Instant Pot Lemon-Garlic Chicken with Chickpeas

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant Mediterranean-inspired chicken dish cooked under pressure with lemon, garlic, and hearty chickpeas for a fast, flavorful meal. This Mediterranean-inspired Instant Pot recipe, ready in about 25 minutes, pairs boneless skinless chicken thighs, canned chickpeas, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Set the Instant Pot to sauté mode and heat 2 tbsp olive oil until shimmering, about 1 minute.
  2. Step 2: Add 1 lb boneless skinless chicken thighs and sear for 3 minutes per side until golden brown; remove and set aside.
  3. Step 3: Add 4 minced garlic cloves to the pot and sauté for 30 seconds until fragrant.
  4. Step 4: Pour in 1 cup chicken broth and 1/4 cup fresh lemon juice, scraping the bottom to deglaze.
  5. Step 5: Stir in 1 can (15 oz) drained and rinsed chickpeas, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper.
  6. Step 6: Return the chicken thighs to the pot, nestling them into the liquid.
  7. Step 7: Seal the Instant Pot lid and cook on high pressure for 10 minutes, then quick release the pressure.
  8. Step 8: Open the lid, sprinkle 2 tbsp chopped fresh parsley over the dish, and serve immediately with the lemon-garlic sauce.

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