Instant Pot lemon chicken is simple but scrumptious with tender, juicy chicken thighs and a swoon-worthy sauce!
Prep Time5 minutesmins
Cook Time30 minutesmins
Additional TimeAdditional Time20 minutesmins
Total Time55 minutesmins
Yield: 4servings
Ingredients
1 ½lbs.boneless, skinless chicken thighs
1teaspoonpaprika
1teaspoonkosher salt
½teaspooncrushed red pepper flakes (OR sub black pepper for less heat)
1 ½teaspoonsextra-virgin olive oil
3tablespoonsunsalted butter (or sub more olive oil)
1small onion, chopped (about 1 cup)
3clovesgarlic, minced
2teaspoonsdried Italian seasoning
Zest and juice of 1 large lemon
½cuplow-sodium chicken broth
To thicken sauce:
1tablespooncornstarch
1tablespoonwater
Instructions
In a small bowl, combine the paprika, salt and red pepper flakes and stir to combine. Season the chicken thighs with the seasoning mixture.
Heat the olive oil in the Instant Pot, set to sauté mode, and add the chicken thighs. (Work in batches if yours won’t fit comfortably in a single layer without being too crowded.) Sear the chicken thighs for 3-4 minutes, then flip and sear on the other side for an additional 3-4 minutes. Remove the chicken thighs to a plate and cover to keep warm.
Add the butter to the Instant Pot insert and then add the chopped onion. Sauté for 5 minutes, then add the garlic, Italian seasoning, lemon zest and juice and chicken broth. Stir well to combine.
Return the chicken thighs to the pot, turn to coat all sides, then cover the pot and set to high pressure for 7 minutes.
When the cooking time is up, do natural release for 3 minutes then switch to a manual release.
To thicken the sauce: Combine the cornstarch and water in a small bowl until well combined. Remove the chicken thighs from the Instant Pot and set aside. Add the cornstarch slurry to the sauce in the pot and whisk it in. Set the pot to sauté mode and allow the sauce to cook and thicken, whisking occasionally, for 4-5 minutes.
Serve the chicken thighs with the sauce drizzled over the top.
Notes
For this recipe, you’ll sear the chicken thighs in the Instant Pot on the sear mode first and then they finish cooking under pressure. Searing the chicken really helps lock in the flavor, so don’t skip this step.You could also try this recipe with boneless, skinless chicken breasts if you prefer.I love the buttery richness with this sauce, but you could substitute extra-virgin olive oil for the butter if you prefer.Lemon zest and fresh lemon juice are necessary here; this dish won’t taste the same if you use bottled lemon juice.Feel free to sprinkle some fresh chopped herbs, such as parsley, over the cooked chicken if desired for serving.