Instant Pot Lemon Chicken Thighs
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Amazingly moist, tender, juicy lemon-thyme chicken, perfectly golden brown, made right in the IP in just 5 min! So quick!
I’ve been on a huge chicken thigh binge lately.
From the cilantro lime chicken thighs to the lemon garlic chicken thighs, it’s been ALL ABOUT THE THIGHS this summer.
But when I’m not in the mood to grill or smoke out the house using a grill pan, the IP is here for the juiciest, most tender chicken thigh rescue.
With a simple lemon-thyme spice rub, you can quickly sear your chicken right in the IP. From there, you’ll let it pressure cook for just 5 minutes, infusing your chicken thighs with all that lemony goodness without using a marinade. The pressure cooker takes care of that for you!
So boom. One pan meal. No mess. No fuss.
Use as a base for a salad or serve with a light green salad, crusty bread, and a glass of wine.
Instant Pot Lemon Chicken Thighs
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- Serve immediately.
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