Instant Pot Rosemary Chicken

Dish Info

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.


– 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

– 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.

– 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.