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Instant Pot Lemon Chicken Thighs
Course
Main Course
Cuisine
European
Prep Time
5
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
25
minutes
minutes
Servings
3
Calories
433
kcal
Author
Corrie
Ingredients
2
tablespoon
fresh lemon zest
1
tablespoon
fresh thyme
3
garlic cloves
minced
1
pound
chicken thighs
2
tablespoon
olive oil
½
cup
chicken broth
2
tablespoon
fresh lemon juice
Salt and pepper
to taste
1
tablespoon
water
1
tablespoon
cornstarch
Instructions
In a bowl combine lemon zest, thyme, garlic, salt and pepper.
Brush your chicken with olive oil and rub with the mixture.
Saute chicken on both sides for a few minutes until golden.
Take out the chicken and place a trivet on the bottom of the Instant Pot.
Add chicken broth and lemon juice.
Place the chicken on a trivet and close the lid.
Set manual setting in high pressure, close the lid, and set for 6 minutes.
When cooking time is complete, do a quick pressure release.
Take out the chicken and serve :)
For the gravy
Mix 1 tablespoon of water with 1 tablespoon of cornstarch.
Add to the Instant Pot and saute for 2 minutes until thickened.
Serve gravy with the chicken.
Nutrition
Calories:
433
kcal
|
Carbohydrates:
5
g
|
Protein:
25
g
|
Fat:
35
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
6
g
|
Monounsaturated Fat:
17
g
|
Trans Fat:
1
g
|
Cholesterol:
148
mg
|
Sodium:
261
mg
|
Potassium:
368
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
230
IU
|
Vitamin C:
7
mg
|
Calcium:
30
mg
|
Iron:
2
mg