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Instant Pot Lemon Garlic Chicken

March 17, 2015 by predominantlypaleo 263 Comments

 

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 Garlic Lemon Chicken

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 

Chicken Yum Yum

And also my Instant Pot Hamburger Soup

Instant Pot Paleo Hamburger Soup

Print

Instant Pot Lemon Garlic Chicken

Instant Pot Garlic Lemon Chicken
Print Recipe

★★★★★

4.7 from 10 reviews

Ingredients

Scale
  • 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

  1. Turn your Instant Pot onto the saute feature and place in the diced onion and cooking fat
  2. Cook the onions for 5-10 minutes or until softened. You can also choose to cook until they start to brown
  3. Add in the remaining ingredients except for the arrowroot flour and secure the lid on your Instant Pot
  4. 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)
  5. Allow cook time to complete, release steam valve to vent and then carefully remove lid
  6. 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
  7. Stir and serve right away. This also reheats well as leftovers

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Filed Under: 30 Minute Meals, aip friendly, dairy free, egg free, gluten free, grain free, main course, nut free, paleo, soy free, sugar free, yeast free

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Comments

  1. Susan Doak says

    April 16, 2015 at 12:27 am

    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!

    Reply
    • predominantlypaleo says

      April 16, 2015 at 12:49 am

      Oh this makes me so happy!!! SO glad you enjoyed!

      Reply
      • Sara Dixon says

        January 16, 2016 at 2:50 am

        WOW!!! this is definitely a keeper!!!

        Reply
        • predominantlypaleo says

          January 18, 2016 at 3:52 am

          Wonderful!

          Reply
      • Heather Leifer says

        February 6, 2017 at 1:49 am

        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?

        Reply
        • predominantlypaleo says

          February 8, 2017 at 5:46 pm

          Quick release is what I used but slow release will work too!

          Reply
      • Kelly Alexander says

        January 2, 2019 at 2:44 am

        Excellent recipe all in one pot and moist as anything! Do you have any nutritional information on this recipe? Calories, fat, protein, carb?

        5.0 rating

        ★★★★★

        Reply
        • predominantlypaleo says

          January 4, 2019 at 2:04 am

          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!

          Reply
  2. Stephanie says

    April 21, 2015 at 4:51 pm

    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?

    Reply
    • predominantlypaleo says

      April 22, 2015 at 2:07 am

      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?

      Reply
      • Linda says

        July 20, 2015 at 5:17 pm

        Is the chicken boneless or bone-in?

        Reply
        • predominantlypaleo says

          July 20, 2015 at 5:35 pm

          I used boneless but either should work!

          Reply
          • Linda says

            July 20, 2015 at 5:48 pm

            Thanks! Just discovered your blog while searching for paleo instapot recipes. Looking forward to trying yours.

          • Nanda says

            September 25, 2015 at 11:23 pm

            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.

          • predominantlypaleo says

            September 26, 2015 at 1:31 am

            I haven’t made it with bone in so I couldn’t say how long it would take. Should be close though

          • Nanda says

            September 25, 2015 at 11:24 pm

            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.

          • predominantlypaleo says

            September 26, 2015 at 1:50 am

            I’ve corrected it to reflect the arrowroot exemption until afterwards.

      • Kelly says

        January 24, 2017 at 2:52 pm

        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!

        Reply
        • predominantlypaleo says

          January 24, 2017 at 3:08 pm

          The poultry feature is 15 minutes high pressure on the IP. Hope that helps!

          Reply
          • Kendra says

            February 3, 2017 at 7:13 pm

            When i set to poultry a 4 appeared – should I increase to 15?

          • predominantlypaleo says

            February 4, 2017 at 12:50 am

            Yes!

          • Janet says

            February 16, 2017 at 10:50 am

            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!

          • predominantlypaleo says

            February 16, 2017 at 3:32 pm

            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!

  3. kimi says

    July 24, 2015 at 4:38 pm

    How much would the cooking time change if using frozen chicken breast?

    Reply
    • predominantlypaleo says

      July 24, 2015 at 6:46 pm

      You could try increasing by 10 minutes and check it from there!

