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Lemon Garlic Instant Pot Chicken and Potatoes

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This Instant Pot Chicken and Potatoes might just become your go-to chicken dinner. You will love the incredible buttery lemon garlic sauce that cooks in the pot at the same time!

If you’re looking for more easy chicken dinner recipes, try my Instant Pot Cheesy Chicken and Rice!

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Chicken and potatoes with lemon garlic sauce and asparagus on a white plate

This Instant Pot Chicken and Potatoes has quickly become a family favourite. The chicken is perfectly seared with a tender and juicy inside, while the potatoes have a light and fluffy texture. The lemon garlic sauce takes this recipe to the next level – you’ll want to eat it on everything!

Whether you’re in need of an impressive dinner or something fast enough for a weeknight, this pressure cooker chicken and potatoes will satisfy everyone!

Ingredients

Here’s what you’ll need to make it! See the recipe card below for exact quantities and detailed instructions.

  • Olive oil – for searing the chicken
  • Chicken breast – four 8-ounce breasts
  • Mini potatoes – you can also use regular potatoes cut into large chunks to be about the same size; be sure not to cut them too small or they’ll overcook and won’t hold their shape (if this happens, you could always make mashed potatoes!)
  • Butter – the base for the amazing lemon garlic sauce; I used salted, but you could use unsalted and adjust the added salt to taste.
  • Garlic – 5 cloves
  • Lemon juice – freshly squeezed is best, about one large lemon
  • Chicken broth – to add volume to the sauce and produce steam for pressure cooking
  • Italian seasoning – to add flavour to the sauce
  • Sea salt and black pepper – to season the chicken and the sauce
  • Cornstarch – added as a slurry to thicken the sauce; be sure it’s a gluten-free variety, if needed.
  • Fresh parsley – optional garnish

Step-by-step instructions

Step one: Sear the chicken breasts

Season the chicken breasts on both sides with salt and pepper. Turn on the Sauté function and heat the olive oil. Sear the chicken breasts 2-3 minutes per side, until you’re getting a nice golden brown colour. I found it easier to do two breasts at a time in my 6-quart Instant Pot. Remove the chicken breasts to a plate and set aside.

Two seared chicken breasts in the Instant Pot

Step two: Sauté the garlic and deglaze the pot

With the Sauté function still on, melt the butter then add the minced garlic. Once I add the garlic, I like to turn off the Sauté function and let the garlic sizzle in the residual heat. This will help make sure the garlic doesn’t burn.

Then, add the broth and lemon juice and deglaze the bottom of the insert. Scrape up every brown bit stuck to the bottom – this helps to prevent a burn warning. Sprinkle in the Italian seasoning, salt and pepper.

deglazing the bottom of an Instant Pot liner using a wooden turner

Step three: Pressure cook

Put the trivet in the Instant Pot, then place the chicken breasts on top in an even layer. Layer the potatoes on top of the chicken.

Close the lid and set the vent to sealing, then pressure cook on Manual High pressure for 5 minutes. Allow for a 10 minute natural pressure release (NPR). Quick release any remaining pressure.

mini red potatoes and chicken breast in an Instant Pot next to decorative lemon halves, parsley and garlic

Step 4: Make the sauce

Transfer the chicken and potatoes to a plate or serving dish and remove the trivet. At this step, I always double check that my chicken is cooked to an internal temperature of 165 °F. Then, turn on the Sauté function and bring the cooking liquid to a simmer.

Whisk together the cornstarch and water to make a slurry, then whisk it into the simmering cooking liquid. Simmer for about a minute until the sauce thickens, then turn off the Sauté function. Carefully pour the sauce into a bowl or gravy boat for serving.

whisking cornstarch slurry into lemon garlic sauce in an Instant Pot

What to serve with chicken and potatoes

  • Simple roasted asparagus: trimmed asparagus seasoned with olive oil, salt and pepper. Roast on a parchment-lined baking sheet for 8-10 minutes at 400 °F (depending on the thickness). We love ours tender crisp.
  • Green beans almondine: these are especially great if it’s a special occasion!
  • An easy green salad: your favourite greens tossed with your dressing of choice
chicken and potatoes sprinkled with fresh parsley in an Instant Pot

Tips for Success

Don’t skip the sear. Searing gives a beautiful golden brown colour, improves the final texture of the chicken, adds flavour to the sauce and prevents the potatoes from “denting” the chicken while it pressure cooks. It’s worth the extra step! Be sure to wait until the screen says “HOT” before adding the oil – this helps prevent the chicken from sticking!

