Description
A quick and delicious dish featuring tender chicken thighs cooked with zesty lemon and garlic in the Instant Pot.
Ingredients
Scale
- 2 lbs chicken thighs (bone-in or boneless, skinless)
- 2 large lemons (zest and juice)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- 1 teaspoon salt (or to taste)
- 1 teaspoon black pepper (or to taste)
- 1 tablespoon honey (optional)
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Prep the chicken by patting the thighs dry and seasoning them with salt, pepper, and oregano.
- Sear the chicken in the Instant Pot set to ‘Sauté’ mode with olive oil for 3-4 minutes on each side until golden brown, then remove and set aside.
- Sauté minced garlic in the pot for about 30 seconds until fragrant.
- Add chicken broth, scraping up any browned bits, and stir in lemon juice, zest, and honey if using.
- Return the chicken thighs to the pot, secure the lid, set to ‘Sealing’, and cook on ‘Manual’ or ‘Pressure Cook’ for 8 minutes for boneless or 12 minutes for bone-in.
- After cooking, allow for a 5-minute natural release before quick releasing any remaining pressure.
- Transfer the chicken to a platter. If desired, thicken the sauce by simmering in ‘Sauté’ mode for 2-3 minutes and serve over the chicken, garnished with parsley and additional lemon zest.
Notes
Store leftovers in an airtight container for up to 3 days. This dish can also be frozen for up to 3 months. Marinate chicken for deeper flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 90mg
Keywords: Instant Pot, Chicken, Lemon, Quick Dinner, Easy Recipe