Lemon Garlic Instant Pot Chicken and Potatoes

Name: Lemon Garlic Instant Pot Chicken and Potatoes
Prep time: 5 min
Cook time: 15 min
Total time: 45 min
Ingredients: 1 tablespoon olive oil; 2 lbs boneless skinless chicken breast (4 8oz breasts); 2 lbs mini potatoes (or larger potatoes cut to a similar size); 3 tablespoons salted butter (43g); 5 cloves garlic, minced; 1/2 cup chicken broth; 3 tablespoons lemon juice (juice from one large lemon); 1 tablespoon Italian seasoning; 1/4 teaspoon sea salt (plus more for seasoning chicken breast); black pepper (to taste); 1 tablespoon cornstarch, mixed with 2 tablespoons cold water to make a slurry (gluten-free brand, if needed); chopped fresh parsley (optional garnish)

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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!

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:

Sauté the garlic in butter and add the seasoning as directed (steps 2 and 3 in the recipe).
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.
Place the potatoes on top of the chicken.
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.
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

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