Ingredients

The following ingredients have 4 Servings
  • 4 chicken thighs (bone-in)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons butter
  • 2 garlic cloves (minced)
  • 1/2 medium onion (diced)
  • 1 1/2 teaspoons lemon zest
  • 2 tablespoons lemon juice
  • 1/4 cup chicken broth
  • 1/8 teaspoon cayenne pepper
  • 1/4 cup heavy cream
  • 2 tablespoons chopped parsley (optional for garnish)

Instruction

  • Season the chicken thighs with the salt and pepper and place them, skin side down, in a cold cast iron skillet.
  • Turn the skillet on medium low heat and let the thighs cook about 10-12 minutes, until the skin is crisp. Remove from heat and set aside.
  • Heat the butter in the Instant Pot on the sauté setting. Add the onions and garlic and cook until they are softened, about 3-5 minutes.
  • Add the chicken broth, lemon juice, lemon zest and cayenne pepper. Mix together.
  • Nestle the chicken thighs on top and close the lid. Set the Instant Pot to pressure cook on high for 10 minutes.
  • Let the pressure release naturally for 10 minutes then use the quick release to release any remaining pressure.
  • Carefully remove the thighs from the Instant Pot and set them aside.
  • Add the cream and bring to a simmer on the sauté setting. Simmer for about 5-7 minutes, until slightly reduced.
  • Add any additional salt to taste at this time.
  • Add the chicken back in and spoon the sauce over to coat the chicken. Serve garnished with chopped parsley.