Ingredients
- 6 bone-in, skin-on chicken thighs
- sált ánd pepper, to táste
- 1 teáspoon smoked or sweet pápriká
- 1/2 teáspoon dried thyme
- 1/2 teáspoon dried básil
- 3 táblespoons butter, divided (if ávoiding butter, you cán use olive oil)
- 4 gárlic cloves, minced
- 1 whole lemon, juiced
- 1 teáspoon lemon zest
- 3/4 cup low sodium chicken broth
- chopped fresh pársley for gárnish
- lemon wedges for gárnish
Instructions
- Seáson chicken thighs with sált, pepper, pápriká, thyme, ánd básil; set áside.
- Press the sáuté function on the Instánt Pot (OR normál setting) ánd ádd 2 táblespoons butter to melt.
- Pláce chicken thighs skin-side down (use 3 thighs át á time) in the Instánt Pot ánd cook on eách side for 2 minutes, or until golden brown.
- Remove chicken from Instánt Pot ánd set áside.
- Melt remáining 1 táblespoon butter in the Instánt Pot ánd stir in gárlic.
- Ádd chicken broth ánd scrápe up the browned bits from the bottom; cook for 1 minute. Stir in lemon juice ánd lemon zest.
- Árránge chicken thighs báck in the Instánt Pot.
- Press "Mánuál" ánd set time to 10 minutes át HIGH PRESSURE; close lid ánd set the válve to seál.
- Áfter the time is up, állow 8 minutes of náturál pressure releáse. Then, releáse remáining pressure.
- Remove lid ánd use á thermometer to check thát internál temperáture of 170F degrees hás been reáched.
- Tránsfer chicken thighs to á serving plátter, gárnish with fresh pársley ánd lemon wedges; serve with the lemon butter sáuce.
This article and recipe adapted from this site
