Instant Pot Keto Lemon Garlic Chicken
- 6-8 boneless chicken thighs skinless or with skin*
- Sea salt and pepper to taste
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- 3 tablespoons butter divided
- 1/2 small onion chopped
- 4 garlic cloves sliced or minced
- 1/2 small onion chopped
- 1 1/2 tablespoons Italian seasoning
- Juice and zest of one lemon
- 1/4 cup homemade or low sodium chicken broth
- A bunch fresh parsley chopped
- Chopped fresh parsley and lemon slices for garnish if desired
Season the chicken with salt, pepper and garlic powder. Press the Sauté function (Normal setting) on the Instant Pot and add the olive oil to the pot.
Place the chicken in the Instant Pot and sauté on each side for 2-3 minutes, or until golden brown. This will seal in the juices and keep it tender! Remove from Instant Pot and set aside on a plate.
Add butter and once melted, stir in the onions and garlic. Cook until fragrant, about 1 minute. Add Italian seasoning, lemon zest, lemon juice and chicken broth.
Place the chicken back into the Instant Pot, lock the lid, and turn the valve to steam.
Select the Manual (older models) or Pressure Cook (newer models) button and adjust the timer to 7 minutes.
It will take about 5-10 minutes to come to pressure and start counting down.
When done, release the pressure after 2 minutes, then remove your Instant Pot lid.
Remove chicken from Instant Pot using tongs and set aside on a large serving plate. Stir in heavy cream (if using) into the Instant Pot or thicken with a cornstarch or arrowroot starch slurry (1/2 teaspoon cornstarch (arrowroot starch) mixed with 1 teaspoons cold water). Turn Instant Pot to SAUTE and allow sauce to bubble and thicken. Turn off and add chicken back to the Instant Pot to coat with sauce. Sprinkle chicken with chopped parsley and serve hot with your favorite sides. Spoon sauce over chicken and garnish with lemon slices, if desired.
Serve this Instant Pot lemon garlic chicken with a salad, cauliflower rice or spiralized zucchini noodles.
To cook on the stove:
In a medium-sized skillet over medium-high heat add olive and cook for 4-5 on each side, or until chicken reaches 165 degrees. Transfer browned chicken to plate and set aside.
Return pan back to heat and melt butter. Stir in the onions and garlic. Add lemon juice to deglaze pan and cook for 1 minute. Add Italian seasoning, lemon zest and chicken broth. Stir in heavy cream (or can thicken with cornstarch arrowroot starch slurry - 1/2 teaspoon cornstarch (arrowroot) mixed with 1 teaspoon cold water). Once the sauce has bubbled and thickened up slightly, add the chicken back into the pan until hot. Sprinkle chicken with chopped parsley and serve hot with your favorite sides. Spoon sauce over chicken and garnish with lemon slices, if desired.
Recipe Notes*For chicken breasts: use 3 breasts, sliced horizontally in half.
Recipe from: lifemadeketo.com