Pressure Cooker Lemon Garlic Chicken Thighs Recipe

  • Yield: 8
  • Servings: 8
  • Prep Time: 10m
  • Cook Time: 10m
  • Ready In: 20m

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Nutritional Info

This information is per serving.

  • Calories

  • Carbohydrates

    14 g
  • Cholesterol

    116 mg
  • Fat

    8 g
  • Fiber

    1 g
  • Protein

    22 g
  • Serving Size

  • Sodium

    198 mg
  • Sugar

    1 g
  • Trans Fat

    3.6 g
  • Unsaturated Fat

    3 g
  • Potassium

    300 mg
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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

You may also like Instant Pot Baked Salmon Fillets

Pressure Cooker Lemon Garlic Chicken Thighs Recipe


  • 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


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.

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