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Instant Pot Garlic Lemon Parsley Chicken

Instant Pot Garlic Lemon Parsley Chicken

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

Ingredients

Scale
  • 4 bone-in skin-on chicken thighs
  • Salt
  • Pepper
  • 2 TBSP butter, divided
  • 1/4 cup water
  • 2 cloves garlic, minced
  • 23 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

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