Dinner dilemmas are a thing of the past with this incredible Instant Pot Lemon Herb Chicken & Green Beans recipe! This isn’t just another weeknight meal; it’s a healthy, flavorful, and incredibly convenient one-pot wonder that delivers big on taste without the fuss. Imagine tender, juicy chicken and perfectly cooked green beans, all infused with bright lemon and fragrant herbs, ready in about 30 minutes.
This recipe is designed for those busy evenings when you crave a homemade meal but are short on time. It’s a complete meal cooked in a single pot, minimizing cleanup and maximizing flavor. Get ready to make dinner a breeze and impress your family with this delicious, healthy option!
Table of Contents
- 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
Instant Pot Lemon Herb Chicken & Green Beans
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Instant Pot Lemon Herb Chicken & Green Beans recipe is a healthy, flavorful, and incredibly convenient one-pot wonder that delivers big on taste without the fuss. Imagine tender, juicy chicken and perfectly cooked green beans, all infused with bright lemon and fragrant herbs, ready in about 30 minutes. It’s a complete meal cooked in a single pot, minimizing cleanup and maximizing flavor.
Ingredients
Instructions
1. Prepare the Chicken and Season: Cut your boneless, skinless chicken thighs or breasts into roughly 1-inch pieces. In a medium bowl, toss the chicken pieces with olive oil, dried oregano, dried thyme, garlic powder, salt, and black pepper until evenly coated. This ensures every piece is packed with flavor.
2. Saute the Chicken: Set your Instant Pot to the “Saute” function. Once hot, add the seasoned chicken in a single layer. Cook for 2-3 minutes per side, just until lightly browned. You don’t need to cook it through, as it will finish cooking under pressure. Browning adds depth of flavor.
3. Deglaze the Pot: Pour in the chicken broth and use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pot. This is crucial to prevent a “Burn” notice and infuses the broth with extra flavor.
4. Add Green Beans and Lemon Juice: Carefully place the trimmed green beans on top of the chicken in the Instant Pot. Pour the fresh lemon juice over everything. Try to keep the green beans mostly on top of the chicken rather than submerged in the liquid, as this helps them steam perfectly.
5. Pressure Cook: Secure the lid on your Instant Pot, making sure the sealing valve is in the “Sealing” position. Select the “Manual” or “Pressure Cook” function and set the cooking time for 5 minutes on high pressure.
6. Quick Release and Serve: Once the cooking cycle is complete, perform a quick release of the pressure by carefully turning the sealing valve to the “Venting” position. Once the pin drops, open the lid. Stir gently, garnish with fresh chopped parsley if desired, and serve immediately with extra lemon wedges on the side. The chicken should be tender and the green beans vibrant and crisp-tender.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: main dish
- Method: pressure cooking
- Cuisine: american
Nutrition
- Serving Size: 1 serving
Keywords: instant pot, chicken, green beans, lemon herb, one pot, healthy, weeknight meal, quick dinner, pressure cooker, easy
What You’ll Love About This Quick And Easy Recipe
This Instant Pot Lemon Herb Chicken & Green Beans recipe is a true lifesaver for anyone juggling a busy schedule. It’s perfect for families, singles, or couples looking for a nutritious and satisfying meal without spending hours in the kitchen. The beauty of this dish lies in its simplicity and the power of the Instant Pot to transform simple ingredients into something truly special in record time. You’ll love how the chicken comes out incredibly tender and moist, while the green beans retain a pleasant bite, all coated in a vibrant, zesty sauce. Serve it on a busy Tuesday night, when you need a healthy dinner after school activities, or even for a relaxed Sunday supper when you want minimal effort but maximum flavor. It’s a balanced meal that everyone at the table will enjoy, making it a regular in your rotation.
Everything You Need To Make This Recipe Without Stress
Gathering your ingredients for this recipe is straightforward, focusing on fresh, wholesome items that are easy to find. The beauty of this dish is its reliance on pantry staples and fresh produce, ensuring you can whip it up even on short notice.
INGREDIENTS:
- 1.5 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 pound fresh green beans, trimmed
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1 cup chicken broth
- 1/4 cup fresh lemon juice
- 1 tablespoon fresh parsley, chopped (for garnish, optional)
- Lemon wedges (for serving, optional)
For simple substitutions, feel free to use frozen green beans if fresh aren’t available; just be aware they might be slightly softer. If you don’t have fresh lemon juice, bottled can work in a pinch, though fresh offers a brighter flavor. Dried herbs are called for here for convenience, but if you have fresh, use 1 tablespoon of fresh herbs for every teaspoon of dried. Chicken broth can be swapped for vegetable broth if preferred, and low-sodium options are always a good choice for managing dietary needs.
Time Needed From Start To Finish
This recipe truly lives up to its “30-minute dinner” promise, making it an ideal choice for busy weeknights. The hands-on preparation is minimal, allowing you to get dinner on the table quickly.
- Prep Time: 10 minutes
- Cook Time: 10 minutes (plus pressure build-up and release time)
- Total Time: Approximately 30 minutes
The Instant Pot does most of the heavy lifting, freeing you up to do other things while dinner cooks. The pressure build-up typically takes about 5-10 minutes, followed by the actual cooking time, and then a quick pressure release.
