Instant Pot Lemon-Garlic Chicken with Herb Quinoa

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts cooked quickly in the Instant Pot with bright lemon and garlic, served over fluffy herb-infused quinoa. This mediterranean-inspired instant pot (gluten free) ready in about 35 minutes pairs olive oil, minced garlic cloves, fresh lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

★ 4.1 (8 ratings) Prep: 10 min Cook: 25 min Serves 4 Mediterranean cuisine 350 cal/serving
Plan a meal with the AI →

Ingredients

Instructions

  1. Step 1: Set the Instant Pot to sauté mode and heat 2 tbsp olive oil. Add 4 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
  2. Step 2: Add 4 boneless skinless chicken breasts (about 1.5 lbs) to the pot, sear each side for 2 minutes until lightly golden.
  3. Step 3: Pour 1 cup low sodium chicken broth and 1/4 cup fresh lemon juice over the chicken, then sprinkle 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper evenly.
  4. Step 4: Seal the Instant Pot lid and cook on high pressure for 8 minutes, then allow natural release for 5 minutes before quick releasing any remaining pressure.
  5. Step 5: Meanwhile, rinse 1 cup quinoa under cold water. In a medium saucepan, bring 2 cups water to boil, add quinoa and a pinch of salt, cover, reduce to low heat, and simmer for 15 minutes until water is absorbed.
  6. Step 6: Fluff quinoa with a fork and stir in 1/4 cup chopped fresh parsley for a bright herb flavor.
  7. Step 7: Remove chicken from the Instant Pot, slice if desired, and serve over the herbed quinoa, spooning some of the lemon-garlic cooking liquid over the top.

Frequently asked questions

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

Total time is about 35 minutes (10 min prep + 25 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 Herb Quinoa?

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 olive oil from drying out.

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

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 Herb Quinoa 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.

Is Instant Pot Lemon-Garlic Chicken with Herb Quinoa gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes