Instant Pot Lemon Garlic Chicken is no joke and has quickly become one of my most popular recipes of all time!
I am sure at some point I will not have THIS much fun with my Instant Pot, but I have to be honest…it really is pretty great. I’ve had more days lately where I run out of time and all of the sudden it’s dinner time and I am without a plan.
Instant Pot Lemon Garlic Chicken
When I was writing Down South Paleo, there was usually a dinner plan because there were so many recipes I had to write and recreate. But now that my manuscript is turned in and edited, I am back to running around like a chicken.
Actually, that part never stopped. Nevermind.
So tonight I thought I would try a Lemon Garlic Chicken in there and by using the saute feature and then the chicken setting, I had dinner in about 30 minutes. I also thickened the sauce at the end and it was just perfect!
If you are looking for more Instant Pot recipes to try that are fan favorites, be sure to check out my Chicken Yum Yum
And also my Instant Pot Hamburger Soup
Instant Pot Lemon Garlic Chicken
Ingredients
- 1–2 pounds chicken breasts or thighs
- 1 teaspoon sea salt
- 1 onion, diced
- 1 tablespoon avocado oil, lard, or ghee
- 5 garlic cloves, minced
- 1/2 cup organic chicken broth or homemade
- 1 teaspoon dried parsley
- 1/4 teaspoon paprika (omit for AIP)
- 1/4 cup white cooking wine (omit for AIP)
- 1 large lemon juiced (or more to taste)
- 3–4 teaspoons (or more) arrowroot flour
Instructions
- Turn your Instant Pot onto the saute feature and place in the diced onion and cooking fat
- Cook the onions for 5-10 minutes or until softened. You can also choose to cook until they start to brown
- Add in the remaining ingredients except for the arrowroot flour and secure the lid on your Instant Pot
- Select the “Poultry” setting and make sure your steam valve is closed (12-15 minutes on Manual if you do not have a Poultry setting)
- Allow cook time to complete, release steam valve to vent and then carefully remove lid
- At this point you may thicken your sauce by making a slurry. To do this remove about 1/4 cup sauce from the pot, add in the arrowroot flour, and then reintroduce the slurry into the remaining liquid
- Stir and serve right away. This also reheats well as leftovers
This recipe was THE BOMB! Cooked as directed and hubby approved. I did have quite a bit of chicken thighs in the pot (5) and so I needed to cook an additional 3 minutes. I also put fresh mushrooms in the pot. So very good! Thanks, Jennifer!
Oh this makes me so happy!!! SO glad you enjoyed!
WOW!!! this is definitely a keeper!!!
Wonderful!
Sorry. Is it quick release of the IP pressure or the slow release? Do you know if the IP poultry setting cooks with the idea that the chicken may or may not be bone-in? And would you change anything if you cooked the chicken with potatoes?
Quick release is what I used but slow release will work too!
Excellent recipe all in one pot and moist as anything! Do you have any nutritional information on this recipe? Calories, fat, protein, carb?
Hi Kelly, I really don’t post nutritional info but you can calculate in My Fitness Pal based on the ingredients and how much you eat of the finished product. Thanks!
Can this be done in a pressure cooker? I mean, I would have to know how to use it because I am scared of it but it is possible right? COok time?
Yes it should work in a pressure cooker but I am not exactly sure on times. The Instant Pot feature I used is the pressure cooking one so I would THINK cook times would be similar?
Is the chicken boneless or bone-in?
I used boneless but either should work!
Thanks! Just discovered your blog while searching for paleo instapot recipes. Looking forward to trying yours.
ohhh, i’ve got bone-in cooking right now. maybe you should add that into the recipe, since the cooking time might be off as a result.
I haven’t made it with bone in so I couldn’t say how long it would take. Should be close though
when you say to add all the ingredients, do you mean except the arrowroot? i added everything but now see that you mention adding some after it’s done.
I’ve corrected it to reflect the arrowroot exemption until afterwards.
Can you tell me HOW much time that is? What does the poultry button default to on the InstaPot? I have the Power Pressure Cooker XL so I’m afraid to just hit the “chicken” button….I’d like to know how much TIME you cook it for. Thanks!
The poultry feature is 15 minutes high pressure on the IP. Hope that helps!
When i set to poultry a 4 appeared – should I increase to 15?
Yes!
I would like to make this tonight but haven’t used my instant pot yet. I would follow the recipe above and then hit poultry on the pot. But do I have to set the time or will there be a default set amount of time. If that is the case, and it isn’t defaulted to 15, I would change it to 15? And it will be automatically on high pressure or do I change it to high pressure? Sorry for all the questions!
If you hit poultry it SHOULD say 15 min. It’s a preset button so should be automatic. It will be high pressure for 15 min and then you can quick release it!
How much would the cooking time change if using frozen chicken breast?
You could try increasing by 10 minutes and check it from there!
took my chicken out this morning, still frozen. Gonna try anyway with the partial frozen chicken and add the 10 mins
How’d it turn out?
This recipe just didn’t work for me — sorry. I only made a couple of minor tweaks; changing out fish for chicken, using pomegranate juice instead of chicken broth, eliminating the wine and cutting back on the spices. Not sure I’d try again
I can understand why that combo wouldn’t be great since it basically became Lemon Pomegranate Fish instead of Lemon Garlic Chicken. I probably wouldn’t love that either!
Lol. Nice cordial reply to the pomegranate fish…love it.
great reply!?
BAHAHA! I made this EXCEPT I used a roast, added cocktail sauce, and drank a bottle of whiskey – just didn’t turn out – I’m not sure why??! Oh Jeff Coats you had to be joking??!!
He HAD to be, right? OMG.
I have tears in my eyes reading all of these replies ….
Thanks for the wonderful recipe! ( I will make tonight, we like things very spicy so I will add crushed red pepper & cayenne pepper into the mix as well.)
Hope you enjoy it!
<3
Ha! Oh my. “I made a completely different recipe and didn’t like it, so this recipe is not good”. Seriously?
Fish takes very little time to cook, while chicken takes a long time. It was probably way over cooked.
I literally just peed my pants laughing at this comment. Are you for real??
I hope you’re joking.
Pomegranate fish is a recipe I would defintely avoid. 🙂
LOL!!!!!
Ha!! A couple minor tweaks. You changed the entire recipe.
Is this a joke?? You didn’t even make her recipe! I could say that I only tweaked it and used chocolate chips, flour and an egg and those cookies was the worst chicken I’ve ever eaten!
Bahahaha! This is the funniest comment I have read all year. I sure hope it was meant to be a joke. I’m about to try the recipe with chocolate instead of chicken and whipped cream instead of broth. I’ll use rainbow sprinkles instead of the spices and marshmellows instead of onions. I’ll be added rasberry sauce at the end instead of arrowroot to thicken. Sure hope your recipe works for me! 😉
I slightly tweaked it as well- threw all ingredients in the garbage and ordered pizza. Best recipe ever.
??????
Umm, fish instead of chicken. Juice instead of broth. You’re right about those being a couple of minor tweaks. But then you go and confess that you cut back on the spices. It gets pretty major at this point, now doesn’t it? Not anyone’s fault, I’d say, but yours, Jeff. Can’t blame a guy for trying something new, though!
Jeff, I was inspired by the lemon pomegranate fish, and created this with you in mind:
http://www.theprimaldesire.com/pomegranate-glazed-salmon/
So next time you’re stuck with pomegranate juice and fish, you know what to do.
*slow clap, culminating in a roaring crowd of cheering*
So you didn’t make this recipe
You didn’t make her recipe. You made yours.
I was looking for goof chicken recipe for my new Instant Pot, and came across this one. I’m so glad I did! I used about 2.5 pounds of chicken breasts, and threw in an extra glug of wine or two, and it came out amazing. I made some rice to go with it (I’m not strict paleo – used Trader Joe’s frozen Rice Medley with brown rice, red rice and black barley, cooked with a little broth, lemon juice, and a tiny bit of garlic and parsley). It tastes amazing!
Sounds pretty yummy!!! I miss barley! Mmmmmm!
I’m trying it now but my chicken broth expired! Used beef instead. Hope it turns out ok
How was it?
This was awesome!!! Thumbs up from the ENTIRE family….and that can be hard! Will definately be in the rotation…thanks!
Wow! That’s great to hear, I know it can be hard to please the masses!
Hi! Thank you for this. Definitely making this for dinner tonight 🙂 Would you consider adding an instant pot tag to your instant pot recipes? Or pressure cooker tag. Whatever. I would love to have a simple way to see all of your available recipes for it!
Good idea! I can do that!
Thank you!
Can this be done in a Slow Cooker? I don’t own an Instant Pot….and if I buy one more kitchen appliance/gadget my husband is going to need medical attention!!!!!
Yes I think it will work well in a slow cooker!
Just found this and plan on making this week. I’m dying at the pomegranate fish comment…didn’t like your recipe that I basically changed into a completely different dish. Hmmm no wonder you didn’t like it haha! Your reply was so much nicer than mine would’ve been! ?
Haha! Thanks!
After reading some of the comments, I decided to make this dish. I was so excited, and now I’m sorry to say that I am deeply disappointed with the results. The only fish I had to substitute was sardines, and instead of pomegranate juice, I only had prune juice on hand. Also, I figure ginger and garlic are pretty much the same, so I used ginger. Plus, I don’t actually own an instant pot, so I put it all in my toaster oven. Which caught fire. Total fail. Thanks for that. What a waste!
It would be great if you could be clearer with your instructions.
you are hysterical!
My stomach hurst from laughing so hard at this comment!!!! Thank you!
