Buttery lemon chicken comes together in the Instant Pot with a quick sear, then pressure cooking in a broth made with garlic, lemon juice and zest. A cornstarch slurry thickens the sauce at the end so it clings to the chicken. Serve it over rice, mashed potatoes or steamed vegetables.

Table of Contents

Ingredients

To make Instant Pot buttery lemon chicken, you’ll need:

4 boneless, skinless chicken breasts (or thighs)
2 tablespoons butter
1 tablespoon olive oil
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning
1/2 teaspoon paprika
1 cup chicken broth
1/4 cup fresh lemon juice (about 1 large lemon)
1 teaspoon lemon zest
1 tablespoon honey or maple syrup (optional for a touch of sweetness)
1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening the sauce)
Fresh parsley for garnish

Instructions

Step 1: Sauté the Chicken

Set the Instant Pot to Sauté mode and add olive oil and butter.
Season the chicken with salt, black pepper, Italian seasoning, and paprika.
Place the chicken in the pot and sear for 2-3 minutes on each side until lightly golden.
Remove the chicken and set aside.

Step 2: Cook in the Instant Pot

Add minced garlic to the Instant Pot and sauté for 1 minute until fragrant.
Pour in the chicken broth, lemon juice, and lemon zest, stirring well.
Return the chicken to the pot, ensuring it is submerged in the liquid.
Secure the Instant Pot lid and set the valve to the sealing position.
Select Pressure Cook (Manual) mode and cook for:
- Boneless chicken breasts: 7-8 minutes
- Chicken thighs: 10 minutes
Once done, allow a 5-minute natural release, then manually release any remaining pressure.

Step 3: Thicken the Sauce

Remove the chicken and set it aside.
Set the Instant Pot to Sauté mode and stir in the cornstarch mixture.
Simmer for 2-3 minutes until the sauce thickens.
Return the chicken to the pot and coat with the buttery lemon sauce.

Step 4: Serve and Enjoy

Garnish with fresh parsley and serve hot.
Pair with rice, mashed potatoes, or steamed vegetables for a complete meal.

Nutritional Information (Per Serving)

Calories: 320-350 kcal
Carbohydrates: 5g
Protein: 40g
Fat: 15g
Fiber: 1g
Sodium: 500mg
Sugar: 2g

Tips for the Best Instant Pot Buttery Lemon Chicken

For extra flavor, marinate the chicken in lemon juice, garlic, and herbs for 30 minutes before cooking.
Use fresh lemon juice instead of bottled for the best taste.
For a dairy-free version, substitute butter with a plant-based alternative.
Store leftovers in an airtight container in the fridge for up to 4 days.

Making buttery lemon chicken in the Instant Pot is an easy and delicious way to enjoy a restaurant-quality meal at home. With its rich, zesty flavors and tender texture, this dish is sure to become a favorite. Try this recipe today and enjoy a quick, healthy, and satisfying meal!

Frequently Asked Questions

How long does chicken take to pressure cook for this dish?

Boneless chicken breasts need 7 to 8 minutes at pressure, and thighs need 10 minutes. Let the pressure release naturally for 5 minutes, then release the rest by hand. The chicken is safe to eat once it reaches an internal temperature of 165°F (74°C).

How do I thicken the lemon sauce?

Take the chicken out, switch the pot to Sauté and stir in the cornstarch mixed with water. Simmer for 2 to 3 minutes until the sauce thickens, then return the chicken to coat it.

What should I serve with it, and how do I store leftovers?

Rice, mashed potatoes or steamed vegetables all go well with the sauce. Keep leftovers in an airtight container in the fridge for up to 4 days.

Browse more in our Chicken Recipes collection.

Instant Pot Buttery Lemon Chicken Recipe and Its Nutritional Information