      Reply
      • Rena says

        April 4, 2017 at 8:56 pm

        took my chicken out this morning, still frozen. Gonna try anyway with the partial frozen chicken and add the 10 mins

        Reply
        • predominantlypaleo says

          April 10, 2017 at 5:19 pm

          How’d it turn out?

          Reply
  4. Jeff Coates says

    October 29, 2015 at 5:03 pm

    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

    Reply
    • predominantlypaleo says

      October 29, 2015 at 5:45 pm

      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!

      Reply
      • LastManCooking says

        November 12, 2015 at 3:57 am

        Lol. Nice cordial reply to the pomegranate fish…love it.

        Reply
      • Shelly says

        November 14, 2015 at 4:18 am

        great reply!?

        Reply
      • Jennie says

        November 7, 2016 at 2:44 pm

        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??!!

        Reply
        • Beth says

          May 8, 2017 at 4:40 pm

          He HAD to be, right? OMG.

          Reply
      • Kimberly says

        January 9, 2017 at 9:38 pm

        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.)

        Reply
        • predominantlypaleo says

          January 10, 2017 at 1:04 am

          Hope you enjoy it!

          Reply
      • Ana says

        June 13, 2017 at 2:58 pm

        <3

        Reply
      • Victoria Wallingsford says

        October 3, 2017 at 5:46 pm

        Ha! Oh my. “I made a completely different recipe and didn’t like it, so this recipe is not good”. Seriously?

        Reply
    • T.D.C. says

      January 9, 2016 at 4:00 am

      Fish takes very little time to cook, while chicken takes a long time. It was probably way over cooked.

      Reply
    • Savannah says

      February 4, 2016 at 2:17 am

      I literally just peed my pants laughing at this comment. Are you for real??

      Reply
    • Monica says

      February 11, 2016 at 11:12 pm

      I hope you’re joking.

      Reply
    • Rachel says

      March 14, 2016 at 9:01 pm

      Pomegranate fish is a recipe I would defintely avoid. 🙂

      Reply
    • Christina says

      July 27, 2016 at 3:59 am

      LOL!!!!!

      Reply
    • Nicums says

      August 25, 2016 at 2:56 am

      Ha!! A couple minor tweaks. You changed the entire recipe.

      Reply
    • Jamie says

      December 3, 2016 at 1:58 am

      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!

      Reply
    • Shilpa says

      December 30, 2016 at 5:33 pm

      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! 😉

      Reply
    • Kalin says

      January 10, 2017 at 2:24 am

      I slightly tweaked it as well- threw all ingredients in the garbage and ordered pizza. Best recipe ever.

      Reply
      • Melahni says

        March 7, 2018 at 10:02 pm

        ??????

        Reply
    • BrandyLee says

      January 11, 2017 at 12:27 am

      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!

      Reply
    • Raj @ www.ThePrimalDesire.com says

      January 11, 2017 at 4:07 am

      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.

      Reply
      • Anne says

        March 5, 2018 at 10:12 pm

        *slow clap, culminating in a roaring crowd of cheering*

        Reply
    • Brenda says

      February 16, 2017 at 3:26 pm

      So you didn’t make this recipe

      Reply
    • Corrine says

      June 19, 2017 at 9:30 pm

      You didn’t make her recipe. You made yours.

      Reply
  5. feistykitty says

    November 22, 2015 at 3:51 am

    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!

    Reply
    • predominantlypaleo says

      November 25, 2015 at 12:24 am

      Sounds pretty yummy!!! I miss barley! Mmmmmm!

      Reply
  6. KT says

    December 14, 2015 at 1:32 am

    I’m trying it now but my chicken broth expired! Used beef instead. Hope it turns out ok

    Reply
    • predominantlypaleo says

      December 15, 2015 at 7:28 pm

      How was it?

      Reply
  7. Amy says

    January 6, 2016 at 3:12 am

    This was awesome!!! Thumbs up from the ENTIRE family….and that can be hard! Will definately be in the rotation…thanks!

    Reply
    • predominantlypaleo says

      January 7, 2016 at 7:16 pm

      Wow! That’s great to hear, I know it can be hard to please the masses!

