Bright, tender, and ready in a fraction of the time of oven-baked chicken, this Instant Pot Lemon Garlic Chicken is the kind of weeknight hero that keeps dinner interesting. It blends tangy lemon, fragrant garlic, and a buttery finish to create a sauce that clings to every bite of chicken. Use boneless chicken thighs — skinless or with skin — for juicy results that stay fork-tender after pressure cooking. Serve over rice, mashed potatoes, or a simple salad for a complete meal that feels special without a lot of fuss.

Why this recipe works

This Instant Pot method traps flavor and moisture so the thighs cook evenly and remain succulent. A quick sear builds a golden exterior (even if you keep the skin on), while the pressure step ensures fall-apart tenderness. The combination of olive oil, butter, garlic, and lemon gives a classic balance of fat, aromatics, and acid that brightens the whole dish. A splash of chicken broth keeps the pan sauce silky, and finishing with fresh parsley and lemon slices lifts the final plate.

Ingredients

6-8 boneless chicken thighs skinless or with skin, sea salt and pepper, to taste divided
1/2 teaspoon garlic powder
2 tablespoon olive oil
3 tablespoon butter divided
1/2 small onion, chopped
4 garlic cloves, sliced or minced
1 1/2 tablespoons Italian seasoning
Juice and zest of one lemon
1/3 cup homemade or low sodium chicken broth
Chopped fresh parsley and lemon slices for garnish, if desired

Prep tips

Pat the chicken dry and season with salt, pepper, and garlic powder for even flavor. If you choose skin-on thighs, sear them longer to develop crispness before pressure cooking. Use fresh lemon for both juice and zest — the zest packs concentrated lemon flavor that makes a big difference. Slice your garlic thinly if you want little ribbons of soft, roasted garlic in the sauce; mince if you prefer more immediate garlic flavor.

Step-by-step instructions

Season the chicken thighs. Pat the chicken thighs dry with paper towels. Season both sides with sea salt, freshly ground black pepper, and the 1/2 teaspoon garlic powder; set aside.
Heat the Instant Pot and sear the chicken. Turn the Instant Pot to Sauté mode and add 2 tablespoon olive oil. When the oil is shimmering and hot, add just enough chicken thighs to avoid crowding the pot. Sear the thighs for 2–3 minutes per side, until lightly browned. Work in batches if needed, and transfer the seared thighs to a plate while you continue with the remaining pieces.
Reduce the heat slightly and add butter. With the Instant Pot still on Sauté, add 1 tablespoon butter to the pot. Give it a moment to melt so it combines with any fond (browned bits) left from searing.
Sauté the onion and garlic. Add the chopped 1/2 small onion to the pot and cook, stirring occasionally, until the onion softens and becomes translucent, about 2–3 minutes. Add the 4 garlic cloves (sliced or minced) and cook for another 30–60 seconds, until fragrant but not browned.
Add the Italian seasoning, lemon zest, and lemon juice. Sprinkle in 1 1/2 tablespoons Italian seasoning, then add the zest and juice of one lemon. Stir to combine so the aromatics and lemon release their flavor into the onion and garlic mixture.
Deglaze with chicken broth. Pour in 1/3 cup homemade or low sodium chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This step prevents a burn warning and builds a flavorful base for the sauce.
Return the chicken to the pot and add butter. Place all the seared chicken thighs back into the Instant Pot, nestling them into the sauce. Add the remaining 2 tablespoon butter, dotted across the top so it will melt and enrich the liquid during pressure cooking.
Pressure cook. Secure the Instant Pot lid and set the valve to sealing. Select Manual or Pressure Cook on high pressure and set the cook time for 8 minutes. For larger or very thick thighs you can add 1–2 minutes, but 8 minutes typically yields tender, fully cooked thighs.
Natural release and finish the sauce. When the cook time ends, allow the Instant Pot to naturally release pressure for 5 minutes, then carefully quick-release any remaining pressure. Open the lid and transfer the chicken to a serving plate or keep it in the pot if you prefer more sauce. If the sauce is very thin, switch the Instant Pot back to Sauté and simmer for 2–3 minutes to reduce slightly.
Taste and adjust seasoning. Taste the sauce and add additional sea salt or freshly ground black pepper to your preference. Stir the sauce so the butter is fully incorporated, giving it a glossy finish.
Garnish and serve. Garnish the chicken with chopped fresh parsley and lemon slices, if desired. Serve the Instant Pot Lemon Garlic Chicken over rice, mashed potatoes, or with roasted vegetables to soak up the lemony garlic sauce.

Serving suggestions

Classic: Spoon the chicken and sauce over steamed rice to absorb every drop of lemon garlic goodness.
Comfort: Serve with creamy mashed potatoes and roasted green beans for a cozy plate.
Light: Place over a bed of mixed greens or sautéed spinach for a lighter meal that still has rich flavor.
Family-style: Pair with buttered egg noodles and a side of roasted carrots for a crowd-pleasing spread.

