2tablespoonsoilhigh heat oil like avocado or olive oil
4clovesgarlic
2 cupschicken brothgood quality
2lemons(or ¼ cup fresh lemon juice)
3teaspoonscornstarch
Instructions
Rinse your thighs in cold water and then pat dry with paper towel. Place the thighs onto a large plate in a single layer.
In a small bowl, add the salt, black pepper, dried thyme and dried oregano and stir together.
Pour the spice mixture over the chicken thighs, turning them over and ensuring that they are completely coated in spice.
Set your Instant Pot on high-heat sauté mode. Pour in the oil and allow it to heat up, then place your spice covered chicken thighs into the pot.
Mince the cloves of garlic; set aside.
Sauté the chicken for 2.5 minutes on each side, then add the minced garlic into the bottom of the pot. (Garlic is placed in the pot after the chicken has browned to avoid burning)
Pour in the chicken stock and the lemon juice; scrape the bottom of the pot with a wooden spoon to get all of the browned bits of chicken and garlic off the bottom so you don't lose all of that great flavor.
Place the instant pot lid on the pot and set to cook on high pressure for 8 minutes.
After the 8 minute cook time has finished, let the instant pot pressure cooker sit and naturally release pressure for 2 minutes before doing a "quick release" (switching the pressure valve to the open position and allowing all of the remaining pressure to escape).
Now combine your cornstarch in a small bowl with 3 tablespoons of the lemon chicken sauce from the pot. Mix together to form a cornstarch slurry.
Pour the slurry into your instant pot with the chicken and broth. Set your Instant Pot to the sauté function on high for 4 minutes, stirring constantly until the sauce thickens.
Serve and enjoy!
Notes
Fresh vs. Frozen: If you would prefer to purchase frozen chicken thighs for this recipe, we would recommend that you let them thaw completely in the fridge overnight before making this recipe.Thawed chicken thighs allow for the spice mixture to stick better (and helps you get all that flavor). If you made this recipe with frozen chicken thighs, the spices would not stick very well and you would lose a lot of the flavor in the finished product.Nutrition Disclaimer: All nutritional information shared on this site is an approximation. I am not a certified nutritionist and any nutritional information shared on this site should be used as a general guideline.