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Ashlee

Instant Pot Tangy Lemon Chicken

This lemon chicken is quick, easy and has the best creamy sauce. It's all made in the pressure cooker. To add more of a kick to your dinner, include a side of chicken flavored rice and fresh steamed broccoli. You won't regret making this for dinner tonight. Go ahead and add this one to your dinner rotation. 🍋
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Instant Pot
Ingredients Method

Ingredients
  

  • 1 lb chicken thighs, skin-on
  • 1 Tbsp olive oil
  • 1/2 onion, chopped
  • 3 cloves garlic, minced
  • 3/4 cup chicken broth
  • Juice from lemon
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp dried basil
  • Kosher salt and ground pepper, to taste
  • 1 tsp cornstarch
  • 1 Tbsp heavy cream
  • 1 Tbsp unsalted butter
For Chicken:

Method
 

  1. Set pressure cooker to "Saute". Heat olive oil. Add garlic and onion. Cook until softened and translucent. Add chicken broth, thyme, rosemary and basil. Season with kosher salt and ground pepper. Stir frequently.
  2. Add chicken thighs into pressure cooker. Secure lid shut and change valve to "Sealing". Select "Manual" according to manufacturer's instructions. Set time on "high" for 12 minutes.
  3. While chicken is cooking, whisk together cornstarch and heavy cream to make a slurry mixture. Set aside. Preheat the oven to broil on high.
  4. After time is done, naturally release the pressure. Open lid and remove chicken thighs. Add them to a baking sheet. Place chicken into oven to broil on high, about 8-10 minutes.
  5. While chicken is broiling, set pressure cooker to "Saute". Pour cornstarch slurry mixture into pot. Stir frequently until sauce has thickened. Add butter until melted.
  6. Remove chicken from oven. Serve immediately. Top chicken with creamy lemon sauce.
  7. To make meal complete, add a side of chicken-flavored rice and fresh steamed broccoli.