This one-pot meal combines tender chicken breasts and fluffy potatoes infused with a bright, buttery sauce. It is an efficient way to prepare a complete dinner using a pressure cooker for minimal cleanup.

List of ingredients

1 tablespoon olive oil – used for searing the chicken.
2 lbs boneless skinless chicken breast (4 8oz breasts) – the primary protein.
2 lbs mini potatoes (or larger potatoes cut to a similar size) – provides the starch component.
3 tablespoons salted butter (43g) – creates a rich base for the sauce.
5 cloves garlic, minced – adds aromatic flavor.
1/2 cup chicken broth – provides moisture and helps the pot reach pressure.
3 tablespoons lemon juice (juice from one large lemon) – adds acidity and brightness.
1 tablespoon Italian seasoning – a blend of dried herbs for depth.
1/4 teaspoon sea salt (plus more for seasoning) – enhances all other flavors.
Black pepper to taste – adds a subtle spicy note.
1 tablespoon cornstarch mixed with 2 tablespoons cold water – a slurry used to thicken the final sauce.
Chopped fresh parsley (optional) – used as a fresh garnish.

step-by-step instructions

Sear the chicken: Season the chicken breasts on both sides with salt and pepper. Turn on the Sauté function of the Instant Pot, and once the display says hot, add the olive oil. Sear the chicken for 2-3 minutes per side, working in batches if necessary, then transfer to a plate.
Sauté the garlic: Melt the butter in the pot and stir in the minced garlic. Immediately turn off the Sauté function and let the garlic cook in the residual heat for one minute to avoid burning.
Deglaze the pot: Pour in the chicken broth and lemon juice. Use a flat-bottomed turner to scrape all the browned bits from the bottom of the insert to prevent a burn warning. Stir in the Italian seasoning, salt, and pepper.
Layer the ingredients: Place the trivet into the Instant Pot. Arrange the seared chicken breasts in an even layer on the trivet and place the potatoes on top of the chicken.
Pressure cook: Close the lid and set the vent to sealing. Pressure cook on Manual High for 5 minutes. Allow for a 10-minute natural pressure release (NPR), then quick release any remaining steam.
Prepare the base: Transfer the cooked chicken and potatoes to a large plate and cover them to maintain heat. Remove the trivet from the pot.
Thicken the sauce: Turn on the Sauté function and bring the remaining liquid to a rolling simmer. Whisk in the cornstarch slurry and simmer for about one minute until the sauce thickens. Season with extra salt if needed.
Final Assembly: Carefully pour the thickened sauce into a bowl or gravy boat. Serve the chicken and potatoes immediately, drizzled with the lemon garlic sauce and garnished with parsley.

Professional Searing Techniques

Wait for the Hot Indicator

Always wait until the Instant Pot display specifically says “Hot” before adding your oil. Adding oil too early can cause it to smoke or lead to the chicken sticking to the bottom of the stainless steel insert.

Prevent Pan Overcrowding

Sear the chicken breasts in batches of two rather than adding all four at once. Overcrowding the pot lowers the temperature of the surface, causing the meat to steam instead of brown.

Achieving a Golden Crust

Avoid moving the chicken too frequently during the searing process. Let the meat sit undisturbed for the full 2-3 minutes to develop a deep golden-brown crust that adds flavor to the final sauce.

Potato Selection and Preparation

Best Potato Varieties

Use waxy potatoes like red or gold mini potatoes for the best results. These varieties hold their shape better under pressure and do not become overly mushy or grainy.

Sizing Larger Potatoes

If you are not using mini potatoes, cut larger potatoes into chunks approximately 1 to 2 inches in size. Ensure the pieces are uniform so they cook through completely in the 5-minute cycle.

Handling Baby Potatoes

Leave very small baby potatoes whole to prevent them from disintegrating. For slightly larger mini potatoes, cutting them in half can ensure a faster and more consistent cook time.

Mastering the Lemon Garlic Sauce

Preventing Garlic Burn

Garlic burns quickly at high temperatures, which creates a bitter taste. Turning off the Sauté function and relying on residual heat ensures the garlic softens and releases flavor without scorching.

