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    Home » Instant Pot Recipes » Instant Pot Rosemary Chicken

    Instant Pot Rosemary Chicken

    Published: Oct 21, 2020 by Wendy Polisi Modified: Mar 7, 2021 · 751 words. · About 4 minutes to read this article.

    Jump to Recipe Print Recipe

    This Instant Pot Rosemary Chicken is simple to make, but the depth of flavor will delight you. If you are a rosemary lover like me, you are going to love this. I like to squeeze a little lemon juice over the chicken just before serving - it really brightens the dish.

    Close up photo of a white plate with Instant Pot Rosemary Chicken sitting on top of asparagus garnished with lemon and rosemary.

    This year was the first year since my early twenties that I decided to plant a garden. Given is happening globally, it seemed like both a smart thing to do and a fun distraction for the family.

    Since I live on a golf course, and my entire back yard is hardscaped around the pool, my efforts have been limited to containers and tower gardens.

    One of the things I've loved the most is having fresh herbs. We've enjoyed so much rosemary - I have become a bit obsessed and can't get enough.

    From my Keto Lamb Meatballs to Pan Seared Ribeye and Keto Flank Steak, I'm always impressed with how fresh rosemary takes flavors to the next level. (Of course, if you don't have fresh on hand, dried works too.)

    This Instant Pot Lemon Rosemary Chicken is my latest obsession! It is super-simple to make and one I find myself turning to over and over.

    Tools Needed to Make Instant Pot Rosemary Chicken Breasts or Thighs

    As an Amazon Associate, I earn From Qualifying Sales

    • Instant Pot
    • Instant Read Thermometer
    Photo of a keto quickstart guide with the description of the guide on the right.

    Frequently Asked Questions

    Can I layer chicken in the Instant Pot?

    Yes! One of the beauties of cooking in the Instant Pot is that unlike the Air fryer, layering the chicken is just fine.

    Can I use bone-in chicken?

    Yes. Just increase the initial cook time to 15 minutes, and make sure you use an Instant Read thermometer to ensure the internal temperature reaches 165° F before serving.

    How to Make Instant Pot Rosemary Chicken

    This is a visual walk through of the recipe. Please see the recipe card below for the full recipe with measurements.

    First, start by blotting the chicken dry. Combine the seasonings and sprinkle them over the chicken.

    Photo of seasoned chicken on a white plate surrounded by broth, rosemary, butter, and xanthan gum.

    Add the broth, lemon juice, and fresh rosemary to the pot.

    Photo of broth, rosemary, and lemon juice in an instant pot.

    After that, add the chicken.

    Photo of an Instant Pot with lemon juice, broth, rosemary, and seasoned chicken.

    Cook at high pressure for 4 minutes and then do a quick release. Remove the chicken from the pot.

    Photo of rosemary chicken on a white plate.

    Select saute and bring the liquid to a simmer, and then add 3 tablespoons of the butter and xanthan gum.

    Photo of lemon rosemary sauce cooking in an Instant Pot.

    Cook until the sauce thickens and then remove the sauce from the pot.

    Wipe the pot clean and then melt the remaining butter in it. Cook the chicken until golden brown, about 3 minutes per side.

    Photo of chicken sautéing in an instant pot.

    Serve the chicken with the rosemary sauce on top.

    Close up photo of Instant Pot Lemon Rosemary Chicken in the pressure cooker.

