Instant Pot Lemon Garlic Chicken Recipes

INSTANT POT® KETO CHICKEN THIGHS IN LEMON-GARLIC CREAM SAUCE

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat vegetable oil.
• Season chicken thighs with salt and pepper on both sides; add to Instant Pot®. Cook one side at a time until both sides of the chicken are a golden brown, 3 to 4 minutes per side. Remove chicken from the pot and set aside.
• Add onion and sauté for 1 minute. Add garlic and cook for 1 more minute. Pour in white wine and stir to scrape brown bits from the bottom of the pot. Stir in chicken broth and lemon juice; bring to a boil and cook until broth has reduced slightly, 2 to 3 minutes. Turn off the Sauté function.
• Return chicken Instant Pot®. 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, for 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
• Remove chicken from the pot and set aside. Select the Sauté mode and bring sauce to a boil. Whisk in butter or margarine, heavy cream, salt, and thyme. Cook until sauce has thickened slightly, 2 to 3 minutes. Serve chicken drizzled with the sauce.

INSTANT POT LEMON GARLIC CHICKEN

Steps:

• Season the chicken with salt, pepper, and garlic powder.
• Turn your pot on to saute. Add in 1 TBSP of olive oil. Add in your chicken breasts and saute each side for 3 minutes per side or until starting to brown.
• Move your chicken onto a plate. Add in 3 TBSP of butter to your pot, continuing to saute. Add in minced garlic, onion, and the juice from 1 lemon. Cook for 1 minute and then add in the chicken broth, zest from your lemon, and Italian seasoning.
• Add your chicken pieces back into your pot.
• Close your lid. Pressure cook High for 8 minutes. Do a natural release for 3 minutes. After 3 min, you can release the remaining pressure by turning your valve to vent.
• Remove your chicken from the pot. Add in 2 TBSP heavy cream. Cook on saute for a few minutes to thicken the sauce. Add your chicken pieces back in and keep warm until serving.
• Serve with lemon slices.

INSTANT POT LEMON GARLIC CHICKEN

Steps:

• Season the chicken with salt, pepper, garlic powder and chili flakes.

INSTANT POT LEMON GARLIC CHICKEN

Steps:

• Generously season the chicken breasts with garlic powder, paprika, salt, and black pepper. Give the chicken a good rub with your hands to evenly distribute the seasonings all over the chicken.
• Add olive oil into the Instant Pot and press sauté so the oil gets hot. Place chicken breasts (or thighs if using) into the Instant Pot and brown for 3 minutes. Work in batches if needed.
• Flip with tongs and sear the other side until browned - about 3 minutes. When both sides are browned, transfer to a plate and set aside. Then, deglaze the pot. Scrape up any browned bits from the bottom of the pot.
• Add butter and sauté the onions until golden. Add garlic and cook for 30 seconds or a minute until it becomes fragrant.
• Deglaze the pot with the chicken stock or broth, and using a wooden spoon scrape off any bits stuck to the bottom of the pot.
• Return the chicken to the Instant Pot. Secure the lid and make sure that the vent is sealed. Press on manual/pressure cook and set the time at 7 minutes.
• The Instant Pot will come to pressure then cook. When the cooking time is up, allow for natural release of steam for 2-3 minutes, then quickly release the remaining steam.
• Optional: Feel free to thicken the sauce if you like by adding 1 tablespoon of cornstarch mixed with 1 tablespoon of water. Press on saute, add the cornstarch slurry, and whisk until the sauce thickens.
• Add lemon juice, lemon zest and garnish with fresh chopped parsley and lemon slices. Serve warm over white rice or mashed potatoes.

INSTANT POT® LEMON-GARLIC CHICKEN

Steps:

• Season both sides of chicken breasts with salt, black pepper, garlic powder, and paprika. Cut the chicken into smaller pieces.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil. Brown chicken in the hot oil for about 3 minutes per side; you may need to do this in batches.
• While chicken is cooking, combine broth, Italian seasoning, and zest of 1/2 the lemon in a measuring cup and set aside.
• Transfer cooked chicken from the pot to a plate. Add butter, onion, and garlic and simmer for 1 minute. Deglaze the pot by squeezing in lemon juice and scraping the bottom of the pot using a wooden spoon. Turn off the pot. Add the broth mixture and return chicken breasts to the pot.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 2 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
• Combine water and cornstarch in a small bowl and stir to dissolve.
• Transfer chicken from the pot to a plate. Switch to Saute function. Stir cream into the juices in the pot. Slowly stir in enough of the cornstarch mixture to thicken the sauce. Return chicken to the pot and stir to coat with sauce.