Instant Pot Creamy Lemon Chicken—tender seasoned chicken breasts enveloped in a creamy lemon sauce.
Related: SLOW COOKER creamy lemon chicken recipe
Instant Pot Creamy Lemon Chicken
I am a fan of lemon. Lemon desserts and lemon dinners. Both are good. Both have that amazing tartness and flavor that comes from a freshly squeezed lemon and a bit of lemon zest. This dish has a creamy lemon sauce that is good enough to lick off your plate. In fact, that’s what I did.
How to make Instant Pot Creamy Lemon Chicken
- Start by seasoning your chicken breast. I do this by combining the seasonings in a ramekin* and then patting the seasonings all over the chicken breasts. I used 3 large chicken breasts that totalled about 2 pounds. They were just over 10 ounces each.
- Then press the saute setting on your Instant Pot. Make sure the saute setting is adjusted to the “more” setting, which is the highest heat setting. You can see how to do this by watching this video starting at around 9 minutes:
- Add in some butter and swirl it around until it is melted. Then add in the chicken breasts and place them in one layer so they each get as much surface area of the bottom of the pot as possible. This part is so easy because all you do is set a timer for 3 minutes and let the chicken sit there. Don’t move them or touch them. After the 3 minutes is up you can use tongs to turn the chicken breasts over and do another 3 minutes on the other side. Move the chicken off the bottom of the pot with some tongs and place them on a plate.
- Pour some broth into the bottom of the pot. Scrape the bottom of the pot to deglaze it. You can watch how to do this here:
- Add the chicken back into the pot in a single layer and cover the Instant Pot. Make sure the valve is set to sealing. Touch the button labeled manual or pressure cook (depending on the model) and use the + or – buttons to adjust the time to 12 minutes.
- The pot will take about 5 minutes to reach pressure (it’s quicker than normal because it’s been hot from the saute setting). Then it will start counting down from 12 minutes. After the 12 minutes is over the display will start counting up (usually it has an L in front of the time indicating “lapsed time” since the pressure cooking time has been over). When the lapsed time reaches 10 minutes then move the valve to venting and remove the lid.
- I like to check the chicken for doneness by using a digital thermometer.* Insert the thermometer into the thickest part of the chicken breast. It should read at least 165° F. If it’s cooked through use tongs to place the chicken on a platter.
- Now the sauce needs a bit of thickening and dairy. Turn the Instant Pot to the saute setting. Then stir some half and half and cornstarch together until it’s smooth and creamy. Dip a measuring cup into the instant pot and get about ¼ cup of the hot liquid. Mix this hot liquid in with the half and half. This process tempers the dairy so that it isn’t “shocked” when you add it into the hot pot. This will prevent the dairy from curdling. Stir the half and half mixture into the pot and the sauce will thicken up quickly. Once the sauce is thick turn off the pot by clicking the warm/cancel button. Taste test the sauce and then add a bit of salt and pepper to taste if it’s needed.
- Slice the chicken and serve it drizzled with lots of the creamy lemon sauce. You can serve this chicken and sauce with rice, cauliflower rice, pasta or just by itself. Yum yum! Enjoy!
I don’t eat low carb (clearly). But for those of you who do I think this recipe might be a good candidate for you. For those trying to eat keto or low carb I would make the following changes: Use heavy cream instead of half and half and boneless skinless chicken thighs instead of breasts. Leave out the cornstarch and thicken with a low carb alternative.
More Instant Pot Lemon Recipes…
Instant Pot Lemon Chicken And Rice
Instant Pot Lemon Chicken Meatball Wraps With Spicy Garlic Sauce
Instant Pot Lemon Butter Garlic Salmon With Homestyle Vegetables
Instant Pot Lemon Garlic Parmesan Shrimp Pasta
Instant Pot Lemon Herbed Chicken And Red Potatoes
Instant Pot Greek Lemon Dill Chicken Bowls
Instant Pot Chicken Lemon Orzo Soup
Instant Pot Greek Chicken Lemon Rice Soup
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Instant Pot Creamy Lemon Chicken
- Prep Time: 25 minutes
- Cook Time: 10 minutes (plus 10 minute NPR)
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
Tender seasoned chicken breasts enveloped in a creamy lemon sauce.
Ingredients
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 2 pounds fresh boneless, skinless chicken breasts
- 1 Tbsp butter
- 1 cup chicken broth
- 1/4 cup fresh lemon juice
- 1 heaping tsp lemon zest
- 2 tsp minced garlic
- 3 Tbsp butter (cut into 4 pieces)
- 1 cup half and half
- 3 Tbsp cornstarch
Instructions
- Turn your Instant Pot to the saute setting and let it heat up. In a small bowl mix together the kosher salt, pepper and Italian seasoning. Pat the mixture over the chicken breasts.