Release pressure naturally for the full 10 minutes. This will result in tender, juicier chicken and fully cooked potatoes.

Thicken the sauce. The sauce tastes great without thickening, but it’s beautiful and has a nice texture once thickened. To prevent clumping, be sure to make a slurry (water + cornstarch) before whisking the cornstarch into the sauce.

spooning lemon garlic sauce onto a chicken breast that is on a white plate with potatoes and asparagus

Can I make this with frozen chicken breasts?

Although I highly recommend using fresh chicken breasts for the nice sear, you can absolutely use frozen in a pinch. Here’s how to make it with frozen breasts:

  1. Sauté the garlic in butter and add the seasoning as directed (steps 2 and 3 in the recipe).
  2. Place the trivet in the Instant Pot and layer in the frozen chicken breasts. Tip: make sure the breasts are not frozen together so they can cook evenly, as the weight of each individual chicken breast determines the cook time. Season the chicken with salt and pepper.
  3. Place the potatoes on top of the chicken.
  4. Pressure cook on High for 11 minutes (for 6-8oz breasts). You may need a couple more minutes if they’re larger than 8 ounces. Allow for a 10 minute natural release. Be sure to check that the internal temperature reaches 165 °F.
  5. Thicken the sauce as directed in the recipe below.

What readers are saying about this recipe

“This is my favorite kind of IP recipe: quick, easy, and cooks together in one pot! …The taste stood up to the hype. The chicken and potatoes were cooked perfectly, and we couldn’t get enough of the sauce.”

–Sarah

“2nd time using my IP – made this recipe. Easy to follow and tastes AMAZING!”

–Melissa

“The chicken was so juicy and the sauce was bomb. My husband said it was the best thing I’ve made so far. Super good!!!!!!”

–Billie

More Instant Pot chicken recipes

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a chicken breast with lemon garlic sauce next to potatoes and asparagus on a white plate

Lemon Garlic Instant Pot Chicken and Potatoes

Laura Lawless, BASc
This Instant Pot Chicken and Potatoes might just become your go-to chicken dinner. You will love the incredible buttery lemon garlic sauce that cooks in the pot at the same time!
4.97 from 61 votes

Click stars to rate now! ↑

Servings 4
Calories 563
Prep Time 5 minutes
Cook Time 15 minutes
Inactive Time 25 minutes
Total Time 45 minutes

Ingredients

Instructions
 

  • Season the chicken breasts on both sides with salt and pepper. Turn on the Sauté function on the Instant Pot. When the screen says hot, add the olive oil. Sear the chicken breasts for 2-3 minutes per side. It may be easier to do this in batches (2 at a time). Remove to a plate and set aside.
  • Melt the butter in the Instant Pot, then add the minced garlic and turn off the Sauté function. Sauté the garlic in the residual heat for about a minute.
  • Add the chicken broth and lemon juice, then use a flat-bottomed turner to deglaze the bottom of the insert (scrape up every bit of food that's stuck to the bottom – this will prevent a burn warning). Sprinkle in the Italian seasoning, salt and pepper.
  • Put the trivet in the Instant Pot, then place the chicken breasts on top of it in an even layer. Layer the potatoes on top of the chicken.
  • Close the lid and set the vent to sealing. Pressure cook on Manual High pressure for 5 minutes (see note 1). It will take 10-15 minutes to come to pressure. Allow for a 10 minute natural release (NPR), then quick release the remaining pressure.
  • Transfer the potatoes and chicken to a large plate and cover to keep warm. Remove the trivet.
  • Turn on the Sauté function and bring the sauce to a rolling simmer. Whisk in the cornstarch slurry and continue to simmer until the sauce is thickened (about a minute). Season with more sea salt, if desired. Turn off the Sauté function and carefully transfer the sauce to a bowl or gravy boat for serving.
  • Serve the chicken and potatoes immediately, drizzled with lemon garlic sauce. Store any leftovers in a sealed container in the refrigerator and eat within 4 days.

