Lemon Garlic Chicken

Chicken, Keto, Pressure Cooker
An easy Instant Pot Chicken recipe

Ingredients

  • 2 Tbsp olive oil
  • 2 lbs. boneless, skinless chicken thighs
  • Salt and pepper to taste
  • 1/2 yellow onion, diced
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • Juice of 1 large lemon (about 3 Tablespoons)
  • 1 cup chicken stock
  • 3 cups fresh kale, stems removed and roughly chopped
  • (optional) 3 cups broccoli florets

Directions

  1. Season both sides of chicken thighs with salt and pepper.
  2. Set Instant Pot to sauté setting. When pot is hot, add olive oil.
  3. Use tongs to add chicken thighs to pot and sear 4-5 minutes per side until lightly browned.
  4. Move chicken to one side of the pot to make some room. Add onion and garlic. Sauté 1-2 minutes until onion has softened.
  5. Add thyme and another pinch of salt and pepper to pot. Toss to combine.
  6. Add lemon juice, chicken stock, kale and broccoli (if using) to pot and mix together
  7. Press “cancel” on your Instant Pot to turn off the sauté setting.
  8. Lock the Instant Pot lid in place, move the valve to “sealing”, and set the cook time for 5 minutes at high pressure. When the cook time has finished, let pressure release naturally for five minutes, then do a quick release by carefully moving the valve to “venting.” Let the pot vent completely before opening.

Source: Life as a Strawberry