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.