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Instant Pot Lemon Garlic Chicken
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5 from 1 vote

Instant Pot Lemon Garlic Chicken

Instant Pot Lemon Garlic Chicken- Want to impress your family/guests?
This chicken is SO tender and juicy and bursting with flavor! Lemon, Garlic and
Butter  What’s not to love?  Ready in under 30 mins.  {Keto, Low Carb, Easily Whole 30 or Paleo-
instructions in recipe}
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 304kcal


  • 8 boneless chicken thighs approx. 2.5 lbs with or without skin *
  • 2 tsp garlic powder
  • 2 tsp paprika
  • ½ tsp chili flakes
  • Salt and pepper to taste
  • 2 Tbsp olive oil or coconut oil
  • 2 Tbsp butter or Ghee for Whole 30 and Paleo
  • 1 shallot chopped ( or ½ small onion)
  • 3 cloves garlic minced (approx.3 tsp)
  • 1 lemon juiced and zested
  • ¾ cup chicken broth low sodium
  • 2 Tbsp heavy cream or coconut milk (from can for Whole 30 or Paleo)
  • Fresh parsley and lemon slices for garnish (optional)


  • Rinse chicken thighs, pat dry with paper towels, set aside.
  • In a small bowl, combine garlic powder, paprika, chili flakes and salt & papper. Sprinkle spices on both sides of chicken thighs.
  • Set Instant Pot to Sauté mode and add olive oil. Once oil is hot add chicken thighs (working
    in batches if not all thighs will fit flat in pot).  Cook each side of chicken thigh, until
    browned ( about 2-3 minutes per side). Remove chicken from Instant Pot and set
  • Melt butter (or Ghee) in Instant Pot and add shallots and minced garlic. Allow to cook until fragrant (about 1 minute). Add 2 Tbsp lemon juice and deglaze the pan by using a wooden spoon to scrap any browned bits from the bottom of the pot. Add zest of ½ lemon and chicken broth. Add chicken back to instant pot and turn off the sauté function.
  • Set Instant Pot to MANUAL/PRESSURE COOK on High Pressure for 8 minutes. Once cooking cycle is complete do a QUICK RELEASE to remove pressure from the pot. Remove chicken thighs from Instant Pot to serving tray. Retaining any remaining liquid in the Instant Pot.
  • Set Instant Pot to Sauté mode and add cream (or coconut milk) to pot with remaining liquid and cook for a few minutes to thicken up sauce. (For thicker sauce, whisk together 1 tsp cornstarch and 1Tbsp cold water to form a slurry and stir into sauce, allowing sauce to bubble and thicken). Spoon sauce over chicken thighs. Garnish with lemon slices and chopped fresh parsley, if desired.


*If using frozen chicken you'll need to thaw before preparing this recipe.
Making this recipe Whole 30 or Paleo
With a few easy substitutions this recipe can easily be Whole 30 compliant or Paleo. Swap out the butter  for Ghee, use coconut oil (or Ghee) instead of olive oil and swap out the heavy cream for canned coconut milk or coconut cream. 


Serving: 1serving (2 thighs) | Calories: 304kcal | Carbohydrates: 1g | Protein: 27.7g | Fat: 20.4g | Saturated Fat: 7.5g | Cholesterol: 130mg | Sodium: 173.3mg | Potassium: 337.2mg | Sugar: 0.4g