INSTANT POT LEMON GARLIC CHICKEN
Instant Pot Lemon Garlic Chicken is one of my favorite chicken recipe. You have a garlic and lemon seasoned chicken seared and then pressure cooked to perfection. Drizzle on sauce at the end for the ultimate dinner.
Time 15m
Number Of Ingredients 13
Steps:
- Season the chicken with salt, pepper, and garlic powder.
- Turn your pot on to saute. Add in 1 TBSP of olive oil. Add in your chicken breasts and saute each side for 3 minutes per side or until starting to brown.
- Move your chicken onto a plate. Add in 3 TBSP of butter to your pot, continuing to saute. Add in minced garlic, onion, and the juice from 1 lemon. Cook for 1 minute and then add in the chicken broth, zest from your lemon, and Italian seasoning.
- Add your chicken pieces back into your pot.
- Close your lid. Pressure cook High for 8 minutes. Do a natural release for 3 minutes. After 3 min, you can release the remaining pressure by turning your valve to vent.
- Remove your chicken from the pot. Add in 2 TBSP heavy cream. Cook on saute for a few minutes to thicken the sauce. Add your chicken pieces back in and keep warm until serving.
- Serve with lemon slices.
Nutrition Facts : Calories 278 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 102 milligrams cholesterol, Fat 11 grams fat, Fiber 1 grams fiber, Protein 38 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 312 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
INSTANT POT LEMON GARLIC CHICKEN
Easy Instant Pot Lemon Garlic Chicken made in under 30 minutes! This quick and easy recipe is family-friendly and a crowd-pleaser.
Provided by Diana
Categories Main Course
Time 20m
Number Of Ingredients 12
Steps:
- Generously season the chicken breasts with garlic powder, paprika, salt, and black pepper. Give the chicken a good rub with your hands to evenly distribute the seasonings all over the chicken.
- Add olive oil into the Instant Pot and press sauté so the oil gets hot. Place chicken breasts (or thighs if using) into the Instant Pot and brown for 3 minutes. Work in batches if needed.
- Flip with tongs and sear the other side until browned - about 3 minutes. When both sides are browned, transfer to a plate and set aside. Then, deglaze the pot. Scrape up any browned bits from the bottom of the pot.
- Add butter and sauté the onions until golden. Add garlic and cook for 30 seconds or a minute until it becomes fragrant.
- Deglaze the pot with the chicken stock or broth, and using a wooden spoon scrape off any bits stuck to the bottom of the pot.
- Return the chicken to the Instant Pot. Secure the lid and make sure that the vent is sealed. Press on manual/pressure cook and set the time at 7 minutes.
- The Instant Pot will come to pressure then cook. When the cooking time is up, allow for natural release of steam for 2-3 minutes, then quickly release the remaining steam.
- Optional: Feel free to thicken the sauce if you like by adding 1 tablespoon of cornstarch mixed with 1 tablespoon of water. Press on saute, add the cornstarch slurry, and whisk until the sauce thickens.
- Add lemon juice, lemon zest and garnish with fresh chopped parsley and lemon slices. Serve warm over white rice or mashed potatoes.
Nutrition Facts : Calories 369 kcal, Carbohydrate 5 g, Protein 49 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 160 mg, Sodium 506 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
INSTANT POT LEMON GARLIC CHICKEN
Instant Pot Lemon Garlic Chicken - a one pot recipe made in the pressure cooker is the perfect easy meal for busy weeknights. Best of all, the chicken cooks up tender and juicy in a buttery lemon garlic sauce.
Provided by Kelly
Categories Main Course
Time 28m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Season the chicken with salt, pepper, garlic powder and chili flakes.
Nutrition Facts : ServingSize 1 g, Calories 346 kcal, Carbohydrate 1 g, Protein 18 g, Fat 15 g
INSTANT POT LEMON CHICKEN WITH GARLIC AND OLIVES
Steps:
- Using the sauté function of your pressure cooker (set on high if possible), heat the oil in the pressure cooker pot. Season the chicken with the salt and pepper and arrange in a single layer, skinside down, on the bottom of the pot. (Work in batches if they don't fit in a single layer, adding more oil for each batch.) Cook, without moving, until well browned, about 8 minutes. (You only have to brown it on one side).
