Instant Pot Lemon Chicken Thighs

Name: Instant Pot Lemon Chicken Thighs
Total time: 1 h 20 min
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

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Servings: 6

Ingredients

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1 tablespoon finely chopped fresh thyme leaves or 1 teaspoon dried thymeZest 1 lemon3 cloves garlic, mincedKosher salt and freshly ground black pepper, to taste2 pounds boneless skinless chicken thighs2 tablespoons canola oil1 cup chicken stock2 tablespoons freshly squeezed lemon juice

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Instructions

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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.