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This Instant Pot Lemon and Garlic Glazed Chicken is a tender pressure cooked chicken breast recipe infused with lemon and garlic. If you are looking for a quick and easy chicken recipe that is flavorful and juicy look no further! Dinner will be on the table in a flash!
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About a week ago I decided it was time to bring this wonderful Instant Pot into my life. It has me reminiscing of being in my grandmother’s kitchen. Can’t you just hear that whistling sound her pressure cooker used to make and the smell of her famous Swiss steak? Takes me right back to sitting at her table in their row home in Baltimore and watching her moving around the kitchen preparing us a meal.
One of the things I love most about food is the memories associated with each meal we enjoy. Aside from all the new dishes that will be created with this Instant Pot; I am thankful that each time I cook in it, these beautiful thoughts of my grandmother and our times together in her home come flooding back.
Okay, back from my walk down memory lane….. Now about this Lemon and Garlic Glazed Chicken and cooking it in the Instant Pot. To say the least I was a little skeptical of the texture. But I am glad that did not stop me from giving it a go – because that fear is now gone!! It came out so tender and the texture was perfect!
Don’t you just love lemon and garlic with chicken? The acidity in lemon brings such brightness to the dish. Then there is garlic!! Glorious garlic!! Is there any other choice in life but to add garlic? NOT! Not sure there are many days that go by that cooking doesn’t have this wonderfulness included! Garlic is healthy right! That is a great excuse!
How to make Instant Pot Lemon and Garlic Chicken Breast
- First get organized and gather all your ingredients.
- Season the chicken on both sides with the salt, paprika, parsley and garlic.
- Next turn the Instant Pot on to saute and add the butter, and onion. Get them nice and translucent. Add in the chicken two at a time and brown on each side. Once they are browned, remove to a plate.
- Add all of the rest of the ingredients, except the cornstarch, and give a little stir.
- Put chicken breast back in the. Put the lid on and lock it. Make sure the steam valve is shut. Press the poultry button and wait 15 minutes for perfection.
- Once it is done. Put the chicken on a sheet pan and put under the broiler a minute or few. Just keep an eye out. You can skip this step. I like mine to be browned just a tad.
- Meanwhile with your other eye. Turn Instant Pot to saute. Scoop out 1 to 1 ½ cups of the drippings (with a measuring cup) and slowly add the cornstarch and stir like crazy to get a slurry, well really a little thicker than a slurry. Don’t fear, if it seems thick there are a lot of juices in that pot and you want it thick enough for a glaze. Once it’s smooth, pour back into instant pot with the rest of the drippings and stir until combined! This is a magic sauce – YUMMO!
- By now the chicken has been removed from the oven, time to plate and drizzle with all the beautiful glaze.
The hubby was working late so back into the Instant Pot the chicken goes. Set it to warm and it is ready to get all cozy in all that glaze. And man, that was good too. Either way you cannot go wrong. If you are not keeping warm make sure to turn off your Instant Pot.
Serve with rice pilaf and a garden salad and you have a perfect meal!
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Chicken Breast Dish done in 30 minutes from start to finish! Yes – Score! Easy meals that are quick and tasty are always a BIG WIN !
A few things you may use when making Lemon and Garlic Chicken Breast in the Instant Pot
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Instant Pot Garlic Glazed Lemon Chicken
Instant Pot Lemon and Garlic Glazed Chicken
Ingredients
- 2 pounds chicken, boneless skinless breasts
- 1 ½ teaspoons sea salt
- ¼ cup onion, diced
- 2 tablespoons butter
- 4 garlic cloves, minced
- ½ cup chicken broth
- 1 teaspoon paprika
- 1 teaspoon dried parsley
- ¼ cup white wine, Pino Grigio
- Juice of 1 large lemon
- 3 Tablespoons cornstarch
Instructions
- Turn on {6 quart) Instant Pot on to the saute feature and add butter and diced onion
- Cook the onions for 3 to 5 minutes or until softened. Stir often.
- Sprinkle salt, paprika, parsley and garlic on all both sides of chicken
- Add to Instant Pot two at a time and brown on each side. Remove chicken to a plate.
- Add the remaining ingredients except for the cornstarch, to back into the Instant Pot and stir. Add the chicken back in to the Instant Pot and turn to locked position.
- Select the “Poultry” setting (This is a 15-minute high setting) and make sure your valve is in the closed position.
- Allow cook time to complete, release steam valve to vent and then carefully remove lid.
- Remove chicken to sheet pan. Place in oven and broil 1 to 3 minutes. Watch to make sure they do not burn. Remove when browned to your liking.
- At this point you may thicken your sauce by making a slurry. To do this remove about 1 to 1 1/2 cup drippings from the pot, add in the cornstarch, stir until well combined.
- Stir slurry into rest of drippings and serve right away.
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Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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You can also find this on one of my favorite link ups – Weekend Potluck and Meal Plan Monday!
I made this this evening and nothing was left! I used chicken tenderloins instead because that’s what I had. I put all the chicken in the pot and sprinkled the seasoning on while it browned. The chicken came out perfect! Will be making this again!!
Oh I am so glad you all loved it! Garlic and Lemon with chicken make for something scrumptious! <3
I am excited to try this. I have made other Instant Pot Chicken Recipes before using the Chicken setting, and I have a question. Does the chicken get stringy and overcooked? I have used the Chicken setting before and was very disappointed with how stringy it got. But I didn’t release the steam manually in those recipes. I just allowed for a natural release by allowing the chicken to sit in there and maybe that caused it to overcook?
I have read that doing a manual pressure release can cause meat to get tough. This isn’t the case with this recipe?
I am so thankful that I found your website. This dish is amazing. The sauce is incredible, my chicken turned out perfect. It tastes better than something I would order at a restaurant. Thank you for a great recipe.
Thank you Debbie! I am thrilled you enjoyed it! It is amazing how much flavor this has and how easy it is to make! I hope you keep following along! If you ever have any requests I would love to hear them. I am always trying to come up with new ideas and dishes! It really means the world to me when someone enjoys something I have made. I love sharing food with friends! <3
Blessings,
Nikki
Nikki suggestions please to substitute the wine
Use chicken broth/stock or water to sub for the wine!
I’ve made this several times. The chicken is always moist and delicious. I’ve made it exactly as written and also with capers added at the end. Our favorite side pairings are green beans and brown rice.
Thank you so much for stopping by Diane. I am so thrilled to hear from you! My family loves this one! I love how moist it turns out too! Adding capers sounds wonderful, I just cant get boys (My hubby and son) to eat them. I would so enjoy them though! This does pair perfect with green beans and rice! You should try my Crock Pot Muenster and Mozzarella It is so delicious too! Come back by and visit soon!