Ingredients
The following ingredients have 4 Servings
- 5 to 6 boneless skinless chicken thighs
- 1 lemon (zested and juiced)
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
- 2 teaspoons minced garlic
- 1 tablespoon olive oil
- 1 cup chicken stock
Instruction
- Start by trimming fat off the chicken thighs.
- In a small bowl, mix 2 teaspoons of olive oil, lemon zest, garlic, seasoning and rub on chicken.
- Heat up oil in the Instant Pot on saute setting (set to normal).
- Brown chicken on both sides. It won't be cooked through. Set on a plate.
- Add half chicken stock to the Instant Pot. Scrape any cooked-on bits from the bottom of the pot. Add remaining stock and lemon juice.
- Place trivet in the pressure cooker and arrange chicken on top.
- Close the lid, switch the pressure valve to "sealing" position (newer models do it on their own). Press “manual” or “pressure cook” setting and set timer to 7 minutes. Make sure the IP is set to cook at HIGH pressure.
- Once the cooking cycle is done, press “cancel/off” and let the IP release pressure naturally.
- Once the pressure pin drops, open the lid away from your face and remove chicken onto a plate. Remove trivet.
- If you want to make gravy, mix 2 teaspoons of cornstarch with 1 tablespoon of water and add to liquid in the bottom of the Instant Pot. Stir until it thickens or simmer on saute setting.
- Serve chicken with gravy.