Pressure Cooker Lemon Dill Chicken with Potatoes is a one-pot meal full of flavor!
This post is sponsored by the Crock-Pot® Brand, but all opinions are mine alone.
My inspiration for this recipe was to make a one-pot meal. I know the slow cooker can do a great job with chicken and potatoes together, so I had to see how a pressure cooker would do. For this meal I make a sauce out of butter, broth, lemon juice, garlic, dill, salt, pepper, and also used cornstarch to give the sauce a little weight to it. I decided on Yukon Gold potatoes, they are beautiful in this recipe along with the lemon sauce.
I often use dark meat in my recipes, but I really wanted to try boneless skinless chicken breasts in the pressure cooker. They turned out great, very moist and tender.
Want to make more magic in your crockpot? Stay up to date and subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest and YouTube.
Pressure Cooker Lemon Dill Chicken and Potatoes
Equipment Needed:
- Pressure Cooker
Ingredients:
- 4 boneless skinless chicken breasts
- 2 lbs. Yukon gold potatoes, sliced 3/4 inch thick
- 1/4 cup butter, melted
- 1 cup chicken broth
- 1/4 cup freshly squeezed lemon juice
- 2 Tbsp. cornstarch
- 2 garlic cloves, minced
- 2 Tbsp. fresh dill weed, chopped
- 1 tsp salt
- 1/4 tsp. pepper
Instructions:
- In a small bowl add the melted butter, chicken broth, lemon juice, cornstarch, garlic, dill, salt and pepper. Stir until combined. Set aside.
- Pour over the lemon dill sauce over the potatoes and chicken.
- Secure the lid. Press the poultry function, set the pressure to HIGH and set the time for 15 minutes. Be sure the steam release valve is in the “Seal” (closed) position. Press start.
- When the cooking time is complete, and the pressure has been released serve the chicken and potatoes with the sauce drizzled over.
Nutrition:
This post is sponsored by the Crock-Pot® Brand, but all opinions are mine alone.
This recipe was absolutely delicious. I recently bought an Aerogarden and was anxious to use this ever growing dill. I found your recipe and while I love my crockpot, the pressure cooker (instant pot) is also an appliance I enjoy so I was anxious to try this recipe out. Can’t say enough about how easy and great it was. I used less salt and could probably use low sodium broth, but it is a very healthy recipe!
I just tried this recipe… followed it to a T, but kept kept giving me a burn notice.. so I had to transfer everything to the oven. Still turned out, but would’ve been nice without having to do that. Was delicious though!
Was your chicken frozen, that’s the only thing I can think of that would cause a problem.
No, it was defrosted about 90% of the way.
I’ll give it another try again sometime. Thanks!
I just had the same burn problem. My chicken was not frozen. Cooking it on the stove in a cast iron Dutch oven.
Dont you have to add water?
The pressure cooker needs 1 cup of liquid for it not to throw an error. This recipe has the broth which counts as the liquid.
So 1 cup of water as well as the other liquids?
Hi Kelly, no the liquid in this should be enough. (over 1 cup with the butter).
Made this last night with thyme instead of dill, as that’s what I had on hand. The whole family loved it!
I made this a few days ago. It was so good that I already bought ingredients for another round!
Do you do natural release or quick release after the cooking time?
Yummy sauce! I cut this in half (2 chicken breasts) and made this in an Instant Pot instead (15 min cook time) and it came out great. I also added 1 tbsp of dijon mustard for an extra kick, and flour to thicken instead of cornstarch.
I used fresh dill, but could go for even MORE dill energy! Bring on the dill!
Great recipe!
Thank you for the recipe! This is in the pressure cooker right now. I searched for a recipe to use up some of the world’s smallest chicken thighs plus some excess potatoes and didn’t want a heavy, dairy or tomatoey sauce. Not having fresh dill I substituted some diy Greek seasoning and from the way it smelled I know it is going to be delicious with the fresh lemon juice. With this great introduction to your blog I’ve got to spend more time and see what other great recipes you have. Thanks again, I know it will be delicious.
How do you think if I browned the chicken first?
Probably the same amount of pressure cooking since the potatoes still need the full amount of time.
Do you do natural release or quick release after the cooking time?
I would like to know the answer to this as well. first time user here
I did natural release.
I’m so glad you are doing pressure cooker recipes. I’ve bought one recently and have used it a few times and love it. So I’m interested to see what great recipes you will be sharing. Thanks.
I can’t wait totto this! I love this recipe in the slowcooslow with pork.
Yes, I also just bought a multi-cooker this past week. I’ll be very interested in reading any recipes. Thank you.
Thank you so much I needed some good recipes
I’m so glad you are doing pressure cooker recipes. I have one and never use it because I don’t have recipes. Looking forward to making this.
Thank you, Linda
This recipe is so easy and delicious, I love it!!!