Lemon Garlic Chicken (Instapot)


  • 1-2 pounds chicken breasts or thighs
  • 1 teaspoon sea salt
  • 1 onion diced
  • 1 tablespoon avocado oil lard, or ghee
  • 5 garlic cloves minced
  • 1/2 cup organic chicken broth or homemade
  • 1 teaspoon dried parsley
  • 1/4 teaspoon paprika omit for AIP
  • 1/4 cup white cooking wine omit for AIP
  • 1 large lemon juiced or more to taste
  • 3-4 teaspoons arrowroot flour or more


  1. Turn your Instant Pot onto the saute feature and place in the diced onion and cooking fat
  2. Cook the onions for 5-10 minutes or until softened. You can also choose to cook until they start to brown
  3. Add in the remaining ingredients except for the arrowroot flour and secure the lid on your Instant Pot
  4. Select the “Poultry” setting and make sure your steam valve is closed (12-15 minutes on Manual if you do not have a Poultry setting)
  5. Allow cook time to complete, release steam valve to vent and then carefully remove lid
  6. At this point you may thicken your sauce by making a slurry. To do this remove about 1/4 cup sauce from the pot, add in the arrowroot flour, and then reintroduce the slurry into the remaining liquid
  7. Stir and serve right away. This also reheats well as leftovers