Instant Pot Lemon Herb Chicken with Garlic Spinach

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts cooked in the Instant Pot with bright lemon and herbs, served alongside garlicky sautéed spinach. This mediterranean-inspired instant pot (low carb) ready in about 30 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 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.

★ 4.6 (9 ratings) Prep: 10 min Cook: 20 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Set the Instant Pot to sauté mode and add 2 tbsp olive oil. Once hot, add 4 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
  2. Step 2: Add 4 boneless skinless chicken breasts (about 1.5 lbs) to the pot, searing each side for 2 minutes until lightly golden.
  3. Step 3: Pour in 1 cup chicken broth, 1/4 cup fresh lemon juice, 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper. Stir to combine.
  4. Step 4: Seal the Instant Pot lid and cook on high pressure for 10 minutes. Allow natural pressure release for 5 minutes, then quick release remaining pressure.
  5. Step 5: Remove chicken breasts and set aside. Switch Instant Pot to sauté mode again and add 8 cups fresh spinach along with 1/4 tsp red pepper flakes if using. Sauté for 2-3 minutes until spinach is wilted and tender.
  6. Step 6: Serve the chicken breasts atop the garlicky spinach with pan juices spooned over.

Frequently asked questions

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

Total time is about 30 minutes (10 min prep + 20 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 Herb Chicken with Garlic Spinach?

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 Herb Chicken with Garlic Spinach?

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 Herb Chicken with Garlic Spinach 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 Herb Chicken with Garlic Spinach low carb?

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

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