      Reply
  8. danielle says

    February 12, 2016 at 5:35 pm

    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!

    Reply
    • predominantlypaleo says

      February 12, 2016 at 5:38 pm

      Good idea! I can do that!

      Reply
      • danielle says

        February 14, 2016 at 3:56 am

        Thank you!

        Reply
  9. Elyse Gruenspan says

    February 16, 2016 at 4:55 pm

    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!!!!!

    Reply
    • predominantlypaleo says

      February 21, 2016 at 10:51 pm

      Yes I think it will work well in a slow cooker!

      Reply
  10. Ashley says

    February 21, 2016 at 5:41 pm

    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! ?

    Reply
    • predominantlypaleo says

      February 21, 2016 at 10:44 pm

      Haha! Thanks!

      Reply
  11. Velvis says

    March 5, 2016 at 8:17 am

    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.

    Reply
    • dankam says

      July 21, 2016 at 5:18 pm

      you are hysterical!

      Reply
    • Ange says

      January 11, 2018 at 2:12 am

      My stomach hurst from laughing so hard at this comment!!!! Thank you!

      Reply
  12. Coates Is My Hero says

    March 5, 2016 at 8:34 am

    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!

    Reply
    • Cheryl says

      April 10, 2016 at 5:55 pm

      Ok, after reading all the other comments, this one made me burst out laughing!

      Reply
    • Dawn Furlong says

      October 18, 2016 at 7:16 pm

      This had me laughing out loud literally!!

      Reply
  13. Gretchen says

    March 8, 2016 at 1:28 am

    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!

    Reply
    • predominantlypaleo says

      March 8, 2016 at 1:58 am

      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!

      Reply
  14. JD says

    April 10, 2016 at 2:09 am

    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.

    Reply
    • predominantlypaleo says

      April 12, 2016 at 2:15 am

      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?

      Reply
    • Emily says

      August 14, 2016 at 1:07 am

      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.

      Reply
      • predominantlypaleo says

        August 15, 2016 at 5:55 pm

        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!

        Reply
        • Nicole says

          January 10, 2017 at 2:24 am

          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 🙂

          Reply
          • predominantlypaleo says

            January 10, 2017 at 5:15 pm

            It was not skin on, it just probably got a little browned from touching the IP bowl

      • Lindy Forsyth says

        November 30, 2016 at 2:35 am

        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….

        Reply
        • predominantlypaleo says

          December 2, 2016 at 6:03 pm

          You can always adjust the time if your breasts seem smaller! Hope your next round is even better than the first.

          Reply
    • Renee says

      January 25, 2017 at 5:27 pm

      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).

      Reply
      • Renee says

        January 25, 2017 at 9:15 pm

        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.

        Reply
        • predominantlypaleo says

          January 25, 2017 at 9:48 pm

          Thanks Renee!

          Reply
      • predominantlypaleo says

        January 25, 2017 at 9:48 pm

        Glad you figured it out!

        Reply
  15. ann says

    April 14, 2016 at 9:25 pm

    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!

    Reply
    • predominantlypaleo says

      April 15, 2016 at 12:47 am

      Wonderful! Thank you!

      Reply
  16. Rachel says

    May 8, 2016 at 12:48 pm

    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!

    Reply
    • predominantlypaleo says

      May 8, 2016 at 7:30 pm

      Wonderful!

      Reply
  17. Charlotte says

    May 11, 2016 at 10:12 pm

    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.

    Reply
    • predominantlypaleo says

      May 11, 2016 at 11:37 pm

      Hope y’all love it!

      Reply
      • Charlotte says

        May 12, 2016 at 12:29 am

        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.

        Reply
        • predominantlypaleo says

          May 13, 2016 at 1:39 am

          Hip Hip Hurray!!!!!

          Reply
  18. birdonwire says

    May 14, 2016 at 11:05 pm

    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.

    Reply
  19. Zena says

    May 17, 2016 at 11:44 am

    What does omit for AIP mean?

    Reply
    • predominantlypaleo says

      May 17, 2016 at 2:36 pm

      If you are following the Autoimmune Protocol, you will want to leave that ingredient out.