This recipe is amazing! I didn’t have any chicken, so I used some spam I found in my grandmother’s cupboard. I soaked it in orange juice, because that’s citrusy, like lemons. To keep it more traditional, I substituted cloves for the garlic, and used garlic salt instead of the sea salt, because they’re both salt. I used cayenne instead of paprika, because they’re both red.
I didn’t have any avocado oil, so I juiced some asparagus instead.
I was out of cooking wine (I might have drunk it all while making this), so I used tequila instead.
I tried to find an arrowhead, but I couldn’t, so I just skipped that part.
The buttons on the instant pot were way too complicated. There’s no “Spam” setting! So I just threw it on my stove.
It made a big mess. But my dog thought it was amazing! Plus, I’m drunk now, so everything is fine. Thanks for this! I’m going to do it again!
Ok, after reading all the other comments, this one made me burst out laughing!
This had me laughing out loud literally!!
From reading this recipe it sounds like it’s calling for Quick Release. Everything I’ve read about the Instant Pot says you should let chicken Natural Pressure Release for 10 min. Could you please clarify what you did? Thanks!
I did quick release the pressure and do for all my IP recipes. I have not found it to be detrimental luckily and it saves time!
The flavor on this was wonderful. I love it. However, my chicken breasts came out incredibly dry. I’m new to the instant pot so I’m sure it’s user error. I closed the valve, set it to poultry which put it on high for 12 mins., used the quick release. Made the recipe exactly as written. Idk? Any ideas? Again it was delicious and we all are it anyway. Lol. I definitely want to make it again but I want to get it right. Lol.
Hmm, you could try adding a bit more of the liquid ingredients or cook for less time. I haven’t had dry chicken breasts in the Instant Pot – were yours on the smaller side perhaps?
Mine ended up really dry too. I followed the recipe (just used fresh parsley instead of dried, but otherwise the same) and did 10 minutes on Poultry. Maybe I’ll try less time next time or I will use thighs instead of breasts. I cut up the remaining chicken so that it can sit in the sauce and get some moisture before we have it as leftovers.
Higher fat/skin on meat will always be more tender and juicy. You can definitely sub out for your preference. For some reason my chicken breasts must be extra plump as I’ve not had it dry out luckily!
Just curious – in the picture it looks like skin on…do you mainly use skin on in your recipes? I have some fat obsessed people in the family so I can’t cook skin on, they won’t be happy. Has anyone tried it without skin and adapted? Generally the chicken I cook with are large breast/thighs so size shouldn’t be a problem…
Thanks 🙂
It was not skin on, it just probably got a little browned from touching the IP bowl
I also just tried following the recipe with two pounds of organic chicken breast. The flavor was good….but also dry. These are from Costco, so maybe on the smaller side. When I try again what is a good amount to decrease to? A few minutes is a lot different in the instant pot….
You can always adjust the time if your breasts seem smaller! Hope your next round is even better than the first.
I’m only 70, so am still in the learning stage. After being told all my life to brown meat before adding salt, my daughter (first) and then a professional cook at a demo, mentioned meat should be seasoned and set at room temp for about 30 minutes before searing. I’m told this brings a layer of juices to the surface but seals in mist if the moisture. Since BS chicken breasts are often dry, perhaps doing this step at the beginning would help? Also–and I don’t know why– I have often found with both red meat and chicken breasts, that having more than the barest minimum of liquid in the pot seems to draw all the moisture out of the meat rather than help to retain it. So, maybe cut down on the liquid for breasts?
Thank you for what should be just the recipe I need today. I’m about to try it with over 5# of thighs, bone-in, skin in (because I’m lax and after reading all the comment–and having the best laugh in a long time–there isn’t time to skin them). I need cooked chicken for a soup I want to try later, so it’s nice to get two meals going at once. Hope it will work with that much meat (assuming it will even fit).
Assuming it matters to anyone, I did the 5+ pounds with skin & bones for 20 minutes (on poultry) and they are beyond done. There was plenty of room in the pot. I browned them first to give them a better chance of getting done; not sure that was necessary, but it gave me some nice crispy skin to snack on while the onions were softening. 😉
The recipe is a keeper, for sure. Next time I will skip the wine though. I used Pinot Grigio that was already on hand but am just not a fan of wine in most recipes. Didn’t double that or any other ingredients except the broth (just so I could finish the carton) but since I only planned on using the bottom layer on its own I figured the flavor would be where it’s needed. For next time, I will be sure to season all the breasts, whether or not I plan to use them all as is or in another recipe. Forgot to this time and the top ones were pretty bland.
Thanks Renee!
Glad you figured it out!
Made this last night. I also added mushrooms. Delicious, nice bright flavor! Easy…this will be one of those recipes that is a standard part of the rotation. Usually have all the ingredients on hand. Thanks!
Wonderful! Thank you!
This recipe is amazing! I’ve made it for my fiance, and then for my parents, and everyone loves it. The fact that it’s so easy and fast to make is even better. Thank you!
