Instant Pot Lemon Rosemary Chicken & Potatoes

4.67 from 9 votes

A delicious Lemon Rosemary Chicken & Potatoes that is easily made with your pressure cooker / Instant Pot.

Instant Pot Lemon Rosemary Chicken and Potatoes

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.

Instant Pot Lemon Rosemary Chicken and Potatoes

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.

Instant Pot Lemon Rosemary Chicken and Potatoes

An alternative to using chicken broth is Better Than Bouillon. I often use it when I don’t have broth on hand.

chicken icon

How to Handle Raw Chicken

  • Leave the chicken in the fridge until ready to use.
  • Be careful of dripping juices. Clean up immediately.
  • Do not wash raw chicken (prevents cross-contamination).
  • Wash all utensils and cutting boards.
  • Wash your hands after handling raw chicken.

If you have any questions about your Instant Pot Pressure Cooker, I suggest you visit Instant Pot’s Official Customer Care Center.

Instant pot
Instant Pot

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.

  1. Place the chicken in a large resealable food storage bag. Set aside.
  2. Place potatoes and the onion in another resealable bag. Set aside.
  3. In a small bowl, combine the lemon juice, olive oil, garlic, rosemary, lemon peel, 1 1/2 tsp salt, and pepper. Mix well.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Season the vegetables with salt to taste. Serve sauce over chicken and vegetables.

Make sure you check out my other Instant Pot Recipes. For more delicious recipes like this one, I suggest you take a look at these awesome recipes:

Printable Recipe Card

Instant Pot Lemon Rosemary Chicken and Potatoes

Instant Pot Lemon Rosemary Chicken and Potatoes

A delicious Lemon Rosemary Chicken dinner that is easily made with your pressure cooker / Instant Pot.
4.67 from 9 votes
Prep Time2 hours 10 minutes
Cook Time30 minutes
Total Time2 hours 40 minutes
Course Main Course
Cuisine American
Author Rodney
Servings 4
Calories 663 kcal

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.

Nutrition

Calories: 663kcalCarbohydrates: 43gProtein: 53gFat: 30gSaturated Fat: 7gCholesterol: 144mgSodium: 1285mgPotassium: 1995mgFiber: 4gSugar: 5gVitamin A: 110IUVitamin C: 41.6mgCalcium: 53mgIron: 2.9mg

Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.

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2 Comments

  1. Mary says:

    This was very flavorful and good!
    Thank you.

    1. Glad you enjoyed it! Thanks for coming back to let us know!

4.67 from 9 votes (8 ratings without comment)

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