Savory Instant Pot Lemon Chicken

Growing up, chicken was always baked in the oven at my house. Mom would pop it in there for what felt like forever, and more often than not, it came out a bit too dry. My brother used to joke that we needed a glass of water just to get through dinner.

That’s why I was skeptical when my friend Sarah told me about making chicken in the Instant Pot. But let me tell you – this lemon chicken recipe changed everything. It’s quick, practically foolproof, and comes out tender every single time. Even on those busy weeknights when I barely have time to think about dinner, I know this recipe has my back.

What Kind of Chicken Should I Use?

For this Instant Pot recipe, chicken thighs are the way to go – they’re more forgiving than chicken breasts and stay juicy under pressure cooking. While both bone-in and boneless thighs will work here, bone-in thighs tend to pack more flavor and stay a bit more moist during cooking. If you’re using skin-on thighs (which I recommend), you’ll get the bonus of that extra flavor from the fat, though you can remove the skin if you prefer a lighter dish. Just make sure your chicken thighs are similar in size so they cook evenly, and try to choose pieces that are well-trimmed of excess fat but still have enough skin to keep them juicy.

Options for Substitutions

This lemon chicken recipe is pretty adaptable – here’s what you can swap if needed:

• Chicken thighs: While chicken thighs give the best flavor and stay juicy, you can use chicken breasts instead. Just reduce cooking time by 2 minutes to prevent them from getting dry. Both bone-in and boneless options work well.
• Shaoxing wine: If you can’t find Shaoxing wine, use dry sherry, mirin, or just add extra chicken broth. Each will give slightly different results, but your dish will still taste great.
• Honey: Brown sugar or maple syrup can replace honey – use the same amount. Keep in mind maple syrup will add its own distinct flavor.
• Cornstarch: All-purpose flour works too – just double the amount (5 tablespoons) and mix with cold water to make your slurry.
• Fresh herbs: Don’t worry if you don’t have all the suggested fresh herbs – use what you have! Even just one type will work fine, or you can use dried herbs (use 1/3 of the amount called for fresh).
• Lemon: This is a key ingredient you shouldn’t skip, but in a real pinch, you could use lime or a mix of orange juice with a splash of white vinegar to get that citrus tang.

Watch Out for These Mistakes While Cooking

The biggest challenge when making Instant Pot lemon chicken is ending up with rubbery, overcooked meat – to prevent this, make sure to release the pressure naturally for at least 5 minutes before doing a quick release, allowing the meat to rest and retain its juices. A common error is adding cornstarch too early in the cooking process, which can lead to clumping and an uneven sauce – instead, mix it with cold water and stir it in only after pressure cooking is complete. For the most flavorful results, don’t skip browning the chicken skin first using the Sauté function, as this creates a golden crust and adds depth to the final dish. To avoid a bitter taste, remove the white pith from the lemon slices before cooking, and remember that natural releases longer than 10 minutes might make your chicken fall apart too much.

What to Serve With Lemon Chicken?

This tangy and sweet lemon chicken pairs perfectly with fluffy white rice or brown rice, which helps soak up all that delicious sauce. For a lighter option, you could serve it over cauliflower rice or with a side of roasted vegetables like broccoli, asparagus, or green beans. I love adding a simple cucumber salad on the side to keep things fresh and light, especially since the chicken has such a rich sauce. If you’re feeding a crowd, some dinner rolls or crusty bread on the side won’t hurt – they’re perfect for mopping up any extra sauce left on your plate!

Storage Instructions

Keep Fresh: Let your lemon chicken cool down, then place it in an airtight container in the fridge. It’ll stay good for up to 4 days. The sauce might thicken a bit in the fridge, but don’t worry – that’s totally normal!

Freeze: This dish is great for freezing! Put the chicken and sauce in a freezer-safe container or bag and it’ll keep for up to 3 months. Just remember to label it with the date so you know when you made it.

