Instant Pot Citrus Herb Chicken

Simple to prepare and enjoy, this Instant Pot version of our Citrus Herb Chicken makes a delectable main dish for dinner. Cooked in a herbaceous lemon and tangerine sauce to juicy perfection this dish brings a little burst of brightness to your table.
4 Servings Recipe By Pin Print
Instant Pot Citrus Herb Chicken


  • 2 ½ pounds Chicken, Thighs, Bone-in
  • ¼ cups juice Lemon
  • ½ cups juice Tangerine
  • ¼ cups White Wine
  • 2 teaspoons mince Garlic, Cloves
  • 1 teaspoon chop Rosemary, Fresh
  • ¼ teaspoons Thyme, Dried
  • ⅛ teaspoons Salt
  • ⅛ teaspoons Black Pepper

Freezer Containers


  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Place chicken thighs into inner pot.
  3. In a bowl, combine lemon juice, tangerine juice, wine, garlic, rosemary, thyme, salt and pepper.
  4. Pour sauce over chicken.
  5. Lock cover into place and seal steam nozzle.
  6. Cook on high pressure for 30 minutes.
  7. Naturally release pressure for 5 minutes and quick release remaining pressure.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide chicken thighs among indicated number of round freezer containers.
  2. In a bowl, combine lemon juice, tangerine juice, wine, garlic, rosemary, thyme, salt and pepper.
  3. Pour sauce over chicken. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in a 64 ounce container.**
  3. Place frozen contents into inner pot. Saute for 5 minutes.
  4. Lock cover into place and seal steam nozzle.
  5. Cook on high pressure for 30 minutes.
  6. Naturally release pressure for 5 minutes and quick release remaining pressure.


Join the discussion
  1. Hi, I’ve been using the instant pot for over a year now and I recently got the idea to gather recipes that can go straight from my freezer to my Instant Pot for pressure cooking, and I’m thrilled that you guys have some suggestions. I tried this recipe and while we liked the overall flavors, the chicken did not cook in the time suggested, the middle of the pieces was raw. I ended up doing a total of 30 minutes at high pressure to get the middle of the pieces cooked, and at that point the edges had gotten tough. I think part of my issue was that I couldn’t freeze the chicken thighs in a single flat layer because of my containers so they were stacked together vertically. I think given that arrangement, the cooking times might be closer to a frozen whole chicken rather than pieces. I was not able to find 64 oz round containers as mentioned in your recipe so it was more of a brick shape. For me, the 5 minutes saute time was only enough for the edges to start to get cooked, and I didn’t feel that helped the cooking process. For my second batch, I’m going to try using the instant pot to thaw the chicken out enough to separate and rearrange, then close back up and cook for longer, and see if it cooks any more evenly.

    1. Thank you so much for that feedback! I’m passing it along to our menu team. While we had multiple testers on our IP recipes its good to hear from users about things that are and are not working. We would love to hear the results of your longer saute, too!You may have luck with these containers! I know I can find them at my local grocery stores.

  2. I followed the directions exactly to freeze this dinner for a later date. When actually cooking this dinner my chicken was still in a clump, partially frozen in the middle with most of the chicken still raw. Not sure if others are having the same problem. I obviously had to add more time to finish cooking the chicken. If having this issue how much time should I add to completely cook the chicken through? I’m currently in the process of trying to finish cooking and hope I don’t over cook it.

    1. Thanks for sharing, Margo! While we do test all our recipes before publishing there are so many variables when cooking in the IP (fresh/frozen, the thickness of meat, NPR vs quick release, etc.). Based on previous feedback we have updated the cooking time for this recipe. If you make this recipe again, from frozen we would love to hear how it goes the second time around! Thank you!!

  3. Could I substitute freezer bag instead of container? Would I then be able to just toss in IP without having to saute to defrost?

    1. Yes, you can substitute for a freezer bag. You would want to dump the contents of the bag in the pot (don’t put the bag in the pot). And yes, you can cook from frozen.

    1. Good eye, however, this is not an error. If you have specific questions about why this is we’d love to answer them for you in chat in the bottom right-hand corner.

  4. I just came across this recipe and after reading the comments, I chose to use boneless thighs, knowing they cook quicker. I also froze the chicken separately from the juices, etc, I did a ten-minute saute of the chicken then added the juice mixture. I pressured the whole dish for 20 minutes, released manually for 5 minutes and then let the remainder release naturally. It was terrific, although next time I cook this I think I’ll increase the amount of juices for a saucier result.

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