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Instant Pot Lemon Chicken

This Pressure Cooker Lemon Chicken is one of my favorite recipes to prepare on Sunday so that I have an energizing meal on hand throughout the week. Serve it with asparagus, Brussels sprouts, or roasted green beans.
Prep Time8 mins
Cook Time12 mins
Total Time20 mins
Course: Main
Cuisine: American
Keyword: Instant Pot
Servings: 8
Calories: 358.41kcal
Author: Wendy Polisi



  • 2 pounds boneless chicken thighs or breast
  • 1 teaspoon garlic powder
  • Salt and pepper
  • ¼ cup butter
  • ½ cup chicken broth
  • ¼ cup lemon juice
  • 1 lemon sliced
  • ½ cup heavy cream
  • ¼ teaspoon xanthan gum optional


  • Sprinkle the garlic powder over the chicken and season to taste with salt and pepper.
  • Set your Instant Pot to high saute and melt the butter. Add the chicken to the pot, cooking in batches, and cook for 2 to 3 minutes per side, until brown.
  • Return all of the chicken to the pot. Add the broth and lemon juice to the pot. Top with the lemon slices.
  • Add the lid and set it to seal. Cook over high pressure for 6 minutes.
  • Allow to naturally release for 3 minutes, and then do a quick release. Remove the chicken from the pot and allow to rest. Discard the lemon slices.
  • Set the pot to low sauté and add in heavy cream. (You can add more if you would like more sauce.) Sprinkle with xanthan gum and cook for about 3 minutes, until the sauce thickens.
  • Plate the chicken and drizzle with the sauce.


Calories: 358.41kcal | Carbohydrates: 2.9g | Protein: 19.08g | Fat: 30.19g | Saturated Fat: 12.16g | Cholesterol: 146.76mg | Sodium: 200.65mg | Potassium: 286.33mg | Fiber: 0.48g | Sugar: 0.56g | Vitamin A: 484.38IU | Vitamin C: 11.13mg | Calcium: 23.95mg | Iron: 0.87mg