This Instant Pot Lemon Dill Chicken & Potatoes recipe is a healthy and easy weeknight meal, perfect for busy families looking for delicious Instant Pot chicken breast recipes. It’s one of those fantastic dishes that proves healthy eating doesn’t have to mean sacrificing flavor or spending hours in the kitchen.

Instant Pot Lemon Dill Chicken & Potatoes - Easy & Healthy Dinner 16

This simple dish comes together quickly, making it one of our favorite Instant Pot chicken dinners. With minimal prep and the magic of pressure cooking, you’ll have a complete, satisfying meal on the table in no time, leaving you more moments to enjoy with your loved ones.

What You’ll Love About This Quick And Easy Recipe
Everything You Need To Make This Recipe Without Stress
Time Needed From Start To Finish
How To Make It Step By Step With Visual Cues
Easy Variations And Serving Ideas That Fit Real Life
Common Slip-Ups And How To Avoid Them
How To Store It And Make It Ahead Without Ruining Texture
Questions People Always Ask Before Making This Recipe

What You’ll Love About This Quick And Easy Recipe

This recipe is a true weeknight hero, designed specifically for busy individuals and families who crave wholesome, home-cooked meals without the fuss. It’s perfect for those evenings when you’re short on time but still want to serve something nutritious and delicious. The Instant Pot does most of the heavy lifting, transforming simple ingredients into a flavorful, tender chicken and potato dish with very little hands-on effort. You’ll love how the bright, zesty lemon perfectly complements the fresh dill, creating a vibrant flavor profile that’s both comforting and refreshing. It’s a complete meal in one pot, meaning fewer dishes to wash, which is always a win! Serve it for a casual family dinner, a quick lunch prep for the week, or anytime you need a reliable, healthy meal that delivers on taste.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients for this Instant Pot Lemon Dill Chicken & Potatoes is straightforward. Most items are likely already in your pantry or easily found at any grocery store. The beauty of this recipe lies in its simplicity and the fresh, vibrant flavors that come from just a few key components.

INGREDIENTS:

1.5 pounds boneless, skinless chicken breasts
1.5 pounds small new potatoes, quartered or halved if larger
1 cup chicken broth
1/4 cup fresh lemon juice (from about 1-2 lemons)
2 tablespoons olive oil
2 tablespoons fresh dill, chopped
1 tablespoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Fresh lemon slices and extra dill for garnish (optional)

When it comes to ingredients, feel free to make simple swaps. If you don’t have new potatoes, small Yukon Golds or red potatoes work wonderfully; just ensure they are cut into uniform pieces for even cooking. For the chicken, boneless, skinless chicken thighs can be used instead of breasts if you prefer a richer flavor and slightly more forgiving texture. If fresh dill isn’t available, you can use 1 tablespoon of dried dill, though the fresh herb truly elevates the dish. Always opt for low-sodium chicken broth to control the overall saltiness of your meal.

Time Needed From Start To Finish

One of the biggest advantages of using an Instant Pot for this recipe is the incredible time savings. You’ll be amazed at how quickly you can get a full, healthy meal on the table.

Prep Time: 10 minutes
Cook Time: 15 minutes (plus pressure build-up and release time)
Total Time: 30-35 minutes

This total time includes the few minutes it takes for your Instant Pot to come to pressure and the quick release at the end. It’s truly a meal that fits into even the busiest weeknight schedule.

How To Make It Step By Step With Visual Cues

Making this Instant Pot Lemon Dill Chicken & Potatoes is incredibly simple. Follow these steps for a perfect, flavorful meal every time.

