Best 2 Instant Pot Lemon Chicken With Garlic And Olives Recipes

Instant Pot Lemon Chicken With Garlic and Olives image

Provided by Melissa Clark

Number Of Ingredients 9

1 tablespoon extra virgin olive oil, plus more as needed
2 pounds bone-in, skin-on chicken thighs, patted dry (4 to 6, depending on the size)
3/4 teaspoon kosher salt, plus more if needed
1/4 teaspoon freshly ground black pepper ½ cup chicken stock, preferably homemade
1/3 cup mixed pitted olives 4 thin slices lemon
4 garlic cloves, thinly sliced
2 anchovy fillets, chopped (optional) 1 tablespoon drained capers 1 teaspoon fresh rosemary needles, chopped
1 teaspoon fresh thyme leaves, chopped, plus more for garnish
1/2 teaspoon fennel seeds, lightly crushed with a mortar and pestle or with the flat side of a knife

Steps:

Using the sauté function of your pressure cooker (set on high if possible), heat the oil in the pressure cooker pot. Season the chicken with the salt and pepper and arrange in a single layer, skinside down, on the bottom of the pot. (Work in batches if they don't fit in a single layer, adding more oil for each batch.) Cook, without moving, until well browned, about 8 minutes. (You only have to brown it on one side).
Flip the chicken, pour in the stock, and scatter with the olives, lemon slices, garlic, anchovies (if using), capers, rosemary, thyme, and fennel seeds.
Lock the lid into place and cook on high pressure for 15 minutes. Let the pressure naturally release.
Discard the lemon slices and transfer the chicken to serving plates; keep loosely tented with foil. Using the sauté function, bring the sauce to a simmer and cook until thickened slightly, 3 to 5 minutes. Taste and adjust the salt and pepper if necessary. Spoon the sauce over the chicken and serve garnished with thyme.
Cook it slow: After step 2, slow cook on high for 3 to 4 hours or low for 4 to 5 hours.

Instant Pot Lemon Garlic Chicken image

Provided by Quynh

Time 25m

Number Of Ingredients 13

6 skinless, boneless chicken thighs
2 teaspoons salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon ground paprika
1 tablespoon olive oil
1 tablespoon butter
3 cloves garlic
1 cup chicken broth
3 sprigs thyme ((or 1 teaspoon dry thyme))
2 lemons, juiced and zested
1 tablespoon cornstarch ((optional for thickening the sauce))
1 lemon, cut into 5 slices ((optional))

Steps:

Finely dice garlic; zest and juice 2 lemons, slice the other lemon into 5 slices. In a small bowl, combine salt, pepper, garlic powder, and paprika. Coat both sides of the chicken thighs with seasoning.
Turn the instant pot on [SAUTE] mode for 30 minutes. Wait until it displays "hot", then add olive oil. Sear each side of the chicken thighs for 3-5 minutes until brown, work in 2 batches and add more olive oil, if needed. Transfer seared chicken onto another plate. Press [CANCEL].
To the instant pot, add butter and garlic, give a quick stir. Then, add chicken broth, lemon juice, and thyme. Place chicken back into the pot.
Place the lid back on and make sure the knob is turned to "sealing". Press [PRESSURE COOK] (or "manual" for older models), set for 10 minutes on HIGH pressure. Once done, carefully quick release by turning the steam release handle to the "venting" position and let the steam fully escape.
If you wish to thicken up the sauce, in a separate small bowl, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water. It's best to scoop chicken out so that only the sauce is in the pot. Press "saute" for 1 minute and add cornstarch mixture to the sauce. Once the sauce is thickened, add the chicken back in. Add lemon zest and lemon slices. Add salt and pepper to taste.
Serve with pasta, rice, mashed potatoes, or vegetables.

Nutrition Facts : Calories 216 kcal, ServingSize 1 serving