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Vortex Plus - Crispy Boneless Buffalo Wings
Zesty Lemon Chicken
| By : |
| Prep Time | 0 minutes |
| Cook Time | 30 minutes |
| Servings |
4 - 6 servings
|
Ingredients
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp pepper
- 1 1/2 lbs boneless skinless chicken thighs
- 2 tbsp olive oil
- 1 + 2 tbsp butter divided
- 1/2 small onion chopped
- 3 cloves garlic minced
- 1 tbsp dried rosemary lightly crushed
- 1/4 cup lemon juice
- Zest of one lemon
- 3 tbsp chopped fresh parsley
- Lemon slices for garnish
Ingredients
|
Instructions
- Mix paprika, salt and pepper in a small bowl. Coat tops (smooth side) of chicken thighs in seasoning mixture.
- Add olive oil and
1 tbsp butter to the Instant Pot. Using the display panel select the SAUTE function. - When oil gets hot, brown the chicken on both sides, 3-4 minutes per side. Meat will not be cooked through. Do not crowd the pot--you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
- Add onion and remaining
2 tbsp butter to the pot and saute until soft, 3-4 minutes. Add garlic and crushed rosemary and cook for 1-2 minutes more. - Add lemon juice and zest to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
- Put the chicken back into to the pot in one even layer, seasoned side up.
- Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 7 minutes.
- When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
- Serve chicken topped with fresh parsley and lemon slices.
Recipe Notes
*The MANUAL and PRESSURE COOK buttons are interchangeable.
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Loved it & my family did too.
This was awesome and easy to make.
Am I reading this wrong? I don’t see any adding of liquids.
Hi Ariaella,
Some of the ingredients will release some liquid while pressurizing. If you have an 8 Qt model, you may need to add a small amount of additional liquid or increase the serving size.
Delicious chicken recipe! Made my whole house smell amazing. Only thing is, I wouldn’t do as much lemon juice. It was very lemony but I like that, my fiancé didn’t. I would make again!
Made this last night. Very easy and delicious!
Yum, first time using the instapot, and made this. I added cappers to it to give it a little bite, which was a good choice.
Very good! I used powdered garlic and onion because it is what I had. I have the 8 Qt pot, so I did add about a 1/4 c of chicken broth. I had some lemons from a friend’s tree that needed to be used and this fit the bill perfectly. Thanks.
Absolutely delicious! The prep time is totally worth it. Rich, buttery, lemon sauce makes the meal. I used 1/2 thigh and 1/2 breast to accomodate family, but trust me, use thighs! Tender, fall-apart amazing! We also used 1/2 the rosemary and it was perfect.
Delicious! We love garlic, so I used 5 cloves instead of 3. When I put the chicken back in (after the onions, lemon juice etc), I also poured in the juices from that bowl to give a little extra liquid and maximize flavor. I served this with garlic butter pearl couscous and sauteed/wilted spinach; but it would go well with SO many different sides.
This recipe was amongst the first that I tried in my Instant Pot, and it delivered. The chicken was delicious, easy to make, and well worth the preparation.