- When the display says HOT add in 1 Tbsp of butter and let it melt. Then place the chicken breasts on the bottom of the pot in one layer. Let them sit there for 3 minutes. Then use tongs to turn over the chicken breasts and brown on the other side for 3 minutes. Move them to a plate.
- Pour the broth into the pot and scrape the bottom of the pot. Turn off the saute setting. Add in the lemon juice, lemon zest, garlic and the 3 Tbsp of butter. Place the chicken back into the pot.
- Cover the Instant Pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 10 minutes. When the time is up let the pot sit for 10 minutes and then move the valve to venting. Remove the lid.
- Use a digital thermometer* to make sure the middle of the chicken is at least 165° F. Move the chicken to a platter.
- Turn the Instant Pot to the saute setting. Stir the half and half and the cornstarch together until smooth and creamy. Stir ¼ cup of the hot liquid into the half and half to temper it. Then stir the mixture into the pot. The sauce will thicken up quickly. Once it’s thick turn off the pot. Salt and pepper to taste.
- Slice the chicken and serve it drizzled with lots of the creamy lemon sauce. You can serve this chicken and sauce with rice, cauliflower rice or pasta.
Notes
Recipe adapted from Dinner then Dessert.
For keto: use heavy cream instead of half and half and boneless skinless chicken thighs instead of breasts. Leave out the cornstarch and thicken with a low carb alternative.
I used my 6 quart Instant Pot Duo 60 7 in 1*. You can make this in your 3 quart pot with no changes. For the 8 quart pot increase broth to 1 ½ cups.
- Category: Chicken
- Method: Instant Pot
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
This is the second instant pot recipe I’ve made from this website. It was excellent. Easy to make. Accurate cooking times. The extra sauce is great on green beans. The creamy lemon flavor of the sauce was not overpowering. However, it you are looking for a stronger lemon flavor, you could always add extra lemon zest. Highly recommend!
So glad you liked it Danielle! Thank you for your review 😊
Looking at 3+feet of snow means lemons aren’t in great supply this time of year, without the zester the sauce was a bit bland. We did four good sized chicken breasts in an 8 oz pot and had lots of sauce left over, so I wouldn’t bump up to that extra half cup of broth, 1 cup makes plenty! Chicken was awesome and tender, and we love how everything is done so quickly…a whirlwind to start and then sit back and relax!
★★★★
Oh dang! Next time try it with the zest. Game changer.
I wonder if I could use full fat coconut milk (canned) instead of half and half? I think I’ll give it a try!
That would be yummy I think!
If I used the tenderloin part of the breast only, should I shorten cooking time?
Probably! I would only use a 6 minute cooking time for thinner pieces of chicken.
What do I use in place of the cornstarch? I’ll be using heavy cream or milk.
Thank you for your help.
I read where someone used flour in place of the cornstarch. I’ll try using the flour when I make this recipe.
Thank you.
I think it should work fine as long as you can get it lump free with the slurry method.
You can use flour 🙂
I used the lemons you sliced for top & squeezed them into recipe instead. I served mine over brown rice & steamed broccoli. We loved it! I’m going to try it with baby creminis next time!
★★★★★
I love that idea!
Made this for the first time tonight using 2% milk, because I didn’t have half and half. So delicious! (Probably all that butter didn’t hurt.). Thanks for the wonderful recipe! Everyone in my family loved it!
★★★★★
So glad to hear you and your family loved it!
Did you use boneless skinless breast?
Yes I did!
The description says to cook the chicken for 12 min and natural release for 10 but the recipe at the bottom says cook 10 min and natural release for 12. Which is it? Thanks!
Sorry it’s supposed to be 10 minutes and 10 minutes, I fixed it.
This looks amazing, I can’t wait to try it. We don’t have half and half in the UK, what would be a good substitute do you think, single cream or full fat milk?
Hi Laura, either one of those will be great!
This recipe is really great! It certainly did not take all day…but it sure tasted like it! Love it!! Thanks Karen!!
★★★★★
So glad to hear this Diane! Thank you for sharing 🙂
Glad to hear this Diane!
Can I use almond milk instead of half and half?
yes, won’t be as creamy but still will work!
I use Forager cashew milk and substituted the cornstarch with Bob’s Red Mill Gluten Free flour, came out amazing! This was my first recipe using the Instant Pot.
★★★★★
I have a question rather than a comment. I live by myself so most recipes are too much food for 1 person. Can this be frozen?
Yes, I believe it could be frozen.