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    Home » Instant Pot

    Instant Pot Lemon Chicken and Potatoes

    LAST UPDATED: October 17, 2024 PUBLISHED: October 27, 2008 By Pam Greer 17 Comments As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Print Recipe

    This Instant Pot Lemon Chicken and Potatoes is your answer to what's for dinner tonight! The pressure cooker keeps the chicken moist and flavorful with perfectly cooked potatoes in a lemony, garlic sauce.

    Chicken thighs, potatoes and roasted green beans in a large bowl.

    If you haven't tried making a simple chicken and potatoes in your pressure cooker, you don't know what you've been missing!

    It is pure comfort food and so easy! This is similar to the Slow Cooker Chicken Vesuvio that I make and either version is great!

    See all that flavorful lemony, garlicky sauce? You want to be sure and serve this with some bread so you can soak up every last drop of it!

    Ingredients.

    White wine, potatoes, garlic, chicken thighs, lemon, salt, pepper and red pepper flakes on a cutting board.
    • Olive oil - for sautéing.
    • Potatoes - small red potatoes are best. If you use a different type of potato, you might want to peel it if the skin is not as tender.
    • Garlic - I used 2 cloves today, feel free to use as many cloves as you'd like!
    • Salt, pepper and red pepper flakes - to taste.
    • Dried oregano - not pictured!
    • Chicken stock and dry white wine - the wine is optional. Just use more chicken stock if not using the wine.
    • Lemon - since you are using the whole lemon, I recommend organic.
    • Fresh Parsley - optional for serving.

    Step by step instructions.

    Photo collage showing chicken browning in instant pot and then on a tray.

    Sprinkle the chicken with salt and pepper.

    Add oil to the Instant Pot and select the sauté function. When the oil is simmering, add the chicken skin side down. Let the chicken brown until you can easily turn it, usually about 3-5 minutes. Turn and brown the other side for about 2 minutes.

    I did it in batches to not crowd the chicken. Simply remove them to a platter. They will not be fully cooked, you are just browning them to add some flavor.

    Photo collage showing garlic browning in the pressure cooker and then chicken stock and lemon slices.

    Add minced garlic to the hot oil and sauté for about 30 seconds or until fragrant.

    Add the wine, broth, lemon slices, red pepper flakes and oregano to the pan (I forgot to add the oregano and red pepper flakes at this time and added it later.)

    Use a wooden spoon to scrape up any brown bits. Press the off button to turn off the sauté feature.

    Photo collage showing chicken added back into instant pot and potatoes on top of the chicken.

    Add the chicken back into the pot and top with the potatoes. Sprinkle the potatoes with a pinch of salt and a couple of grinds of pepper.

    Lock the lid in place and set the valve to sealing.

    Photo collage showing Instant Pot set to 9 minutes and then with the lid off.

    Set the Instant Pot to 9 minutes at high pressure. When the timer goes off, let the pressure release naturally for about 5 minutes.

    Then turn the valve to venting to do a quick pressure release. Remove the lid carefully.

    You can remove the chicken and potatoes to a platter and turn on the sauté feature to thicken up the sauce a bit, but I usually don't bother.

    The chicken skin will be soft, so you can run it under a broiler if you want to crisp it up a bit, but again, I usually don't bother.

    I like to top mine with a little fresh parsley for a pop of color and bright flavor.

    Two bowls of chicken with potatoes served with roasted green beans.

    You know it's a repeater when the entire time you're eating it, your husband keeps saying "this is so good."

    It really is so simple and so good.

    Variations - You could easily add some other herbs to this. Instead of oregano, try rosemary, thyme or tarragon. Dice some onions and sauté them until softened before adding the garlic. I roasted my green beans but you could also add them as a final step on top of the potatoes and make this a one pot meal!

    More easy chicken recipes!

    Close up of chicken and vegetables on a sheet pan.
    Honey Balsamic Chicken
    Roasted vegetables and a honey balsamic glazed chicken make for an easy chicken dinner that kids and adults will love.
    Click here to see the recipe
    Chicken breasts with sauce being spooned on.
    Herbs de Provence Chicken
    Perfectly seared chicken breasts with a delicious herby pan sauce!
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    Roasted chicken and potatoes in a cast iron skillet.
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    A garlic thyme butter rub under the skin gives the best crispy, juicy chicken.
    Click here to see the recipe

    Recipe.

    **As an Amazon affiliate I earn from qualifying purchases.

    Two bowls of chicken and potatoes.
    Print Pin Save Saved!
    5 from 56 votes

    Instant Pot Lemon Chicken and Potatoes

    In just a few minutes, the Instant Pot turns out juicy chicken and perfectly cooked potatoes in a lemon garlic sauce!
    Course Main Course
    Cuisine American
    Prep Time 10 minutes minutes
    Cook Time 9 minutes minutes
    Coming up to pressure 20 minutes minutes
    Total Time 39 minutes minutes
    Servings 4
    Calories 1094kcal

    Ingredients

    • 2 tablespoons olive oil
    • 3 ½ pounds chicken thighs bone-in, skin-on
    • ½ teaspoon salt
    • ¼ teaspoon pepper
    • 1 ½ pounds small red potatoes halved or quartered depending on size
    • 3 cloves garlic minced
    • ½ cup dry white wine
    • ¼ cup chicken stock
    • 1 lemon thinly sliced
    • 1 teaspoon dried oregano
    • 3 tablespoons fresh parsley optional, minced for garnish