Wonderful!
This looks amazing! Making it tonight along with brown rice. I”m also going to make a chickpea/mushroom version on the stove while your recipe is cooking in my IP for my WFPB hubs.
Hope y’all love it!
It was so fantastic! My 16 and 18 year old sons had two helpings and and one sarcastically said, “yea, too bad it wasn’t that good…” as he licked his plate clean 🙂 I’ve already shared your recipe with my sil and cousin to make in their IP’s as well.
Hip Hip Hurray!!!!!
Instead of using the lemon with the juice removed, I used the juice of one lemon. I threw away the rest of the lemon. It was tasty.
What does omit for AIP mean?
If you are following the Autoimmune Protocol, you will want to leave that ingredient out.
Followed the AIP version of this and it was stellar! I made a double batch and there are NO LEFTOVERS! Thanks for this! I’ll be adding it to the rotation. 🙂
Wahoo!!!!! So glad to hear!
Did you leave the skin on the chicken?
I use boneless skinless breasts but you can use whatever you prefer or have on hand!
Great recipe! Works well with chicken breasts cut to 1 1/2″ – 2″ pieces. Set manual timer on Instant Pot to10 minutes instead of ‘poultry’ because I was afraid of over cooking the smaller pieces. The onion cooks down to a very nice slurry, so one can omit the arrowroot starch if desired. I also added 1 chopped up zucchini at the end and set Instant Pot on ‘saute’ for 5 minutes.
Thanks so much for posting this!
Sounds great!!
By the way (forgot to add on last post), your cookbook is awesome. Every recipe has turned out beautifully!
Fantastic! So glad to hear!
Could I add some potatoes to this? If so when ?
I just got my instant pot today and this will be the first try using it.
Yep, you can add them from the beginning! Have fun!!
wow that looks so good. Think i’m gonna give this a blast tonight. Thanks for sharing.
Simon
I’m new to the Instant Pot so this may be a dumb question, but what does AIP mean (it’s written after paprika and wine)?
It means Autoimmune Protocol – has nothing to do with IP per say, just with the degree of paleo in case you are following a stricter protocol
I thought I had arrowroot flour, but turns out to be amaranth flour. Anything I can substitute for arrowroot? Corn starch, I suppose, if I don’t mind going out of Paleo parameters?
Do you have tapioca? That would be the closest.
I used gelatin, bloomed it first.
I made this tonight. FANTASTIC!
The flavor was amazing and the chicken was very tender. Hubby & kids loved it too!
Thank you for this delicious recipe ?
Thanks so much, glad you enjoyed!
This recipe is amazing! My husband isn’t a huge chicken fan but he loved this recipe. My kids gobbled it up too. This is going to be a weekly staple for sure.
Fantastic! I just posted a new recipe for Chicken Yum Yum – you’ll have to check that one out too!
Made this tonight and it was DELIGHTFUL. So delicious! #instantpotismagic
Totally magical! So glad you enjoyed!
Ohmydeliciousgoodness! This was amazing. As tempting as it souded, I resisted the urge to throw in pomegranate juice and kept to the recipe. (Sorry, couldn’t resist haha) I left out the thickener and now have a cup+ of amazing sauce I can’t bring myself to throw out. My neighnor, who is a ridiculously good cook, always turns leftovers into soup. I’m thinking I may try with this and see what happens. I’m positively sick at the thought of having to toss out all this lemony sunshine in a sauce goodness!!!!
Hahaha! Love it!
I freeze little bits and pieces of left overs – including sauces and gravies and use for soup or pot pies. That way you don’t have to waste any of the wonderful flavors. Also, could you have some baked, fried or broiled chicken (or fish 🙂 ) and drizzle or pour the leftover sauce over the top of it just before serving? Would it be good over rice or veggies?
I think the sauce is good over everything!
I’m new to the instant pot. If I am cooking eight chicken thighs unfrozen,about how long would I cook it under pressure? Can’t wait to try this it looks delicious! Thank you!
You could do about 20 minutes in the IP!
If I double this recipe do i need to increase the cook time?
Yes you’ll want to increase some with extra chicken. I’d shoot for about 20 minutes or so with 2 pounds.
Trying this tonight … in your photo, it looks like the chicken is browned? Do you sauté before pressure cooking? I’ve seen some recipes call for it but I’m usually all about speed dinners when pressure cooking and skip it! Thanks.
Hi Jessie, I did not brown the chicken but it may have browned in the bottom of the stainless bowl as it cooked. Hope you enjoyed it!
If I omit the wine to make it AIP, should I sub in water or another liquid?
You don’t have to as long as you have SOME liquid in there.
how long in slow cooker, have a large pressure cooker, have not bought a instant pot yet? what brand instant pot do you like..
I use this one bit.ly/MyInstantPot – in a slow cooker, low for 6 hours, high for 3-4 should do it!