Reheat: To warm up your lemon chicken, pop it in the microwave for a few minutes, stirring the sauce occasionally. Or heat it in a pan over medium-low heat until it’s warmed through. If the sauce is too thick, just add a splash of chicken broth to thin it out. For best results, reheat the chicken gently to keep it tender.

Preparation Time	15-20 minutes
Cooking Time	35-45 minutes
Total Time	50-65 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1600
• Protein: 90-120 g
• Fat: 80-100 g
• Carbohydrates: 90-110 g

Ingredients

• 4 to 8 chicken thighs with skin, weighing between 600g and 1200g (bone-in or boneless)
• 1 lemon (120g), half sliced and other half juiced (about 1 tablespoon or 15ml)
• 1 tablespoon peanut oil (substitute with olive or vegetable oil if preferred)
• 3 garlic cloves, finely chopped (around 10g)
• 2 tablespoons shaoxing wine (or replace with unsalted chicken broth)
• 3/4 cup unsalted chicken broth (188ml)
• 1 tablespoon regular soy sauce (15ml)
• 1/4 teaspoon dried rosemary
• 3 tablespoons honey (63g)
• Salt and black pepper to your liking
• 2 1/2 tablespoons cornstarch (22.5g)
• 3 tablespoons cold water (45ml)
• Fresh herbs like rosemary, parsley, cilantro, and green onions
• Lemon slices and zest for garnish

Step 1: Sauté Garlic in Instant Pot

Start by using the “Sauté More” setting on your Instant Pot until it displays “HOT.” Add 1 tablespoon (15ml) of peanut oil, ensuring the entire bottom is coated.

Add minced garlic and sauté for about 30 seconds until fragrant.

Step 2: Deglaze the Pot

Pour 2 tablespoons (30ml) of Shaoxing wine into the Instant Pot.

Use a wooden spoon to deglaze by scrubbing off the flavorful brown bits from the bottom of the pot.

This will help enhance the flavor of the dish.

Step 3: Pressure Cook the Lemon Chicken

Add ¾ cup (188ml) of unsalted chicken stock, 1 tablespoon (15ml) of regular soy sauce, 1 tablespoon (15ml) of lemon juice, lemon slices, and ¼ teaspoon (0.25g) of rosemary to the pot.

Stir quickly and place 4 to 8 chicken thighs on top of the lemon slices.

Close the lid with the Venting Knob in the Venting Position, then turn it to the Sealing Position.

Pressure Cook on High Pressure for 5 minutes, followed by a Natural Release for 10 minutes.

Afterward, carefully remove the lid.

Step 4: Thicken the Chicken Gravy

Transfer the cooked chicken to a large mixing bowl.

Cancel the “Pressure Cook” function and press the “Sauté” button to heat the gravy.

Stir in 3 tablespoons (63g) of honey.

In a small bowl, mix 2½ tablespoons (22.5g) of cornstarch with 3 tablespoons (45ml) of cold water.

Gradually add the cornstarch mixture to the gravy, stirring until you reach your desired thickness.

Taste and adjust seasoning with additional honey, salt, and black pepper as needed.

Step 5: Optional Flavor-Boosting Step – Broil Chicken

For enhanced flavor, you may broil the chicken with additional lemon sauce.

You can choose one of two options:

• Oven or Toaster Oven: Place the lemon chicken on an oven tray under the “Broil” setting or the highest temperature until the lemon sauce caramelizes.
• Air Fryer or Air Fryer Lid: Place the air fryer basket with the tray on the middle rack in the Instant Pot.

  Lay the chicken on the air fryer tray and cover with the Air Fryer Lid.

  Set the temperature to 400°F and the cooking time to 15 minutes.

  Caramelize in batches as needed.

  It usually takes 7 to 11 minutes plus preheat time.

  Check progress by opening the lid when necessary.

Step 6: Garnish and Serve

Drizzle some additional honey lemon garlic sauce over the chicken for an extra punch of flavor.

Garnish with lemon slices, fresh rosemary sprigs, lemon zest, or finely sliced green onions.

Serve and enjoy your juicy, tender lemon chicken!