Zesty Instant Pot Lemon Garlic Chicken Thighs

$- 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. {{ingredient_image_2}} - 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. - 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. - 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. - 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. 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. 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. {{image_4}} 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. 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! 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. 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. 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. 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. Great sides include: - Rice pilaf - Roasted vegetables - Mashed potatoes - A fresh green salad These complement the bright lemon and garlic flavors. 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 cooking!$

Zesty Instant Pot Lemon Garlic Chicken Thighs

A flavorful and zesty chicken dish made in the Instant Pot, featuring lemon and garlic.

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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, 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.

Notes

For a thicker sauce, simmer the sauce after cooking.

Keyword chicken, easy, garlic, Instant Pot, lemon