I’m sharing my Instant Pot Chicken and Potatoes recipe from the Chicken Recipes For Instant Pot category, featuring an incredible buttery lemon garlic sauce that cooks in the pot at the same time and could become a go-to weeknight meal.
I still cant believe how fast this Lemon Garlic Instant Pot Chicken & Potatoes comes together. This Instant Pot Chicken and Potatoes might just become your go-to chicken dinner.
The pot builds a tangy, savory sauce while the skin gets crisped later and the potatoes soak up everything. I usually use bone in skin on chicken thighs and baby potatoes because they hold up and taste like comfort without a ton of work.
I toss it into my Quick Instapot Dinners rotation, and every time people ask for the recipe. It’s the kind of Instant Pot Dinner Recipes Chicken that feels like dinner but was basically effortless.
Ingredients
- Chicken thighs: Rich in protein and iron, skin adds flavor and crisp though higher in fat
- Baby potatoes: Good source of potassium and fiber, give creamy texture and mild earthiness
- Garlic: Adds savory pungent heat, may support immunity and gut health
- Lemon juice: Bright acidic sour note, vitamin C rich, cuts richness and freshens dish
- Butter and olive oil: Butter brings rich mouthfeel and velvet sauce, olive oil aids browning with healthy fats
- Herbs and spices: Oregano and thyme add herby warmth, paprika smoky sweetness, flakes give subtle heat
- Cornstarch slurry: Cornstarch thickens juices into glossy sauce, low calories but adds carbs
- Parsley: Parsley brightens flavors, provides vitamin K and fresh green finish
Ingredient Quantities
- 2 lb bone in skin on chicken thighs (about 6)
- 1 1/2 lb baby potatoes or small red potatoes, halved
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 4 large garlic cloves, minced
- 1 cup low sodium chicken broth
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 tsp lemon zest
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp cornstarch
- 1 tbsp cold water
- 2 tbsp fresh parsley, chopped optional
- 1/4 tsp red pepper flakes optional
How to Make this
1. Pat the 2 lb bone in skin on chicken thighs dry and season both sides with 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp paprika, 1 tsp dried oregano and 1 tsp dried thyme; set aside.
2. Set Instant Pot to SAUTE, add 1 tbsp olive oil and 1 tbsp unsalted butter, when hot place chicken skin side down and brown 4 to 5 minutes until golden and crisp, flip 2 minutes, then transfer chicken to a plate (you want some browned bits left in the pot).
3. Pour out any excess fat leaving about a tablespoon, add the remaining 2 tbsp butter and 4 minced garlic cloves, cook 30 seconds until fragrant but not burnt, then deglaze with 1 cup low sodium chicken broth scraping browned bits.
4. Stir in 1/4 cup fresh lemon juice, 1 tsp lemon zest, a pinch or 1/4 tsp red pepper flakes if using, then add the halved 1 1/2 lb baby potatoes and nestle them in an even layer.
5. Place the browned chicken thighs on top of the potatoes skin side up, close lid, set valve to sealing and pressure cook on HIGH for 10 minutes.
6. Let the pot sit for 5 minutes natural release, then quick release the remaining pressure, open lid carefully and check chicken temp it should read 165 F; if not, reseal and cook 2 more minutes.
7. Remove chicken and potatoes to a platter and tent with foil to keep warm; set Instant Pot to SAUTE and bring the cooking liquid to a simmer.
8. Mix 1 tbsp cornstarch with 1 tbsp cold water to make a slurry, whisk slurry into simmering liquid to thicken, simmer 1 to 2 minutes until glossy, then stir in any drippings from the platter and taste for salt and pepper.
9. Spoon the buttery lemon garlic sauce over the chicken and potatoes, sprinkle with 2 tbsp chopped fresh parsley and serve right away. Enjoy, and don’t forget extra lemon slices if you like it brighter.
Equipment Needed
1. Instant Pot (6 qt), you need it for sautéing and pressure cooking the chicken and potatoes.
2. Tongs, for flipping and moving hot thighs without poking holes in the skin.
3. Chef knife and cutting board, to halve the potatoes and zest the lemon.
4. Measuring spoons and measuring cup, for spices, butter, broth and lemon juice.
5. Wooden spoon or heatproof spatula, to scrape up browned bits when deglazing.
6. Microplane or fine grater, for the lemon zest (or just use a small knife if you dont have one).
7. Small bowl and whisk or fork, to mix the cornstarch slurry so it lumpsnt.
8. Instant read meat thermometer, to make sure the thighs hit 165 F.
9. Plate or platter and some foil, to rest the chicken and keep it warm while you thicken the sauce.
FAQ
Lemon Garlic Instant Pot Chicken & Potatoes Recipe Substitutions and Variations
- Chicken thighs: swap for boneless skinless chicken thighs (cook a bit less), or use bone-in chicken breasts if you don’t mind a slightly longer cook time.
- Baby potatoes: use Yukon Golds or fingerlings; regular red potatoes or quartered russets work too, sweet potatoes ok but they’ll get softer.
- Unsalted butter: use olive oil or ghee, or just salted butter and cut back on the kosher salt.
- Cornstarch: substitute arrowroot (same amount) for gluten free, or use 2 tbsp all purpose flour mixed with a little cold water to make a slurry.
