Instant Pot Lemon Garlic Chicken Thighs Simple Recipe
Ready to impress your family with a tasty dinner? Let’s make Instant Pot Lemon Garlic Chicken Thighs! This simple recipe will fill your home with delicious smells and keep your prep time minimal. With juicy, tender chicken thighs and a zesty lemon garlic sauce, you’ll have a meal everyone loves. Let’s dive into the ingredients and get cooking!
Why I Love This Recipe
- Bold Flavors: The combination of lemon and garlic brings a vibrant zest that elevates the chicken, making each bite a delight.
- Quick and Easy: Using the Instant Pot cuts down cooking time significantly, allowing you to enjoy a delicious meal in just 30 minutes.
- One-Pot Wonder: With everything cooked in the Instant Pot, cleanup is a breeze, leaving you more time to savor your meal.
- Healthy and Nutritious: This recipe uses bone-in, skin-on chicken thighs, providing rich flavor while still being packed with protein and nutrients.
Ingredients
List of Required Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, finely minced
- 1 teaspoon dried oregano
- Zest and juice from 2 fresh lemons
- 1 cup low-sodium chicken broth
- 2 tablespoons fresh parsley, finely chopped (for garnish)
For this recipe, I like to use bone-in, skin-on chicken thighs. They stay juicy and flavorful. You need salt, pepper, and oregano for basic seasoning. The addition of minced garlic gives a lovely aroma. Fresh lemons add a burst of zest and tang. Low-sodium chicken broth enhances the flavor without being too salty. Lastly, fresh parsley brightens the dish and adds color.
Gathering these ingredients is simple, and they work perfectly together. Each item plays an important role in making this meal delicious. Be sure to use fresh ingredients for the best taste. This combination makes the chicken tender and juicy while packing a punch of flavor.
Step-by-Step Instructions
Preparing the Chicken
- Seasoning the chicken thighs: Start by rubbing each chicken thigh with salt, black pepper, and dried oregano. Make sure every side has a good amount of seasoning. This helps boost the flavor.
- Searing the chicken in the Instant Pot: Turn on your Instant Pot and choose the “Sauté” mode. Add olive oil and let it get hot. Once it’s shimmering, place the chicken thighs skin-side down in the pot. Sear them for about 5 minutes until the skin is crispy and golden. Flip the thighs and brown the other side for another 5 minutes. When done, remove the chicken and set it aside.
- Sautéing the garlic for flavor: In the same pot, add minced garlic. Sauté for about 30 to 60 seconds while stirring. You want it fragrant but not burnt. Burnt garlic can ruin the flavor.
Building the Sauce
- Deglazing the pot with chicken broth: Pour in the chicken broth. Use a wooden spoon to scrape up the tasty bits stuck to the bottom. These bits add a lot of flavor to your dish.
- Adding lemon juice and zest: Stir in the fresh lemon juice and zest. Mix it well with the broth. This gives the sauce a bright and fresh taste.
Cooking the Chicken
- Pressure cooking instructions: Return the seared chicken thighs to the pot, making sure they are in the liquid. Close the lid, set the valve to sealing, and select “Manual” or “Pressure Cook.” Set the timer for 12 minutes.
- Natural release process: After the cooking time ends, let the pressure release naturally for about 10 minutes. Then, switch the valve to venting to release any remaining steam safely.
Serving Recommendations
- Removing and plating the chicken: Once it’s safe, take the chicken thighs out of the pot. Let them rest on a plate for a few minutes.
- Thicken sauce if desired: If you want a thicker sauce, switch the Instant Pot back to “Sauté” mode. Let the sauce simmer until it reduces to your liking.
Tips & Tricks
Perfecting the Recipe
To make the skin crispy, sear the chicken well. Start on high heat and don’t rush it. This helps lock in juices and adds flavor. Flip the chicken only once for the best result.
To avoid burnt garlic flavor, keep an eye on the garlic while it cooks. Sauté it for only 30 to 60 seconds. Stir it constantly and remove it as soon as it smells fragrant. This step adds a nice depth without the bitter taste.