    Instructions

    • Set the pressure cooker to the sauté function and add the oil. Season the chicken with salt and pepper. When the oil is simmering add the chicken (in batches) skin side down. Brown well, until the chicken releases from the pan, about 5-7 minutes. Turn and brown fro a couple of minutes on the other side, then remove to a platter and brown the rest of the chicken.
    • Add the garlic to the drippings to the pan and sauté for about 30 seconds. Add the wine, stock, lemon and oregano. Scrape up any brown bits. Turn the pressure cooker to the off setting.
    • Add the chicken back to the pressure cooker, skin side up. Scatter the potatoes over the top and give a quick sprinkle with salt and pepper.
    • Lock the lid in place, set the valve to sealing and set the timer for 9 minutes at high pressure.
    • When the time is up, let the pressure release naturally for about 5 minutes and then turn the valve to venting to do a quick pressure release.
    • You can remove the chicken and potatoes to a platter and set the Instant Pot to sauté to thicken the sauce up a bit, but I usually don't
    • Serve sprinkled with some fresh parsley for garnish if you'd like.

    Notes

    I used bone-in, skin-on thighs because I like the extra flavor.  The skin does not stay crispy, so I usually just remove it as we're eating.  You could also use boneless, skinless thighs or breasts. 

    Equipment

    Instant Pot
    Instant Pot

    Nutrition

    Calories: 1094kcal | Carbohydrates: 33g | Protein: 69g | Fat: 73g | Saturated Fat: 19g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 33g | Trans Fat: 0.3g | Cholesterol: 389mg | Sodium: 653mg | Potassium: 1696mg | Fiber: 4g | Sugar: 3g | Vitamin A: 590IU | Vitamin C: 34mg | Calcium: 76mg | Iron: 5mg

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    Reader Interactions

    Comments

    1. Ann says

      October 30, 2022 at 9:39 am

      5 stars
      This sounds like a great recipe to make for a busy weeknight meal! Not to mention a whole meal in one!

      Reply
    2. Amy Liu Dong says

      October 28, 2022 at 11:19 pm

      5 stars
      Such an easy, and delicious dish to make for tonight's dinner.
      I am sure my husband will love this!

      Reply
    3. Anonymous says

      December 27, 2011 at 1:55 am

      Delicious!

      Reply
    4. kitchen remodeling nyc says

      October 10, 2011 at 6:38 am

      Pressure cooker makes our lives in the kitchen easier. This is especially true when it comes to meat recipes.

      Reply
    5. Splatter says

      November 17, 2008 at 10:08 pm

      I dont have a pressure cooker so I made Giada's version with your added lemon and lemon zest. It was delicious! I will definitely be making this again. So easy but so good 🙂

      Reply
    6. abby says

      October 29, 2008 at 7:35 pm

      thsi looks gorgeous - perfect for the chilly weather london is starting to get.

      Reply
    7. The Veggie Queen says

      October 28, 2008 at 8:38 pm

      The pressure cooker is such a great idea, so happy that you like yours.

      Reply
    8. Grace says

      October 28, 2008 at 5:02 pm

      i've never used my pressure cooker for anything except canning. little did i know that it had other uses (and delicious ones, at that). 🙂

      Reply
    9. Patricia Scarpin says

      October 28, 2008 at 2:06 pm

      Pam, I use my pressure cooker a lot - it's a huge help on weekdays, when I don't have much time to cook.I believe this chicken will become a regular at my house.

      Reply
    10. [eatingclub] vancouver || js says

      October 28, 2008 at 6:16 am

      This looks like a fantastic chicken dish. Perfect weeknight meal.

      Reply
    11. Ning says

      October 28, 2008 at 6:10 am

      With the use of pressure cooker, I am sure the chicken meat is super soft, melt in the mouth, falling off the bones type. Yummy! 🙂

      Reply
    12. Pam says

      October 28, 2008 at 5:19 am

      This sounds like a lovely meal. That photo is making my mouth water.

      Reply
    13. Paula says

      October 28, 2008 at 1:04 am

      Ah, another kitchen gadget! I have a pressure cooker, but I'm too wimpy to try it. I keep envisioning a cartoon quality explosion happening! I really have to get over this phobia, especially when I see great recipes like this one. Marjie has me totally hooked on lemon flavors now, and the addition of garlic, red potatoes, and wine totally work for me! YUM!

      Reply
    14. noble pig says

      October 27, 2008 at 11:51 pm

      It sounds wonderful, now where is that pressure cooker?

      Reply
    15. Peter M says

      October 27, 2008 at 9:41 pm

      Glad you're on board with pressure cookers...great time savers and invaluable in the kitchen.

      Reply
    16. maybelle's mom says

      October 27, 2008 at 9:25 pm

      I have major pressure cooking fears. thinking about tackling them this winter. Will see.

      Reply
    17. Marjie says

      October 27, 2008 at 8:51 pm

      I love the kick lemon adds to chicken! This is really pretty, served as you did!

      Reply
    5 from 56 votes (54 ratings without comment)

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    Pam Greer from Sidewalk Shoes

    Hi, I'm Pam. I'm the person who plans whole vacations around where to eat and drink. Beautiful scenery is optional.

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