Pressure Cooker Lemon Garlic Chicken Thighs Recipe

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. #pressurecooker #instantpot #chicken #dinner #homemade #thighs #yummy
  • Yield: 8 serving plates
  • Servings: 8
  • Prep Time: 10m
  • Cook Time: 10m
  • Ready In: 20m

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Nutritional Info

This information is per serving.

  • Calories

    171
  • Fat

    8 g
  • Saturated Fat

    3 g
  • Polyunsaturated Fat

    2.4 g
  • Cholesterol

    116 mg
  • Sodium

    198 mg
  • Potassium

    300 mg
  • Carbohydrate

    14 g
  • Fiber

    1 g
  • Sugars

    1 g
  • Protein

    22 g

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 adapted from https://sweetpeasandsaffron.com/instant-pot-lemon-garlic-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. Garnich with chopped fresh parsley and lemon slices.

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