These Instant Pot lemon garlic chicken thighs are very tender and infused with lemon garlic flavor. Serve the sauce over the chicken, rice and vegetables! Low-carb and freezer friendly.
Chicken thighs are one of my preferred things to cook in the Instant Pot as they come out tender, juicy, and so tasty! While we love Instant Pot honey garlic chicken thighs as well as caprese Instant Pot chicken thighs, these Instant Pot lemon garlic chicken thighs are our original preferred!
Instant Pot Lemon Garlic Chicken Thighs
- 4 cloves garlic minced
- 1/4 teaspoon salt
- 1 teaspoon dried basil
- 1/2 lemon zested; roughly 2 teaspoons
- 1/2 cup chicken stock
- 1 teaspoon chicken bouillon see note 1
- 2 tablespoons white wine
- 2 lbs boneless skinless chicken thighs
- 2 tablespoons unsalted butter cut into small cubes
30 Minutes Before Serving
- 1/2 lemon juiced
- parsley garnish
- lemon slices garnish
First in the stainless steel put in of your Instant Pot, mix together the garlic, salt, basil, lemon zest, chicken stock, chicken bouillon and white wine.
After add the chicken thighs and turn to coat in the sauce.
Then scatter the butter cubes over top, after that place the lid on the Instant Pot.
After Set the steam release handle to the ‘sealing’ position, and choose ‘pressure-cook’ (‘manual’ on older models) for ten (10) minutes at high pressure.
One time the cook cycle has finished, release the pressure instantly (quick pressure release) by carefully setting the steam release handle into the ‘venting’ position.
Finally, stir in lemon juice and enjoy. See note 2
1- I advocate Better than Bouillon; if you swap for powdered bouillon omit the salt and add it to flavor after cooking the chicken through.
2- At this point, you may move the chicken thighs to a baking sheet and broil for 3-5 minutes, or until golden brown all over. This is totally optional but gives the chicken a good golden color.