Lemon Herb Instant Pot Chicken
Featuring the rich undertones of lemon and fresh herbs, this flavorful and super easy Paleo meal is ready in minutes thanks to the Instant Pot.
Cook Time
Cook Time
  1. Add all ingredients into the Instant Pot liner, combining well.
  2. Check the sealing ring, lock lid, and close the pressure valve.
  3. Select MANUAL for 15 minutes.
  4. Once program has completed, allow pressure to release naturally for best results. However, a quick release is fine as well. Serve!
  5. Serve with rice, noodles, cauliflower rice, baked potato, sweet potato, or whichever side you prefer! Be sure to save the broth from the meal — it is delicious!
Recipe Notes
  • The Instant Pot wonderfully preserves the flavors of fresh herbs, so I like to use fresh whenever possible. If you don’t have fresh herbs, dried ones will work just as well.
  • If you want the cooking juice to be thicker after cooking, add arrowroot powder/cornstarch at the end to create a nice glaze. To avoid lumps, remove a few tablespoons of warm cooking liquid to a mug and swirl the starch until a slurry forms. Add back to the main pot, stirring well. Use SAUTE to help the sauce boil so it will thicken.

For a Step-by-Step Tutorial to turn this into a Freezer Meal – see the instructions here.

You’ll need these containers.

  • Combine all ingredients into a round freezer container. Freeze.
  • To cook from frozen, remove from freezer container. Place solid frozen block in Instant Pot liner.
  • Select SAUTE for 5 minutes, to help kickstart the cooking process.
  • Cancel SAUTE, then select MANUAL for 25 minutes. Follow remaining recipe instructions.


  • Paleo: serve with cauliflower rice or lettuce wraps.
  • AIP: omit paprika
  • Low FODMAP: use garlic-infused olive oil instead of garlic powder. As always, check the Monash FODMAP app for recommended serving/portion size.

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