What can I use instead of arrow root flour? White or wheat flour?
I don’t work with regular flours anymore but either of those should work in theory.
Could I use a whole chicken for this recipe? If so, would it cook for ~35 mins or so. Using my instant pot for the first time tonight and I’d live to make this!!
Arrowroot flour is used as a thickening agent. You can find substitutions for it online. Gelatin worked great for me but bloom it first.
Will be cooking this on the weekend. Thanks
If using a whole chicken?
Not sure how big but you can try 40 minutes
Made this tonight, to lose my Instant Pot virginity! I made two changes: I browned the chicken in the Instant Pot before sautéing the onions, and I used cornstarch to thicken since I didn’t have arrowroot. It was good. There was a LOT of sauce. I would have liked a bit more flavor.
You can always add more salt as needed too
Second week with my Black Friday IP – this is the first chicken recipe I’ve tried that my husband liked. Thank you!
Wonderful!
Just made this tonight, and everyone loved it! So yummy!! In case anyone was considering doubling the recipe, that’s what I did and it turned out perfectly. Thank you for the recipe 🙂
Thanks for letting us know! Glad you enjoyed it!
Can I omit the arrowroot? WiLL it change a lot?
The sauce will not be as thick, you can choose to omit or use a different thickening agent.
Thank you for this recipe! Do I add JUST the juice from the lemon or the juice plus sliced lemons? Are the lemon slices shown in the pic added after the dish is done?
Hi Deziray, you can just add the juice!
This was our second Instant Pot recipe and we loved the flavor. I think I will have to start browning the meat for my poor husband (he’s never had pressure cooked proteins before), but both he and my son ate second and third helpings. It was delicious! Thank you!
Hey Stephanie, I am so glad to hear it was enjoyed by all! You can definitely brown the meat using the saute feature first before pressure cooking if you like!
Could you use cornstarch instead of arrowroot?
You could though I don’t use corn starch anymore so I am not sure exactly how much you would need. The result should be the same though.
this is my first time to use the instant pot and i am going to try the recipe. cook time is 30 minutes, do you have to release the pressure valve right away after 30 minutes or can you wait an extra 15-20 min if you are doing something else?
Yep that will be just fine, it will release pressure slowly on its own.
I can’t wait to try this recipe tonight (the original way lol). What paleo sides do you normally add to this dish?
You could do roasted cauli! Or steamed broccoli.
enjoyed this dish! used skinless bone in breasts on the large side and the time was perfect. i let it pressure down naturally while i made some veggies. very easy. added salt.
would like to point out you don’t actually have onions in the ingredients altho you do in the directions 😉 i would have put onion in anyways but just a heads up.
didn’t bother to thicken it, was a great liquid over the veg and i’ll use the rest on leftover rice 🙂
this will be a good base recipe for me to tweak as i get to know my new instant pot!
So glad it was a hit! I went back nervous that I forgot the onions but it looks like they are there (3rd ingredient down):
1-2 pounds chicken breasts or thighs
1 teaspoon sea salt
1 onion, diced
1 tablespoon avocado oil, lard, or ghee
5 garlic cloves, minced
1/2 cup organic chicken broth or homemade
1 teaspoon dried parsley
1/4 teaspoon paprika (omit for AIP)
1/4 cup white cooking wine (omit for AIP)
1 large lemon juiced (or more to taste)
3-4 teaspoons (or more) arrowroot flour
I am glad to receive the feedback that it did not need thickening for you! That’s great information thank you!
how did you get that nice brown crust on your chicken? My chicken was just as “naked” as when I put it in 🙂
Ha! I let my chicken “touch” the stainless steel pot. There is a small risk of burning but I have had good luck. Almost like a bonus saute with my pressure cooking cycle!
This recipe was a hit in our home. I had to make a few changes though: I had no pomegranate juice so I used lemon juice and no fish so I used chicken. It turned out great! 😉
My only real change was using Pinot Grigio instead of cooking wine because I wanted an excuse to open up some wine. Thanks for a great recipe!
I made this tonight and it was great! I used about 1.2 pounds of boneless skinless chicken breast, in two large chunks. I adjusted the liquid slightly upward. My husband and toddler liked it. I thought it was just a tad dry without the sauce, but great with sauce spooned over.
While my recipe did include lemon, garlic, and chicken, I made some mildly out-there substitutions: genmaicha kombucha in place of the cooking wine, smoked paprika instead of plain, mixed Italian herbs instead of parsley, and an additional Meyer lemon squeezed in there with the regular lemon. I almost burned the onion sautéing it (I used half and half ghee and avocado oil) and had to adjust the pot down to the low sauté setting. Still new to this contraption. 🙂 Thanks for a yummy recipe!
I tried the recipe, apparently you have to put lemon in it to call it lemon chicken. I was too focused on the new IP that i left out that ingredient, so we had garlic chicken. So far so good! I’m looking forward to the lemon chicken.