- Flip the chicken, pour in the stock, and scatter with the olives, lemon slices, garlic, anchovies (if using), capers, rosemary, thyme, and fennel seeds.
- Lock the lid into place and cook on high pressure for 15 minutes. Let the pressure naturally release.
- Discard the lemon slices and transfer the chicken to serving plates; keep loosely tented with foil. Using the sauté function, bring the sauce to a simmer and cook until thickened slightly, 3 to 5 minutes. Taste and adjust the salt and pepper if necessary. Spoon the sauce over the chicken and serve garnished with thyme.
- Cook it slow: After step 2, slow cook on high for 3 to 4 hours or low for 4 to 5 hours.
INSTANT POT® KETO CHICKEN THIGHS IN LEMON-GARLIC CREAM SAUCE
If you love lemon and garlic, you'll love this chicken main dish recipe whether you're on a keto diet or not. It's delicious with roasted asparagus on the side.
Provided by fabeveryday
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat vegetable oil.
- Season chicken thighs with salt and pepper on both sides; add to Instant Pot®. Cook one side at a time until both sides of the chicken are a golden brown, 3 to 4 minutes per side. Remove chicken from the pot and set aside.
- Add onion and sauté for 1 minute. Add garlic and cook for 1 more minute. Pour in white wine and stir to scrape brown bits from the bottom of the pot. Stir in chicken broth and lemon juice; bring to a boil and cook until broth has reduced slightly, 2 to 3 minutes. Turn off the Sauté function.
- Return chicken Instant Pot®. Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
- Remove chicken from the pot and set aside. Select the Sauté mode and bring sauce to a boil. Whisk in butter or margarine, heavy cream, salt, and thyme. Cook until sauce has thickened slightly, 2 to 3 minutes. Serve chicken drizzled with the sauce.
Nutrition Facts : Calories 445.2 calories, Carbohydrate 5.2 g, Cholesterol 128.5 mg, Fat 35.6 g, Fiber 0.4 g, Protein 20.5 g, SaturatedFat 14.9 g, Sodium 521.3 mg, Sugar 1.5 g
INSTANT POT® LEMON-GARLIC CHICKEN THIGHS WITH RICE
This lemony garlic chicken thigh recipe is true comfort food. The seasonings I use are from the Savory Spice Shop. There really is not a substitute for the shallot salt.
Provided by thedailygourmet
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil once the Instant Pot® is hot.
- Combine cantanzaro herbs, shallot salt, Greek seasoning, and garlic powder in a small bowl. Sprinkle mixture over chicken thighs; sear until chicken can easily come unstuck from the bottom of the pot, 2 to 3 minutes per side. Transfer chicken to a plate. Add minced garlic to Instant Pot® and cook for 1 minute. Pour in 1/2 cup chicken broth and scrape off any brown bits off the bottom.
- Turn off Instant Pot®. Return chicken thighs to the pot. Add an elevated rack.
- Combine rice and remaining chicken broth in a small bowl. Set bowl on top of the elevated rack. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove cooked rice and transfer chicken to a plate.
- Whisk together cream, lemon juice, and cornstarch in a small bowl. Stir into the remaining liquid in the Instant Pot® and turn on Saute function. Whisk and simmer until sauce has thickened. Serve chicken thighs with sauce.
Nutrition Facts : Calories 696.2 calories, Carbohydrate 73.9 g, Cholesterol 129.4 mg, Fat 27.5 g, Fiber 2.5 g, Protein 35.6 g, SaturatedFat 8.8 g, Sodium 971.1 mg, Sugar 1.1 g
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- Press the Sauté function (Normal settinon the Instant Pot (I used a 6 Quart DUO) and add the olive oil to the pot.
- Place chicken in the Instant Pot and allow to sear on each side for 2 minutes, or until golden brown. This helps to seal in the juices and keep it tender. (You may have to work in batches depending on the size and amount of chicken you are using). Once browned, remove from Instant Pot and set aside.
- Melt butter in Instant Pot and stir in the onions and garlic. Add lemon juice to deglaze pan. Cook for 1 minute then add Italian seasoning, lemon zest, and chicken broth.
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