- 4
- 8 mins
- 28 mins
Ingredients
- 6-8 6-8 6-8 boneless chicken thighs ( skinless or with skin*)
- to salt and pepper to taste
- 1/2 1/2 1/2 teaspoon garlic powder
- 1/2 1/2 1/2 teaspoon smoked paprika
- 1/2 1/2 to teaspoon red chili flakes (optional or to taste)
- 2 2 2 Tablespoons olive oil
- 3 3 3 Tablespoons butter
- 1/2 1/2 1/2 small onion, chopped
- 4 4 4 garlic cloves, sliced and minced
- 1 1/2 1 1/2 1/2 Tablespoons Italian seasoning
- Juice and zest of one lemon
- 1/3 1/3 1/3 cup low sodium chicken broth
- 2 2 2 Tablespoons heavy cream (optional)
- Chopped fresh parsley and lemon slices for garnish (if desired)
Preparation
Step 1
1. Season the chicken with salt, pepper, garlic powder, paprika and chili flakes. Press Saute' function (Normal setting) on the Instant Pot and add the olive oil to the pot.
2. Place chicken in the Instant Pot and sauce' on each side for 2 - 3 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 and cook for 1 minute. Add Italian seasoning, lemon zest and chicken broth.
Place the chicken back into the Instant Pot, lock the lid, and turn the valve to SEAL.
3. Select the Manual (older models) or Pressure Cook (newer models) button and adjust the timer to 8 minutes. It will take about 5-10 minutes to come to pressure and start counting down.
When done, release the pressure after 2 minutes, then remove your Instant Pot lid.
4. Stir in the heavy cream (if using), sprinkle with chopped parsley and serve hot with your favorite sides. Spoon sauce over chicken and garnish with lemon slices, if desired
NOTE: For chicken breasts: use 3 breasts, slice horizontally in half.