Lemon Chicken Breast in the Instant Pot
This summery chicken recipe is light, bright and perfect for salads.
This recipe was made in my favorite Instant Pot — the one I use every week. If you want yours to turn out just as good, you can grab the same one here.
Time
- Prep: about 10 minutes
- Marinate: 4 hours (refrigerated)
- Cook: 10 minutes high pressure + natural release (~15–20 minutes)
- Total: about 4½ hours (mostly hands-off)
Nutrition Facts
Serving size: 1 breast · 1 of 4 servings (approx.)
- Calories ~280
- Protein 35 g
- Fat 14 g
- Carbohydrates 1 g
- Fiber 0 g
- Sodium ~620 mg
All nutrition facts are AI generated and approximate.
Ingredients
- 4 frozen boneless skinless chicken breasts
Marinade
- 2 cloves garlic
- 2 tsp salt
- 2 tsp oregano
- 2 tsp thyme
- ½ cup sunflower oil
- 4 Tbs lemon juice
Directions
- Mix marinade ingredients and submerge chicken breasts in the marinade.
- Chill in the refrigerator for 4 hours.
- Chicken will still be somewhat frozen at this point, but this recipe allows for it.
- Add 1 ½ cups water to the bottom of the Instant Pot.
- Place the chicken on a rack or steamer basket above the water.
- Set the Instant Pot for high pressure and 10 minutes.
- Let the Instant Pot naturally release.