Instant Pot Lemon Garlic Chicken and Potatoes (Fresh, Bright & One-Pot Easy)

This Instant Pot Lemon Garlic Chicken and Potatoes recipe is packed with flavor and made in just one pot. The chicken turns out juicy, the potatoes are perfectly tender, and everything is coated in a light lemony garlic broth that tastes like it came from a restaurant — but it’s all ready in about 30 minutes.

It’s perfect for busy weeknights when you want something comforting but not heavy.

Why You’ll Love This Recipe

• Quick and made in one pot
  
• Bright lemon flavor with garlic and herbs
  
• Hearty and satisfying, but not heavy
  
• Works with chicken breasts or thighs
  
• Perfect family dinner or meal prep

Ingredients You’ll Need

• 1.5 lbs boneless skinless chicken thighs or breasts
  
• 1 tbsp olive oil
  
• 1.5 lbs baby potatoes, halved
  
• 4 garlic cloves, minced
  
• 1 onion, chopped
  
• Juice and zest of 1 lemon
  
• 1 tsp dried oregano
  
• 1/2 tsp salt
  
• 1/2 tsp black pepper
  
• 3/4 cup chicken broth
  
• Optional: chopped parsley for garnish

How to Make Lemon Garlic Chicken and Potatoes in the Instant Pot

Step 1 – Sauté Chicken

Set the Instant Pot to Sauté mode. Add olive oil and brown chicken on both sides for 2–3 minutes (don’t cook fully). Remove and set aside.

Step 2 – Sauté Garlic & Onion

In the same pot, add the chopped onion and garlic. Cook for 1–2 minutes until fragrant.

Step 3 – Deglaze and Add Ingredients

Pour in chicken broth and use a wooden spoon to scrape the bottom of the pot (important!). Stir in lemon juice, zest, oregano, salt, and pepper.

Add baby potatoes to the broth, then place the seared chicken on top.

Step 4 – Pressure Cook

Seal the lid, set the valve to “Sealing,” and cook on High Pressure for 8 minutes. Let pressure naturally release for 5 minutes, then quick release.

Step 5 – Serve

Give everything a gentle stir. Garnish with chopped parsley or an extra squeeze of lemon, and serve warm.

Tips for Success

• Use chicken thighs for juicier meat, but breasts work fine too
  
• Deglaze well after sautéing to prevent the burn warning
  
• Cut potatoes evenly so they cook at the same rate
  
• Add extra lemon zest or garlic if you like a stronger punch of flavor

Variations

• Add vegetables: Stir in green beans or spinach after pressure cooking
  
• Crispy finish: Broil the cooked chicken and potatoes for 3–5 minutes
  
• Low carb: Swap potatoes for cauliflower florets (add after cooking to prevent mush)

More recipes:

Instant Pot Chicken Fried Rice Recipe

Instant Pot Chicken Thighs Recipe

FAQ

Can I use frozen chicken?
Yes, skip the sauté step and increase pressure cook time to 12 minutes. Add lemon and garlic after cooking for brighter flavor.

Can I use bone-in chicken?
Yes. Increase cook time to 12 minutes and use a natural release for 10 minutes.

How long do leftovers last?
Store in an airtight container in the fridge for up to 4 days. Reheat with a splash of broth.

Can I make this dairy-free and gluten-free?
Yes — it already is. Just double-check your broth is gluten-free if needed.