      Reply
  20. Katie says

    May 20, 2016 at 12:49 am

    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. 🙂

    Reply
    • predominantlypaleo says

      May 21, 2016 at 7:33 pm

      Wahoo!!!!! So glad to hear!

      Reply
  21. Melanie Wallace says

    May 24, 2016 at 10:32 pm

    Did you leave the skin on the chicken?

    Reply
    • predominantlypaleo says

      May 27, 2016 at 1:12 am

      I use boneless skinless breasts but you can use whatever you prefer or have on hand!

      Reply
  22. Cathryn says

    May 27, 2016 at 2:17 am

    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!

    Reply
    • predominantlypaleo says

      May 27, 2016 at 6:05 pm

      Sounds great!!

      Reply
  23. Cathryn says

    May 27, 2016 at 2:19 am

    By the way (forgot to add on last post), your cookbook is awesome. Every recipe has turned out beautifully!

    Reply
    • predominantlypaleo says

      May 27, 2016 at 6:04 pm

      Fantastic! So glad to hear!

      Reply
  24. Janet says

    July 14, 2016 at 8:19 pm

    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.

    Reply
    • predominantlypaleo says

      July 14, 2016 at 8:33 pm

      Yep, you can add them from the beginning! Have fun!!

      Reply
  25. plasterer bristol says

    July 21, 2016 at 6:34 am

    wow that looks so good. Think i’m gonna give this a blast tonight. Thanks for sharing.

    Simon

    Reply
  26. Diane says

    July 31, 2016 at 11:37 pm

    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)?

    Reply
    • predominantlypaleo says

      August 1, 2016 at 3:29 am

      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

      Reply
  27. Sharla says

    August 1, 2016 at 9:31 pm

    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?

    Reply
    • predominantlypaleo says

      August 3, 2016 at 12:50 am

      Do you have tapioca? That would be the closest.

      Reply
    • Eileen says

      August 31, 2021 at 12:26 am

      I used gelatin, bloomed it first.

      5.0 rating

      ★★★★★

      Reply
  28. Celeste says

    August 18, 2016 at 2:13 am

    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 ?

    Reply
    • predominantlypaleo says

      August 19, 2016 at 7:14 pm

      Thanks so much, glad you enjoyed!

      Reply
  29. Melissa says

    August 26, 2016 at 12:35 am

    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.

    Reply
    • predominantlypaleo says

      August 26, 2016 at 1:14 am

      Fantastic! I just posted a new recipe for Chicken Yum Yum – you’ll have to check that one out too!

      Reply
  30. Malia says

    August 26, 2016 at 1:06 am

    Made this tonight and it was DELIGHTFUL. So delicious! #instantpotismagic

    Reply
    • predominantlypaleo says

      August 26, 2016 at 1:13 am

      Totally magical! So glad you enjoyed!

      Reply
  31. Amelia says

    August 28, 2016 at 5:25 am

    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!!!!

    Reply
    • predominantlypaleo says

      August 28, 2016 at 10:20 pm

      Hahaha! Love it!

      Reply
    • jp says

      December 1, 2016 at 6:50 pm

      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?

      Reply
      • predominantlypaleo says

        December 2, 2016 at 6:03 pm

        I think the sauce is good over everything!

        Reply
  32. Lisa says

    September 1, 2016 at 2:43 am

    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!

    Reply
    • predominantlypaleo says

      September 2, 2016 at 1:50 am

      You could do about 20 minutes in the IP!

      Reply
  33. Becca says

    September 5, 2016 at 2:44 pm

    If I double this recipe do i need to increase the cook time?

    Reply
    • predominantlypaleo says

      September 5, 2016 at 2:46 pm

      Yes you’ll want to increase some with extra chicken. I’d shoot for about 20 minutes or so with 2 pounds.

      Reply
  34. Jessie says

    September 6, 2016 at 2:29 pm

    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.

    Reply
    • predominantlypaleo says

      September 7, 2016 at 1:26 pm

      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!