    More Keto Instant Pot Recipes

    • This Instant Pot Lemon Chicken is loaded with fresh flavors that can brighten any day.
    • Keto Instant Pot Chicken with Mushrooms is super-simple, ready in a flash, and absolutely delicious.
    • Keto Cheeseburger Casserole has the flavors of your favorite burger in the confines of a single low carb dish.
    • Looking for more inspiration? Check out this round up of Keto Instant Pot Recipes!
    Two white plates of Instant Pot Rosemary Chicken Breasts on a white background.
    If you like this recipe don't forget to leave a 5 star rating and let me know how it went in the below comments, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST to see all my delicious recipes.
    Photo of a keto quickstart guide with the description of the guide on the right.
    Square close up photo of a white plate with Instant Pot Rosemary Chicken sitting on top of asparagus garnished with lemon and rosemary.
    Print Recipe

    Instant Pot Rosemary Chicken

    Simple and delicious collide in this easy to make low carb chicken dinner!
    Prep Time10 mins
    Cook Time17 mins
    Total Time27 mins
    Course: Main
    Cuisine: American
    Keyword: Instant Pot
    Servings: 8
    Calories: 186.37kcal
    Author: Wendy Polisi
    As an Amazon Associate I earn from qualified sales.

    Equipment

    • Instant Pot
    • Instant-Read Thermometer

    Ingredients

    • 2 pounds boneless skinless chicken thighs, breasts or a combo
    • 1 teaspoon sea salt
    • 1 teaspoon garlic powder
    • ½ teaspoon fresh ground black pepper
    • ¾ cup chicken broth
    • ¼ cup lemon juice
    • 2 tablespoons fresh chopped rosemary
    • ¼ cup unsalted butter divided
    • 1 teaspoon xanthan gum

    Instructions

    • Blot the chicken dry. Combine the salt, pepper, and garlic powder in a small bowl and sprinkle over the chicken. (If you have time, allow to sit uncovered in the refrigerator for an hour or overnight.)
    • Add the chicken broth, lemon juice, and rosemary to the pot and stir to combine. Add the chicken and seal the lid. Select high pressure and set the time for 4 minutes. (Increase to 10 minutes if you want to skip browning.)
    • When the timer is up do a quick release.
    • Remove the chicken from the pot. Hit cancel, and then select high sauté. Bring the liquid to a simmer and then add 3 tablespoons of the butter and xanthan gum. Cook until the sauce thickens, about 5 minutes, and then remove the sauce from the pot. Wipe the pot clean.

    Optional - Brown the Chicken

    • Return the pot to the heat and add the remaining 1 tablespoon of butter to the pan. Add the chicken and cook until golden brown, about 3 minutes per side. An instant-read thermometer should register 165 °F.
    • Serve the chicken with the rosemary sauce on top.

    Nutrition

    Calories: 186.37kcal | Carbohydrates: 1.37g | Protein: 24.35g | Fat: 8.79g | Saturated Fat: 4.31g | Cholesterol: 87.83mg | Sodium: 514.93mg | Potassium: 449.52mg | Fiber: 0.42g | Sugar: 0.21g | Vitamin A: 225.91IU | Vitamin C: 5.96mg | Calcium: 10.28mg | Iron: 0.5mg

    More Low Carb Chicken Inspiration

    • Cilantro Lime Chicken
    • Buffalo Chicken Lettuce Wrap
    « Keto Cream Cheese Chicken
    Low Carb Keto Chicken Pot Pie Soup (Stovetop or Instant Pot) »

    Reader Interactions

    Comments

    1. kelly

      October 25, 2020 at 3:13 pm

      why do u have to cook the chicken in instant pot then cook again can u just do in one step?.

      Reply
      • Wendy Polisi

        October 25, 2020 at 3:25 pm

        You can cook it just once - it will be cooked through it just won't be browned.

        Reply
    2. Sara Walsh

      November 05, 2022 at 1:12 pm

      This looks wonderful, but I don't have an Instant Pot, & am just getting started with a crockpot (I'm a late bloomer). Is there an easy conversion for the crockpot? Thanks!

      Reply

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    Welcome

    I'm Wendy and I'm here to show you just how delicious a low carb, gluten free and keto diet can be! You are just as likely to find me obsessing over all things cheesy as you are getting excited by a full produce drawer. I'm a mom to three, obsessive planner and roller coasters are my happy place. Let's dig deeper →

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