Zesty Instant Pot Lemon Garlic Chicken Thighs

$- 4 bone-in chicken thighs, skin-on - 1 teaspoon salt - 1 teaspoon black pepper - 2 tablespoons olive oil - 4 cloves garlic, minced - 1 teaspoon dried oregano - Zest and juice of 2 lemons - 1 cup chicken broth - 2 tablespoons fresh parsley, chopped (for garnish) When you cook Instant Pot Lemon Garlic Chicken Thighs, you need the right ingredients. Start with chicken thighs that have the bone and skin. These have great flavor and stay juicy. Add salt and black pepper to season the chicken. Next, you will need flavor enhancers. Olive oil helps brown the chicken. Garlic adds a nice kick, while oregano brings in some earthiness. For the liquid, lemons are a must. The zest and juice give a bright, fresh taste. Chicken broth adds depth and richness to the dish. Lastly, fresh parsley is perfect for a bright garnish. With these ingredients, you set the stage for a simple delight that bursts with flavor. {{ingredient_image_1}} - Season the chicken thighs: Start by rubbing the chicken thighs with salt, black pepper, and dried oregano. Make sure each thigh is evenly coated. This step packs in the flavor. - Sauté chicken thighs: Set your Instant Pot to “Sauté” mode. Add olive oil and wait until it gets hot. Place the chicken thighs in the pot, skin side down. Brown them for about 5 minutes. Flip and brown the other side for another 5 minutes. Once done, remove the chicken and set it aside. - Sauté garlic and deglaze pot: In the same pot, add the minced garlic. Sauté for about 30 seconds to a minute. You want it fragrant but not burnt. Then, pour in the chicken broth. Scrape the bottom of the pot to get all the tasty browned bits. - Add lemon juice and zest: Next, stir in the lemon juice and zest. This adds a bright and zesty flavor to the broth. - Pressure cook chicken thighs: Return the chicken thighs to the pot. Make sure they are submerged in the liquid. Close the lid, set the valve to sealing, and choose “Manual” or “Pressure Cook” mode for 12 minutes. - Natural pressure release: After cooking, let the pot cool down for about 10 minutes. This is called a natural release. Then, carefully switch the valve to venting to release any extra pressure. - Serve and garnish: Take the chicken out and let it rest for a few minutes. If you want a thicker sauce, you can turn the Instant Pot back to “Sauté” mode to reduce the sauce. Finally, serve the chicken thighs drizzled with the sauce and sprinkle fresh parsley on top. - Best practices for seasoning chicken thighs: Start with salt, black pepper, and oregano. Rub them well on both sides. This helps the flavors stick better. - Ensuring even browning in the Instant Pot: Make sure the pot is hot before adding the chicken. Place them skin-side down first and let them cook without moving them. This gives a nice brown color. Flip them after five minutes to brown the other side. - Ideas for additional herbs and spices: Try adding rosemary or thyme for extra flavor. You can also mix in a pinch of red pepper flakes for heat. - Techniques to enhance the lemon flavor: Use fresh lemon juice and zest. For a bolder taste, add more lemon zest. You can also let the lemon slices sit in the sauce while cooking. - Presentation tips for serving: Serve the chicken on a bright platter. Drizzle the sauce over the chicken. Top with lemon slices and fresh parsley for color. - Suggested side dishes: Pair with rice, steamed veggies, or a fresh salad. These sides balance the rich flavors of the chicken. Pro Tips Rest the Chicken: After cooking, let the chicken rest for a few minutes before serving. This helps the juices redistribute, making the meat tender and juicy. Use Fresh Ingredients: For the best flavor, use fresh garlic and freshly squeezed lemon juice. This elevates the dish and gives it a vibrant taste. Adjust the Sauce: If you prefer a thicker sauce, switch the Instant Pot back to “Sauté” mode after cooking and let it reduce for a few minutes until it reaches your desired consistency. Customize Seasoning: Feel free to adjust the seasoning according to your taste. Adding herbs like thyme or rosemary can give the dish an extra layer of flavor. {{image_2}} You can switch up the cuts of chicken in this recipe. I love using boneless chicken thighs or breasts for a quicker meal. They cook faster and still stay juicy. You might also try chicken drumsticks. They have a great flavor and work well in the Instant Pot too. Just be sure to adjust the cooking time if needed. Adding vegetables can elevate the dish. Carrots, bell peppers, or green beans add color and nutrition. Toss them in the pot with the chicken for extra taste. You can also try different citrus fruits. Oranges and limes bring a new twist to the lemon flavor. Experimenting keeps things fun and fresh in the kitchen! If you want a slow cooker version, it’s easy! Just brown the chicken first, then add everything to the slow cooker. Cook on low for about 6 hours. You can also use the stovetop method. Brown the chicken in a skillet, then add broth and cook covered until done. Both methods yield tender, flavorful chicken. To keep your lemon garlic chicken thighs fresh, place leftovers in an airtight container. Store them in the refrigerator. This dish lasts about three to four days in the fridge. Make sure the chicken is cool before sealing the container. If you want to save some for later, freezing works great. First, let the chicken cool completely. Place it in a freezer-safe bag or container. Remove as much air as possible before sealing. The chicken can last up to three months in the freezer. To enjoy later, thaw it in the fridge overnight before reheating. When reheating, use the microwave or oven. If using a microwave, heat in short bursts to avoid drying it out. For the oven, cover the chicken and bake at 350°F until heated through. Leftover chicken and sauce can add flavor to new meals. Shred the chicken and mix it into salads or tacos. You can also add it to soups or stir-fries for a tasty twist. The sauce works well as a dressing or marinade, adding zing to many dishes. It takes about 12 minutes to cook chicken thighs in an Instant Pot. You also need extra time for the pot to build pressure and for a natural release. Overall, plan for about 30 minutes from start to finish. Yes, you can use fresh garlic. Just chop or crush the garlic cloves. Fresh garlic adds a bright flavor to the dish. Use about 1 clove for every minced clove in the recipe. I suggest serving lemon garlic chicken thighs with rice or mashed potatoes. A side of steamed vegetables or a fresh salad works well too. These sides balance the rich flavors of the chicken. Yes, you can make this recipe ahead of time. Cook the chicken and store it in the fridge. Reheat it when you are ready to serve. The flavors will meld nicely as it sits. This recipe is mostly gluten-free, but check the chicken broth. Some broths contain gluten. Use a gluten-free broth to ensure the dish stays gluten-free. This way, everyone can enjoy this tasty meal! This article shared a simple and tasty lemon garlic chicken thighs recipe. You learned about essential ingredients, cooking steps, and tips to make it better. Remember, you can switch up chicken cuts and flavors to suit your taste. Don't forget proper storage for leftovers, so nothing goes to waste. Now, grab your Instant Pot and enjoy a delicious meal that you can make easily. Happy cooking!$

