4.9 from 195 votes
Instant Pot Lemon Chicken Thighs
Instant Pot Lemon Chicken Thighs feature boneless, skinless thighs seasoned with thyme, lemon zest, and garlic, then seared before pressure cooking with chicken stock and lemon juice. The method infuses the chicken with brightness and herbal notes while producing tender meat quickly. The balance of savory, citrus, and fresh herb flavors suits a range of meals where juicy chicken with a light lemon aroma is desired.
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings:
6
servings
Course:
Main Course
Ingredients
- 1 tablespoon thyme fresh finely chopped leaves or 1 teaspoon dried
- lemon zest of 1
- 3 cloves garlic minced
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 pounds chicken thigh boneless, skinless
- 2 tablespoons canola oil
- 1 cup chicken stock
- 2 tablespoons lemon juice freshly squeezed
Instructions
- In a small bowl, combine thyme, lemon zest, garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Brush chicken with 1 tablespoon canola oil; season with thyme mixture.
- Set 6-qt Instant Pot® to the high saute setting. Working in batches, add remaining 1 tablespoon canola oil and chicken, and cook until golden brown, about 3-4 minutes per side; set aside.
- Place metal trivet into the pot and add chicken stock and lemon juice. Gently place chicken on top of the trivet, slightly overlapping. Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
- Serve immediately.
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