Pressure Cooker Lemon Garlic Chicken Thighs Recipe
- Cuisine: American
- Course: Main Dish
- Skill Level: Beginner
-
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- Yield: 8
- Servings: 8
- Prep Time: 10m
- Cook Time: 10m
- Ready In: 20m
Average Member Rating
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Nutritional Info
This information is per serving.
-
Calories
171 -
Carbohydrates
14 g -
Cholesterol
116 mg -
Fat
8 g -
Fiber
1 g -
Protein
22 g -
Serving Size
1 -
Sodium
198 mg -
Sugar
1 g -
Trans Fat
3.6 g -
Unsaturated Fat
3 g -
Potassium
300 mg
Pressure cooker lemon garlic chicken thighs recipe. Boneless and skinless chicken thighs with garlic, lemon, and dry white wine cooked in an electric instant pot. This yummy recipe is adapted from https://sweetpeasandsaffron.com/instant-pot-lemon-garlic-chicken-thighs/
Why You Should Try Pressure Cooker Lemon Garlic Chicken Thighs
The pressure cooker is a great way to cook chicken thighs because they are juicy and tender. The best part is that you can make this dish in less than an hour!
What are the benefits of cooking lemon garlic chicken thighs in a pressure cooker?
Lemon garlic chicken thighs are a healthy and delicious meal that can be made in a little over an hour. They are also easy to prepare, with only two ingredients required.
The benefits of cooking lemon garlic chicken thighs include being fast to prepare, healthy, and containing no preservatives or artificial flavors. This dish is a great option for those looking for quick meals that don’t sacrifice flavor.
What are some alternatives to lemon garlic chicken thighs?
Some alternatives to pressure cooker lemon garlic chicken thighs are:
– Pressure cooker chicken and rice
– Pressure cooker chicken and vegetables
– Pressure cooker chicken soup with vegetables
– Pressure cooker lemon garlic and thyme chicken thighs
You may also like Instant Pot Baked Salmon Fillets
Pressure Cooker Lemon Garlic Chicken Thighs Recipe
Ingredients
- 4 cloves garlic, peeled and minced
- 1/4 teaspoon salt
- 1 teaspoon dry basil
- half of zested lemon
- 1/2 cup (125 ml) chicken stock
- 1 teaspoon powdered chicken bouillon
- 2 tablespoons dry white wine
- 2 pounds (960 g) boneless and skinless chicken thighs
- 2 tablespoons unsalted butter, cubed
- freshly squeezed juice of 1/2 lemon
- chopped fresh parsley
- lemon slices
Method
Step 1
In a 6-quart (6 L) electric instant pot, combine garlic, salt, dried basil, lemon zest, chicken stock, chicken bouillon, and dry white wine. Stir well.
Step 2
Add chicken thighs and turn to coat in the mixture. Top with cubed butter.
Step 3
Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 10 minutes.
Step 4
Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid. Stir in lemon juice.
Step 5
Using tongs, transfer cooked chicken thighs to a serving plate. Pour the sauce over. Garnish with chopped fresh parsley and lemon slices.
