Pressure Cooker Lemon Chicken with Potatoes
- 2 skin-on, bone-in chicken breasts
- 2 skin-on, bone-in chicken thighs
- 2 tablespoons extra-virgin olive oil
- salt and freshly ground black pepper to taste
- 4 cloves garlic, minced
- 1 teaspoon fresh chopped thyme, plus more for garnish
- ½ cup dry white wine
- 1¼ cups chicken stock
- 1½ pounds Yukon Gold potatoes, cut into 2-inch pieces
- 1 tablespoon honey
- 4 thin slices lemon
For best results, we recommend using:
- Season chicken with salt and pepper.
- Heat oil in pressure cooker set to Sauté on Normal.
- Carefully lay chicken pieces skin-side down into the hot oil; cook until browned, 3 to 5 minutes per side. Remove chicken to a plate.
- Sauté garlic and thyme in the chicken fat until fragrant and lightly golden, about 1 minute.
- Pour wine into the pot to deglaze, scraping any brown bits of food from the bottom of the pot with a flat-edged utensil. Bring wine to a simmer and cook until slightly reduced in volume, 2 to 3 minutes.
- Pour stock into the pot; add potatoes and season with salt and pepper.
- Gently lay steam rack onto potatoes.
- Place chicken pieces, skin-side up, in your pressure cooker’s steamer basket. Place steamer basket onto rack.
- Drizzle honey over chicken; top with lemon slices.
- Lock pressure cooker lid in place. Set steam vent to Sealing.
- Select Poultry and cook for 12 minutes on High pressure.
- Allow pressure to release naturally for 10 minutes, then set steam vent to Venting to quick-release remaining pressure.
- Transfer chicken to a platter. Use a slotted spoon to drain the potatoes and arrange around the chicken. Garnish chicken and potatoes with fresh thyme leaves to serve.
Want mashed potatoes? Remove the chicken, then return the potatoes to the pressure cooker for 5 more minutes of cooking on High pressure.
What others are saying
Alayna Johnson says:
Delicious! I used boneless, skinless chicken breasts and seasoned with garlic powder, Italian seasoning and salt and pepper. Used petite gold potatoes since that’s all I had on hand. This was a major crowd pleaser, including my 4 year old! So good, so quick and so easy.
Renee Hynds says:
This was my first use of the appliance. In terms of time, I was definitely not disappointed! My only complaint is that the sauté heat was really high and we had a surprising amount of spatter from the pot. The chicken was not very flavorful, but again this could be because of something I did wrong in my first use.
Rachel Douglas says:
I made this recipe with leg quarters and the meat was really tender and juicy. From start to finish this took under 1 hour, which is a win for me. My family loved it, even my picky kids (they never like anything). Glad I found something healthy, quick, and kid friendly.
Santana Williams says:
The chicken was super moist and tender! I didn't use honey but thought the lemon flavors were perfect. The garlic and thyme are a must, I even added extra!
Jordan Clark says:
This is the first recipe I made with my new Multipot! It's quick, super easy to clean (win), and cooks the food to perfection. The meat came out tender and the flavor was spot on. Such a convenient, delicious meal.
DC Cote says:
Delicious, hearty, and full of flavor. I used red potatoes and they turned out great. I served it with fresh sautéed garlicky spinach. I had no idea I could use the steam rack and basket to cook two things at once. I've had my pressure cooker for awhile and used it only a handful of times. Now that I know this trick, I'm going to be using it much more.
Dominique M says:
Add a little oregano and lemon zest for extra flavor! That's what I did and it turned out great. I also used all boneless, skinless chicken breast. It pairs perfectly with a salad or other green vegetable.