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Instant Pot Chinese Lemon Chicken is quicker than take out. Create a restaurant style lemon chicken in minutes using your Instant Pot. If you don’t have an Instant Pot scroll down for the Crock Pot directions.
This Instant Pot Chinese Lemon Chicken has tang from the lemons but also sweetness thanks to some honey and brown sugar. I love to serve it over brown rice that I also make in the Instant Pot.
The addition to the ginger, garlic and a little red pepper gives this lemon chicken the perfect flavor combo. I like to use chicken thighs but you can also use chicken breasts if you prefer.
And the best part, is this recipe only takes 15 minutes of cooking time! I can’t even get down to my local Chinese restaurant and home again in that amount of time!
Ingredients Needed
- Chicken, thighs or breasts
- Lemon, juice and zest
- Soy Sauce
- Honey
- Brown Sugar
- Rice Wine Vinegar
- Ginger, Garlic, Red Pepper Flakes
- Salt
- Cornstarch
- Green Onions
How To Make Instant Pot Chinese Lemon Chicken
- Trim fat off of chicken thighs, cut into bite size pieces and put into Instant Pot.
- Mix together all remaining ingredients except for cornstarch, water and green onions. Pour over chicken.
- Lock on lid and select manual, high pressure and set to 3 minutes.
- Quick release when cook time is over. Carefully remove lid.
- Combine cornstarch and water in a small bowl, stir until smooth.
- Add mixture to pot.
- Turn pot onto sauté and simmer until sauce thickens.
- Serve over rice and topped with green onions.
Frequently Asked Questions
Can I make this in a slow cooker?
If you don’t have an Instant Pot you can convert this recipe to a slow cooker. Cut chicken into bite size pieces. Add the chicken and sauce to slow cooker and cook it on low for 4-5 hours. Add in the cornstarch mixture the last 30 minutes.
Check out some other yummy lemon recipes here:
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Instant Pot Chinese Lemon Chicken
Ingredients
- 2 lbs. chicken thighs or breasts cut into bite sized pieces
- 1 tsp lemon zest
- 1/2 cup fresh lemon juice
- 1/4 cup soy sauce
- 1/4 cup water
- 1/3 cup honey
- 2-3 Tbsp brown sugar to taste
- 2 tsp rice wine vinegar or white vinegar
- 1/2 tsp ginger minced
- 1/2 tsp garlic minced
- 1/4 tsp red pepper flakes
- 1/2 tsp salt
- 3 TBSP cornstarch
- 3 Tbsp water
- green onions chopped
Instructions
- Trim fat off of chicken thighs, cut into bite size pieces and put into Instant Pot.
- Mix together all remaining ingredients except for cornstarch, water and green onions. Pour over chicken.
- Lock on lid and select manual, high pressure and set to 3 minutes. When cook time is over do a quick release. Carefully remove lid.
- In a small bowl combine cornstarch and water, stir until smooth. Add into pot. Turn pot onto saute and simmer until sauce thickens. Serve over rice and topped with green onions.
Tips & Notes:
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Nutrition Facts:
Sarah L says
I made this recipe last week and it was delicious! The lemon flavor was very present but not over powering. I used chicken thighs-I prefer those in the instant pot versus breast. The thighs stay more moist. This recipe will be made again and again at my house. Thanks Leigh Anne for sharing your wonderful recipes!
Leigh Anne says
I am so glad you enjoyed it too. I totally agree with you about thighs in the Instant Pot. I much prefer them.