Notes

  1. If you are using small chicken breasts (6-7oz), you can pressure cook for just 4 minutes, but be sure that any “large” mini potatoes are cut in half so they will cook through. Five minutes + 10 minutes NPR tends to be perfect for even the largest whole mini potatoes I’ve used.
  2. Always check that your cooked chicken reaches a minimum internal temperature of 165 °F. 
  3. Inactive time indicates the time it takes for the Instant Pot to come to pressure and release pressure.
  4. This recipe was tested in both 6-quart and 8-quart Instant Pot models. 
  5. See post for tips on using frozen chicken breasts. 

Nutrition Estimate

Calories: 563kcal | Carbohydrates: 45g | Protein: 54g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 168mg | Sodium: 653mg | Potassium: 1862mg | Fiber: 6g | Sugar: 2g | Vitamin A: 352IU | Vitamin C: 53mg | Calcium: 68mg | Iron: 3mg

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If you’re looking for easy meals and Instant Pot recipes, you’re in the right place! I use my nutrition degree to create simple, approachable recipes that will help you find your happy place in the kitchen.

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Recipe Rating




113 Comments

  1. 5 stars
    The most tender chicken I’ve ever made and the gravy is delicious

    1. Laura Lawless, BASc says:

      So happy you enjoyed it!

  2. 5 stars
    So good!😋
    I made it with the shallots and ginger add-ins suggested by Shannon. The aroma was so good it woke my husband from sleep to see what was cooking!🧑‍🍳 I didn’t have pepperoncini, so I added some sweet pivkle relish and caper juices. L🤣L

  3. Shannon M says:

    4 stars
    I made this for the 4th time tonight and again, it’s a winner! I did make a handful of changes tonight including the addition of 1” raw ginger (minced), 4 shallots (minced), and 2 large pepperoncini (minced), to the minced garlic. I also added 1/8 cup juice from the pepperoncini jar to the chicken broth & lemon juice. Amazing flavor!

    1. Laura Lawless, BASc says:

      Those sound like nice additions! Glad you enjoy the recipe!

  4. 5 stars
    This was so good!! We used red potatoes and I had to cut a few of them in half. I also used chicken thighs instead. I did not think the sauce was going to be good, but it was delicious!!! Everyone including our teens loved it! We will definitely make this again soon.

  5. I forgot to mention I used the citrus garlic herb seasoning in place of adding the Italian seasoning. It flavored the chicken & sauce nicely.

  6. 5 stars
    Made this tonight & it was a hit! I added some citrus garlic herb seasoning to the chicken before searing it, doubled the lemon, and sprinkled the potatoes with salt/pepper/onion powder/garlic powder after putting in pot. Had great flavor! Will definitely be making again!

  7. I’m confused. I did exactly what the recipe and even cut my baby potatoes in half. They were definitely still raw after cooking time.

    1. Laura Lawless, BASc says:

      Hi Camy, they should definitely be cooked if they’re small baby potatoes! The most likely issue was the sealing ring on your Instant Pot – is yours getting old? I find I need to replace mine every 18 months to 2 years or I start to have issues like this.

  8. 5 stars
    Came out perfect!! Definitely adding this to our family recipe.

  9. 4 stars
    Just finished making this, and my husband loved it. Although, I added about 3tblsp of honey to the sauce, mainly because the lemons I used were a bit too sour for our taste. But it is a really good recipe.

  10. 5 stars
    I had to improvise a few steps on this recipe, but it turned out awesome! As I had the chicken searing, I cut my potatoes to find they had turned green. I did some quick research and decided to scrap em as they could’ve potentially been toxic. Then I was panicking thinking about what to do! I ended up cooking some rice quickly on the stovetop, and took the large chopped broccoli I was going to steam separately and layered it on top of the chicken, as I would’ve with my potatoes.

