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5 from 1 vote

Pressure Cooker Lemon Dill Chicken and Potatoes

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 4
Author: Sarah Olson


  • 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


  • In a small bowl add the melted butter, chicken broth, lemon juice, cornstarch, garlic, dill, salt and pepper. Stir until combined. Set aside.
  • Add the potatoes to the bottom of the Crock-Pot Express┬« Crock Multi-Cooker. Add the chicken breasts over the potatoes.
  • 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.