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Instant Pot Lemon Butter Chicken on a cast iron skiilet with asparagus and lemon slices

Instant Pot Lemon Butter Chicken

Instant Pot Lemon Butter Chicken – a flavorful one pot recipe made in the pressure cooker is the easiest meal for busy weeknights. This chicken recipe cooks up tender and juicy in a buttery lemon garlic sauce.

Course Main Course
Cuisine American
Keyword chicken dinner, easy chicken recipe, easy instant pot chicken recipe, easy instant pot recipe, garlic lemon chicken recipe, Instant Pot chicken recipe, instant pot lemon chicken, keto chicken recipe, lemon butter chicken, low carb, one pan chicken recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 6
Calories 320 kcal
Author Kelly

Ingredients

  • 6-8 boneless chicken thighs skinless or with skin*
  • sea salt and pepper to taste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 2 Tablespoons olive oil
  • 3 Tablespoons butter , swap with ghee for paleo
  • 1/2 small onion chopped
  • 4 garlic cloves sliced or minced
  • Juice of 1 lemon
  • 2-3 teaspoons Italian seasoning (I actually usually use 1 tablespoon but feel free to adjust to your liking)
  • zest of half a lemon
  • 1/3 cup homemade or low sodium chicken broth ***PLEASE SEE NOTES BELOW
  • 2 tablespoons heavy cream OR coconut cream for paleo
  • Chopped fresh parsley and lemon slices for garnish if desired

Tools:

Instructions

  1. Season the chicken with salt, pepper, garlic powder, paprika, and chili flakes.

To cook in the Instant Pot:

  1. Press the Sauté function (Normal setting) on the Instant Pot and add the olive oil to the pot. (I use a 6 Quart Instant Pot DUO)
  2. Place chicken in the Instant Pot and cook on each side for 2-3 minutes, or until golden brown. This helps to seal in the juices and keep it tender. (You may have to work in batches depending on the size and amount of chicken you are using). Once browned, remove from Instant Pot and set aside.
  3. Melt butter in Instant Pot and stir in the onions and garlic. Add lemon juice to deglaze pan and cook for 1 minute. Add Italian seasoning, lemon zest, and chicken broth.
  4. Place the chicken back into the Instant Pot, lock the lid, and turn the valve to SEALING.
  5. Select the Manual (older models) or Pressure Cook (newer models) button and adjust the timer to 7 minutes.
  6. It will take about 5-10 minutes to come to pressure and start counting down.
  7. When done, release the pressure after 2 minutes, then remove your Instant Pot lid.
  8. Remove chicken from Instant Pot using tongs and set aside on a large serving plate. Stir in cream (if using) into the Instant Pot. If you like your sauce thicker - you can thicken with a cornstarch slurry (if not low carb) or arrowroot starch slurry (or xanthan gum) by mixing 1/2 teaspoon cornstarch (arrowroot starch) mixed with 1 teaspoon cold water). Press off and turn Instant Pot to SAUTE function. Cook and allow the sauce to bubble and thicken. Turn off and add chicken back to the Instant Pot to coat with sauce. Spoon sauce over chicken and sprinkle with chopped parsley. Serve with your favorite sides and garnish with lemon slices, if desired.

To cook on the stove:

  1. In a medium-sized skillet over medium-high heat add olive and cook for 4-5 on each side, or until chicken reaches 165 degrees. Transfer browned chicken to plate and set aside.
  2. Return pan back to heat and melt butter. Stir in onion and garlic. Add lemon juice to deglaze the pan and cook for 1 minute. Add Italian seasoning, lemon zest, and chicken broth. Stir in heavy cream [if you like your sauce thicker - you can thicken with a cornstarch slurry (if not low carb) or arrowroot starch slurry (or xanthan gum) by mixing 1/2 teaspoon cornstarch (arrowroot starch) mixed with 1 teaspoon cold water].
  3. Once the sauce has bubbled and thickened up slightly, add the chicken back into the pan until hot. Spoon sauce over chicken and sprinkle with chopped parsley. Serve with your favorite sides and garnish with lemon slices, if desired.

Recipe Notes

*For chicken breasts: use 3 breasts, sliced horizontally in half. ****I use ⅓ cup of broth combined with the juice from the lemon in my 6 Quart Instant Pot DUO with no problems or *burning sign - if needed you can increase the amount of liquid if this combination doesn't work for your Instant Pot model

Nutrition Facts
Instant Pot Lemon Butter Chicken
Amount Per Serving (1 g)
Calories 320 Calories from Fat 135
% Daily Value*
Fat 15g23%
Carbohydrates 2g1%
Protein 14g28%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.