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chicken thighs, lemons, and asparagus on a grey plate on white background

Instant Pot Lemon Garlic Chicken Thighs

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4 from 1 review

Description

In a rush to make dinner? These lemon garlic chicken thighs are made in the Instant Pot in just 5 minutes! A simple one pot meal that cooks up juicy, tender chicken that’s full of delicious flavor. No mess and no fuss! Keto, Paleo, and Whole30 too!

Ingredients

Scale
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons garlic powder
  • 1 tablespoon paprika
  • 1 teaspoon basil
  • 1/2 teaspoon oregano
  • 1/2 teaspoon parsley
  • 2 tablespoons olive oil
  • 2 pounds chicken thighs, with skin or skinless
  • 1/2 cup chicken broth
  • 1 lemon, sliced into thin rounds

Instructions

  1. In a small bowl, whisk together salt, pepper, garlic powder, paprika, basil, oregano, and parsley. Rub the spice mixture on all sides of the chicken.
  2. Press the saute button on the instant pot and add olive oil. Once the oil is hot, place the chicken into the pot with tongs. Working in batches, cook chicken on each side for 2-4 minutes (see recipe notes) or until golden brown. Remove chicken from instant pot and transfer it to a clean plate.
  3. Turn off instant pot by pressing the cancel/off button. Pour chicken broth to the bottom of the instant pot. Using a wooden spatula, scrape the brown bits on the bottom of the pot (deglazing).
  4. Add the metal trivet to the instant pot and stack the chicken on top of the trivet. Add the lemon slices over the chicken.
  5. Lock the lid and turn the steam release valve to “sealing”. Select the manual/pressure cook button and cook on high pressure for 5 minutes. The instant pot will take 5-7 minutes to reach pressure, and will then start counting down. Once the instant pot beeps, allow the pressure to release naturally for 3-5 minutes (leave alone).
  6. Using a long spoon so that you don’t burn yourself, turn the steam release valve to “venting”, to release the remaining pressure. Once the float valve drops, open the instant pot lid.
  7. Serve warm, and garnish with parsley.

Notes

Thin boneless chicken thighs – brown for 2-3 minutes on each side in the instant pot, and cook at high pressure for 5 minutes.

Thick bone-in chicken thighs – brown for 3-4 minutes on each side in the instant pot, and cook at high pressure for 7 minutes.

  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Category: Main Dish
  • Method: Instant Pot
  • Cuisine: American

Nutrition

  • Serving Size:
  • Calories: 232
  • Sugar: 0.2 g
  • Sodium: 609.6 mg
  • Fat: 11.1 g
  • Carbohydrates: 1.7 g
  • Protein: 30.2 g
  • Cholesterol: 142.5 mg

Find it online: https://thehealthyconsultant.com/instant-pot-lemon-garlic-chicken-thighs/