This Instant Pot Lemon Rosemary Chicken and Potatoes is one of my favorite recipes to make in my Instant Pot.
There are some days where I want someone else, or something else, to make my dinner. That’s when I pull out my Instant Pot.
Sure there’s still some prep work needed, but for the most part and with most Instant Pot designed recipes, this little appliance does it all for you.
I’ve posted this before and will say it again if you don’t have an Instant Pot, you have no idea what you are missing.
Enough talk about the Instant Pot. Let’s talk about this absolutely fabulous Lemon Rosemary Chicken and Potatoes recipe designed for the Instant Pot.
My mom was visiting and she has been on the fence about buying one for herself. I showed her a list of Instant Pot friendly recipes and asked her to pick one out. Guess What? This was the recipe she chose.
While this Instant Pot Lemon Rosemary Chicken and Potatoes recipe is not the most complicated recipe to make in the Instant Pot, it’s not the easiest either.
This means it’s a little more involved than throwing a bunch of ingredients in the pot and pushing a button. But still very simple for a seasoned Instant Pot user.
An alternative to using chicken broth is Better Than Bouillon. I often use it when I don’t have broth on hand.
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You will need the following ingredients to make this Lemon Rosemary Chicken and Potatoes recipe in your Instant Pot Pressure Cooker (see recipe card for quantities): Chicken Breast, Red Potatoes, Yellow Onion, Lemon Juice, Olive Oil, Garlic Cloves, Fresh Rosemary, Lemon Zest, Salt, Ground Black Pepper, Vegetable Oil and Chicken Broth.
How to Make Instant Pot Lemon Rosemary Chicken and Potatoes
- Place the chicken in a large resealable food storage bag. Set aside.
- Place potatoes and the onion in another resealable bag. Set aside.
- In a small bowl, combine the lemon juice, olive oil, garlic, rosemary, lemon peel, 1 1/2 tsp salt, and pepper. Mix well.
- Pour half of the marinade over the chicken. Pour the remaining marinade over potatoes and onion. Seal bags and turn to coat. Refrigerate a minimum of 2 hours.
- Remove the chicken from the freezer bag and discard the marinade. Add oil to your Instant Pot and press sauté. Add the chicken in batches. Cook for about 5 minutes or until the chicken is cooked on all sides. Transfer the chicken to a plate and set aside.
- Remove the potatoes and onion from the freezer bag. Reserve the marinade. Add vegetables to the Instant Pot (it should still be in Saute mode). Cook and stir for about 3 minutes, scraping up browned bits from the bottom of the pot.
- Arrange chicken on top of vegetables. Pour reserved marinade and broth over chicken. Secure and seal the lid. Select Manual. Cook at high pressure for 9 minutes.
- When cooking is complete, press Cancel and use the quick release method to release the pressure in the Instant Pot. Remove the chicken and the vegetables to a serving dish. Cover loosely to keep warm.
- Skim the excess fat from the surface of the liquid in the Instant Pot. Press sauté. Cook for about 5 minutes until the sauce is slightly reduced.
- Season the vegetables with salt to taste. Serve sauce over chicken and vegetables.
Printable Recipe Card
Instant Pot Lemon Rosemary Chicken and Potatoes
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Ingredients
- 4 Chicken Breasts, Chopped
- 2 lbs Red Potatoes, Quartered
- 1 Large Yellow Onion, Diced
Marinade Ingredients
- ½ Cup Fresh Lemon Juice
- 6 Tbsp Olive Oil
- 6 Garlic Cloves, Minced
- 2 Tbsp Fresh Rosemary, Finely Chopped
- 2 Tsp Lemon, Zest
- 1 ½ Tsp Salt
- ½ Tsp Ground Black Pepper
Cooking Ingredients
- 1 Tbsp Vegetable Oil
- ½ Cup Low Sodium Chicken Broth
Instructions
- Place the chicken in a large resealable food storage bag. Place potatoes and the onion in another resealable bag.
Make the Marinade
- In a small bowl, combine the lemon juice, olive oil, garlic, rosemary, lemon peel, 1 1/2 tsp salt, and pepper. Mix well.
- Pour half of the marinade over the chicken. Pour the remaining marinade over potatoes and onion. Seal bags and turn to coat. Refrigerate a minimum of 2 hours.
Prepare the Chicken
- Remove the chicken from the freezer bag and discard the marinade. Add oil to your Instant Pot and press sauté. Add the chicken in batches. Cook for about 5 minutes or until the chicken is cooked on all sides. Transfer the chicken to a plate and set aside.
Prepare the Potatoes
- Remove the potatoes and onion from the freezer bag. Reserve the marinade. Add vegetables to the Instant Pot (it should still be in Saute mode). Cook and stir for about 3 minutes, scraping up browned bits from the bottom of the pot.
Bringing it all Together
- Arrange chicken on top of vegetables. Pour reserved marinade and broth over chicken. Secure and seal the lid. Select Manual. Cook at high pressure for 9 minutes.
- When cooking is complete, press Cancel and use the quick release method to release the pressure in the Instant Pot. Remove the chicken and the vegetables to a serving dish. Cover loosely to keep warm.
Make the Sauce
- Skim the excess fat from the surface of the liquid in the Instant Pot. Press sauté. Cook for about 5 minutes until the sauce is slightly reduced.
- Season the vegetables with salt to taste. Serve sauce over chicken and vegetables.
This was very flavorful and good!
Thank you.
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