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Instant Pot Lemon Chicken
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Instant Pot Lemon Chicken

Instant Pot lemon chicken lets you make a restaurant-worthy fancy dinner right in your kitchen! Satisfy your tastebuds with this savory, tart, yummy dish!
Course Chicken Dinner, Main Course
Cuisine American
Keyword How do I make Instant Pot Lemon Chicken, How to make Instant Pot Lemon Chicken, Instant Pot Lemon Chicken, Instant Pot Lemon Chicken Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings
Calories 795kcal
Author Kathleen

Ingredients

  • 2-2 1/2 pounds bone-in, skin-on chicken thighs
  • salt
  • pepper
  • 3-4 tablespoons vegetable oil, divided
  • 1 large lemon, thickly sliced
  • 1 cup onion, diced
  • 1 tablespoon garlic, minced
  • 1 cup chicken broth
  • 1 tablespoon lemon juice
  • 1 tablespoon Italian seasoning
  • 1 teaspoon dried rosemary

Cornstarch Slurry:

  • 1/2 cup milk, warmed in the microwave
  • 3 teaspoons cornstarch
  • 1 tablespoon butter
  • zest of 1 lemon

Garnish

  • 2 tablespoons fresh parsley, chopped

Instructions

  • Dry the chicken with paper towels. Generously season with salt and pepper.
  • Turn a 6.5-quart Instant Pot onto saute function. Add 2 tablespoon vegetable oil. When the display reads "hot" add the lemon slices in a single layer and cook until the lemons caramelize and become golden brown on the edges. Do not overcook or the slices will disintegrate. Remove to a plate; set aside. Wash Instant Pot completely, removing all brown bits.
  • Add remaining 1 tablespoon vegetable oil. When the display reads "hot" add the chicken skin side down, saute until golden brown. Flip chicken and brown on other side. Remove to a plate and set aside. 
  • Add more oil as needed then stir in onions and garlic, saute, until soft, about 3 minutes. Add chicken broth, lemon juice, Italian seasoning, rosemary, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Saute, stirring constantly, scraping up all the brown bits on the bottom of the pot (Do Not skip or the burn light likely will go off during cooking)
  • Add chicken thighs and any juice that may have accumulated on the plate back to the pot.
  • Lock the lid and set the valve to seal. Set function to "manual mode-high pressure" for 12 minutes. The Instant Pot will start on its own.
  • When the pressure cooking cycle is completed, allow the Instant Pot to naturally release for 12 minutes. Release any remaining pressure. Carefully open the Instant Pot (there still may be some steam) and remove chicken to a serving plate.
  • Warm milk in microwave.
  • Make the cornstarch slurry by whisking the warm milk and cornstarch together until cornstarch is dissolved.
  • Set the Instant Pot to saute. Add cornstarch slurry to the pot, gently stir to combine and saute until sauce thickens. Stir in butter and lemon zest. Pour sauce over chicken, garnish with caramelized lemon slices and chopped parsley, and serve.

Nutrition

Serving: 1/4 of the recipe | Calories: 795kcal | Carbohydrates: 12g | Protein: 48g | Fat: 62g | Saturated Fat: 24g | Cholesterol: 288mg | Sodium: 476mg | Potassium: 791mg | Fiber: 2g | Sugar: 4g | Vitamin A: 548IU | Vitamin C: 26mg | Calcium: 103mg | Iron: 3mg