Instant Pot Lemon Herbed Chicken and Red Potatoes–a one pot meal that has lots of flavor. Chicken is browned and then quickly pressure cooked with red potatoes, baby carrots, seasonings and lemon juice.
Get the SLOW COOKER version of the recipe here
Instant Pot Lemon Herbed Chicken and Red Potatoes
I love recipes like this one! A one pot meal that is full of flavor and everybody in the family eats it happily. My son said that these carrots were the best he’s ever had. I don’t know if he was just being dramatic or what but I’ll take the compliment.
I started with fresh bone-in chicken thighs that I picked up from the store. I decided to use bone-in chicken for this recipe because it just has so much flavor. If you’d like to use boneless chicken you can do that too, it may not be as tender or flavorful though. I browned the chicken in the bottom of the Instant Pot for 5 minutes on each side. This step added an extra depth of color and flavor and was definitely worth the extra 10 minutes.
While the chicken was browning I cut up an onion into chunky slices and cut up red potatoes into chunks. I chose to use baby carrots and just throw them into the pot whole but you can also cut up regular carrots into chunks instead.
After deglazing the pot with some chicken broth I added in the vegetables and plenty of lemon juice and seasonings. I chose to go with a 5 minute pressure cooking time. 5 minutes typically wouldn’t be enough time for bone-in chicken to cook but since it was fresh and we’d browned it for a while, 5 minutes was actually more than enough time to cook and get tender. In fact next time I make this I’ll probably go with a 4 minute pressure cooking time so the potatoes and carrots aren’t quite as soft. I did make sure to measure the internal temperature of the chicken with a thermometer* and it was at about 180 degrees (chicken needs to be at least cooked to 165 degrees).
I let the pressure release on its own for 10 minutes and then released the rest of the pressure by opening the valve. Then I scooped out the potatoes, carrots and a piece of chicken onto a plate. It was truly delicious. I’m only sad that we don’t have leftovers. I’ll be making this Instant Pot Lemon Herbed Chicken and Red Potatoes in the future for sure!
More ONE POT INSTANT POT dinners you’ll love
What Pressure Cooker Did You Use?
To make Instant Pot Lemon Herbed Chicken and Red Potatoes I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly. It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.Print
A one pot meal that has lots of flavor. Chicken is browned and then quickly pressure cooked with red potatoes, baby carrots, seasonings and lemon juice.
- 4 bone-in chicken thighs
- 2 Tbsp olive oil, divided
- 4 minced garlic cloves
- 3/4 cup chicken broth
- 1 yellow onion, cut into large chunks
- 1 lb baby carrots
- 1 lb red potatoes, cut into chunks
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 Tbsp dried oregano
- 1 tsp lemon pepper seasoning
- 3 Tbsp fresh lemon juice
- Turn your Instant Pot to the saute setting. While it’s heating up pat your chicken dry with some paper towels. When it says HOT on the display add in 1 Tbsp of olive oil. Place each piece of chicken into the bottom of the pot. Let the chicken sit there and brown for 5 minutes. Using tongs turn the chicken over and brown for 5 minutes on the other side.
- Carefully remove the chicken and place it on a plate. Add in the minced garlic and saute for 30 seconds. Add in the chicken broth and deglaze the pot.
- Add the chicken back into the pot and lightly salt and pepper it. Add the onions, then the carrots and finally the potatoes. Don’t stir. Sprinkle the kosher salt, black pepper, oregano and lemon pepper over the vegetables. Drizzle the other 1 Tbsp of olive oil over the top. Drizzle the lemon juice over the top.
- Cover and pot and secure the lid. Make sure valve is set to sealing. Set the timer for 4 minutes (less soft vegetables) or 5 minutes (softer vegetables). Let the pressure release naturally for 10 minutes and then move the valve to venting. Remove the lid. Stir the pot a little to distribute juices and seasonings.
- Scoop potatoes, carrots and chicken onto serving plates and enjoy. If you enjoy a crispy skin on your chicken you can stick the chicken under the broiler for a few minutes.
I used my 6 quart Instant Pot Duo 60 7 in 1*.
I haven’t tried it but I believe you could use boneless chicken for this recipe as well.
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*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.