    As I was cooking bone-in skin-on chicken thighs, they were significantly smaller than chicken breasts. I decided to pressure cook all of this for 4 minutes instead of the 5. After the natural release, I took it all out, and yum! The broccoli ended up being SUPER tender (fall off your fork kind of soft), but the chicken was delicious. I put down a layer of rice, then a layer of broccoli, and then the sauce, and it was fantastic. Some of the broccoli ended up falling into the sauce, so it wasn’t as pretty as your photos. As someone who lives alone and meal preps for the week, this ended up being perfect anyways.

    Thanks for the awesome recipe! It was such a smart use of the trivet. It’s definitely going in my rotation of meal prep recipes, especially since I had time to clean all of my dishes and meal prep my breakfast smoothies while this was cooking. 10/10!

    1. Laura Lawless, BASc says:

      So glad you enjoyed the recipe even though you had to change it up at the last minute! I love it for meal prep too 🙂

  11. I plan to make this for my family tonight and wanted to ask if you’ve ever made this with chunks of chicken breasts instead of the breasts as a whole? Would anything need to be altered?

    1. Laura Lawless, BASc says:

      Hi Nicole, I haven’t made it that way, but it should work! Diced chicken (1 to 1.5 inch pieces) only needs about 4 minutes to cook under pressure. To adjust the recipe, I would slice the baby potatoes in half to be sure they’ll cook in 4 minutes. You can skip step one (searing the chicken). Follow the recipe starting from step two, but you can put the diced chicken right in the insert instead of using a trivet. 4 minutes of pressure cook time instead of 5, keeping the same 10-minute NPR. Hope this helps!

  12. 5 stars
    The whole family loved this, and I liked that the sauce was made at the end, so I could serve my pick eater without the sauce on it easily.

  13. 5 stars
    Delicious! Even my picky 6 year old loved it.

  14. Hannah Olowokere says:

    5 stars
    Loved how simple this was! I did everything as specified and added carrots and smashed the potatoes. A good weeknight meal for my family!

  15. 5 stars
    My husband and I both agree that this is an absolutely delicious meal!!!

  16. Amanda D. says:

    5 stars
    I just bought my first instant pot and this was the very first recipe I tried in it and I was not disappointed! The instructions were clear and easy to follow for a first timer and it came out delicious. My kids loved it and were getting off every last bit of sauce from the plate. Thank you!

    1. Laura Lawless, BASc says:

      Love hearing this, Amanda! Enjoy your new Instant Pot!

  17. Jennifer S. says:

    5 stars
    This was so easy and delicious! It came out perfectly. I read the comments before attempting this recipe. I wanted to make extra sauce and I followed your advice to not add extra liquid during the cook time. I took the chicken and potatoes out, added more broth, lemon and corn starch and made the extra sauce. It was divine!

    Does anyone have a resource that explains what to do if say, you have 2.5 pounds of chicken instead of 2–is there a ratio to use if you are trying to decide to add or subtract a minute to cook time?

    Thank you for this wonderful recipe!

    1. Laura Lawless, BASc says:

      Hi Jennifer, so glad you loved it! Cook time is based on the individual pieces of chicken, so if you’re just adding another breast that’s similar in size, you shouldn’t need to adjust the pressure cook time.

  18. 5 stars
    Absolutely delicious, loved the flavor. Will definitely make this again. Thank you!

  19. 5 stars
    I very often follow recipes online but very rarely leave comments. This is going on the rotation for sure. Picky husband approved and OMG that sauce— I could drink it , that’s how good it was!

  20. Karla Castro says:

    5 stars
    This has become a regular dinner in our house and it never disappoints. SOOOOOOO GOOD!!!

  21. 5 stars
    This was delicious! My family of 5 enjoyed it, especially the sauce. My youngest, who is a picky eater, said “finally you made something I like” 🤣 Highly recommend!

  22. I’m pretty new at the InstantPot and I had trouble with this recipe. The sauce burnt and it shut off and wouldn’t cook anymore. After trying to find a solution, I read that InstantPot must have a MINIMUM of 1 cup of liquid and this recipe only calls for 1/2 cup of broth.

