Instant Pot lemon garlic chicken is a quick & flavorful dinner meal! In less than 30 minutes, you'll have zesty chicken thighs on the table!
Total Time25 minutesmins
Servings: 4servings
Author: Megan Byrd, RD
Cost: $5.71 or $.1.42 per serving
Ingredients
2lbschicken thighsboneless/skinless
4clovesgarlicminced
½tspsalt
½tspblack pepper
1tspgarlic powder
1tsponion powder
lemon zest from 2 lemons
2tbspavocado oil
¼cuplow sodium chicken broth
juice of 1 lemon
fresh basil or parsley for garnish
Instructions
Toss your chicken thighs in minced garlic, salt, pepper, garlic powder, onion powder, and fresh lemon zest.
Heat the avocado oil using the saute setting in your Instant Pot.
Once the oil is heated, sear your chicken thighs for 3-4 minutes on each side, so they're brown on both sides. You may have to do this in batches if the chicken thighs don't fit in one single layer in the Instant Pot.
Remove the seared chicken, then add the chicken broth to the pot, and deglaze the pan. Scrape up all the brown bits, then turn your Insant Pot off (hit cancel). Add the chicken back to the Instant Pot, along with the lemon juice.
Close the lid, then set the steam release knob to "sealing". Press "manual", then set the time to 6 minutes, and hit "manual" again.
Once the Instant Pot is done cooking, set the steam release knob to "venting", and allow all the steam to vent out and for the metal pin to drop. Check the chicken thighs to make sure they're cooked through, sprinkle with fresh basil, then serve!
Freezer Pack Instructions:
Place the chicken thighs in a gallon sized, freezer safe ziplock bag. Add in the minced garlic, salt, black pepper, garlic powder, onion powder, and lemon zest.
Close the bag, then mix the bag contents until the chicken appears well coated with the seasonings. Label and date the bag, then place in the freezer for up to 3 months.
Thaw overnight in the refridgerator before cooking. Heat the oil in the Instant Pot, then add the freezer pack contents. Sear the chicken for 3-4 minutes on each side.
Remove the seared chicken, then add the chicken broth to the pot, and deglaze the pan. Scrape up all the brown bits, then turn your Insant Pot off (hit cancel). Add the chicken back to the Instant Pot, along with the lemon juice.
Close the lid, then set the steam release knob to "sealing". Press "manual", then set the time to 6 minutes, and hit "manual" again.
Once the Instant Pot is done cooking, set the steam release knob to "venting", and allow all the steam to vent out and for the metal pin to drop. Check the chicken thighs to make sure they're cooked through, sprinkle with fresh basil, then serve!