Zesty Instant Pot Lemon Garlic Chicken Thighs

A flavorful and easy-to-make chicken dish with lemon and garlic, cooked in an Instant Pot.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

4 pieces bone-in chicken thighs, skin-on
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried oregano
2 pieces lemons, zest and juice
1 cup chicken broth
2 tablespoons fresh parsley, chopped (for garnish)

Instructions

Rub the chicken thighs with salt, black pepper, and dried oregano. Ensure they're evenly coated.
Set your Instant Pot to 'Sauté' mode. Add olive oil and let it heat up. Once hot, add the seasoned chicken thighs, skin side down, and brown for about 5 minutes. Flip and brown the other side for another 5 minutes. Remove the chicken and set aside.
In the same pot, add minced garlic and sauté for about 30 seconds to a minute, until fragrant. Be careful not to burn it.
Pour in the chicken broth, scraping the bottom of the pot to remove any browned bits. This adds flavor to the dish.
Stir in the lemon juice and zest to the broth in the pot.
Return the chicken thighs to the pot, ensuring they are submerged in the liquid. Close the lid, set the valve to sealing, and select 'Manual' or 'Pressure Cook' mode for 12 minutes.
Once cooking is complete, allow for a natural release for 10 minutes, then carefully switch the valve to venting to release any remaining pressure.
Remove the chicken from the pot and let it rest for a few minutes. Optionally, you can switch the Instant Pot back to 'Sauté' mode to reduce the sauce for a thicker consistency.
Serve the chicken thighs drizzled with the sauce from the pot and sprinkle fresh parsley on top.

Notes

Serve with lemon slices and parsley for a fresh presentation.

Keyword chicken, garlic, instant pot, lemon