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lemon garlic chicken in the Instant Pot after cooking
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4.85 from 13 votes

Instant Pot Lemon Garlic Chicken Thighs

These Instant Pot lemon garlic chicken thighs are tender and infused with lemon garlic flavor. Spoon the sauce over the chicken, rice and vegetables! Low carb and freezer friendly.
Prep Time10 minutes
Cook Time10 minutes
Time to come to pressure10 minutes
Total Time30 minutes
Course: Dinner
Cuisine: American
Servings: 8
Calories: 171kcal

Ingredients

  • 4 cloves garlic minced
  • ¼ teaspoon salt
  • 1 teaspoon dried basil
  • ½ lemon zested; roughly 2 teaspoons
  • ½ cup chicken stock
  • 1 teaspoon chicken bouillion 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

  • ½ lemon juiced
  • parsley garnish
  • lemon slices garnish

Instructions

  • In the stainless steel insert of your Instant Pot, mix together the garlic, salt, basil, lemon zest, chicken stock, chicken bouillon and white wine.
  • Add the chicken thighs and turn to coat in the sauce.
  • Scatter the butter cubes over top, then place the lid on the Instant Pot.
  • Set the steam release handle to the 'sealing' position, and select 'pressure cook' ('manual' on older models) for 10 minutes at high pressure.
  • Once the cook cycle has completed, release the pressure immediately (quick pressure release) by carefully setting the steam release handle into the 'venting' position.
  • Stir in lemon juice and enjoy. See note 2

Video

Notes

1- I recommend Better than Bouillon; if you swap for powdered bouillon omit the salt and add it to taste after cooking the chicken through.
2- At this point, you may transfer the chicken thighs to a baking sheet and broil for 3-5 minutes, or until golden brown all over. This is completely optional but gives the chicken a nice golden color.
Storage
Once cooked, chicken may be stored in an air tight container in the fridge for up to 4 days.
You may also portion out with rice and steamed vegetables in meal prep containers and freeze for up to 3 months.
Freezer packs
To make Instant Pot 'dump' meals, assemble all ingredients except for the lemon juice in a gallon sized freezer bag, meal prep container or reusable silicone bag.
Squeeze out as much air as possible, and freeze for up to 3 months.
Thaw completely before cooking as directed above.
 

Nutrition

Serving: 1/8 of recipe | Calories: 171kcal | Carbohydrates: 1g | Protein: 22g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 116mg | Sodium: 198mg | Potassium: 300mg | Fiber: 1g | Sugar: 1g | Vitamin A: 115IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg