Any weeknight dinner we can get on the table in 30 minutes is a #win. Break out your Instant Pot and serve this juicy lemon chicken thighs with your favorite grain.
6-8 Bone-in Chicken Thighs
1 teaspoon salt
½ teaspoon fresh ground pepper
3 Tbsp olive oil
2 lemons, sliced
6 garlic cloves smashed
1 6 oz Lindsay Organic Green Olives Pitted
½ cup chicken broth
1 small yellow onion, finely diced
1 Tbsp fresh thyme
¼ teaspoon red pepper flakes
Season chicken with salt and pepper.
Press the saute button on your Instapot. Put 1 Tbsp oil into the pot. When monitor reads HOT, place 2-3 chicken thighs skin-side down with several lemon slives for 5 minutes, then flip and brown the other side for 5 minutes. Repeat until all chicken is browned, adding oil as needed to keep the pot well greased.
While chicken is searing, prepare the garlic, drain the olives.
After both sides of all the chicken has been browned, remove all chicken from Instapot. Add the chicken broth, scraping the bottom of the pan to remove the little cooked bits.
Put the chicken back into the pot, add the garlic, olives, onion, lemon juice, thyme and red pepper. Put the lid on top, make sure the vent is on sealing. Cook on high pressure for 10 minutes, with a natural release for 10 minutes. Release the steam by switching the vent to “venting”. Remove lid and put chicken in an oven safe pan, broil for 5 minutes to crisp the skins, if desired.
Drain off all the liquid from the pot, and serve chicken with the remaining contents.
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