I’ll never forget the first time I made this lemon pepper chicken in my Instant Pot. It was one of those nights—I had zero energy, the fridge was a mess, and my stomach was growling.
I needed something quick but also packed with flavor. My mom always swore by the classic combo of lemon and black pepper for a bright, zesty kick, so I figured, why not? I threw a few simple ingredients in the pot, pressed a button, and hoped for the best.
Fifteen minutes later, I had the juiciest, most flavorful chicken I’d ever made. Now, it’s a regular in my kitchen.
Whether you’re looking for an easy weeknight meal, meal prep, or something healthy but delicious, this lemon pepper chicken is a must-try.
Recipe Variations & Substitutions
✅ Dairy-Free & Paleo: Use ghee instead of olive oil.
✅ Keto: Skip the cornstarch and serve with roasted cauliflower.
✅ No Instant Pot? Follow the same steps in a pan, searing, then simmering on low for 15-20 minutes.
✅ Want More Heat? Add a pinch of red pepper flakes.
✅ Prefer Dark Meat? Thighs work great and stay even juicier.
Serving Suggestions
🍽️ Best with: Roasted Brussels sprouts, asparagus, or garlic mashed potatoes.
🍷 Wine Pairing: A crisp Sauvignon Blanc or light Pinot Grigio complements the citrusy notes perfectly.
Instant Pot Lemon Pepper Chicken
A quick, juicy, and flavorful lemon pepper chicken made in the Instant Pot. Perfect for weeknights, meal prep, or a healthy, protein-packed meal.
- Total Time: 20 minutes
- Yield: 4 servings 1x
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts (or thighs for juicier results)
- 1 ½ teaspoons salt
- 1 ½ teaspoons freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika (optional, for color and depth)
- Zest of 1 lemon
- Juice of 1 lemon
- 2 tablespoons olive oil
- ½ cup chicken broth (or water)
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning (optional but adds extra flavor)
For Serving (Optional, but Recommended!):
- Fresh parsley, chopped
- Extra lemon wedges
- Steamed or roasted vegetables
- Mashed potatoes, rice, or quinoa
Instructions
Step 1: Prep the Chicken
- Pat the chicken dry with paper towels—this helps it brown better.
- In a small bowl, mix salt, pepper, garlic powder, onion powder, paprika, and lemon zest.
- Rub the seasoning mix all over the chicken to coat it evenly.
Step 2: Sear the Chicken
- Set the Instant Pot to Sauté mode and add olive oil.
- Once hot, add the chicken in a single layer (work in batches if needed). Sear for 2-3 minutes per side until golden brown. Remove and set aside.
Step 3: Deglaze the Pot
- Pour in the chicken broth and scrape the bottom with a wooden spoon to release any browned bits (this adds incredible flavor and prevents a burn warning).
- Stir in the minced garlic and Italian seasoning.
Step 4: Pressure Cook
- Place the chicken back into the pot, along with any juices that accumulated.
- Pour the lemon juice over the chicken.
- Close the lid, set the valve to Sealing, and pressure cook on High for 8 minutes (10 minutes for thicker cuts).
- Once done, let it naturally release for 5 minutes, then do a quick release.
Step 5: Thicken the Sauce (Optional)
- Remove the chicken and set it aside.
- Turn the Instant Pot back to Sauté mode and simmer the sauce for a couple of minutes to reduce. If you want a thicker sauce, mix 1 teaspoon cornstarch + 2 tablespoons water and stir it in.
Step 6: Serve and Enjoy!
- Plate the chicken and spoon some of that lemony sauce over the top.
- Garnish with fresh parsley and serve with lemon wedges.
- Pair with veggies and your favorite grain or mashed potatoes.
Notes
Use fresh lemon juice for the best flavor. Adjust seasoning to taste.
- Prep Time: 5 minutes
- Cook Time: 15 minutes (including pressure build-up and release)
- Category: Dinner, Meal Prep
- Method: Instant Pot, Pressure Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: ~240 per serving
- Sugar: 0g
- Sodium: ~600mg (varies with seasoning)
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 85mg
