Description
Tender and flavorful Instant Pot Lemon Chicken with a tangy sauce is a delightful dish that’s quick and easy to make. Perfect for a weeknight dinner or entertaining guests!
Ingredients
Units
Scale
Main Ingredients:
- 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)
Seasonings:
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and black pepper to taste
Thickening Agent:
- 2 teaspoons cornstarch mixed with 1 tablespoon cold cream, milk, or water
Finishing:
- 1 tablespoon butter
- Lemon slices to serve (optional)
Instructions
- Brown the Chicken: Set the Instant Pot to sauté, add oil, and brown the chicken thighs until golden and crisp. Remove from the pot.
- Start the Sauce: Sauté onion and garlic, then add chicken broth, lemon juice, herbs, and seasoning. Scrape the browned bits off the bottom.
- Pressure Cook: Return chicken to the pot, pressure cook on high for 12 minutes, then naturally release pressure.
- Finish the Sauce: Remove chicken, thicken the sauce with cornstarch slurry and butter. Serve over chicken with lemon slices.
Notes
- For picky eaters, use onion powder and garlic powder instead of fresh.
- If using frozen chicken, adjust cooking times accordingly.
- If the sauce doesn’t thicken, ensure it simmers enough or add more cornstarch slurry.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 530mg
- Fat: 27g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 31g
- Cholesterol: 180mg