The Importance of Deglazing

Deglazing involves using liquid to loosen the browned food particles, or fond, from the pot. This step is critical to avoid the “Burn” error message and incorporates deep savory notes into the sauce.

Creating a Smooth Slurry

Always mix cornstarch with cold water before adding it to the hot sauce. Adding dry cornstarch directly into the simmering liquid will result in stubborn lumps that are difficult to whisk out.

Ingredient Substitutions

Using Unsalted Butter

You can substitute salted butter with unsalted butter without changing the outcome. Simply increase the added sea salt by a pinch to maintain the flavor balance of the sauce.

Substituting Italian Seasoning

If you lack a pre-mixed Italian seasoning, combine dried oregano, basil, and thyme. A ratio of equal parts for these three herbs will provide a similar flavor profile.

Alternatives to Cornstarch

Arrowroot powder can be used as a 1:1 replacement for cornstarch for those seeking a different thickening agent. Ensure it is also mixed into a cold slurry before adding it to the pot.

Complementary Side Dish Ideas

Roasted Asparagus

Toss trimmed asparagus with olive oil, salt, and pepper. Roast them at 400°F for 8-10 minutes until tender-crisp to provide a fresh, green contrast to the rich sauce.

Green Beans Almondine

Sauté blanched green beans with butter and toasted sliced almonds. The crunch of the almonds complements the soft texture of the pressure-cooked potatoes.

Fresh Garden Salads

Serve a simple salad of mixed greens, cucumbers, and cherry tomatoes. Use a light vinaigrette with lemon juice to echo the flavors in the main dish.

Storage and Reheating Guidelines

Refrigeration and Shelf Life

Store leftover chicken, potatoes, and sauce in an airtight container in the refrigerator. This meal remains fresh and safe to eat for up to four days.

Microwave Reheating

Place a portion of the chicken and potatoes in a microwave-safe dish and pour the sauce over the top. Heat on medium power in short intervals, stirring occasionally to avoid dry spots.

Oven Reheating

Place the leftovers in a baking dish and cover with foil to trap moisture. Heat at 325°F until the center of the chicken reaches 165°F, which usually takes about 15-20 minutes.

Make-Ahead and Meal Prep Strategies

Prepping the Sauce Base

You can mince the garlic and measure out the broth, lemon juice, and seasonings in advance. Keep these in small containers in the fridge to speed up the assembly process on cooking day.

Preparing the Meat and Veggies

Cut the potatoes and season the chicken breasts a few hours before you plan to cook. Keep them refrigerated on a tray to ensure they stay cold until they hit the hot oil.

Troubleshooting Common Issues

Resolving the Burn Warning

If you receive a burn warning, it is usually due to insufficient liquid or remnants of seared meat on the bottom. Ensure you have scraped the pot thoroughly and added the full amount of broth.

Fixing a Runny Sauce

If the sauce is too thin after the first slurry, mix another teaspoon of cornstarch with a teaspoon of water. Whisk this into the simmering sauce and cook for another 30 seconds.

Handling Overcooked Potatoes

If your potatoes are too soft, reduce the pressure cooking time by one minute next time. Alternatively, you can mash the overcooked potatoes and serve them as a side puree.

Cooking with Frozen Chicken

Adjusting Cook Times

Frozen chicken breasts require more time to reach a safe internal temperature. Increase the pressure cooking time to 11 minutes on High for 6-8oz breasts.

Ensuring Proper Separation

Make sure the frozen breasts are not frozen together in one large block. Separate them before placing them on the trivet so the steam can circulate around each piece of meat.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well. Increase the pressure cooking time to 8-10 minutes to ensure the darker meat is fully cooked through.

How do I know when the chicken is safely cooked?

Use a digital meat thermometer to check the thickest part of the breast. The chicken is safe to eat when it reaches an internal temperature of 165°F.

Can I add other vegetables to the pot?

You can add carrots or parsnips along with the potatoes. Since these are hearty root vegetables, they will cook in the same amount of time as the potatoes.

Is this recipe suitable for an 8-quart Instant Pot?

Yes, this recipe works in both 6-quart and 8-quart models. The larger pot provides more room for searing the chicken in fewer batches.