Cooking Tips
If you have thicker chicken thighs, you might need to adjust the cooking time. Add a few extra minutes to ensure they cook through. Use a meat thermometer to check if they reach 165°F.
For a different texture, try the quick-release method after cooking. This helps keep the chicken juicy and tender. If you prefer a firmer texture, let it naturally release for a few minutes before venting.
Pro Tips
- Perfectly Crispy Skin: For an extra crispy skin, broil the chicken thighs for a few minutes after cooking. This will give them that golden-brown finish you desire.
- Flavor Boost: Marinate the chicken thighs in olive oil, lemon juice, and garlic for at least an hour before cooking. This allows the flavors to penetrate the meat more deeply.
- Reduce Sauce Wisely: If you prefer a thicker sauce, remember to simmer the sauce on “Sauté” mode after cooking, but keep an eye on it to prevent burning.
- Serving Suggestions: Serve the chicken thighs over a bed of rice, quinoa, or alongside roasted vegetables to create a well-rounded meal.
Variations
Flavor Variations
You can easily change the taste of lemon garlic chicken thighs. Here are some fun ways to do that:
- Adding herbs or spices: Try fresh thyme, rosemary, or basil. These herbs add a rich taste. You can also add a pinch of red pepper flakes for spice.
- Incorporating vegetables: Toss in veggies like bell peppers, carrots, or even green beans. Add them to the pot during pressure cooking. They soak up the flavors and make the dish colorful.
Alternative Cooking Methods
If you want to try different cooking methods, here are two great options:
- Baking lemon garlic chicken thighs: Preheat your oven to 400°F. Place the seasoned chicken thighs in a baking dish. Bake for about 35-40 minutes. This gives you crispy skin and juicy meat.
- Grilling instead of using an Instant Pot: Marinate the chicken thighs in lemon juice and garlic. Heat your grill to medium-high. Grill the thighs for about 6-7 minutes on each side. This adds a nice smoky flavor to the dish.
These variations let you customize your meal. Enjoy experimenting!
Storage Info
Storing Leftovers
To keep your lemon garlic chicken thighs fresh, use airtight containers. Glass or plastic containers work well. Store the chicken in the fridge for up to three days. If you want to keep it longer, freeze it. The chicken can last up to three months in the freezer. Just make sure to thaw it in the fridge before reheating.
Reheating Suggestions
When reheating chicken thighs, the oven is best. Preheat it to 350°F (175°C). Cover the thighs with foil to keep them moist. Heat for about 15 to 20 minutes. You can also use the microwave. Place the chicken on a plate and cover it. Heat on medium for about 2 to 3 minutes.
To keep the flavor, add a splash of chicken broth or lemon juice while reheating. This will help retain the zesty taste of the dish.
FAQs
Can I use boneless chicken thighs?
Yes, you can use boneless chicken thighs. They will cook faster than bone-in thighs. Adjust the pressure cooking time to about 8 minutes. Always check for doneness.
How can I make this dish spicy?
To add heat, include red pepper flakes or diced jalapeños. You can also use spicy seasoning blends. Mix them into the seasoning before rubbing on the chicken.
What side dishes pair well with lemon garlic chicken thighs?
Great sides include:
- Rice pilaf
- Roasted vegetables
- Mashed potatoes
- A fresh green salad
These complement the bright lemon and garlic flavors.
How do I know when the chicken is fully cooked?
Use a meat thermometer. The chicken should reach an internal temperature of 165°F. Check the thickest part of the thigh. The meat should be juicy and no longer pink.
This blog post covered how to make delicious lemon garlic chicken thighs using an Instant Pot. We talked about the key ingredients, step-by-step cooking instructions, and helpful tips. You can also explore flavor variations and different cooking methods.
