Instant Pot your way to crispy Lemon Garlic Chicken for a protein-packed meal ready in 30 minutes!
Did you know you could use your Instant Pot to sear chicken, too? In this easy recipe, juicy chicken thighs are covered in a lemon garlic sauce, cooked in a jiffy and served over a bed of zucchini noodles.
With a flavorful combination of light and dark meats, bone-in chicken thighs are a budget-friendly way to feed the whole family. Note: Opt for high-quality pasture-raised chicken whenever possible to get the most health benefits. The lip-smacking drippings combine with buttery ghee, lemon juice, garlic, and fresh rosemary for an unbeatable sauce!
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Start by setting the Instant Pot to “Sauté,” and sear the chicken thighs two at a time, skin-side down, with one tablespoon of ghee. Cover the chicken thighs with the remaining ingredients (except the zoodles), close the lid and vent valve and manually set for eight minutes. Allow the pressure to release for three minutes before turning the valve to release any additional pressure, then remove the lid.
Meanwhile, cook the zucchini noodles with ghee in a large skillet. Use tongs to lay the chicken thighs over a bed of zucchini noodles and drizzle the hot liquid from the pot over your chicken and zucchini noodles. Toss everything together and serve hot!
Instant Pot Garlic Lemon Chicken with Zucchini Noodles
Instant Pot Garlic Lemon Chicken with Zucchini Noodles
Jennafer AshleyTools
- Instant pot
- Tongs
- Skillet
- Spiral slicer
Ingredients
- 4 bone-in, skin-on chicken thighs
- ½ t sea salt
- ¼ t black pepper
- 2 T ghee, divided
- 3 cloves garlic, minced
- ¼ cup chicken stock
- Juice of 1 lemon
- Sprig of rosemary, leaves only, chopped
- 2 zucchini, spiral sliced
Instructions
- Set the Instant Pot to “Sauté” and allow to preheat.
- Season the chicken thighs with sea salt and black pepper.
- Melt one tablespoon of the ghee in the Instant Pot. Add the chicken thighs, skin-side down, two at a time. Brown for 5-7 minutes, or until nicely browned. Press Cancel.
- Add all the cooked chicken thighs back to the Instant Pot and add the remaining ghee, garlic, chicken stock, lemon juice and rosemary. Lock the lid, close the vent and set to “Chicken” or “Manual” for eight minutes.
- Allow the pressure to naturally release for five minutes, then turn the vent valve and release any remaining pressure before unlocking the lid.
- Meanwhile, heat the ghee in a large skillet over medium heat. Add the zucchini noodles and sauté for about five minutes, or until softened.
- Add the chicken to the skillet and pour the liquid from the Instant Pot over the top. Serve hot and enjoy!
Looking for Paleo ingredients? Here’s what we recommend:
Ghee (Pure Indian Foods)
(You’ll Also Love: Easy Instant Pot Buffalo Chicken Wings)
Roasted Beet Hummus
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