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.
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!
- 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.
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.
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.
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.
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.
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!
**As an Amazon affiliate I earn from qualifying purchases.
Instant Pot Lemon Chicken and Potatoes
- 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
- 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.