From prep to finish my Instant Pot Lemon and Herb Chicken with Mashed Potatoes are ready in just 30 minutes. Amazingly flavorful with a savory lemon and herb sauce, this chicken dinner easily feeds a family of 5.
Instant Pot Lemon and Herb Chicken
This has become one of my favorite meals to make in my Instant Pot. This Pressure Cooker Lemon and Herb Chicken with Mashed Potatoes is so simple to make, It feeds my family of 5 in just 30 minutes! How fast do you think you could prep, cook, and plate this?
It was definitely a delicious meal and was truly one of the cheapest yet most affordable meals I have made in a long time. The carrots soak up all that delicious lemon flavor and it’s just so delicious. This is definitely a delicious way to get my kids to eat their vegetables for sure.
Lemon and Herb Chicken Ready in 30 Minutes!
If you love a big punch of lemon in your dish, add more lemons! I love mine to have a big punch of lemon but my kids don’t, so I save a lemon on the side and squeeze it directly onto my chicken. Oh yeah! It’s good!
Check out what pot I used HERE to make this and how you can get one for yourself! Try my recipe and come back and tell us what you think. Add what your family said and also if you put a spin on it.
Lemon and Herb Chicken Ingredients
- Chicken Thighs
- Garlic
- Oregano
- Parsley Flakes
- Onion
- butter
- Potatoes, any kind you like
- cooking oil
- chicken stock, or water
- Carrots
- Lemons
This one-pot lemon and herb chicken and mashed potatoes use all the typical ingredients. Mix up the recipe by using different types of potatoes. I like to use red potatoes for more sweet and creamy mashed potatoes.
How to make Instant Pot Lemon and Herb Chicken
After you have gathered all of your ingredients you will need to start by peeling the potatoes and slicing the garlic and onions. Slice the potatoes into about an inch thick and then set them aside.
Turn the pressure cooker on and hit Chicken/Poultry (or Saute) and fill it with cooking oil. Fry the chicken thighs’ skin down first and add salt and pepper to taste. Flip and add more salt and pepper to taste. Add the garlic, slice lemon, and onions, and saute for 2 minutes.
Adding the Lemons and herbs
Add the chicken stock, squeeze 1-2 lemons inside, and toss in the carrots. Add the steam rack to the top of the pot, and layer the potatoes evenly throughout the rack. Close the lid and wait for the pot to come to pressure from using the Chicken/Poultry setting, or manual and cook as directed on the recipe card.
Instant Pot Lemon and Herb Mashed Potatoes
Release the pressure and wait for the lid to unlock, remove the chicken thighs carefully, and set them on a pan to broil in the oven for 5-10 minutes (the longer your broiler the crispier the skin will be).
Add the Oregano and Parsley and Mix. Scoop out the carrots and vegetables into a measuring cup or bowl. Pour some of the sauce over the chicken and then set it in the oven to broil. Leave some sauce in the pot and add the potatoes back into the pot. Set the pot to Saute or hit Chicken/Poultry.
Let the sauce thicken and then mash the potatoes and add the butter and milk. I highly recommend you leave them semi-chunky because they are amazing that way.
Try My Other Pressure Cooker/ Instant Pot Recipes
Instant Pot Lemon and Herb Chicken with Mashed Potatoes
From prep to finish my Instant Pot Lemon and Herb Chicken and Mashed Potatoes are ready in just 30 minutes. Amazingly flavorful with a savory lemon and herb sauce, this chicken dinner easily feeds a family of 5.
Ingredients
- Chicken Thighs, 5-6
- Garlic
- Oregano
- Parsley Flakes
- 1 Onion
- 1/2 stick of butter
- 5-6 Large Potatoes, any kind you like
- Salt & Pepper to taste
- 3 tablespoons of cooking oil
- 1/2 cup of chicken stock, or water if you do not have this on hand
- Carrots
- 2-3 Lemons
- 2-4 tablespoons of milk
Instructions
- Peel and slice up the garlic and onions, set aside. Slice the potatoes into about an inch thick and set aside as well.
- Turn the pressure cooker on and hit Chicken/Poultry (or Saute) and fill it with cooking oil. Fry the chicken thighs skin down first and add salt and pepper to taste. Flip and add more salt and pepper to taste. Add the garlic, slice lemon and onions and saute for 2 minutes.
