INSTANT POT® LEMON-GARLIC CHICKEN THIGHS WITH RICE
This lemony garlic chicken thigh recipe is true comfort food. The seasonings I use are from the Savory Spice Shop. There really is not a substitute for the shallot salt.
Provided by thedailygourmet
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil once the Instant Pot® is hot.
- Combine cantanzaro herbs, shallot salt, Greek seasoning, and garlic powder in a small bowl. Sprinkle mixture over chicken thighs; sear until chicken can easily come unstuck from the bottom of the pot, 2 to 3 minutes per side. Transfer chicken to a plate. Add minced garlic to Instant Pot® and cook for 1 minute. Pour in 1/2 cup chicken broth and scrape off any brown bits off the bottom.
- Turn off Instant Pot®. Return chicken thighs to the pot. Add an elevated rack.
- Combine rice and remaining chicken broth in a small bowl. Set bowl on top of the elevated rack. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove cooked rice and transfer chicken to a plate.
- Whisk together cream, lemon juice, and cornstarch in a small bowl. Stir into the remaining liquid in the Instant Pot® and turn on Saute function. Whisk and simmer until sauce has thickened. Serve chicken thighs with sauce.
Nutrition Facts : Calories 696.2 calories, Carbohydrate 73.9 g, Cholesterol 129.4 mg, Fat 27.5 g, Fiber 2.5 g, Protein 35.6 g, SaturatedFat 8.8 g, Sodium 971.1 mg, Sugar 1.1 g
INSTANT POT® PROVENCAL HONEY-LEMON CHICKEN
I love the blend of herbes de Provence, honey, lemon, and lavender. The acidity of the lemon perfectly balances the sweetness of the honey. This dish is always a hit and all five of my children cheer when I place this on the table. I use an Instant Pot®, but this recipe can be easily adapted to be baked in the oven instead. I hope you enjoy it as much as my family does.
Provided by Cambria_Mae
Categories World Cuisine Recipes European French
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Rub the herbes de Provence into the chicken legs and thighs.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the Saute function. Add 2 tablespoons olive oil and sliced garlic. Add chicken legs and thighs to the pot and brown on both sides, 5 to 7 minutes. Remove chicken from pot and set aside. Add chicken stock to the pot and place a rack inside. Return chicken to the pot, on top of the rack. Close and lock the lid; choose high pressure and set the timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
- While chicken is cooking, prepare the sauce. Whisk honey, lemon zest, lemon juice, thyme leaves, remaining oil, and lavender flowers together in a small bowl.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to the prepared baking sheet. Brush sauce liberally over the chicken; reserve remaining sauce.
- Broil chicken in the preheated oven until browned, about 2 minutes, watching carefully to prevent burning.
- Pour remaining sauce into a small saucepan over medium-high heat. Add one ladleful of liquid from the pressure cooker. Whisk in cornstarch and boil until reduced by half or thickened to your preference, stirring frequently to prevent burning, 1 to 3 minutes. Serve sauce alongside chicken.
Nutrition Facts : Calories 321.7 calories, Carbohydrate 15.6 g, Cholesterol 81 mg, Fat 19.4 g, Fiber 0.9 g, Protein 21.5 g, SaturatedFat 4.6 g, Sodium 303.7 mg, Sugar 8.7 g
INSTANT POT® GARLIC-HERB CHICKEN THIGHS AND RICE
This one-pot chicken and rice recipe is a family super hit. Flavorful and fluffy, buttery rice with juicy chicken thighs makes this a perfect Instant Pot® dinner dish. While serving, sprinkle some parsley and Parmesan cheese over.
Provided by Subha
Time 1h5m
Yield 5
Number Of Ingredients 15
Steps:
- Rinse rice until it runs clear; drain excess water and let sit.
- Season chicken with lemon juice, 1 teaspoon chili powder, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil to heat. Sear seasoned chicken thighs in the hot oil until golden and crisp, 2 to 3 minutes per side. Remove and set aside.
- Add butter to the pot, followed by onion; saute until onion is soft and translucent, about 5 minutes. Add garlic and cook and stir for 30 seconds. Add remaining chili powder, paprika, oregano, thyme, and parsley; season with salt and pepper to taste. Mix well. Add drained rice. Gently stir to toast, 2 to 3 minutes. Pour in chicken stock.
- Arrange seared chicken thighs and any accumulated juices on top in a single layer. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 8 to 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Let rest for another 10 minutes. Fluff rice with a fork and serve.
Nutrition Facts : Calories 484.7 calories, Carbohydrate 50 g, Cholesterol 99.9 mg, Fat 18.8 g, Fiber 2.3 g, Protein 29.3 g, SaturatedFat 6.5 g, Sodium 866.6 mg, Sugar 2 g
INSTANT POT CHICKEN THIGHS - LEMON AND HERB
Instant Pot Chicken Thighs- Lemon and Herb: A delicious recipe to try for a busy weeknight meal your whole family will love!
Provided by Jessica Burgess
Categories Main Course
Time 31m
Number Of Ingredients 10
Steps:
- Rinse your thighs in cold water and then pat dry with paper towel. Place the thighs onto a large plate in a single layer.
- In a small bowl, add the salt, black pepper, dried thyme and dried oregano and stir together.
- Pour the spice mixture over the chicken thighs, turning them over and ensuring that they are completely coated in spice.
- Set your Instant Pot on high-heat sauté mode. Pour in the oil and allow it to heat up, then place your spice covered chicken thighs into the pot.
- Mince the cloves of garlic; set aside.
- Sauté the chicken for 2.5 minutes on each side, then add the minced garlic into the bottom of the pot. (Garlic is placed in the pot after the chicken has browned to avoid burning)
- Pour in the chicken stock and the lemon juice; scrape the bottom of the pot with a wooden spoon to get all of the browned bits of chicken and garlic off the bottom so you don't lose all of that great flavor.
- Place the instant pot lid on the pot and set to cook on high pressure for 8 minutes.
- After the 8 minute cook time has finished, let the instant pot pressure cooker sit and naturally release pressure for 2 minutes before doing a "quick release" (switching the pressure valve to the open position and allowing all of the remaining pressure to escape).
- Now combine your cornstarch in a small bowl with 3 tablespoons of the lemon chicken sauce from the pot. Mix together to form a cornstarch slurry.
- Pour the slurry into your instant pot with the chicken and broth. Set your Instant Pot to the sauté function on high for 4 minutes, stirring constantly until the sauce thickens.
- Serve and enjoy!
Nutrition Facts : ServingSize 1 serving, Calories 81 kcal, Carbohydrate 7 g, Protein 1 g, Fat 6 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 2 mg, Sodium 1045 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 6 g
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