Why is my chicken rubbery after Instant Pot?

Rubbery chicken is usually the result of overcooking or a rapid pressure release . Boneless chicken breasts, especially lean cuts, are prone to drying out if cooked too long or if the steam is released too quickly. To avoid this, cook on high pressure for 7 minutes , followed by a natural release for 2–3 minutes before quick releasing the rest of the steam. This gives the meat time to relax, which helps retain moisture and tenderness. Also, be sure to use fresh chicken (not frozen unless fully thawed) for best texture.

How long can you leave chicken in a lemon marinade?

If you’re prepping in advance, be careful with lemon-based marinades. Marinating chicken in lemon juice for more than 2–3 hours can start to break down the proteins, making the texture mushy or stringy. For this Instant Pot Lemon Garlic Chicken recipe, you’re adding lemon after cooking, so there's no extended marinade time. But if you want to prep a lemon marinade, keep it under 3 hours , or use zest instead of juice to avoid over-tenderizing.

How long should chicken be cooked in an Instant Pot?

For boneless chicken breasts , cook on high pressure for 7 minutes with a 2–3 minute natural release , followed by a quick release. This gives you juicy, fully cooked chicken without drying it out. If you're using thighs or frozen cuts, increase the time slightly. The Instant Pot locks in moisture, which is why this timing works so well for Instant Pot Lemon Garlic Chicken .

Why is my Instant Pot chicken tough?

Tough chicken usually means it was cooked too quickly under pressure and released too fast. When cooking under pressure, the meat continues to cook slightly as the pressure reduces. Releasing steam too fast causes a rapid drop in temperature, tightening the muscle fibers and leading to chewiness. Solution: Always allow a short natural release . Also, slice large chicken breasts in half if they’re especially thick, so they cook evenly.

Instant Pot Lemon Garlic Chicken – Best 30-Minute Meal - Mary Recipes

Description

This Instant Pot Lemon Garlic Chicken is a quick, easy, and flavorful recipe that’s perfect for busy weeknights or meal prep. Made with juicy boneless chicken breasts, garlic, lemon, and butter, it’s ready in under 30 minutes. The tender chicken simmers in a bright, buttery garlic lemon sauce that’s perfect served over rice, mashed potatoes, or veggies. It’s a family-friendly, one-pot meal that’s as satisfying as it is simple.

Ingredients

Scale

6 large boneless, skinless chicken breasts (or thighs)
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons olive oil
3 tablespoons unsalted butter
½ medium yellow onion, chopped
4 garlic cloves, minced
⅓ cup chicken broth or stock
2 lemons (1 for juice and zest, 1 sliced for garnish)
Fresh chopped parsley (for garnish)
Optional: 1 tablespoon cornstarch + 1 tablespoon water (for thickening)

Instructions

Season chicken breasts with garlic powder, paprika, salt, and pepper. Rub the spices evenly all over the meat.
Set Instant Pot to Sauté mode and heat olive oil.
Sear chicken for about 3 minutes per side until lightly browned. Work in batches if needed. Remove and set aside.
Add butter to the pot. Once melted, sauté onions until golden, then add garlic and cook for 30–60 seconds until fragrant.
Deglaze the pot with chicken broth, scraping up any browned bits.
Return chicken to the pot. Close the lid, seal the vent, and pressure cook on Manual/High for 7 minutes.
Let pressure release naturally for 2–3 minutes, then quick release the rest.
Optional: To thicken sauce, mix cornstarch and water, then stir into pot. Sauté and whisk until sauce thickens.
Stir in lemon juice, zest, and garnish with parsley and lemon slices.
Serve warm over mashed potatoes, rice, or steamed veggies.

Notes

Swap chicken breasts with boneless thighs for extra tenderness.
Add baby potatoes before sealing to make it a full one-pot meal.
Avoid marinating chicken in lemon juice too long — 2 hours max.
Store leftovers in the fridge for 3–5 days or freeze for up to 3 months.
Use fresh lemons for the best flavor — bottled lemon juice won’t give the same brightness.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Cuisine: American

Nutrition

Calories: 330 kcal
Sugar: 1 g
Sodium: 420 mg
Fat: 16 g
Saturated Fat: 6 g
Carbohydrates: 4 g
Fiber: 0.5 g
Protein: 38 g
Cholesterol: 115 mg