      Reply
  35. Jenna says

    September 9, 2016 at 4:25 am

    If I omit the wine to make it AIP, should I sub in water or another liquid?

    Reply
    • predominantlypaleo says

      September 10, 2016 at 7:15 pm

      You don’t have to as long as you have SOME liquid in there.

      Reply
  36. john sturgeon says

    September 12, 2016 at 8:05 pm

    how long in slow cooker, have a large pressure cooker, have not bought a instant pot yet? what brand instant pot do you like..

    Reply
    • predominantlypaleo says

      September 13, 2016 at 11:31 pm

      I use this one bit.ly/MyInstantPot – in a slow cooker, low for 6 hours, high for 3-4 should do it!

      Reply
  37. Stephen says

    October 11, 2016 at 5:56 pm

    What can I use instead of arrow root flour? White or wheat flour?

    Reply
    • predominantlypaleo says

      October 12, 2016 at 12:59 am

      I don’t work with regular flours anymore but either of those should work in theory.

      Reply
  38. Heather says

    October 17, 2016 at 7:09 pm

    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!!

    Reply
    • Eileen says

      August 31, 2021 at 12:29 am

      Arrowroot flour is used as a thickening agent. You can find substitutions for it online. Gelatin worked great for me but bloom it first.

      5.0 rating

      ★★★★★

      Reply
  39. plasterer in bristol says

    October 28, 2016 at 6:08 pm

    Will be cooking this on the weekend. Thanks

    Reply
  40. Rachel Yance says

    November 3, 2016 at 5:15 pm

    If using a whole chicken?

    Reply
    • predominantlypaleo says

      November 3, 2016 at 8:21 pm

      Not sure how big but you can try 40 minutes

      Reply
  41. Tom Garbacik says

    December 2, 2016 at 5:02 am

    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.

    Reply
    • predominantlypaleo says

      December 2, 2016 at 6:02 pm

      You can always add more salt as needed too

      Reply
  42. Donna says

    December 6, 2016 at 4:34 am

    Second week with my Black Friday IP – this is the first chicken recipe I’ve tried that my husband liked. Thank you!

    Reply
    • predominantlypaleo says

      December 19, 2016 at 12:37 am

      Wonderful!

      Reply
  43. Kristin G says

    December 21, 2016 at 1:46 am

    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 🙂

    Reply
    • predominantlypaleo says

      December 25, 2016 at 11:42 pm

      Thanks for letting us know! Glad you enjoyed it!

      Reply
  44. Sandra Barbarella Liu says

    December 22, 2016 at 1:39 am

    Can I omit the arrowroot? WiLL it change a lot?

    Reply
    • predominantlypaleo says

      December 25, 2016 at 11:41 pm

      The sauce will not be as thick, you can choose to omit or use a different thickening agent.

      Reply
  45. Deziray Click says

    December 28, 2016 at 9:57 pm

    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?

    Reply
    • predominantlypaleo says

      December 30, 2016 at 3:51 pm

      Hi Deziray, you can just add the juice!

      Reply
  46. Stephanie says

    December 30, 2016 at 3:46 pm

    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!

    Reply
    • predominantlypaleo says

      December 30, 2016 at 3:53 pm

      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!

      Reply
  47. Barbara Paine says

    January 5, 2017 at 2:13 am

    Could you use cornstarch instead of arrowroot?

    Reply
    • predominantlypaleo says

      January 5, 2017 at 3:37 pm

      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.

      Reply
  48. heather says

    January 5, 2017 at 10:27 pm

    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?

    Reply
    • predominantlypaleo says

      January 5, 2017 at 10:32 pm

      Yep that will be just fine, it will release pressure slowly on its own.

      Reply
  49. Nadia says

    January 6, 2017 at 11:06 pm

    I can’t wait to try this recipe tonight (the original way lol). What paleo sides do you normally add to this dish?

    Reply
    • predominantlypaleo says

      January 7, 2017 at 1:37 am

      You could do roasted cauli! Or steamed broccoli.

      Reply
  50. Julie C says

    January 7, 2017 at 4:50 am

    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!

    Reply
    • predominantlypaleo says

      January 7, 2017 at 2:47 pm

      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!

