Instant Pot Lemon Butter Chicken is the easiest and flavorful one-pot dish you can make in the instant pot. It is a perfect weeknights meal. The chicken is tender and juicy cooked in a buttery lemon garlic sauce.

Easy Keto Instant Pot Lemon Butter Chicken Recipe

This instant pot lemon butter chicken recipe has always been my go-to dish during busy weeknights. I love making dishes in the instant pot since it is way easier to make a delicious dinner without worrying much.

The best part of this dish is your dinner will be ready in just 30 minutes. Also, the presence of lemon elevates the flavor of this dish.

Is Instant Pot Lemon Butter Chicken Dish Is Healthy?

With no added sugar this instant pot lemon butter chicken recipe is low in carb, keto-friendly & gluten-free. Leave the cream out to make it dairy-free.

Steps To Make Lemon Butter Chicken In The Instant Pot

On a normal setting, press the saute button and add oil to the instant pot.

Place the chicken in the instant pot and cook both sides of the chicken for 2 to 3 minutes or until it turns golden brown. Once browned, remove it from the IP and keep it aside.
Melt the butter in Instant Pot and whisk in onions and garlic. Pour lemon juice to deglaze the pan and cook for at least 1 minute. Add lemon zest, chicken broth, and Italian seasoning.
Put the chicken back into the instant pot, seal it with the lid, and turn the valve to sealing.
Put the IP to manual or pressure cook and set the timer to 7 minutes.
It will take at least 5 to 10 minutes to come to pressure mode and start counting down.
Once done release the pressure after 2 minutes. Remove the lid.
Use tongs and remove the chicken from the instant pot and place it on the large serving plate. Stir in cream ( optional ) into the instant pot. If you want the sauce thicker, you can thicken it by mixing half a teaspoon of arrowroot start with 1 teaspoon of cold water. Press OFF and set the IP to Saute mode. Cook until the sauce thickens. Turn off and place the chicken back into the instant pot to coat it with sauce. Spoon sauce over the chicken and spray with chopped parsley.
Serve hot with your favorite side and garlic with lemon slices.

Steps To Make Lemon Butter Chicken On The Stove

Add olive oil on a medium-sized skillet over medium heat. Cook chicken for 4 to 5 minutes on each side or until the chicken’s internal temperature reaches 165 degrees. Use a meat thermometer to check the temperature. Transfer the browned chicken to a plate and set it aside.
Heat the pan and melt butter. Stir in onion and garlic. Pour lemon juice to deglaze the pan and cook for at least 1 minute. Add lemon zest, chicken broth, and Italian seasoning. Stir in cream ( optional ) into the instant pot. If you want the sauce thicker, you can thicken it by mixing half a teaspoon of arrowroot start with 1 teaspoon of cold water.

Once the sauce is thickened, return the chicken back into the pan until hot. Spoon sauce over the chicken and spray with chopped parsley. Serve hot with your favorite side and garlic with lemon slices.

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Instant Pot Lemon Butter Chicken ( Low Carb + Keto )

Course: Instant Pot, Keto

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

320

kcal

Ingredients

6-8 boneless chicken thighs skinless
sea salt and pepper to taste
1/2 tsp garlic powder
1/2 tsp smoked paprika
2 tbsp. olive oil
3 tbsp. butter
4 garlic cloves sliced or minced

Juice of 1 lemon
1/2 small onion chopped
2-3 teaspoons Italian seasoning

zest of half a lemon
1/3 cup homemade or low sodium chicken broth
Chopped fresh parsley and lemon slices

Directions

Season the chicken with garlic powder, paprika, chili flakes, salt & pepper.
Instant Pot Method:
On a normal setting, press the saute button and add oil to the instant pot.

Place the chicken in the instant pot and cook both sides of the chicken for 2 to 3 minutes or until it turns golden brown. Once browned, remove it from the IP and keep it aside.
Melt the butter in Instant Pot and whisk in onions and garlic. Pour lemon juice to deglaze the pan and cook for at least 1 minute. Add lemon zest, chicken broth, and Italian seasoning.
Put the chicken back into the instant pot, seal it with the lid, and turn the valve to sealing.

Put the IP to manual or pressure cook and set the timer to 7 minutes.
It will take at least 5 to 10 minutes to come to pressure mode and start counting down.
Once done release the pressure after 2 minutes. Remove the lid.

Use tongs and remove the chicken from the instant pot and place it on the large serving plate. Stir in cream ( optional ) into the instant pot. If you want the sauce thicker, you can thicken it by mixing half a teaspoon of arrowroot start with 1 teaspoon of cold water. Press OFF and set the IP to Saute mode. Cook until the sauce thickens. Turn off and place the chicken back into the instant pot to coat it with sauce. Spoon sauce over the chicken and spray with chopped parsley.
Serve hot with your favorite side and garlic with lemon slices.
Stove Method:

Add olive oil on a medium-sized skillet over medium heat. Cook chicken for 4 to 5 minutes on each side or until the chicken’s internal temperature reaches 165 degrees. Use a meat thermometer to check the temperature. Transfer the browned chicken to a plate and set it aside.
Heat the pan and melt butter. Stir in onion and garlic. Pour lemon juice to deglaze the pan and cook for at least 1 minute. Add lemon zest, chicken broth, and Italian seasoning. Stir in cream ( optional ) into the instant pot. If you want the sauce thicker, you can thicken it by mixing half a teaspoon of arrowroot start with 1 teaspoon of cold water.
Once the sauce is thickened, return the chicken back into the pan until hot. Spoon sauce over the chicken and spray with chopped parsley. Serve hot with your favorite side and garlic with lemon slices.

Notes

Nutrition Info: Calories: 320Kcal, Fat: 15g, Carbohydrate:2g, Protein: 14g.
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