In the end, this dish is simple and tasty. Try it out and enjoy the burst of flavors! Cooking can be fun and rewarding, so get creative with your meals. Happy cookin
Zesty Instant Pot Lemon Garlic Chicken Thighs
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, finely minced
- 1 teaspoon dried oregano
- 2 pieces fresh lemons (zest and juice)
- 1 cup low-sodium chicken broth
- 2 tablespoons fresh parsley, finely chopped (for garnish)
Instructions
- Generously rub each chicken thigh with salt, black pepper, and dried oregano. Ensure all sides are evenly coated for maximum flavor.
- Power on your Instant Pot and select the 'Sauté' mode. Add the olive oil, allowing it to heat until shimmering. Carefully place the seasoned chicken thighs skin-side down into the pot. Sear for about 5 minutes until the skin is crispy and golden brown. Flip the thighs and continue browning the other side for an additional 5 minutes. Once browned, remove the chicken from the pot and set aside on a plate.
- With the pot still on, add the minced garlic to the leftover oil and sauté for approximately 30 to 60 seconds. Stir constantly until fragrant, taking care not to let it burn as this can impart a bitter flavor.
- Pour in the chicken broth, using a wooden spoon to scrape up any browned bits stuck to the bottom. These bits are packed with flavor, so make sure they are incorporated into the broth.
- Stir in the fresh lemon juice and zest, mixing thoroughly with the broth. This will infuse the sauce with a bright, zesty flavor.
- Return the seared chicken thighs to the Instant Pot, ensuring they are submerged in the flavorful liquid. Close the lid, set the valve to sealing, and select 'Manual' or 'Pressure Cook' mode. Set the timer for 12 minutes.
- After the cooking time has elapsed, let the pressure release naturally for about 10 minutes. Then, carefully switch the valve to venting to release any remaining steam.
- Once safe to do so, remove the chicken thighs from the pot. Allow them to rest on a plate for a few moments. For a thicker sauce, you can switch the Instant Pot back to 'Sauté' mode and let the sauce simmer until reduced to your desired consistency.
- Plate the chicken thighs and generously drizzle them with the aromatic sauce from the pot. Sprinkle with freshly chopped parsley for a touch of color and flavor.
![- 1 lb boneless, skinless chicken breasts - 1 cup wild rice - 1 medium onion - 2 medium carrots - 2 celery stalks - 6 cups low-sodium chicken broth - 1 cup heavy cream or coconut milk - Herbs and Spices You will need chicken breasts for protein. Wild rice brings a nice, nutty flavor. Onion, carrots, and celery add sweetness and crunch. Chicken broth gives depth. Heavy cream or coconut milk makes it rich and creamy. - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 teaspoon smoked paprika These herbs add a lovely aroma. Thyme and rosemary are classic pairings. Smoked paprika gives a warm, smoky touch. - Fresh parsley - Crusty artisan bread Fresh parsley brightens the soup. It looks nice and adds freshness. Pairing with crusty bread makes it even better. You can dip the bread into the soup, which is a treat! For the full recipe, check out the Comforting Chicken and Wild Rice Soup section. - Start by heating 2 tablespoons of olive oil in a large pot over medium heat. - Add 1 medium onion, 2 medium carrots, and 2 celery stalks, all finely chopped. - Sauté these vegetables for about 5 minutes until they soften and the onion turns clear. - Now, add 3 cloves of minced garlic. Stir it in and let it cook for 1 minute. - Next, mix in 1 pound of diced chicken. - Cook it for about 5 to 7 minutes until it is no longer pink. - Once the chicken is ready, add 1 cup of rinsed wild rice and 6 cups of low-sodium chicken broth. - Toss in 1 teaspoon each of dried thyme, dried rosemary, smoked paprika, and a pinch of salt and pepper. - Bring the mix to a boil, then reduce the heat. Cover the pot and let it simmer for 45 to 50 minutes. - After simmering, stir in 1 cup of heavy cream or coconut milk. - Heat it for another 5 minutes. - Taste the soup and adjust the seasoning with salt and pepper as needed. - Ladle the soup into bowls and garnish with fresh parsley before serving. For the full recipe, check out the [Full Recipe]. To boost the taste of your chicken and wild rice soup, use a mix of herbs. Thyme