Instant Pot Lemon Chicken Recipe
Instant Pot lemon chicken is a cheap and easy dinner to throw together. A keto, low carb high protein meal packed with flavor even your kids will love.
Servings: 4
Equipment
Ingredients
- 4 medium chicken thighs bone in, skinless
- 2 tbsp olive oil
- 1/2 small onion diced
- 2 tbsp minced garlic
- 1/2 tsp salt adjust to taste when done
- 1/2 tsp pepper adjust to taste when done
- 1/4 cup parsley fresh, chopped finely
- 3/4 cup chicken broth
- 3 tbsp butter melted
- 1 large lemon juiced, 3 tbsp juice
- 2 tbsp cornstarch + water to whisk and thicken
Instructions
- Set pot to saute and pour in olive oil until hot. Put thighs in pot and brown both sides. Then remove meat.
- Add diced onion, garlic, parsley, salt and pepper. Saute together for about 2 minutes while scraping bits of chicken off bottom of pot to deglaze. Pour in 1/4 c. chicken broth once onions have softened and finish deglazing pot.
- Turn pot off. Add thighs back into pot.
- Pour rest of chicken broth in around chicken. Pour melted butter on chicken as well as lemon juice.
- Close lid and steam valve and set to high pressure for 10 minutes (for medium thighs with bone in).
- Do a quick release and remove thighs, set aside to keep warm.
- Set pot to saute again. In a small bowl whisk together cornstarch and a bit of water until smooth. When liquid in pot bubbles, add this and stir. Allow to thicken for a few minutes and turn pot off.
- Serve thighs with sauce poured on top. Season with more salt and pepper to taste.
Video
Nutrition
Serving: 3oz | Calories: 417kcal | Carbohydrates: 8g | Protein: 19g | Fat: 35g | Saturated Fat: 11g | Cholesterol: 133mg | Sodium: 618mg | Potassium: 345mg | Fiber: 1g | Sugar: 1g | Vitamin A: 666IU | Vitamin C: 23mg | Calcium: 30mg | Iron: 1mg