Instant Pot Lemon Herb Chicken with Garlic Spinach

By , Test Kitchen Director · 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. 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: 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.

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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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