- Predominantly Paleo - https://predominantlypaleo.com -

Instant Pot Lemon Garlic Chicken

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 [1], 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  [2]

Chicken Yum Yum

And also my Instant Pot Hamburger Soup [3]

Instant Pot Paleo Hamburger Soup

Print [4]

Instant Pot Lemon Garlic Chicken


  • 12 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)
  • 34 teaspoons (or more) arrowroot flour


  1. Turn your Instant Pot [1] 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 [1]
  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

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Print Friendly, PDF & Email [7]