I did use the arrowroot flour but it didn’t thicken. Is there a trick? I am new to this product.
I’m looking forward to following your blog!
Thanks
Oh, my! This recipe looks yummy! We will be making it tomorrow night for a dinner party! Thanks for taking the time putting it together!
I also have to say how much I appreciate everyone’s sense of humor. The comments had my husband and I cracking up laughing tonight, something we haven’t done together in a while. So, Thanks so much for keeping it fun and light-hearted.
Hi there,
Since recipe says to eat this right away, has anyone tried converting to “slow cook”?
I have 3 fairly large chicken breaks along with all ingredients in my pot.
How long should I set to slow cook this dish?
Or, do you recommend NOT slow cooking?
Thanks for your suggestions. Can’t wait to try; sounds delicious.
P,S. Has anyone added artichoke hearts and/or capers?
Funny – I was thinking artichokes and capers would be great additions. Unless you’re doing the pomegranate fish version…. LOL Seriously, I’m going to try this and will definitely add them – perhaps at the end (before doing slurry) since neither really requires cooking (assuming your artichoke hearts are canned).
Can i convert to slow cook? If so, how long for 3 lbs of boneless, skinless chick breasts?
Yes you can slow cook for about 5 hours on high.
what can I substitute arrowroot flour with?
Tapioca starch
Sounds delicious! But what does omit for AIP mean? I am new to this site and to the Instant Pot. Thanks
in advance!
Sandi
AIP is “autoimmune protocol” and is a stricter version of paleo.
I made this for dinner tonight and it is a keeper. Everyone devoured it with no leftovers. The only changes I made was to use the juice of 2 lemons and using cornstarch instead of arrow root. So lemony with a nice hint of garlic.
I also experimented with the PIP (pot in pot) method for rice. I placed the trivet over the chicken and placed a stainless steel bowl with rice and water on the trivet. Rice came out perfectly cooked!
AWESOME!!!
We made this dish tonight and it was a hit with everyone, including my two picky sons. The bonus is that it was super quick to prepare. We will definitely be having it again. Thank you for the recipe.
Thanks! So glad to hear!!!
I see your chicken is browned. Do you sauté the chicken first?
I didn’t but the chicken was on the bottom of the IP and it browned as it cooked. You could saute if you wanted to though!
This did not turn out as expected:(. I followed the recipe step by step including cooking in the Instant Pot Poultry setting (15 minutes) except I added 1/2 teaspoon of Oregano. I am glad I made brown rice separately because the arrowroot powder did Not thicken the sauce. I made a second slurry with four more teaspoons of arrowroot powder and it still did not thicken the Broth into a sauce. Did you mean tablespoons instead of teaspoons of arrowroot powder??? I chopped up the chicken breasts and ended up making lemon rice soup ( Avgolemono) with the boiled (over cooked) chicken. Maybe I am being too picky, but I like my chicken tender! Maybe chicken thighs would have worked better? The flavor of the Broth itself was absolutely delicious.
Sorry to hear that, it is one of my more popular recipes. Hopefully you’ll find some other recipes you enjoy!
Made this tonight and it was AMAZING!!!! I left out the arrowroot and shredded the chicken in the sauce…..
I was wondering how you would double this recipe for a larger family in the 8L instant pot? Actually, more than double…what would be the measurements for almost 6 pounds of meat? Just triple the ingredients?
You could double or triple and likely keep the cook time the same!
Hi, I’m sorry but what the heck does (omit for AIP ) mean….I know I’m getting a dunce cap for it, but I have to ask
Autoimmune Paleo
All I can say is that this was my first full paleo meal attempt and if this is what it’s like to eat paleo I’M IN! I think I’ve died and gone to heaven! Incredible! !! Thank you! Thank you! THANK YOU!
Yay! Happy eating, hope all your meals are as comforting and delicious!
This recipe is spectacular. I used bone-in chicken breasts and they came out flavorful and shredded right off the bone. The sauce was so good I used it on its own on white rice the next day.
Thanks Brian! So glad you enjoyed it!
Made this last night for dinner. Excellent, awesome and most important, easy!
?
Yay! Thanks!!!
This was the first thing I made in my new Instant Pot. Rave reviews all around! My son and hubby practically licked their plate. 🙂 Thank you so much for sharing your delicious recipe.
Fantastic!!
After reading all these comments and laughing so hard I had to change my pants – I made this tonight for my son and me for dinner. Wow, wow, wow. The sauce was absolutely delicious – my son raved and raved. The only thing I did different was used drumsticks (skin on) as that was all I had, and browned them a bit first in the pot before proceeding with the recipe as written. I would choose thighs next time, but this still came out wonderful. Recommend it highly, would give it 20,500 stars if I could! : )
Hello!
I would love to make this recipe. Could I make rice in a pot in pot while the chicken is cooking on the poultry setting?
