Instant Pot Lemon Garlic Chicken {Pressure Cooker}
See how easy it is to make this Instant Pot Lemon Garlic Chicken in the pressure cooker. It’s quick and easy to throw together and is full of delicious flavor.
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Instant Pot Lemon Garlic Chicken
Have you ever cooked a whole chicken in the Instant Pot? If not, you should give it a try.
Making fresh chicken in the Instant Pot is my go to way to prepare it because it’s full of flavor and moisture that you just don’t get with other methods of cooking. It won’t brown it though, so you’ll have to transfer it to the broiler if you want a crispy brown skin.
When you’re done with your chicken, don’t throw away those bones! I’ve got two different methods of making homemade chicken broth for free that you will definitely want to check out below.
What should I serve with Lemon Garlic Chicken?
Want More Instant Pot Recipes? Here are a few of our favorites:
- Instant Pot Sausage and Lentil Stew
- 4-Ingredient Instant Pot Mac and Cheese
- Instant Pot Turkey Chili
- Instant Pot Ham and Potato Chowder
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How to Make Instant Pot Lemon Garlic Chicken:
Add the chicken stock or water to the Instant Pot. Place the trivet in the bottom.
Place the garlic, lemon, and fresh rosemary into the chicken cavity.
Rub the olive oil over the chicken and sprinkle with dry seasonings including salt and black pepper.
Place the seasoned chicken onto the trivet in the Instant Pot.
Add the lid and secure it, setting the value to sealing.
Program using “manual” or “pressure cook” for 25 minutes.
After the cooking time is complete, allow the pressure to release naturally for 15 minutes before quickly releasing the remaining pressure.
Test the chicken for doneness with an meat thermometer, checking the dark meat between the thigh and breast for a temperature of 165 degrees. If the chicken is not done, replace the lid and program the electric pressure cooker to cook for an additional 5 to 10 minutes.
Meanwhile, place the oven rack in the lower third of the oven and preheat the oven broiler.
When the chicken is done, carefully remove the chicken from the electric pressure cooker and place on a rimmed baking sheet.
Place the chicken under the broiler for 5 to 8 minutes, watching carefully until the chicken is browned.
Remove the chicken from the oven and allow it to rest 10 minutes prior to slicing and serving.
Instant Pot Lemon Garlic Chicken
Equipment
Ingredients
- 4 to 5 pound roasting chicken internal pieces removed and patted dry
- 1 tablespoon olive oil
- 1 cup chicken stock or water
- 1 lemon halved
- 1 head garlic halved
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- Fresh rosemary if desired
- Salt and black pepper to taste
Instructions
- Add the chicken stock or water to the Instant Pot. Place the trivet in the bottom.
- Place the garlic, lemon, and fresh rosemary into the chicken cavity.
- Rub the olive oil over the chicken and sprinkle with dry seasonings including salt and black pepper.
- Place the seasoned chicken on the trivet into the Instant Pot.
- Add the lid and secure it, setting the value to sealing.
- Program using “manual” or “pressure cook” for 25 minutes.
- After the cooking time is complete, allow the pressure to release naturally for 15 minutes before quickly releasing the remaining pressure.
- Test the chicken for doneness with an internal thermometer, checking the dark meat between the thigh and breast for a temperature of 165 degrees. If the chicken is not done, replace the lid and program the electric pressure cooker to cook for an additional 5 to 10 minutes.
- Meanwhile, place the oven rack in the lower third of the oven and preheat the oven broiler.
- When the chicken is done, carefully remove the chicken from the electric pressure cooker and place on a rimmed baking sheet.
- Place the chicken under the broiler for 5 to 8 minutes, watching carefully until the chicken is browned.
- Remove the chicken from the oven and allow it to rest 10 minutes prior to slicing and serving.
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