      Reply
  51. michelle says

    January 7, 2017 at 10:42 pm

    how did you get that nice brown crust on your chicken? My chicken was just as “naked” as when I put it in 🙂

    Reply
    • predominantlypaleo says

      January 7, 2017 at 11:47 pm

      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!

      Reply
  52. Carmen says

    January 11, 2017 at 2:16 am

    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!

    Reply
  53. Joanna says

    January 11, 2017 at 3:21 am

    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!

    Reply
  54. Michelle Nittler says

    January 13, 2017 at 1:24 am

    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

    Reply
  55. Beth says

    January 13, 2017 at 5:46 am

    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.

    Reply
  56. Bonnie Pronsky says

    January 28, 2017 at 6:02 pm

    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?

    Reply
    • Marcia says

      July 16, 2017 at 4:51 pm

      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).

      Reply
  57. Bonnie Pronsky says

    January 28, 2017 at 6:09 pm

    Can i convert to slow cook? If so, how long for 3 lbs of boneless, skinless chick breasts?

    Reply
    • predominantlypaleo says

      February 1, 2017 at 4:16 pm

      Yes you can slow cook for about 5 hours on high.

      Reply
  58. leighann says

    February 1, 2017 at 4:43 pm

    what can I substitute arrowroot flour with?

    Reply
    • predominantlypaleo says

      February 4, 2017 at 12:51 am

      Tapioca starch

      Reply
  59. Sandi Marson says

    February 2, 2017 at 12:13 am

    Sounds delicious! But what does omit for AIP mean? I am new to this site and to the Instant Pot. Thanks
    in advance!

    Sandi

    Reply
    • predominantlypaleo says

      February 4, 2017 at 12:53 am

      AIP is “autoimmune protocol” and is a stricter version of paleo.

      Reply
  60. CYFluff says

    February 2, 2017 at 1:03 am

    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!

    Reply
    • predominantlypaleo says

      February 4, 2017 at 12:53 am

      AWESOME!!!

      Reply
  61. Heidi Straub says

    February 7, 2017 at 12:57 am

    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.

    Reply
    • predominantlypaleo says

      February 8, 2017 at 5:46 pm

      Thanks! So glad to hear!!!

      Reply
  62. Cindy says

    February 22, 2017 at 2:05 pm

    I see your chicken is browned. Do you sauté the chicken first?

    Reply
    • predominantlypaleo says

      February 22, 2017 at 3:02 pm

      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!

      Reply
  63. Marilyn says

    February 26, 2017 at 8:05 pm

    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.

    Reply
    • predominantlypaleo says

      February 26, 2017 at 10:06 pm

      Sorry to hear that, it is one of my more popular recipes. Hopefully you’ll find some other recipes you enjoy!

      Reply
  64. Gill says

    March 20, 2017 at 1:18 am

    Made this tonight and it was AMAZING!!!! I left out the arrowroot and shredded the chicken in the sauce…..

    Reply
  65. CW says

    March 26, 2017 at 10:17 pm

    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?

    Reply
    • predominantlypaleo says

      March 31, 2017 at 8:03 pm

      You could double or triple and likely keep the cook time the same!

      Reply
  66. Chris says

    March 29, 2017 at 7:30 pm

    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

    Reply
    • Mary S says

      May 15, 2017 at 11:56 pm

      Autoimmune Paleo

      Reply
  67. Ana V Nogueira says

    June 14, 2017 at 1:11 am

    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!

    Reply
    • predominantlypaleo says

      June 23, 2017 at 4:26 pm

      Yay! Happy eating, hope all your meals are as comforting and delicious!

      Reply
  68. Brian says

    June 21, 2017 at 6:51 pm

    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.

    Reply
    • predominantlypaleo says

      June 23, 2017 at 4:27 pm

      Thanks Brian! So glad you enjoyed it!

      Reply
  69. Abra says

    July 19, 2017 at 2:50 pm

    Made this last night for dinner. Excellent, awesome and most important, easy!

    ?

    Reply
    • predominantlypaleo says

      July 20, 2017 at 8:47 pm

      Yay! Thanks!!!

