Lemon herb chicken thighs
Yield:
4 servings
Prep Time:
5 minutes
Cook Time:
10 minutes
Total Time:
15 minutes
A bright, lemony way to make chicken in the instant pot.
Ingredients
Chicken
- 6-8 (~2 1/2 lbs.) boneless skinless chicken thighs
- 1 Tbsp. oil
- 1 Tbsp. red wine vinegar
- 2 tsp. Worcestershire sauce
- 1/2 tsp. oregano
- 1/2 tsp. thyme
- 1/2 tsp. cilantro
- 1/2 tsp. basil
- 1/2 tsp. salt
- 1/4 tsp. garlic powder
- 1/4 tsp. pepper
Juice
- 1/2 lemon
- 3/4 cup + 2 Tbsp. water
Slurry
- 1/2 Tbsp. tapioca starch
- 1 Tbsp. juice from chicken
Instructions
- Mix chicken ingredients in a bowl. Allow to marinate for 10 minutes while preparing the rest of the sauce.
- Squeeze lemon into bottom of instant pot, then cut into 4-6 pieces and add on top of juice.
- Pour in water and gently mix.
- Add trivet to the pot and arrange chicken thighs in an even layer. Pour any extra marinade on top.
- Pressure cook on high for 8 minutes. Natural release for 5 minutes, then manually release remaining pressure.
- Remove chicken thighs from instant pot and place on a lined baking sheet.
- Broil on high for 4-5 minutes until starting to brown.
- Strain juice and pour back into the instant pot. Turn sauté to low and allow juice to reduce for 5-10 minutes.
- Mix tapioca starch and juice to make a slurry.
- Add to pot and stir well.
- Allow to simmer for 3-5 more minutes until lightly thickened.
- Serve chicken with juice drizzled on top.
