Instant Pot Garlic Lemon Parsley Chicken

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This instant pot chicken is delicious and so easy to make. Just brown the chicken, saute

veggies, add back the chicken and set for hi pressure cooking for minutes. This makes it an easy fast week night dinner.

Description: Delicious easy Garlic Lemon Parsley Chicken that is fast and great for a week night dinner

Prep time: 5 min Cook time: 10 min Total time: 23 min Servings: 3 – 4

Skill level: Easy Category: Lunch Method: Brown, saute, hi pressure cooking

Cuisine: American

Equipment: Instant pot, wooden spatulas

Ingredients:

4 bone-in skin-on chicken thighs
Salt
Pepper
2 TBSP butter, divided
1/4 cup water
2 cloves garlic, minced
2 – 3 TBSP parsley (packed), chopped
2 TBSP lemon juice
More parsley for garnish

How to make Instant Pot Garlic Lemon Parsley Chicken:

Rinse chicken in water and pat dry with paper towel.
Rub salt and pepper on it.
Make sure stainless steel insert is in your instant pot.
Turn on saute on instant pot and melt half the butter. Brown two to three chicken thighs at a time, and brown 2 minutes on each side.
Remove chicken onto a plate, add water in the IP and the rest of the butter and scrape the bottom area with the flat wooden spatula.
Add minced garlic and saute for 30 seconds, then add parsley and the lemon juice and saute and mix for 10 seconds.
Turn off/cancel the saute function.
Add chicken back into pot, close the lid, set the valve to sealing position and press manual button and set the instant pot on hi pressure cook for 12 minutes. If you are in a rush, let it naturally release for at least 5 minutes. Release the remaining pressure.
When done, carefully open the lid with your face away.
With an instant-read thermometer, the thickest part of the chicken (not touching the bone) should register at 165 ℉ (75 ℃) when done cooking and juices should run clear when pierced.

Garnish with parsley and eat with rice or potatoes.

Notes:
With an instant-read thermometer, the thickest part of the chicken (not touching the bone) should register at 165 ℉ (75 ℃) when done cooking and juices should run clear when pierced.Cook/bake time may change when changing ingredients portions.
Nutrition facts is an estimate
Copyright 2021I

nstant Pot Garlic Lemon Parsley Chicken
Instant Pot Lemon Chicken with garlic, Instant Pot Lemon Garlic butter chicken, Instant Pot Chicken Thighs
Easy Fast weeknight dinner

Instant Pot Garlic Lemon Parsley Chicken

Print Recipe

Delicious easy Garlic Lemon Parsley Chicken that is fast and great for a week night dinner

• Author: AM
• Prep Time: 5 min
• Cook Time: 12
• Total Time: 17
• Yield: 4 1x
• Category: Dinner
• Method: Hi pressure, saute
• Cuisine: American

Ingredients

Scale 1x2x3x

• 4 bone-in skin-on chicken thighs
• Salt
• Pepper
• 2 TBSP butter, divided
• 1/4 cup water
• 2 cloves garlic, minced
• 2 – 3 TBSP parsley (packed), chopped
• 2 TBSP lemon juice
• More parsley for garnish

Instructions

1. Rinse chicken in water and pat dry with paper towel.
2. Rub salt and pepper on it. 
3. Make sure stainless steel insert is in your instant pot.
4. Turn on saute on instant pot and melt half the butter. Brown two to three chicken thighs at a time, and brown 2 minutes on each side.
5. Remove chicken onto a plate, add water in the IP and the rest of the butter and scrape the bottom area with the flat wooden spatula.
6. Add minced garlic and saute for 30 seconds, then add parsley and the lemon juice and saute and mix for 10 seconds.
7. Turn off/cancel the saute function.
8. Add chicken back into pot, close the lid, set the valve to sealing position and press manual button and set the instant pot on hi pressure cook for 12 minutes. If you are in a rush, let it naturally release for at least 5 minutes. Release the remaining pressure. 
9. When done, carefully open the lid with your face away. 
10. With an instant-read thermometer, the thickest part of the chicken (not touching the bone) should register at 165 ℉ (75 ℃) when done cooking and juices should run clear when pierced.

11. Garnish with parsley and eat with rice or potatoes.

Notes

With an instant-read thermometer, the thickest part of the chicken (not touching the bone) should register at 165 ℉ (75 ℃) when done cooking and juices should run clear when pierced.
Cook/bake time may change when changing ingredients portions.

Nutrition facts is an estimate

Copyright 2021

 

Keywords: Instant Pot Garlic Lemon Parsley Chicken Instant Pot Lemon Chicken with garlic, Instant Pot Lemon Garlic butter chicken, Instant Pot Chicken Thighs Easy Fast weeknight dinner

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