Instant Pot Chicken and Potatoes with Lemon and Herbs

5 from 2 votes

Super easy and satisfying one pot recipe with chicken breasts, potatoes, lemon juice, and your choice of fresh herbs.

Prep Time15

Cook Time5

Natural Pressure Release10

Total Time30

Course: Main Dish

Cuisine: Canadian

Servings:

Calories: 431kcal

3 large boneless skinless chicken breasts
2 lbs potatoes about 5-6 medium potatoes, cut into three equal pieces, I use russet potatoes
½ large white onion sliced
2 cloves garlic peeled
1 tablespoon olive oil
½ cup chicken stock
zest and juice of one lemon
fresh dill oregano or parsley, to serve, optional
salt and pepper to taste

Set the pressure cooker to sauté.
Add oil and brown the chicken on both sides, adding the onion once you flip the chicken. Season with salt and pepper.
Remove onion and chicken and set aside in a bowl.
Add the broth and lemon juice to the instant pot and scrape up the brown bits from the bottom (this helps eliminate a burn warning).
Once broth and lemon are hot, turn saute function off.
Add the trivet, chicken, onion, and garlic. Place the potatoes on top of the chicken with the cut sides down. Season with salt and pepper. Add the lid and make sure it's set to sealing.
Set the Instant Pot to Pressure Cook (high pressure) for 5 minutes. (it will take about 10-15 minutes to come to pressure)
Let natural pressure release for 10 minutes and then do a quick pressure release by switching from sealing to venting.
Serve with lemon sauce drizzle on top along with lemon zest and fresh herbs such as oregano, dill or parsley.
Optional: To make a thicker lemon sauce, remove the chicken, potatoes, and onions from the Instant Pot and set it to the sauté function. Once the liquid is hot add a cornstarch slurry of 1 tablespoon of cornstarch mixed with two tablespoons of cold water. Stir until mixed through and the sauce has thickened.

Notes - The pressure cooker will take about 10-15 minutes to come to pressure before it begins cooking.

Substitutions - Use the fresh herbs of your choice.

You can use mini potatoes, but keep them whole.

Storage - Leftovers store in the fridge for 3-4 days or so.