      Reply
  70. Marnie says

    July 19, 2017 at 4:27 pm

    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.

    Reply
    • predominantlypaleo says

      July 20, 2017 at 8:46 pm

      Fantastic!!

      Reply
  71. Louise says

    August 10, 2017 at 1:21 am

    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! : )

    Reply
  72. Molly Boyll says

    August 10, 2017 at 7:05 pm

    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?

    Reply
    • predominantlypaleo says

      August 13, 2017 at 3:37 pm

      Yes!

      Reply
      • Sara says

        December 7, 2017 at 4:26 pm

        how do you do this? is it an Instant Pot accessory?

        Reply
        • predominantlypaleo says

          December 7, 2017 at 6:55 pm

          Yes it is a kitchen appliance. bit.ly/MyInstantPot

          Reply
  73. Molly says

    August 10, 2017 at 9:44 pm

    Can I use something besides arrowroot flour? Gonna try this recipe

    Reply
    • predominantlypaleo says

      August 13, 2017 at 3:38 pm

      Tapioca would work!

      Reply
  74. Elizabeth says

    August 20, 2017 at 1:40 am

    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.

    Reply
    • predominantlypaleo says

      August 21, 2017 at 4:55 pm

      Sorry your default was not set correctly. 12-15 minutes should work perfectly.

      Reply
  75. Deziray Click says

    August 22, 2017 at 10:50 pm

    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!

    Reply
    • Bobbie Willmore says

      September 2, 2018 at 9:15 pm

      Hi, to those that added mushrooms, what kind and how much? Thanks1

      Reply
  76. Lillie Gorgievski says

    September 28, 2017 at 1:09 pm

    I would like to make this for company and, thus, double the recipe. How much longer would I need to cook it? Thank you.

    Reply
    • predominantlypaleo says

      September 28, 2017 at 1:12 pm

      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!

      Reply
  77. Dana says

    November 28, 2017 at 9:32 pm

    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.

    Reply
    • predominantlypaleo says

      November 29, 2017 at 9:20 pm

      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!

      Reply
  78. Sara says

    December 7, 2017 at 4:30 pm

    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!!

    Reply
    • predominantlypaleo says

      December 7, 2017 at 6:57 pm

      For 2 pounds frozen I did 40 minutes on my Chicken Yum Yum recipe. Check that one out as a guide!

      Reply
  79. Abbey says

    December 12, 2017 at 1:34 am

    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.

    Reply
  80. Courtney K Ryan says

    January 3, 2018 at 8:56 pm

    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!

    Reply
    • predominantlypaleo says

      January 3, 2018 at 9:06 pm

      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!

      Reply
  81. Robin says

    January 9, 2018 at 2:08 am

    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.

    Reply
    • predominantlypaleo says

      January 9, 2018 at 2:42 pm

      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 🙂

      Reply
  82. Jennifer says

    January 17, 2018 at 1:24 am

    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.

    Reply
    • predominantlypaleo says

      January 17, 2018 at 2:51 am

      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.

      Reply
  83. Karen says

    January 24, 2018 at 12:29 am

    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???

    Reply
    • predominantlypaleo says

      January 24, 2018 at 11:10 pm

      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.

      Reply
  84. Marie says

    February 4, 2018 at 6:05 pm

    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!

    Reply
    • predominantlypaleo says

      February 5, 2018 at 3:49 pm

      Thanks Marie!

      Reply
  85. Amanda says

    March 11, 2018 at 4:31 pm

    I have an IP. I’m wondering if this works well on a slow cooker setting.

    Reply
    • predominantlypaleo says

      March 14, 2018 at 1:13 pm

      Yes it should!

      Reply
  86. Jan says

    August 3, 2018 at 12:53 pm

    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?

    Reply
    • predominantlypaleo says

      August 5, 2018 at 7:19 pm

      I always use boneless skinless but you could definitely brown first!

      Reply
    • predominantlypaleo says

      August 5, 2018 at 7:21 pm

      I always use boneless skinless (both thighs or breasts) but you could definitely brown the chicken if you prefer skin on.

