Instant Pot Lemon-Garlic Chicken with Chickpeas

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Frequently asked questions

How long does Instant Pot Lemon-Garlic Chicken with Chickpeas take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Instant Pot Lemon-Garlic Chicken with Chickpeas?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep canned chickpeas from drying out.

Can I substitute ingredients in Instant Pot Lemon-Garlic Chicken with Chickpeas?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Instant Pot Lemon-Garlic Chicken with Chickpeas for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Instant Pot Lemon-Garlic Chicken with Chickpeas?

Mediterranean instant pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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