Instant Pot Lemon Garlic Chicken Thighs
These lemon garlic chicken thighs are a delicious protein to serve during busy weeknights. Pair with orzo or rice and your favorite green vegetable.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 6boneless skinless chicken thighs
- ½teaspoon garlic powder
- ½teaspoon salt
- ¼teaspoon freshly ground black pepper
- 4tablespoons olive oil, divided
- ½cup chopped onion
- 4large garlic cloves, thinly sliced
- 1cup chicken broth
- ¼cup freshly squeezed lemon juice
- 1tablespoon lemon zest
- 2teaspoons Italian seasoning
- 4teaspoons cold water
- 2teaspoons cornstarch
- Garnish: Fresh parsley, fresh lemon slices
Instructions
Step 1
Gather the ingredients.Step 2
Sprinkle the garlic powder, salt and pepper over both sides of the chicken thighs.Step 3
Warm 2 tablespoons of the olive oil in an electric pressure cooker using the sauté function. Sear the chicken on each side for 2 minutes until golden brown. Once browned, remove from the pot and set aside on a plate.Step 4
Add the remaining 2 tablespoons of oil to the pot and add the onions and garlic. Sauté until translucent.Step 5
Add the chicken broth to deglaze the pan. Cook for 1 minute.Step 6
Stir in the lemon juice, lemon zest, and Italian seasoning. Turn off the sauté function.Step 7
Return the chicken and any accumulated juices back to the pot.Step 8
Lock the lid and set to high pressure for 7 minutes. It will take about 5-10 minutes to come to pressure and start counting down. When done, allow to naturally release for 3 minutes then use a long spoon to push the valve to release the rest of the pressure.Step 9
Remove the chicken. Mix together the cold water and cornstarch to make a slurry.Step 10
Stir the slurry into the sauce remaining in the pot. Use the sauté function to heat. The sauce will bubble up and thicken.Step 11
Spoon the sauce over the chicken, garnish with fresh parsley and lemon slices, and serve.