Instant Pot Lemon Garlic Chicken with Baby Potatoes
Indulge in culinary delight with our Instant Pot Lemon Garlic Chicken with Baby Potatoes recipe, marrying tender chicken breasts and baby potatoes infused with zesty lemon and aromatic garlic flavors. This guide simplifies pressure cooking, ensuring succulent chicken and perfectly cooked potatoes in minimal time. With easy preparation and ingredients, you'll create a wholesome, satisfying meal for any occasion. From setting the Instant Pot to savoring the finished dish, our recipe promises to elevate your culinary experience. Bid farewell to culinary stress and embrace effortless gourmet dining with this Lemon Garlic Chicken with Baby Potatoes masterpiece.
Servings: 4
Ingredients
- 1.5 – 2 lbs. boneless skinless chicken breast or thighs
- 1.5 lbs. baby potatoes
- 1 large onion large slices
- ¼ C lemon juice fresh
- 4 T unsalted butter
- 1 T garlic paste
- 1 tsp. Za’atar seasoning
- ½ tsp. kosher salt
- *3 T corn starch and 3 T water to thicken the sauce
Instructions
- Turn your Instant Pot on sauté normal. Add your butter and when melted, add your sliced onions and sauté for 2-3 minutes. Press cancel and then add your lemon juice and garlic paste. Give it all a stir. Season your chicken breasts with the za’atar seasoning on both sides. Place the chicken breasts into the pot. Place the baby potatoes on top and around the chicken. Season the potatoes with the kosher salt.
- Place the top on your Instant and Pot and seal. Press Pressure Cook, manual high. Set the timer for 5 minutes. When the timer goes off, let the pot natural release for 10 minutes. Press cancel when done. Now, press the release valve and let all the pressure escape until the pin drops. It’s now safe to open the lid.
- Remove the potatoes, onions, and chicken to a serving plate and tent with foil to keep warm while you thicken the sauce.
- Press the sauté button and set to normal. Your sauce will start to bubble. Mix the cornstarch and water together in a dish to create a “slurry”. Now, add your slurry mixture to the Instant Pot and stir till thickened. This will take about 2-3 minutes. You are now ready to pour this over your chicken and vegetables. There will also be enough to serve on the side. Enjoy!
- Note: I used boneless, skinless chicken thighs when I recorded this video. This is one of my go -to recipes for a quick and nutritious dinner. I upped the manual pressure-cooking time to 7 minutes. I cooked the chicken separate from the veggies.