    1. Laura Lawless, BASc says:

      Hi Ali, sorry to hear you had trouble. This recipe does NOT need more than a half cup of broth to work. The minimum liquid guidelines are just guidelines – there are lots of well tested recipes that work with less. In the case of this recipe, the chicken and potatoes release liquid as they cook to create the sauce. At the end of pressure cooking, you end up with more liquid in the pot than you started with. There are some other possibilities for why you had a burn warning: the pot wasn’t deglazed thoroughly, the vent wasn’t properly closed or there was an issue with the seal (make sure there’s no oil splatter on the rim of your insert before you put the lid on…this can prevent the seal from working). Hope this helps as you figure out your new Instant Pot!

  23. 5 stars
    This turned out really good! I had to make some changes with what I had in the house. I only had 2 chicken breasts weighing a total of 18 ounces, plus 4 tsp of preminced garlic, some carrots I wanted to use up so i added them to the little red and gold potatoes i had. Since i only had 2 ck breasts, i cooked everything on high pressure for 3 minutes, then 10 NR, and everything was perfect. I really like the sauce, i was afraid it would be too intense but the butter, lemon, and italian seasoning just was all very cohesive. Super tasty and i would make this again! Thanks!

  24. Jenna Fletcher says:

    5 stars
    Absolutely delicious. I made it using 12 small boneless chicken thighs instead of chicken breasts, and pressure cooked for 6mins instead of 5mins as I had 2 layers of chicken. Paired well with steamed greens!

  25. 5 stars
    Great flavor – next time I will double my chicken broth and lemon juice so my chicken is not tough.

    1. Laura Lawless, BASc says:

      Hi Judy, glad you enjoyed the flavour! I’ve tested this with more broth and it overcooked the chicken (it was more tough). Is it possible your chicken breasts were on the smaller side? If so, you might get a more tender texture if you reduce the pressure cook time by a minute.

  26. 5 stars
    This was so great!! Most definitely will make this again! Thank you!

  27. Help! How would I change the cooking time for 2 breasts that are about 15 ounces each?

    1. Laura Lawless, BASc says:

      Hi Allison, I haven’t cooked chicken breasts that large before, but I would try 10 minutes on High pressure after searing (keep the 10-minute natural release). You may be able to go as low as 8 minutes depending on how thick they are, but I’d rather overshoot the cook time slightly, rather than have to add more cook time after releasing the pressure. Be sure to check for an internal temperature of 165 °F. Let us know how it goes!

      1. Thank you so much for getting back to me so quickly before it’s dinner time (here on the west coast). 🙂 I was surprised my chicken breast package was 32 ounces and there were only 2 breasts inside! Thanks for the advice… I’ll let you know how it goes.

      2. 5 stars
        Checking back in after last night’s dinner with the giant breasts. I cooked them for 10 minutes with a 10 minute NPR. They were both a “little” overcooked. Next time I’ll do 9 minutes cooking time. Thanks, Laura!!

      3. Laura Lawless, BASc says:

        Thanks for reporting back, Allison! Super helpful for other readers. Glad you enjoyed it!

  28. Autumn Roth says:

    5 stars
    My husband said this was such a good meal, he wants to make this a regular now! It was super simple too! And the gravy was just amazing!

  29. 5 stars
    This recipe was super easy and it turned out delicious..especially the sauce! Awesome!

  30. 5 stars
    This recipe is divine! I could not believe the quality of meal that was possible in such a short amount of time. The lemon sauce is absolutely delicious and the chicken and potatoes were juicy and delicious. I’m yet to make something less than impressive from this blog. Loving it!

    1. Laura Lawless, BASc says:

      Thanks for your kind words, Madison! So happy you enjoyed the recipe!

  31. Can I sub with chicken thighs?

    1. Laura Lawless, BASc says:

      Hi Annie, yes, chicken thighs will work! Follow the same steps for searing and increase the pressure cook time to 8 minutes (for boneless thighs).

  32. Can I use chicken tenderloins? And how long would I cook it at? Thanks.

    1. Laura Lawless, BASc says:

      Hi there, I don’t recommend using chicken tenderloins for this recipe because the timing won’t work with the potatoes. Fresh tenderloins only need 3 minutes at high pressure to cook (+NPR). Breast is better!

