Description
A flavorful and easy Instant Pot Lemon Chicken recipe that results in tender, juicy chicken thighs in a tangy lemon herb sauce. Perfect for a quick weeknight dinner.
Ingredients
Units
Scale
For the Instant Pot Lemon Chicken:
- 1 tablespoon oil
- 2 pounds chicken thighs, bone-in, skin-on
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 2 tablespoons lemon juice, squeezed from about 1 lemon; or more to taste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and black pepper to taste
- 2 teaspoons cornstarch mixed with 1 tablespoon cold cream OR milk OR water
- 1 tablespoon butter
- Lemon slices to serve (optional)
Instructions
- Brown meat: Set instant pot to sauté. Add oil to pot and add thighs skin-side down. Cook until golden and crisp. Flip and cook until browned on the other side. Remove chicken from pot.
- Start sauce: Add onion and garlic to pot and cook until starting to soften. Add chicken broth, lemon juice, herbs, and seasoning. Stir, scraping the browned bits off the bottom of the pot.
- Pressure cook: Place chicken thighs back in the instant pot. Set to pressure cook on high for 12 minutes. Naturally release pressure after cooking time is up.
- Finish sauce: Remove thighs. Set the Instant Pot to sauté. Pour cornstarch slurry into pot, stir well, and simmer until sauce thickens. Stir in butter and serve sauce over chicken with lemon slices, if desired.
Notes
- Chicken thighs can be substituted with boneless thighs or chicken breast with adjusted cooking times.
- If using frozen chicken, adjust cooking times accordingly.
- Substitute chicken broth with water if needed.
- Adjust lemon juice to taste for a stronger flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 160mg