and rosemary work great together. They add a warm, earthy note. You can also try adding a bit of smoked paprika. It gives the soup a rich, smoky flavor that regular paprika cannot match. The soup should be thick, but not too thick. If it’s too watery, let it cook longer. Add more wild rice for a heartier texture. For creaminess, use heavy cream. If you want a lighter option, coconut milk works well. Stir it in at the end for the best results. Meal prep can save you time. Chop your veggies ahead of time and store them in the fridge. You can also cook the chicken in advance. If you have leftovers, they are perfect for future meals. Just reheat and enjoy. This soup tastes even better the next day! For the full recipe, check out the Comforting Chicken and Wild Rice Soup section. {{image_4}} You can make Chicken and Wild Rice Soup fit many diets. For a gluten-free option, use gluten-free broth. Check that the wild rice is pure and free from gluten. This soup is naturally gluten-free, so you have a great base. For dairy-free alternatives, switch heavy cream for coconut milk. This keeps the soup creamy without dairy. You can also try almond milk, but it will change the flavor a bit. Adding more vegetables boosts flavor and nutrition. Spinach adds color and more vitamins. Mushrooms give a nice earthy taste. Try adding these veggies in the last 10 minutes of cooking. If you like heat, add hot sauce. Start with a few drops and taste. This adds a nice kick without overpowering the dish. You can swap chicken for turkey. Ground turkey works well and cooks fast. For a vegetarian option, use tofu or chickpeas. Both add protein and texture. If you want a different soup, try a vegetarian wild rice soup. Use vegetable broth instead of chicken broth. This keeps the flavors bright and fresh. For the full recipe, check the earlier section. Enjoy exploring these variations! Chicken and wild rice soup lasts about 3 to 4 days in the fridge. Store it in airtight containers to keep it fresh. This way, you avoid any odd smells or tastes. Let the soup cool completely before sealing it up. This helps keep the soup's nice texture. To extend the life of your soup, freezing works great. Pour the cooled soup into freezer-safe bags or containers. Leave some space at the top for expansion. It can last up to 3 months in the freezer. When you're ready to enjoy it again, thaw overnight in the fridge. Reheat it on the stove over medium heat. Stir often to warm it evenly. Get creative with your leftovers! Try using the soup as a sauce for pasta. You can also spoon it over baked potatoes for a hearty meal. Pair it with crusty bread for a filling lunch. For a fresh twist, add a side salad or steamed veggies to your meal. These ideas help make the most of your tasty soup. If you want to explore more, check the Full Recipe for different serving ideas. Making Chicken and Wild Rice Soup takes about 1 hour and 10 minutes total. You will need around 15 minutes for prep time. The cooking time is about 50 minutes. This includes simmering the soup until the rice is tender. Yes, you can use a slow cooker for this recipe. First, sauté the veggies and chicken in a pan. Then, add all the ingredients to the slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours. Stir in the cream or coconut milk at the end. This keeps it creamy and fresh. If you need an alternative to wild rice, consider using brown rice or quinoa. Both options are healthy and add great flavor. You can also use white rice, but it cooks faster. Adjust your cooking time if you use a different rice. Yes, Chicken and Wild Rice Soup is quite healthy. It includes lean chicken, veggies, and whole grains. Wild rice is high in fiber and nutrients. The soup is low in sodium if you use low-sodium broth. Plus, it provides a good source of protein and vitamins. Enjoy this dish guilt-free! This blog post covered the key ingredients for Chicken and Wild Rice Soup. It explained how to prepare, cook, and store this dish. I shared tips to boost flavor and texture, along with variations for dietary needs. In conclusion, this soup is versatile and satisfying. You can enjoy it in many ways. With these recipes and tips, you can create a warm and hearty meal that fits your needs. Happy cooking!](https://dishtreats.com/wp-content/uploads/2025/06/ba29d031-2d2c-4923-bda3-eccafd61a64a-768x768.webp)