  33. Can you multiply the recipe? I have a lot of chicken that needs cooked TONIGHT and this seems to be the best option so far, but I’m hoping to cook all the chicken in one go, even if I have to do the potatoes seperate?

    1. Laura Lawless, BASc says:

      Hi there, I haven’t tried this myself, but in theory it should work! I agree with you about the potatoes – you’d need to cook those separately because I don’t think they’d fit (at least in the 6-quart). I would still sear both sides of each breast before placing them stacked on the trivet, and use a full cup of broth to be sure you have enough liquid to come to pressure (simply because I haven’t tested it this way). Same pressure cook time! Let us know how it goes if you try it!

  34. Becky Hampton says:

    5 stars
    This is really good. Adding it to our dinner list.

  35. 5 stars
    Laura
    This recipe turns out absolutely perfect. I always pick the 5 star recipes to try. I love to put in what I have then search for recipe ideas. Im new at using my instapot so careful not to overcook meat in it.
    Thanks for sharing.

    1. Laura Lawless, BASc says:

      Thank you for the lovely review! So glad you enjoyed the recipe!

  36. Nichole lynch says:

    5 stars
    Absolutely Amazing! I have now made it three different times and each time it’s a huge hit! I double the sauce because let’s be honest -it is sooooo good! I usually serve with some type of bread so we can soak up the rest of the sauce ❤️

  37. 5 stars
    I very rarely leave recipe reviews but man this was AMAZING. I used a little more garlic and Italian seasoning than the recipe called for and it turned out perfect. This is easily one of the best meals I’ve made in my IP. Definitely worth the little bit of extra work it takes to brown the chicken and make the gravy! This will be a part of our regular rotation for sure.

    1. Laura Lawless, BASc says:

      This is so great to hear, Sara!

  38. Denise Davis says:

    5 stars
    Made it for the first time and my family just loved it. This has fast become a family favorite.

  39. Stacy Costa says:

    5 stars
    Made this tonight and it was so so good and so easy to make! I halved the amount of chicken but kept basically everything else the same and it came out perfect for the 2 of us! Next time I may just do 2tbsps of lemon juice instead of 3 – it was a bit lemony but that’s just personal preference. Definitely making this again!!

    1. Laura Lawless, BASc says:

      So glad you enjoyed the recipe!

  40. Your recipe says you have tested it in an 8-quart IP (which is what we have), but the recipe calls for only 1/2 cup of broth + 3T lemon juice. I thought there had to be a minimum amount of liquid (1 cup?) for the larger size IP?

    1. Laura Lawless, BASc says:

      Hi Logan, yes, it’s only the 1/2 cup of broth plus the lemon juice. This recipe works with less added liquid, because the chicken and potatoes will release additional liquid during cooking. When I first tested it in the 8 quart I used a full cup of broth, but I found that overcooked the chicken (it takes the pot longer to come to pressure). Half a cup of broth was perfect!

  41. 5 stars
    So easy and delicious, my family loved it! Thank you

    1. Laura Lawless, BASc says:

      So glad you enjoyed it!

  42. 5 stars
    I have made this a few times over the past few weeks and it has become an instant hit in my home. Everything is cooked to perfection each time and it’s easy to do in the evenings after work. Thank you!!! I would love more sauce though – would doubling the sauce ingredients create more?

    1. Laura Lawless, BASc says:

      Love hearing this, Rachel! I wouldn’t double the liquid for the sauce before cooking, because it will take longer for the pot to come to pressure and overcook the chicken. I would add more broth/lemon juice to the sauce after cooking, bring it to a simmer using sauté, then thicken it. You could increase the Italian seasoning before cooking though — that won’t affect cook time!

  43. 5 stars
    One of the family favorites!

    1. Laura Lawless, BASc says:

      Thrilled to hear this, Jen! Thanks for leaving a review!

  44. 5 stars
    Delicious! I added some capers at the end for a quick picatta-esque faire. I will be in the rotation 😋

    1. Laura Lawless, BASc says:

      Sounds wonderful! Glad you enjoyed it!

