side of tricoloured couscous but here are some other ideas:

rice (white, brown, jasmin, etc)

quinoa

steamed broccoli

mashed potatoes

mixed greens

diced sweet potatoes





Instant Pot Lemon Garlic Chicken Get dinner on the table in under 30 minutes with this Instant Pot Lemon Garlic Chicken. Tender and juicy with a creamy sauce, this lemon garlic chicken is full of flavour and will have you reaching for seconds. Non Instant Pot instructions included. 5 from 16 votes Print Prep Time: 10 mins Cook Time: 10 mins Total Time: 20 mins Servings: 8 chicken thighs Ingredients 8 chicken thighs

salt and pepper , to taste

, 1 tbsp garlic powder

1 tbsp smoked paprika

1/2 tbsp red chili flakes

2 tablespoons olive oil

1/2 small onion , chopped

, 1 shallot , chopped

, 5 garlic cloves

8 oz mushrooms , sliced

, 3 tablespoons butter

zest lemon

1.5 lemon juiced

1 cup chicken broth

1 tablespoons heavy cream Instructions Instant Pot Instructions Season the chicken with salt, pepper, garlic powder, paprika and chili flakes.

In your IP, on sauté mode, add the olive oil to the pot and let it heat up/coat the bottom of your pot.

Lightly brown your chicken thighs skin side down first in the Instant Pot (sauté on each side for 2-3 minutes). Once browned, remove from Instant Pot and set aside. You might have to do this in batches depending on how much space you have to in your IP and the size of your chicken thighs.

Melt butter in Instant Pot and stir in the shallots, garlic, and mushrooms.

Add lemon juice to deglaze pan and cook for 1 minute.

Add in lemon zest and chicken broth before placing your thighs back in on top.

Turn off sauté mode, place the lid on, turn the sealing valve, and set on pressure cook for 8 minutes. When done, quick release the pressure.

Remove the chicken thighs and set it aside (optional, this would be where you put it under the broiler in your oven for 3-4 minutes to get the skin crispy)

Stir in heavy cream into liquids left in the Instant Pot. Let it bubble up back on sauté mode.

Turn off the Instant Pot and add chicken back in the pot to coat with sauce or serve with the sauce spooned on top. Top off with more lemon juice and chili flakes if you desire Stove Top Instructions Season the chicken with salt, pepper, garlic powder, paprika and chili flakes.

In a large pan on medium heat, add the olive oil. Cook your chicken thighs each side for 5-6 minutes. (Skin side down first) Once cooked through, remove from the pan and set aside.

In the now empty pan, melt butter in Instant Pot and stir in the shallots, garlic, and mushrooms. Add lemon juice to deglaze pan and cook for 1 minute before adding in lemon zest and chicken broth.

Stir in your heavy cream and place your chicken thighs back into the pan, then wait for the sauce bubble up before serving.

To serve, top off with more lemon juice and chili flakes if you desire Tried this recipe? Did you make this recipe? I'm always so happy to hear about it! I'd love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I'd really appreciate a comment with a 5 star rating! ♥ Nutrition Serving: 8 thighs and sauce | Calories: 414 kcal | Carbohydrates: 4 g | Protein: 25 g | Fat: 32 g | Saturated Fat: 10 g | Cholesterol: 155 mg | Sodium: 268 mg | Potassium: 477 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 850 IU | Vitamin C: 5.8 mg | Calcium: 22 mg | Iron: 1.6 mg Authour: Carmy

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