This is one of those dependable weeknight dinners I lean on when time is tight, the kids are hungry, and I need something that feels special without a lot of effort. The Instant Pot does the heavy lifting here, leaving you with juicy, flavorful lemon chicken in no time.

One thing I love about this recipe is its flexibility. Forgot to defrost the chicken? No problem—I’ve done that more times than I can count. This is the recipe I turn to on those busy nights when the freezer is full of rock-hard chicken thighs, and I’m determined to avoid takeout.

If you want to make this meal feel even more complete, toss in some baby potatoes on top of the chicken before cooking. They soak up all that zesty lemony sauce and become the perfect side.

What You’ll Need for This Recipe

Here’s what I usually pull out of the fridge and pantry for this dinner.

Chicken: I go for bone-in, skin-on chicken thighs most of the time because they stay so moist under pressure. Boneless thighs work fine too. If you’re a fan of chicken breasts, they’ll need a shorter cooking time. My family actually likes both—my kids prefer breasts since they’re easy to slice, while I love the richer flavor of thighs.

Chicken Broth: I try to use homemade broth when I have it, but store-bought works just fine. If I’m out, water with a bit more seasoning is an easy fallback. I’ve learned the hard way not to swap in beef broth—it turns the sauce an odd color and the taste isn’t quite right.

Onion and Garlic: I’m a big believer in fresh onion and garlic for flavor, but I get it—sometimes you’re in a rush or cooking for picky eaters who will spot a single sliver of onion and act like you’re poisoning them. In that case, onion powder and garlic powder are lifesavers.

Lemon Juice: Freshly squeezed is best, but I always keep a bottle of lemon juice in the fridge for busy nights. I like the lemon flavor fairly mild for the kids but often squeeze extra on my plate.

Herbs: Dried rosemary and thyme are my go-to here. I sometimes cut back a bit if I want the lemon to be the star, or toss in extra when I want it herby and comforting.

Butter and Olive Oil: For richness and flavor. Don’t skip that butter swirl at the end—it gives the sauce such a nice finish.

How I Make This Instant Pot Lemon Chicken

Here’s how I usually go about it, with a few personal notes to make things easier.

1. Season and Brown the Chicken
I start by seasoning the chicken well with salt and pepper. I use the Instant Pot’s sauté setting to get the skin nice and golden. It doesn’t have to cook through at this stage—just enough browning for flavor. I usually do two batches, and yes, it splatters a bit, but it’s worth it for that extra depth.

2. Sauté the Onion and Garlic
Once the chicken’s out, I add a little more oil if needed and sauté the onion and garlic until soft and fragrant. It’s a small step that makes the sauce taste homemade.

3. Deglaze with Broth and Add Lemon and Herbs
I pour in the broth and lemon juice, scraping up those browned bits—that’s the good stuff. Then in go the dried herbs and a pinch more salt and pepper.

4. Add Chicken and Pressure Cook
The chicken goes back in. For small thighs I do around 8 minutes, larger ones closer to 12. I always let the pot do a natural release—it keeps the chicken super tender.

5. Thicken the Sauce
After removing the cooked chicken to a plate, I stir in a cornstarch slurry and simmer on sauté until it thickens. Sometimes the chicken releases more liquid, so I just add a bit more slurry if needed. I finish it off with a knob of butter.

6. Serve and Enjoy
I like to spoon plenty of sauce over the chicken. It’s bright, savory, and comforting.

Helpful Tips From My Kitchen

Cooking from Frozen
I’m so grateful this recipe works with frozen thighs. I just skip the browning and go straight to sautéing onion and garlic. I pressure cook for about 15–18 minutes, checking to make sure the chicken is cooked through. If it’s still a little pink inside, I just pop the lid back on and give it a few extra minutes.

Doubling the Batch
This is a popular meal in our house, so I often double it. As long as the chicken is defrosted, I don’t worry about stacking the thighs. I just make sure to double the sauce ingredients too.

If I’m working with frozen thighs that are stuck together in a block, I try to separate them before cooking. Otherwise, they sometimes cook unevenly and take longer than expected.

Getting the Sauce Just Right
If my sauce is too thin, I know it just needs a little more simmering or another small batch of cornstarch slurry. I try not to rush this part—the thickened sauce really makes the dish.

How I Like to Serve It

Baby potatoes are my go-to pairing here. I often pile them right on top of the chicken before cooking so they soak up all the flavor.

Rice is another classic side. I usually cook it separately on the stove, since I find it easier to get the texture just right. If you really want to do it all in the Instant Pot, the pot-in-pot method works, but I don’t personally bother because overcooked rice is one of my pet peeves.

A simple green salad or steamed green beans round things out nicely.

Storing and Reheating

This chicken keeps well in the fridge for a couple of days. The sauce actually seems to get more flavorful overnight. I store it in a covered container and reheat gently on the stove or in the microwave, spooning extra sauce over the top to keep it moist.

If I have leftovers, I’ll sometimes shred the chicken and use it in wraps or on top of rice bowls for lunch the next day. It’s one of those dishes that doesn’t feel like “leftovers” at all.

Questions You Might Have

Can I use chicken breasts instead of thighs?
Absolutely. Just reduce the pressure cooking time to 6–8 minutes for fresh, 12 for frozen. I do this a lot if I find a sale on breasts or if that’s what’s in the freezer.

What if my sauce is too thin?
No stress. Just simmer it longer on sauté, or stir in a little more cornstarch slurry until it reaches the thickness you like.

Can I make it less lemony?
For sure. Just reduce the lemon juice, or add more at the table to taste. I often serve wedges on the side so everyone can customize their plate.

Can I skip the butter?
You can, but it really does round out the flavor and give the sauce a silky finish. If you’re dairy-free, you could use a vegan butter substitute or just leave it out—it’ll still be tasty.

I hope this gives you the confidence to make this Instant Pot Lemon Chicken part of your regular dinner rotation. It’s saved me on so many busy nights, and I bet it’ll do the same for you.

Try other Instant Pot recipes:

• Instant Pot Jambalaya
• Instant Pot Coconut Chicken Curry
• Instant Pot Corned Beef and Cabbage