  45. 5 stars
    I’ve had my Instant pot for a week and am about to make this for the second time by request!
    Made a couple of changes, subbed mixed herbs as that’s what I had on hand, and shredded the chicken at the end and added it back into the gravy for a few minutes before I served to soak up all the deliciousness.
    Great flavours, it’s definitely made it into the “make again” book to go into the rotation, thanks for an awesome recipe!

    1. Laura Lawless, BASc says:

      This is great to hear, Melissa! So happy you like it!

  46. 5 stars
    Tried this last night and the husband declared it a “make again” recipe! Super easy and tons of flavor! It truly is perfect for a satisfying weeknight meal. My husband is not quite the “lemon” fan that I am, but he was really impressed with the flavor of the gravy. First time cooking potatoes in the instant pot and they were literally cooked to perfection. Thank you so much for the recipe!!

    1. Laura Lawless, BASc says:

      So happy to hear you both enjoyed it! Thanks for leaving a review, Rachel!

  47. 5 stars
    I made this tonight, and my family loved it! I am new to the InstantPot, and your directions were easy to follow. Thanks so much!

    1. Laura Lawless, BASc says:

      This is wonderful to hear! Enjoy your new Instant Pot! 🙂

  48. Jennifer Frick says:

    Can I cut this recipe in half?

    1. Laura Lawless, BASc says:

      Hi Jennifer, you can cut the chicken and potatoes in half, but I would not reduce the liquid. I might even add a bit more broth (up to 1/4 cup) to replace what would have come out of the chicken breast during the cooking process (to be sure you have enough liquid to come to pressure, especially if you’re using an 8 quart). Hope that helps!

  49. Gina Langway says:

    I’m using the 8 quart Instant pot and in the manual the minimum liquid is 2 cups is this true because your recipe calls out a half a cup. we’re making two servings

    1. Laura Lawless, BASc says:

      I’ve tested this in my 8-quart! You don’t need more liquid than called for in the recipe. The chicken and potatoes will release moisture and add to the sauce. If you’re cutting the chicken and potatoes in half, you could add 1/4 cup more broth to be sure you have enough sauce.

  50. 5 stars
    My husband said this is his favorite recipe I’ve ever made for him! And I loved that it wasn’t too complicated or time consuming at all! I used extra lemon juice and arrowroot flour instead of cornstarch (can’t do corn) and it was amazing 🙂 Thank you!

    1. Laura Lawless, BASc says:

      This is wonderful to hear, Vicky! You’re welcome!

  51. Lisa Yarmesky says:

    5 stars
    Delicious! whole family loved it. didn’t have small red potatoes , so just cut regular Idaho potatoes in small pieces. Will definitely plan on making this again!

    1. Laura Lawless, BASc says:

      Love hearing this, Lisa!

  52. 5 stars
    This was so good. I normally don’t like to eat meat because it’s typically chewy and no flavor. But this was perfect! The chicken was so juicy and the sauce was bomb. My husband said it was the best thing I’ve made so far. Super good!!!!!!

    1. Laura Lawless, BASc says:

      Love hearing this! 🙂

  53. 5 stars
    The flavors of this dish are delicious! It is needed over the potatoes since they are not seasoned. I was worried that there wouldn’t be enough sauce but it multiplied during cooking. I used 1 tsp. Dried Italian seasoning. My whole family liked it! I got a thumbs up to make it again!

    1. Laura Lawless, BASc says:

      Yes, the sauce is definitely meant for the potatoes too! So happy your family enjoyed it!

  54. Hi!

    I plan to halve the recipe but keep the liquids the same… Do you think I should cook for 4 minutes rather than 5, but keep the same natural release time?

    Looking forward to trying this recipe! It looks delicious, and I love all things instant pot.

    1. Laura Lawless, BASc says:

      Hello! I would leave the pressure cook time at 5 minutes if you have chicken breasts that are each 8oz+. If they’re smaller you’d be fine to go with 4 minutes. Same natural release time!