Yes!
how do you do this? is it an Instant Pot accessory?
Yes it is a kitchen appliance. bit.ly/MyInstantPot
Can I use something besides arrowroot flour? Gonna try this recipe
Tapioca would work!
This recipe didn’t work for me. When I pressed the poultry button, it defaulted to “8” Since the recipe did not specify how many minutes on poultry it should cook, I figured eight was correct. Needless to say, my chicken is not cooked properly. I suggest amending the recipe to reflect that it needs 15 minutes on the poultry setting.
Sorry your default was not set correctly. 12-15 minutes should work perfectly.
I have made this several times and usually use 2.5-3 lbs of ck thighs. I add about 3 mins to the cook time so about 18 mins. I have used red wine in place of the white wine and it still tasted yummy. I never have arrow root on hand so I thicken with cornstarch with great results. I add mushrooms to mine toward the end of the saute cycle and this is a great addition. I am cooking it now and have added fresh cilantro, so we shall see how that turns out. Thanks for all the yummy recipes!
Hi, to those that added mushrooms, what kind and how much? Thanks1
I would like to make this for company and, thus, double the recipe. How much longer would I need to cook it? Thank you.
You should not need to really increase time since having more ingredients in the IP will take longer to come to pressure, thereby increasing the cook time on its own. Hope that helps!
Have you tired this with a delay start? I just got my pot and I really want to find recipes that I can set so they are ready later for dinner.
I haven’t but it should work! I just don’t know about raw chicken sitting out for too long. Maybe use the slow cooker feature on the IP!
this will be my first meal in my IP, so I’m new at this …… you said you came up with this last minute, so did you use FROZEN or THAWED chicken? how would you determine a revised cooking time when accounting for thawed vs frozen chicken! I’m still amazed that cooking frozen chicken is even an option with this thing!!
For 2 pounds frozen I did 40 minutes on my Chicken Yum Yum recipe. Check that one out as a guide!
This was delicious!
Some modifications: I didn’t use wine and substituted 2 tbs cornstarch for the arrowroot flour (I’m not paleo, so it didn’t matter). I would love to try with wine next time, but the 1/2 cup of broth was a lot of liquid so would probably reduce both. Really good with peas and mushrooms over zoodles (paleo) or pasta. I used almost 2 lbs of boneless skinless chicken thighs. A small substitution: used salt and pepper on chicken and browned chicken on both sides for about 2 minutes on each side. I also zested the lemon and threw some of the zest in with the liquid. I cooked on normal manual pressure for 13 min.
I’ve made this following your recipe for my family and loved it- I usually make lemon rice and oven roasted broccoli to go with it and even the kids love it! I’m having a first birthday party for my youngest and would love to make this- could I double or even triple this recipe to cook in my instant pot all once, as long as I don’t fill it past the overfill line? Would this affect the cooking time? Thanks so much for the recipe and thanks in advance for your advice!
Hey Courtney, so glad it’s been a hit! Typically you can make it as is and the IP will just take longer to reach pressure so you shouldn’t have to add time!
I just purchased an Instant Pot and tried this recipe. Tasty, but next time I would brown the chicken first. You may want to consider mentioning that in the recipe.
You are welcome to make any adjustments you see fit. This recipe does not call for browning but if you prefer it that way you are welcome to make the edit 🙂
I want to try this recipe, but how does this meet the minimum liquid requirement? Is it really low for the instant pot? I have a 2 qt pressure cooker and a 6 qt, and they require 1 and 2 cups of liquid, respectively.
My 6qt says it requires 1 cup liquid. There is over 3/4 cup liquid when starting this recipe and the onion and chicken produce even more liquid once it comes to pressure. I’ve never had any issues but you can add more broth (and seasonings) if desired.
Made this recipes twice. It’s too bland and the chicken is tough. Maybe if I put more wine in it would be better. What am I doing wrong???
Maybe it’s just not for you? It’s one of my more popular recipes so I’m not sure what your favorite types of recipes are but you could try adding more salt? More lemon? More garlic? Whatever you think would make it more palatable for you.
Made this recipe for dinner today. Very tasty!! I didn’t have wine so increased the chicken broth to 1 cup. For thickener I used cornstarch, about 2 tablespoons. Used it as a gravy over the chicken and also the wild rice I made to go with it. Also did green beans. There was enough left of everything that my husband and I will have for lunch tomorrow. Definitely will make again!
Thanks Marie!
I have an IP. I’m wondering if this works well on a slow cooker setting.
Yes it should!
I tried this recipe and found the skin on the chicken to be unpalatable. In the photo, they appear to be browned. After sautéing the onions, should I brown the chicken before adding the other ingredients?
I always use boneless skinless but you could definitely brown first!
I always use boneless skinless (both thighs or breasts) but you could definitely brown the chicken if you prefer skin on.
This sounds amazing! I’m hoping to make it tonight. If I don’t have arrowroot flour, could I sub it with tapioca flour?
