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.

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

1. Mix marinade ingredients and submerge chicken breasts in the marinade.
2. Chill in the refrigerator for 4 hours.
3. Chicken will still be somewhat frozen at this point, but this recipe allows for it.
4. Add 1 ½ cups water to the bottom of the Instant Pot.
5. Place the chicken on a rack or steamer basket above the water.
6. Set the Instant Pot for high pressure and 10 minutes.
7. Let the Instant Pot naturally release.

Notes

• Frozen is fine: This recipe is built for still-frozen breasts—no need to thaw before they hit the marinade or the pot.
• Let it release naturally: Allow the Instant Pot to come down on its own rather than quick-releasing for the juiciest chicken.
• Perfect for salads: Slice or shred the cooled lemon chicken over greens for a light, bright meal.
• Adjust the brightness: Add a squeeze more lemon juice after cooking if you want it extra zippy.
• Storage: Keeps in the fridge up to 4 days—great for meal prep and quick lunches.

Why This Works

• Pressure from frozen: The sealed high-pressure environment cooks frozen breasts through evenly without drying them out.
• Water below the rack: Steaming above the water gently cooks the chicken while keeping it moist and tender.
• Natural release: Letting the pressure drop slowly relaxes the meat so the juices stay in instead of squeezing out.
• Lemon-and-oil marinade: The acidic lemon and herbs season the chicken and brighten it, while the oil helps carry those flavors throughout.