- Add the chicken stock, squeeze 1-2 lemons inside and toss in the carrots.
- Add steam rack to the top of the pot, layer the potatoes evenly throughout the rack.
- Close the lid and wait for the pot to come to pressure from using the Chicken/Poultry setting, OR manual 15 Minutes.
- Release the pressure and wait for the lid to unlock, remove the chicken thighs out carefully and set them on a pan to broil in the over for 5-10 minutes (the longer your broiler the crispier the skin will be).
- Add the Oregano and Parsley and Mix.
- Scoop out the carrots and vegetables into a measuring cup or bowl. Pour some of the sauce over the chicken and then set it in the oven to broil.
- Leave some sauce in the pot and add the potatoes back into the pot. Set the pot to Saute or hit Chicken/Poultry.
- Let the sauce thicken and then mash the potatoes and add the butter and milk. I highly recommend you leave them semi chunky because they are amazing that way.
- Plate and serve! Enjoy!
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This recipe is definitely NOT instapot mini friendly. We got the 3 quart one as a wedding gift this was the first recipe I tried and it failed miserably 🙁
If using an instant pot, do you follow the same recipe or does it need to be adjusted? Thanks.
Hi Jennifer, Yes everything is still the same. Please let me know what you thought of the recipe if you get a chance to try it. IF you have any other questions please let me know.
Best,
Jay
This is excellent!! I’ve made it numerous times and the only thing I’ve changed is adding poultry seasoning, homemade, to the chicken prior to frying it. Thank you for sharing
I tried this recipe tonight(my first time using our new pressure cooker, followed the directions to the T) and I think it could be good, but everything came out tasting very bitter like the rind of the lemons. Unfortunately my family and i didn’t really eat it, so that was a little disappointing. Not sure why it came out like that, I’ve cooked with sliced lemons in the oven a lot and never had this issue before. Is this a side affect of putting the lemons in the pressure cooker? Maybe I had a bad lemon? I think if I make this again I will make it with just the lemon juice and no lemon slices.
Oh no! It’s possible it was a bad lemon, but unfortunately I’m not 100% sure what happened. Maybe yes try without the lemon inside and just use the juice. If you would like you can try a very small batch using the non lemon method and see if that’s the case, that way your not wasting a whole batch of food ?.
This is an awesome recipe! It was a hit with my 3 boys. I am new to the Instant Pot and looking forward to finding more “winners” on your site. Your kids are so lucky to have a mom that cooks this great food for them. Thank you so much for sharing.
Thank you so much Jennifer! I’m so happy your family loved the recipe and I really hope you try more of my recipes. The Indian butter chicken recipe is a huge hit with my family as well.
Looks delicious can’t wait to try it! Thanks for posting.
What kind of “steam rack” do you use for the potatoes? Does it set ON the chicken or stand above it somehow? Is there a link you could send me as an example? Thanks! My son is allergic to eggs, milk and peanuts and this one I think I can sub for and it looks SO GOOD!
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Thinking of making this for tomorrow’s dinner, but I only have skinless chicken breasts… think it would be ok?
That’s totally fine Jill, I like to use highs because dark meat is my favorite meat, you can use whichever cut of chicken you like, I would reduce the time by 2-4 minutes though since there is no bones in the breast. And just shred at the end or cut into 1-2 inch pieces before inserts in pot.
[…] loved this recipe be sure to check out my other many pressure cooker recipes HERE. Try my delicious Lemon and Herb Chicken and Mashed Potatoes! It’s a one pot meal! If you loved this recipe Don’t forget to share with your friends […]
I heard this is a good recipe on a Power Cooker page. Planning to try it. You might want to edit step 2. I think you meant to say “add”. Lol
Oh, my goodness mary thank you so much for pointing that out! I can only imagine how many people I made giggle at step 2 when they read the post. I just updated the post, thank you so much again for pointing that out you’re a life saver!
Your post still says “Turn the pressure cooker on and hit Chicken/Poultry (or Saute) and fill it with cooking oil.”
Hello, Yes so for this step you are basically flipping on the pot so you can saute in the next step. The lid is not needed in this step so that the pot is uncovered.
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