Thank you!
Yep you can!
We used a little over one pound of chicken. I do have a poultry setting and I noticed that it started counting down from 13. The sauce was AMAZING, we had cooking sherry so I tossed that in. I used cornstarch bc that’s what I had on hand and it worked fine. The chicken, as some comments pointed out, was dry. I will use this recipe again but will cook it for 11 minutes, hopefully, that will make it perfect. Made some pasta and tossed in broccoli florets during the last minute of cooking!
I tried to figure out why the picture appears to have tomato or paprika when this is an AIP recipe, but I am still at a loss. I still made the recipe despite being unsure what the end product would be. It helped to have many reviews proving it was worth trying. I made it twice in a short period of time with chicken breast. I definitely would butterfly the chicken because I find whole breasts come out a little rubbery. I added mushrooms, but I think for me it doesn’t enhance the dish. It’s an easy midweek recipe that I will keep in my rotations for sure!
What does not for AIP mean?
Not suitable for the Autoimmune Protocol which is a more restrictive form of Paleo eating
This is a keeper. Easy peasy speedy dinner.
Added 3 sprigs of fresh thyme and fresh chopped parsley instead. Yum weeknight dinner.
how many people does this serve?
I’d say around 4
This recipe sounds really good but I’m not doing paleo or keto. I’m diabetic and looking for good, low-carb recipes with reasonable fat content. Instead of arrowroot powder, could I use cornstarch? If so, any suggestion as to how much? I don’t want to have to buy a specialty ingredient I will only use for one recipe if I can help it! Thanks!
Yes that will work.
This was so yummy!! Both my boys loved it. I omitted the wine because I didn’t have available and was still flavorful. I served with noodles and spiraled zucchini. So good thank you.
I’m new to IP.and tried a recepi today and got burn message but gona try again to morrow. Got some chickenbreat already marinaded but will try this as well.
Do you leave the chicken breasts at the bottom or use the steam rack
Thanks
Which model do you have? Some of them burn more easily
A couple quick questions (hoping to make this recipe for dinner TONIGHT). If you don’t reply in time, I’ll wing it. I’m a ‘newbie’ to Instant Pot cooking, so if this is a ‘dumb’ question, I trust you and your followers will offer me a little grace (although, I have to say that I had some chuckles reading all of the previous comments, too). According to the book that came with my Instant Pot, it states, “Always add at least 18 fl oz of water or other liquids so enough steam can be generated to cook under pressure.” Your recipe seems to call for just over 6 fl oz if I count the juice of the lemon. I’m assuming I can follow your recipe as stated and it should be OK — I’m not totally comfortable working with a pressure cooker and don’t want a big explosion on my first try. Also, just out of curiosity, where your recipe states (omit for AIP) does that stand for Auto Immune Protocol diet? After 44+ years of marriage, my hubby and I have started following Dr. Gundry’s The Plant Paradox eating plan because hubby is on his 2nd auto immune disease — we’ve seen a huge improvement in his numbers in just a few short weeks, but I am scouring the internet for additional ‘tried and true’ recipes now that I’ve cleaned out the pantry, fridge & freezer to REALLY make this a lifestyle change and not just another ‘fad diet’. So far, so good. Can’t wait to try this recipe.
Yes AIP is Autoimmune Protocol. A cup of liquid is usually sufficient to bring it to pressure and if you have meats and veggies that release liquid as they cook, that adds to the liquid as well. Hope you enjoy!!
I forgot to buy white cooking wine! Any substitution suggestions?
You can omit!
I did and it still was wonderful! Thank you for sharing your recipes with us!!
I just stumbled on this again. The comment from Jeff and everything that came out of that (including inspiration for my own recipe) makes me laugh so hard every time!
LOL right?! Definitely one of my favorite blogging moments of all time.
We just LOVE this recipe. I’ve made it numerous times and it always impresses, and is a great leftover (always make enough for a couple of meals).
If I could I’d give it a 10+ rating, but I guess 5 stars will just have to do!?
Can’t thank you enough for it.
This Whole 30 Instant Pot Recipe Roundup is an awesome collection of recipes for those of you who are starting or who have just finished a Whole 30 in the past. These recipes are perfect for adding more variety to your meals, and they can be made in the Instant Pot!
The Whole 30 is an elimination diet that lasts for 30 days. It’s free of dairy, sugar, and grains, and it allows only lean meats, seafood, and poultry. In this blog post are ten instant pot recipes made with Whole 30 ingredients that you can make in your own kitchen.
There isn’t a cooking time for the chicken, can I assume it is the auto 15 mins that come up when I press poultry? (Sorry, new to the IP!)
Just made this recipe. Was fantatic! Added mushrooms and only need 2sps of thickener. Will make again fore sure!
Yes, once you select “Poultry” it will automatically select the appropriate time. Good luck and enjoy!
Wonderful thanks for letting me know your feedback!