Instant Pot Lemon Chicken Thighs Recipe
Juicy and flavorful instant pot chicken thighs are on the table in no time. They are bursting with bright lemon and thyme flavor.
- 1 tablespoon fresh thyme chopped
- zest of one lemon
- 2 teaspoons minced garlic
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons canola oil divided
- 2 pounds boneless skinless chicken thighs
- 1 cup chicken stock
- 2 tablespoons fresh lemon juice
In a small bowl, whisk together the thyme, lemon, garlic, salt, and pepper. Brush the chicken thighs with 1 tablespoon of the oil, then sprinkle the thyme and lemon mixture evenly over the top.
Heat the remaining tablespoon of oil in the Instant Pot on the sauté setting. Add the chicken thighs to the pot and cook 3-4 minutes per side, until browned on both sides (you may need to do this in batches).
Remove the chicken from the pot and pour in the chicken stock and lemon juice. Scrape all of the browned bits off the bottom of the pot. Add a trivet to the pot, and place the chicken thighs on the trivet. Place the lid on the pot, cancel the sauté setting, and cook on manual at high pressure for 5 minutes. Let the pressure release for five minutes, then quick release the remaining pressure. Serve immediately.
Calories: 180kcal | Carbohydrates: 2g | Protein: 23g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 109mg | Sodium: 435mg | Potassium: 315mg | Fiber: 1g | Sugar: 1g | Vitamin A: 69IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 1mg