  55. Melissa K says:

    5 stars
    2nd time using my IP – made this recipe. Easy to follow and tastes AMAZING! It is definitely a keeper! Thoughts on freezing it (at least the chicken & sauce) to be re-heated later? I think the chicken & sauce would be a good one to make & freeze for my 82 year old parents to re-heat and serve with rice or pasta. Not sure about freezing the potatoes. Thanks for the recipe!

    1. Laura Lawless, BASc says:

      Hi Melissa, I’m so glad you enjoyed the recipe! As for freezing, the sauce likely wouldn’t hold up well because of the cornstarch (the texture can be weird once thawed). One possibility would be to freeze it before thickening, then whisk in the slurry during reheating. Hope that helps!

  56. 5 stars
    Came out great. I’m keeping this recipe. I couldn’t find my trivet and was worried, but it turned out wonderful.

    1. Laura Lawless, BASc says:

      Great to hear it worked without the trivet! Thanks for leaving a review, Alyssa!

  57. 5 stars
    Excellent dish!! This will be in our weekly rotation.

    1. Laura Lawless, BASc says:

      So happy to hear this, Brenda! Thanks for leaving a review!

  58. 5 stars
    This is my favorite kind of IP recipe: quick, easy, and cooks together in one pot! The garlic and lemon had our apartment smelling amazing during the prep and cook time, so my boyfriend kept telling me how good it smelled and how excited he was. The taste stood up to the hype. The chicken and potatoes were cooked perfectly, and we couldn’t get enough of the sauce.

    We stored the sauce separately and ate the leftovers three days later. It all definitely held up—and the sauce was even thicker!

    1. Laura Lawless, BASc says:

      This review made my day, Sarah! So happy you both enjoyed it!

  59. Tracy King says:

    Can this recipe be cooked in a crockpot?

  60. 5 stars
    This delicious recipe turned out perfectly! I did cut the cook time down to 4 minutes because the chicken breasts were small and the red potatoes were small enough that they got done without having to be cut. I only used 1 1/2 pounds of potatoes and it was plenty for two of us with leftovers to enjoy tomorrow. Thanks for the great and simple recipe!

    1. Laura Lawless, BASc says:

      So happy you enjoyed it, Diane! Thanks for leaving a review!

  61. 5 stars
    Great tasting and easy recipe. It gives me lots of ideas for a quick meal with chicken potatoes and gravy.

    1. Laura Lawless, BASc says:

      Thrilled to hear you enjoyed it, Julia!

  62. S Simpson says:

    5 stars
    Delicious! I followed the directions step by step and this turned out amazing. Also–thank you for the tip about searing the chicken first–it REALLY improved the final texture of the chicken. Will definitely be repeating this recipe!

    1. Laura Lawless, BASc says:

      Thrilled to hear you enjoyed it! Thanks for taking the time to leave a review!

  63. I am knew to the instapot world. I halved the recipe &; thus, the liquid. Got the “Food Burn” so I guess don’t halve the liquid, folks!

    1. Laura Lawless, BASc says:

      Hi Julie,

      I’m sorry you had trouble. You do need a minimum amount of thin liquid for the Instant Pot to come to pressure (for any recipe). You should be fine to use half the amount of chicken and potatoes, but I would not reduce the liquid. I might even add a bit more broth (up to 1/4 cup) to replace what would have come out of the chicken breast during the cooking process. Hope this helps your future Instant Pot adventures! There’s definitely a learning curve 🙂

  64. Gwendolyn Barber says:

    Cornstarch is GLUTEN FREE naturally cuz it is made from corn!!!

    1. Laura Lawless, BASc says:

      Hi Gwendolyn, yes, cornstarch itself is gluten free. However, it can be processed in facilities that are not gluten free (sharing equipment with wheat or other grains), which is why it’s important to check the label. This often happens with oats too. I made sure to call this out in case someone is cooking for a person with celiac disease and isn’t aware. Thanks for your comment!

  65. Carol Stout says:

    5 stars
    I just made this tonight and my whole family loved it! I’m so glad I came across this recipe! I’m always looking for easy recipes for meals in my Instant Pot. This one was a total hit. Thanks so much!

    1. Laura Lawless, BASc says:

      I’m thrilled to hear your family loved it! Thanks so much for taking the time to leave a review, Carol!