Make-ahead and storage

Cool leftovers to room temperature and store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat with a splash of broth to revive the sauce, or microwave in short intervals until warmed through. You can also freeze the cooked chicken in a freezer-safe container for up to 2 months; thaw overnight in the refrigerator before reheating.

Notes and swaps

If you prefer a lighter sauce, reduce the butter by 1 tablespoon; the chicken will still be flavorful from the lemon, garlic, and Italian seasoning.
For a creamier finish, swirl in 2–3 tablespoons of plain yogurt or a splash of cream after pressure cooking and after removing the pot from heat. Stir gently to combine.
Add vegetables like sliced mushrooms, halved baby potatoes, or carrot rounds to the pot before pressure cooking for an all-in-one meal. If adding potatoes, cut them small enough to cook through in the pressure time.
If you use skin-on thighs and want extra-crispy skin, briefly broil the cooked thighs on a baking sheet for 2–3 minutes after pressure cooking. Watch closely to avoid burning.

Troubleshooting

Burn warning from the Instant Pot: Make sure to deglaze thoroughly with the chicken broth and scrape the bottom of the pot so no browned bits remain stuck. You can also add the broth earlier, before returning the chicken.
Chicken undercooked: If the thighs are thicker than usual, add 1–2 minutes to the high pressure cook time and allow a few minutes of natural release to complete the cook.
Sauce too thin: Simmer on Sauté for a few minutes after pressure cooking to evaporate excess liquid, or whisk in a small cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water) and simmer until thickened.

Flavor variations

Lemon-herb boost: Add 1 tablespoon chopped fresh thyme or rosemary with the Italian seasoning for an herbal punch.
Spicy kick: Stir in 1/4–1/2 teaspoon red pepper flakes with the Italian seasoning for heat.
Garlic-forward: Double the garlic to 8 cloves if you love a strong garlic profile; slice half and mince half for texture.

Final thoughts

This Instant Pot Lemon Garlic Chicken delivers big flavor with minimal hands-on time. The combination of butter, olive oil, garlic, and lemon is simple but effective — it’s a weeknight go-to that feels elegant enough for guests. The method is forgiving, the ingredients are pantry-friendly, and the result is reliably moist chicken with a bright, savory sauce. Give it a try the next time you want something fast, satisfying, and full of sunny lemon flavor.

Instant Pot Lemon Garlic Chicken

Tender lemon-garlic chicken thighs cooked quickly in the Instant Pot with a bright, savory sauce.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 15

Total Time 20

Servings: 6 people

Ingredients Equipment Method Notes

Ingredients

6-8 boneless chicken thighs skinless or with skin
sea salt to taste, divided
black pepper to taste, divided
1/2 teaspoon garlic powder
2 tablespoons olive oil
3 tablespoons butter divided
1/2 small onion chopped
4 cloves garlic sliced or minced
1 1/2 tablespoons Italian seasoning
1 lemon juice and zest of one lemon
1/3 cup chicken broth homemade or low sodium
fresh parsley chopped, for garnish (optional)
lemon slices for garnish (optional)

Equipment

Instant Pot (6 quart recommended)
Tongs
Measuring Spoons
Measuring cup
Knife
Cutting Board
Small Bowl

Method

Season the chicken thighs on both sides with sea salt, black pepper, and 1/2 teaspoon garlic powder.
Set the Instant Pot to Sauté (Normal). Add 2 tablespoons olive oil and heat until shimmering.
Sear the chicken in batches for about 2 minutes per side, until golden brown; remove browned chicken and set aside.
Add 1 to 2 tablespoons butter to the pot, then sauté the chopped onion and sliced or minced garlic until softened, about 1–2 minutes.
Pour in the lemon juice and use a spatula to deglaze the bottom of the pot, scraping up any browned bits.
Stir in the Italian seasoning, lemon zest, chicken broth, and the remaining tablespoon of butter.
Return the seared chicken to the Instant Pot. Lock the lid and set the valve to SEAL.
Select Manual or Pressure Cook and set the timer to 7 minutes; the pot will take about 5–10 minutes to come to pressure.
When the cook time finishes, allow a natural release for 2–3 minutes, then carefully quick-release any remaining pressure and open the lid.
If a thicker sauce is desired, make a slurry with 1 teaspoon cornstarch whisked into 2 teaspoons cold water, stir into the sauce, press Sauté, and simmer until slightly thickened.
Spoon sauce over the chicken and garnish with chopped parsley and lemon slices before serving.

Notes

I use 1/3 cup broth with the lemon juice for a 6 quart Instant Pot DUO without issues.
If your Instant Pot shows a burn notice, add extra liquid as needed.
Work in batches when searing if the pot is crowded.
Use bone-in thighs if preferred, but adjust cook time if needed.