Updated : November 2025 | By : Lily Clark
I don’t know about you, but I absolutely love lemon. I love the flavor… the smell…the citrusy zest…
So it was only natural that I began playing around with the lemons and fresh herbs. I already knew from my whole chicken recipe that the IP turned lemons and fresh herbs into deliciousness. So it naturally followed to experiment with boneless meat as well.
The very first time I made this recipe, my family raved about it. We served it in a bowl with some rice (use cauli-rice for Paleo) and added some steamed broccoli. The flavor of the juice was so rich, we flooded our bowls with the leftover broth and slurped it up with a spoon. It was definitely a winner!
Even if you’re a dedicated boneless skinless breast fan, I highly recommend you give boneless thighs a try, too. Not only are they more budget friendly, but the Instant Pot turns them into fork tender awesomeness.
If you don’t have fresh herbs on hand, don’t worry. You can still use dried herbs. But for full flavor, I definitely recommend fresh! The Instant Pot has a way of preserving the natural oils of herbs that give them an aromatic quality that baking/stovetop cooking can’t.
Making Lemon Herb Instant Pot Chicken into a Freezer Meal
As I sit here writing, I’m recovering from some intense surgery — which means I’m not able to do any meal prep. Because of our dietary restriction and Celiac disease, our options for eating out are very, very few. Which makes me super thankful that I can make Instant Pot meals up in advance and freeze them.
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Lemon Herb Instant Pot Chicken
Featuring the rich undertones of lemon and fresh herbs, this flavorful and super easy Paleo meal is ready in minutes thanks to the Instant Pot.
Cook Time 15 minutes
Servings : 4
Ingredients
- 1-1/2 pounds boneless chicken breast or thighs
- 1/2 cup chicken broth
- 1/2 cup lemon juice
- 1/2 teaspoon garlic powder or 2 tsp garlic infused olive oil (for low FODMAP)
- 1 teaspoon salt
- 1 tablespoon fresh parsley or 1 tsp dried
- 1 tablespoon fresh basil or 1 tsp dried
- 1/4 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika (omit for AIP)
Instructions
Add all ingredients into the Instant Pot liner, combining well.
Check the sealing ring, lock lid, and close the pressure valve.
Select MANUAL for 15 minutes.
Once program has completed, allow pressure to release naturally for best results.
However, a quick release is fine as well. Serve!
Serve with rice, noodles, cauliflower rice, baked potato, sweet potato, or whichever side you prefer!
Be sure to save the broth from the meal — it is delicious!
Recipe Notes
The Instant Pot wonderfully preserves the flavors of fresh herbs, so I like to use fresh whenever possible.
If you don’t have fresh herbs, dried ones will work just as well.
If you want the cooking juice to be thicker after cooking, add arrowroot powder/cornstarch at the end to create a nice glaze.
To avoid lumps, remove a few tablespoons of warm cooking liquid to a mug and swirl the starch until a slurry forms.
Add back to the main pot, stirring well. Use SAUTE to help the sauce boil so it will thicken.
You’ll need these containers.
Combine all ingredients into a round freezer container. Freeze.
- To cook from frozen, remove from freezer container.
- Place solid frozen block in Instant Pot liner.
- Select SAUTE for 5 minutes, to help kickstart the cooking process.
- Cancel SAUTE, then select MANUAL for 25 minutes. Follow remaining recipe instructions.
DIETARY NOTES
Paleo: serve with cauliflower rice or lettuce wraps.
AIP: omit paprika
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About the Author
Lily is passionate about helping home cooks make smarter kitchen purchases. She researches cookware, appliances, and gadgets across trusted sources — comparing real customer experiences, brand specs, and expert reviews. Her goal is to simplify your shopping decisions with unbiased, easy-to-read comparisons.