How To Make It Step By Step With Visual Cues
Making this Instant Pot Lemon Herb Chicken & Green Beans is incredibly simple. Follow these steps for a perfect, flavorful meal every time.
- Prepare the Chicken and Season: Cut your boneless, skinless chicken thighs or breasts into roughly 1-inch pieces. In a medium bowl, toss the chicken pieces with olive oil, dried oregano, dried thyme, garlic powder, salt, and black pepper until evenly coated. This ensures every piece is packed with flavor.
- Sauté the Chicken: Set your Instant Pot to the “Sauté” function. Once hot, add the seasoned chicken in a single layer. Cook for 2-3 minutes per side, just until lightly browned. You don’t need to cook it through, as it will finish cooking under pressure. Browning adds depth of flavor.
- Deglaze the Pot: Pour in the chicken broth and use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pot. This is crucial to prevent a “Burn” notice and infuses the broth with extra flavor.
- Add Green Beans and Lemon Juice: Carefully place the trimmed green beans on top of the chicken in the Instant Pot. Pour the fresh lemon juice over everything. Try to keep the green beans mostly on top of the chicken rather than submerged in the liquid, as this helps them steam perfectly.
- Pressure Cook: Secure the lid on your Instant Pot, making sure the sealing valve is in the “Sealing” position. Select the “Manual” or “Pressure Cook” function and set the cooking time for 5 minutes on high pressure.
- Quick Release and Serve: Once the cooking cycle is complete, perform a quick release of the pressure by carefully turning the sealing valve to the “Venting” position. Once the pin drops, open the lid. Stir gently, garnish with fresh chopped parsley if desired, and serve immediately with extra lemon wedges on the side. The chicken should be tender and the green beans vibrant and crisp-tender.
Easy Variations And Serving Ideas That Fit Real Life
This Instant Pot Lemon Herb Chicken & Green Beans is incredibly versatile and can be adapted to suit various tastes and occasions. For a kid-friendly twist, you can reduce the amount of lemon juice slightly and add a touch of honey or maple syrup to the sauce for a hint of sweetness that often appeals to younger palates. You could also serve it with a side of plain rice or pasta to soak up the delicious sauce.
To vary the vegetables, consider adding diced bell peppers, carrots, or even small broccoli florets along with the green beans. Just ensure they are cut into similar-sized pieces so they cook evenly. For a heartier meal, stir in some cooked quinoa or couscous at the end, or serve it over a bed of fluffy rice or mashed potatoes. This dish is also fantastic with a simple side salad and some crusty bread to sop up the flavorful juices.
If you’re serving this for a gathering or buffet, consider keeping it warm in the Instant Pot on the “Keep Warm” setting (though not for extended periods to maintain optimal texture). Optional toppings like a sprinkle of Parmesan cheese, red pepper flakes for a little heat, or even toasted slivered almonds can elevate the dish.
Common Slip-Ups And How To Avoid Them
Even with a straightforward recipe like this, a few common mistakes can occur, especially for Instant Pot beginners.
- Forgetting to Deglaze the Pot: This is perhaps the most common Instant Pot error. If you don’t scrape up the browned bits after sautéing the chicken, they can burn during pressure cooking and trigger the “Burn” notice, stopping your cooking cycle. Always add liquid and thoroughly scrape the bottom of the pot.
- Overcooking the Green Beans: While the Instant Pot is fantastic, vegetables can become mushy if cooked for too long. Five minutes of high pressure is usually perfect for crisp-tender green beans. If you prefer them softer, you can add an extra minute, but be cautious.
- Not Cutting Chicken Evenly: If your chicken pieces are vastly different in size, some might be overcooked and dry while others are undercooked. Aim for uniform 1-inch pieces for even cooking.
- Overfilling the Pot: While the Instant Pot is large, it has a maximum fill line. Overfilling can prevent proper pressure build-up and cooking. This recipe is well within safe limits for a 6-quart Instant Pot.
- Incorrect Sealing Valve Position: Always double-check that your sealing valve is set to “Sealing” before starting the pressure cooking cycle. If it’s on “Venting,” the pot won’t come to pressure.
How To Store It And Make It Ahead Without Ruining Texture
This Instant Pot Lemon Herb Chicken & Green Beans is excellent for meal prepping and leftovers. To store, allow the dish to cool completely to room temperature. Transfer it to an airtight container and refrigerate for up to 3-4 days.
When reheating, you can use the microwave, a stovetop, or even the Instant Pot. For the microwave, heat in 1-minute intervals, stirring in between, until warmed through. On the stovetop, gently warm the chicken and green beans in a covered skillet over medium-low heat, adding a splash of chicken broth or water if it seems dry. To reheat in the Instant Pot, place the leftovers in a heat-safe bowl on a trivet with 1 cup of water in the bottom of the pot. Pressure cook on high for 0 minutes (yes, zero!) and then perform a quick release. The residual heat will warm it without overcooking.
While this dish is best fresh, it holds up well. The green beans might lose a tiny bit of their crispness upon reheating, but the flavor remains fantastic.
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.
