Instant Pot Lemon Rosemary Chicken Thighs

These Instant Pot lemon rosemary chicken thighs are such a quick and delicious way to get dinner on the table! They’re great for a busy weeknight dinner. You can use fresh or frozen chicken, no defrosting required.

I am a huge fan of using my Instant Pot during the week. I love simple Instant Pot recipes because they make dinner time such a breeze. Using my Instant Pot makes clean up so much easier too.

I don’t believe that you can have too many chicken recipes, especially chicken thighs (although you can substitute chicken breast, if you like). Chicken thighs are an economical and tasty way to get dinner on the table. You can use fresh or frozen chicken for this recipe.

Ingredients

For this recipe, you will need:

• Chicken thighs: You’ll need 4 to 6 boneless and skinless chicken thighs. You can also substitute chicken breast, if desired. You can use fresh or frozen chicken for this recipe.
• Garlic powder, red pepper flakes, onion powder, and parsley: To season the chicken with.
• Fresh rosemary: You’ll need two tablespoons of fresh chopped rosemary.
• Lemon juice: You can use fresh or bottled lemon juice. I prefer to use fresh and then add a few lemon slices for garnish.
• Cooking oil: Any neutral cooking oil works.

Substitutions

You can substitute chicken breast in place of chicken thighs, if desired.

Equipment

You’ll need an Instant Pot (pressure cooker) for this recipe.

Instructions

• Mix the seasonings together in a small bowl then sprinkle over the chicken.
• Add the oil to your Instant Pot.
• Add the chicken thighs with the seasoning and then use the saute function. Saute for 2 minutes per side.
• Carefully remove the chicken thighs and place the trivet down.
• Add one cup of water and then place the chicken on the trivet.
• Pour the lemon juice over the chicken and then sprinkle the rosemary on top.
• Secure your Instant Pot lid and set the vent to sealing.
• Select manual mode (or pressure cook mode). Set the cooking time for 10 minutes at high pressure for fresh chicken and 12 minutes for frozen (the Instant Pot will take some additional time to come to pressure).
• When the cooking cycle is done perform a quick release.
• Garnish with lemon wedges when serving, if desired.

Storage

Store any leftovers in an airtight container in your refrigerator. Leftovers will be good for 3 to 4 days after making.

Other Instant Pot recipes that you might like:

• Instant Pot Teriyaki Salmon
• Instant Pot Hawaiian Chicken Thighs
• Instant Pot Creamed Corn
• Instant Pot Maple Carrots
• Instant Pot Italian Chicken

Instant Pot Lemon Rosemary Chicken Thighs

Audrey

These Instant Pot lemon rosemary chicken thighs are such a quick and delicious way to get dinner on the table! They're great for a busy weeknight dinner.

4.92 from 12 votes

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Dinner

Cuisine American

Servings 4 servings

Calories 203 kcal

Equipment

• ▢
  Instant Pot (pressure cooker)

Ingredients

  

1x2x3x

• ▢ 4-6 boneless and skinless chicken thighs may substitute 3 large chicken breast, if desired.
• ▢ 2 tablespoons cooking oil
• ▢ 1 teaspoon garlic powder
• ▢ ¼ teaspoon red pepper flakes or to taste
• ▢ ¼ teaspoon onion powder
• ▢ ½ teaspoon parsley
• ▢ ¼ cup lemon juice fresh or bottled
• ▢ 2 tablespoons fresh chopped rosemary
• ▢ salt and pepper to taste
• ▢ 1 cup water
• ▢ lemon slices optional, for garnish

Instructions

 

• Mix the seasonings together in a small bowl then sprinkle over the chicken.
• Add the oil to your Instant Pot.
• Add the chicken thighs with the seasoning and then use the saute function. Saute for 2 minutes per side.
• Carefully remove the chicken thighs and place the trivet down.
• Add one cup of water and then place the chicken on the trivet.
• Pour the lemon juice over the chicken and then sprinkle the rosemary on top.
• Secure your Instant Pot lid and set the vent to sealing.
• Select manual mode (or pressure cook mode). Set the cooking time for 10 minutes at high pressure for fresh chicken and 12 minutes for frozen (the Instant Pot will take some additional time to come to pressure).
• When the cooking cycle is done perform a quick release.

Notes

Be sure to use the trivet (the stainless steel rack) when pressure cooking so the chicken does not burn.

 

Nutritional information is an estimate only.

Nutrition

Serving: 1servingCalories: 203kcalCarbohydrates: 2gProtein: 22gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.05gCholesterol: 107mgSodium: 106mgPotassium: 305mgFiber: 0.2gSugar: 0.4gVitamin A: 66IUVitamin C: 6mgCalcium: 14mgIron: 1mg

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