Pro Tips
1. Let the thighs sit at room temp for 20 to 30 minutes and pat them really dry. Dry, not cold skin renders fat way better so you get crispier skin when you brown, plus the meat will cook more evenly.
2. Make the potatoes uniform size or microwave/parboil them a few minutes so they dont turn out underdone or mealy. Tossing them with a little oil and salt before they go in helps the edges hold up and pick up flavor.
3. Dont skip proper deglazing. Scrape up all those browned bits with broth or a splash of water, they are the main flavor boost. If you want a super smooth sauce, strain the liquid before you thicken it and always taste and adjust acid or salt at the end because lemon fades when it cooks.
4. Use a cold cornstarch slurry and whisk it into a simmering sauce, let it bubble till glossy then add any pan drippings back. Tent the chicken to keep the skin from getting soggy, and if you crave extra crispness, hit the thighs under a hot broiler for 3 to 5 minutes after pressure cooking but watch them close cause they burn fast.
Lemon Garlic Instant Pot Chicken & Potatoes Recipe
I’m sharing my Instant Pot Chicken and Potatoes recipe from the Chicken Recipes For Instant Pot category, featuring an incredible buttery lemon garlic sauce that cooks in the pot at the same time and could become a go-to weeknight meal.
6
servings
493
kcal
Equipment: 1. Instant Pot (6 qt), you need it for sautéing and pressure cooking the chicken and potatoes.
2. Tongs, for flipping and moving hot thighs without poking holes in the skin.
3. Chef knife and cutting board, to halve the potatoes and zest the lemon.
4. Measuring spoons and measuring cup, for spices, butter, broth and lemon juice.
5. Wooden spoon or heatproof spatula, to scrape up browned bits when deglazing.
6. Microplane or fine grater, for the lemon zest (or just use a small knife if you dont have one).
7. Small bowl and whisk or fork, to mix the cornstarch slurry so it lumpsnt.
8. Instant read meat thermometer, to make sure the thighs hit 165 F.
9. Plate or platter and some foil, to rest the chicken and keep it warm while you thicken the sauce.
Ingredients
-
2 lb bone in skin on chicken thighs (about 6)
-
1 1/2 lb baby potatoes or small red potatoes, halved
-
3 tbsp unsalted butter
-
1 tbsp olive oil
-
4 large garlic cloves, minced
-
1 cup low sodium chicken broth
-
1/4 cup fresh lemon juice (about 2 lemons)
-
1 tsp lemon zest
-
1 tsp dried oregano
-
1 tsp dried thyme
-
1 tsp paprika
-
1 tsp kosher salt
-
1/2 tsp freshly ground black pepper
-
1 tbsp cornstarch
-
1 tbsp cold water
-
2 tbsp fresh parsley, chopped optional
-
1/4 tsp red pepper flakes optional
Directions
- Pat the 2 lb bone in skin on chicken thighs dry and season both sides with 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp paprika, 1 tsp dried oregano and 1 tsp dried thyme; set aside.
- Set Instant Pot to SAUTE, add 1 tbsp olive oil and 1 tbsp unsalted butter, when hot place chicken skin side down and brown 4 to 5 minutes until golden and crisp, flip 2 minutes, then transfer chicken to a plate (you want some browned bits left in the pot).
- Pour out any excess fat leaving about a tablespoon, add the remaining 2 tbsp butter and 4 minced garlic cloves, cook 30 seconds until fragrant but not burnt, then deglaze with 1 cup low sodium chicken broth scraping browned bits.
- Stir in 1/4 cup fresh lemon juice, 1 tsp lemon zest, a pinch or 1/4 tsp red pepper flakes if using, then add the halved 1 1/2 lb baby potatoes and nestle them in an even layer.
- Place the browned chicken thighs on top of the potatoes skin side up, close lid, set valve to sealing and pressure cook on HIGH for 10 minutes.
- Let the pot sit for 5 minutes natural release, then quick release the remaining pressure, open lid carefully and check chicken temp it should read 165 F; if not, reseal and cook 2 more minutes.
- Remove chicken and potatoes to a platter and tent with foil to keep warm; set Instant Pot to SAUTE and bring the cooking liquid to a simmer.
- Mix 1 tbsp cornstarch with 1 tbsp cold water to make a slurry, whisk slurry into simmering liquid to thicken, simmer 1 to 2 minutes until glossy, then stir in any drippings from the platter and taste for salt and pepper.
- Spoon the buttery lemon garlic sauce over the chicken and potatoes, sprinkle with 2 tbsp chopped fresh parsley and serve right away. Enjoy, and don’t forget extra lemon slices if you like it brighter.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 270g
- Total number of serves: 6
- Calories: 493kcal
- Fat: 25.8g
- Saturated Fat: 9g
- Trans Fat: 0.2g
- Polyunsaturated: 6.7g
- Monounsaturated: 10.1g
- Cholesterol: 124mg
- Sodium: 498mg
- Potassium: 550mg
- Carbohydrates: 22.7g
- Fiber: 2.5g
- Sugar: 2.7g
- Protein: 23.7g
- Vitamin A: 250IU
- Vitamin C: 20mg
- Calcium: 52mg
- Iron: 1.8mg