Blog Menu

Instant Pot Chinese Lemon Chicken

Instant Pot Chinese Lemon Chicken – an easy homemade pressure cooker recipe of the classic Asian Takeout-Style Lemon Chicken. This healthier low carb / keto version of the popular favorite has a light and crispy coating covered in a flavorful sweet, savory and tangy lemon sauce.

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 20 minutes
    •    Yield: Serves 4


    •    3/4 tsp salt
    •    1/4 tsp black pepper
    •    1/3 cup almond meal
    •    1 egg white lightly beaten
    •    1/4 cup finely crushed pork rinds
    •    2 tbsps avocado oil or olive oil, for sauteing
    •    1 lb. boneless skinless chicken breast, cut into bite-sized chunks

For the sauce:

    •    1 tsp sesame oil
    •    1/2 tsp xanthum gum
    •    2 clove garlic, minced
    •    1/3 cup coconut sminos
    •    1 tbsp apple cider vinegar
    •    1/4 tsp freshly grated ginger
    •    3 tbsps fresh squeezed lemon juice
    •    1-2 tbsps golden monk fruit sweetener
    •    2-3 tbsps water, plus more to thin out sauce
    •    1/2 tsp Sriracha hot sauce to taste (Optional)

For the garnish:

    •    Green onions and sesame seeds


  1. Combine the sauce ingredients together in a medium bowl. Measure out 3 tablespoons and add to a large mixing bowl. Set aside the saucepan. To the mixing bowl, lightly beat in the egg white and add chicken pieces. Mix well.

  2. In a large zip-top freezer bag, combine the almond meal, pork rinds, salt, and black pepper. Add the chicken and shake well to coat.

  3. Turn your Instant Pot to SAUTE then add in oil. Once oil is hot, add the chicken and cook for 1-2 minutes, until a brown coating appears (chicken will not be cooked through which is fine). You may have to work in batches.

  4. Once you've browned all the chicken, place back in the Instant Pot and pour in the remaining sauce along with 1/3 cup water (or chicken broth). Cover with lid.

  5. Press the valve to SEALING and press MANUAL or PRESSURE COOK for 4 minutes. The Instant Pot will take some time to come to pressure. Once the 4 minutes is up, use a long spoon and push the valve to VENTING for a QUICK RELEASE.

  6. Once all the pressure is released, carefully unlock the lid. Press the SAUTE button, then whisk the arrowroot starch (or xanthum gum) with 2 tablespoons water until combined and stir into the Instant Pot. Allow sauce to cook until it bubbles and thicken.

  7. Taste and adjust seasonings to what you prefer - add additional lemon for tangier, more sweetener for sweeter and sriracha for spicier, if desired.

This great family recipe is thanks to Life-Made-Sweeter Recipes at


Leave a comment

Please note, comments must be approved before they are published