Prepare the Chicken and Potatoes: Start by patting your boneless, skinless chicken breasts dry with paper towels. This helps seasonings adhere better. Cut the chicken into 1-inch chunks. Wash and quarter your small new potatoes. If your potatoes are larger, halve them to ensure they cook evenly with the chicken.
Season the Ingredients: In a large bowl, combine the cut chicken and potatoes. Drizzle with olive oil, then sprinkle with garlic powder, onion powder, salt, and black pepper. Toss everything together thoroughly until the chicken and potatoes are evenly coated with the seasonings.
Add to Instant Pot: Pour the chicken broth into the bottom of your Instant Pot liner. This liquid is essential for the Instant Pot to come to pressure. Carefully add the seasoned chicken and potatoes to the Instant Pot. Try to spread them out as much as possible, but don’t worry if they overlap a bit.
Pressure Cook: Secure the lid on your Instant Pot, making sure the sealing ring is properly in place and the vent is set to “Sealing.” Select the “Pressure Cook” or “Manual” setting on High Pressure for 7 minutes.
Quick Release Pressure: Once the cooking cycle is complete, the Instant Pot will beep. Immediately perform a quick release by carefully turning the venting knob to the “Venting” position. Stand clear of the steam as it releases. Once the pin drops, it’s safe to open the lid.
Finish with Lemon and Dill: Carefully remove the lid. Stir in the fresh lemon juice and the chopped fresh dill. Give everything a gentle stir to combine the flavors. The residual heat will warm the lemon juice and dill without overcooking them.
Serve Immediately: Spoon the chicken and potatoes onto plates. Garnish with fresh lemon slices and a sprinkle of extra dill, if desired. Serve hot and enjoy your delicious, healthy meal!

Easy Variations And Serving Ideas That Fit Real Life

This Instant Pot Lemon Dill Chicken & Potatoes is fantastic on its own, but there are plenty of ways to customize it to fit your family’s preferences or specific occasions.

For a kid-friendly twist, you can reduce the amount of dill slightly or even omit it if your children are particularly picky about herbs, and instead add a touch of grated Parmesan cheese at the end for a familiar, cheesy flavor. You could also serve it alongside a mild dipping sauce like ranch dressing. To sneak in more veggies, consider adding a cup of chopped carrots or green beans along with the potatoes; they will cook perfectly with the other ingredients.

If you’re looking to serve this for a small gathering or buffet, it holds well in a warm serving dish. You can easily double the recipe in an 8-quart Instant Pot, just ensure you don’t fill it past the max fill line. For optional toppings, a dollop of Greek yogurt or sour cream can add a creamy tang, or a sprinkle of crumbled feta cheese can introduce a salty, Mediterranean flair. A side salad with a light vinaigrette or some steamed asparagus would complement this dish beautifully, adding freshness and extra nutrients.

Common Slip-Ups And How To Avoid Them

Even simple Instant Pot recipes can have a few common pitfalls. Knowing what to watch out for will help you achieve perfect results every time.

Not Patting Chicken Dry: If you don’t pat the chicken breasts dry, they won’t absorb the seasonings as well, leading to less flavorful chicken. Always take that extra minute to pat them with paper towels.
Unevenly Sized Potatoes: Cutting potatoes into vastly different sizes means some will be mushy while others are still firm. Aim for uniform pieces, especially if using larger potatoes, to ensure even cooking.
Forgetting the Liquid: The Instant Pot requires liquid to come to pressure. If you forget the chicken broth, you’ll get a “Burn” error. Always ensure you have at least 1 cup of liquid in the pot.
Overcooking the Chicken: While the Instant Pot is generally forgiving, cooking chicken breasts for too long can make them dry. The 7-minute cook time with a quick release is typically perfect for tender, juicy chicken. Avoid natural pressure release for this recipe, as it will continue to cook the chicken.
Adding Fresh Herbs/Lemon Too Early: Adding fresh dill and lemon juice during the pressure cooking cycle can diminish their vibrant flavors. Stirring them in at the end, after cooking, ensures they retain their fresh, zesty punch.

How To Store It And Make It Ahead Without Ruining Texture

This Instant Pot Lemon Dill Chicken & Potatoes is a fantastic meal prep option, and it stores and reheats beautifully without losing its delicious flavor or texture.

To store leftovers, allow the dish to cool completely to room temperature. Transfer the chicken and potatoes to an airtight container. It will keep well in the refrigerator for up to 3-4 days.

When reheating, you have a few options. For best results, reheat individual portions in the microwave for 1-2 minutes, stirring halfway through, until heated through. You can also reheat it gently on the stovetop in a covered pan over medium-low heat, adding a splash of chicken broth or water if it seems a little dry. Avoid overheating, as this can dry out the chicken.

Making it ahead is simple. You can chop your chicken and potatoes and mix them with the seasonings a day in advance. Store them in an airtight container in the refrigerator. When you’re ready to cook, simply add the broth to the Instant Pot, then dump in your prepped ingredients and proceed with the cooking steps. This cuts down on weeknight prep even further, making dinner truly effortless.

Questions People Always Ask Before Making This Recipe

Here are some common questions that often come

FAQs

Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
Can I adjust sweetness? Yes—add more or less sweetener to taste.
Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.