Instant Pot Lemon Garlic Chicken with Potatoes and Gravy

This Instant Pot Lemon Garlic Chicken with Potatoes is the perfect meal for any night of the week. The chicken is tender, juicy, and full of flavor from the lemon and garlic. The potatoes are cooked to perfection, soaking up all of the delicious juices. And the gravy… it’s so good you’ll want to pour it over everything!

Ingredients:

• Chicken thighs (bone-in, skin-on)
• Salt and black pepper
• Virgin olive oil
• Medium onion, chopped
• Garlic cloves, minced
• Chicken broth
• Dried thyme
• Dried rosemary
• Red pepper flakes
• Lemon zest
• Lemon juice
• Baby potatoes (or cut larger potatoes into 2” pieces)
• Fresh parsley, chopped
• Flour & Water

Making The Lemon Garlic Chicken Potatoes In The Instant Pot

Use a paper towel to pat the chicken thighs dry before seasoning the skin side with salt and pepper.

Turn the Instant Pot to the sauté setting. Add two teaspoons of olive oil when the display says “HOT.” Add 3–4 chicken thighs to the saucepan, seasoning side down, and cook for 4–6 minutes, or until the chicken easily peels away from the pot. Season the other side of the chicken before flipping it. Brown the remaining pieces while removing the browned parts to a side tray. Work in batches to prevent crowding the pot; doing so will result in the chicken steaming rather than browning.

Add and cook the onion in the pot for a few minutes, until it softens.

Add the garlic and sauté for one more minute, or until fragrant.

To deglaze, add chicken broth. Remove all of the browned residues from the pot’s bottom by scraping.

Include the thyme, rosemary, red pepper flakes, salt, black pepper, lemon juice, and the zest of one lemon. To blend, stir.

Add the potatoes and distribute them evenly.

Place the chicken on top of the potatoes as evenly as you can. The top parts will still cook well even if there is overlap.

Close the lid and cook for 10 minutes on manual or high. After that, allow 10 minutes for the pressure to naturally release. Then let out any leftover pressure before opening the lid.

While you prepare the gravy, transfer the chicken and potatoes to a serving dish.

Switch back to the sauté setting on the pot and bring the cooking liquid to a boil.

Stir the flour/water mixture into the pot continuously until the gravy thickens. If you want it thicker, you can add more flour or water. If you’ve gone too far and need to thin it out again, you can add a little broth.  Add some chopped parsley for color, if desired.

Serve and enjoy!

FAQs

Instant Pot Lemon Garlic Chicken with Potatoes and Gravy

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The Instant Pot makes it simple to make delicious and warm lemon chicken with potatoes and gravy! I’m still unsure which part I preferred. The fork-tender potatoes are flavored with lemon and chicken juices and the chicken is incredibly juicy and tasty.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 8 chicken thighs (bone-in, skin-on)
• Salt and black pepper
• 2 Tbs extra virgin olive oil
• ½ Medium onion, chopped
• 6 Garlic cloves, minced
• 1½ Cups chicken broth
• 1 tsp Dried thyme
• 1 tsp Dried rosemary
• ½ tsp Salt
• ½ tsp Black pepper
• ½ tsp Red pepper flakes
• 2 TB Lemon zest
• ½ cup Lemon juice
• 2 lbs Baby potatoes (or cut larger potatoes into 2” pieces)
• ½ cup Fresh parsley, chopped
• 3 Tbs flour
• 3 Tbs water

Instructions

1. Use a paper towel to pat the chicken thighs dry before seasoning the skin side with salt and pepper.
2. Turn the Instant Pot to the sauté setting. Add two teaspoons of olive oil when the display says “HOT.” Add 3–4 chicken thighs to the saucepan, seasoning side down, and cook for 4–6 minutes, or until the chicken easily peels away from the pot. Season the other side of the chicken before flipping it . Brown the remaining pieces while removing the browned parts to a side tray. Work in batches to prevent crowding the pot; doing so will result in the chicken steaming rather than browning.
3. Add and cook the onion in the pot for a few minutes, until it softens.
4. Add the garlic and sauté for one more minute, or until fragrant.
5. To deglaze, add chicken broth. Remove all of the browned residues from the pot’s bottom by scraping.
6. Include the thyme, rosemary, red pepper flakes, salt, black pepper, lemon juice, and the zest of one lemon. To blend, stir.
7. Add the potatoes and distribute them evenly.
8. Place the potatoes on top of the chicken as evenly as you can. The top parts will still cook well even if there is overlap.
9. Close the lid and cook for 10 minutes on manual or high. After that, allow 10 minutes for the pressure to naturally release. Then let out any leftover pressure before opening the lid.
10. While you prepare the gravy, transfer the chicken and potatoes to a serving dish.
11. Switch back to the sauté setting on the pot and bring the cooking liquid to a boil.
12. Stir the flour/water mixture into the pot continuously until the gravy thickens. If you want it thicker, you can add more flour or water. If you’ve gone too far and need to thin it out again, you can add a little broth.  Add some chopped parsley for color, if desired.
13. Serve and enjoy!

Nutrition Information:

Serving Size:

per serving
Amount Per Serving: Calories: 350 kcalTotal Fat: 20gSodium: 500mgCarbohydrates: 20gFiber: 2gSugar: 2gProtein: 25g