Instant Pot Lemon Chicken Thighs
Total Time
40 minutes
Prep Time
15 minutes
Cook Time
25 minutes
Rating
4.9 out of 5 stars
(65)
Ingredients
6 servings
- 1 tablespoon finely chopped fresh thyme leaves or 1 teaspoon dried thyme
- Zest 1 lemon
- 3 cloves garlic, minced
- Kosher salt and freshly ground black pepper, to taste
- 2 pounds boneless skinless chicken thighs
- 2 tablespoons canola oil
- 1 cup chicken stock
- 2 tablespoons freshly squeezed lemon juice
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Preparation
Step 1
In a small bowl, combine thyme, lemon zest, garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Brush chicken with 1 tablespoon canola oil; season with thyme mixture.
Step 2
Set 6-qt Instant Pot® to the high saute setting. Working in batches, add remaining 1 tablespoon canola oil and chicken, and cook until golden brown, about 3-4 minutes per side; set aside.
Step 3
Place metal trivet into the pot and add chicken stock and lemon juice. Gently place chicken on top of the trivet, slightly overlapping. Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
Step 4
Serve immediately.
Step 5
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Chef's notes
Use as a base for a salad or serve with a light green salad, crusty bread, and a glass of wine.
No mess, no fuss one-pan meal.