      Reply
  87. Michelle says

    August 17, 2018 at 8:41 pm

    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!

    Reply
    • predominantlypaleo says

      August 17, 2018 at 8:42 pm

      Yep you can!

      Reply
  88. Bobbie Willmore says

    September 3, 2018 at 2:05 am

    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!

    ★★★★

    Reply
  89. Bonnie says

    September 14, 2018 at 12:10 am

    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!

    5.0 rating

    ★★★★★

    Reply
  90. Melissa says

    December 2, 2018 at 6:10 pm

    What does not for AIP mean?

    Reply
    • predominantlypaleo says

      December 2, 2018 at 6:54 pm

      Not suitable for the Autoimmune Protocol which is a more restrictive form of Paleo eating

      Reply
  91. Crystal says

    January 15, 2019 at 2:37 am

    This is a keeper. Easy peasy speedy dinner.
    Added 3 sprigs of fresh thyme and fresh chopped parsley instead. Yum weeknight dinner.

    4.0 rating

    ★★★★

    Reply
  92. Adam says

    January 23, 2019 at 2:06 am

    how many people does this serve?

    ★★★★

    Reply
    • predominantlypaleo says

      January 23, 2019 at 3:00 pm

      I’d say around 4

      Reply
  93. Ondrea Leikvoll says

    April 23, 2019 at 5:10 pm

    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!

    Reply
    • predominantlypaleo says

      April 24, 2019 at 7:37 pm

      Yes that will work.

      Reply
  94. Amy says

    June 3, 2019 at 10:26 pm

    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.

    5.0 rating

    ★★★★★

    Reply
  95. Suz says

    June 22, 2019 at 8:37 pm

    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

    Reply
    • predominantlypaleo says

      June 25, 2019 at 11:31 pm

      Which model do you have? Some of them burn more easily

      Reply
  96. Darlene says

    October 19, 2019 at 7:41 pm

    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.

    Reply
    • predominantlypaleo says

      October 21, 2019 at 1:29 am

      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!!

      Reply
  97. Sherry says

    November 12, 2019 at 11:53 pm

    I forgot to buy white cooking wine! Any substitution suggestions?

    Reply
    • predominantlypaleo says

      November 13, 2019 at 12:52 am

      You can omit!

      Reply
      • Sherry says

        November 14, 2019 at 1:47 pm

        I did and it still was wonderful! Thank you for sharing your recipes with us!!

        ★★★★★

        Reply
  98. Raj @ www.ThePrimalDesire.com says

    April 27, 2020 at 6:53 pm

    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!

    Reply
    • predominantlypaleo says

      April 28, 2020 at 11:45 pm

      LOL right?! Definitely one of my favorite blogging moments of all time.

      Reply
  99. Louise Gagne says

    June 8, 2021 at 8:15 pm

    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.

    5.0 rating

    ★★★★★

    Reply
  100. Rosa says

    December 4, 2022 at 9:27 pm

    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.

    Reply
  101. Hayley says

    January 6, 2016 at 3:08 pm

    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!)

    Reply
  102. Mary S says

    May 15, 2017 at 11:55 pm

    Just made this recipe. Was fantatic! Added mushrooms and only need 2sps of thickener. Will make again fore sure!

    Reply
  103. predominantlypaleo says

    January 7, 2016 at 7:17 pm

    Yes, once you select “Poultry” it will automatically select the appropriate time. Good luck and enjoy!

    Reply
  104. predominantlypaleo says

    May 16, 2017 at 7:59 pm

    Wonderful thanks for letting me know your feedback!

    Reply

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Jennifer is a wife and mother of 3 in pursuit of better health for her family.
After being gluten free for 4 years, and having a multitude of chronic health issues, she realized there was still too much processed “food” in her pantry and change was needed. Jennifer began feeding her family more meals from WHOLE foods and less from boxes. Her recipes are predominantly paleo, meaning they are free of grain, gluten, dairy, and refined sugar, but make allowances for a few treats and sweets. She believes food can be medicine when used appropriately and that a few changes now can equate to huge benefits later. Healthy food does not need to be flavorless and void of personality, which she aims to accomplish through her many recipes.

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