Instant Pot Lemon Chicken Thighs
I’m always thinking of new ways to cook chicken thighs. This Instant Pot Lemon Chicken Thighs recipe will not disappoint. The chicken is fall apart tender and has the most amazing lemon flavor. The perfect workday recipe, let your instant pot do the work!
Chicken thighs are one of the most versatile and delicious proteins available. When I am making chicken thighs in the instant pot, I always use bone-in and I make sure to remove the skin. This leaves us just the juicy meat and no flabby skin. There is no need to sear the chicken thighs prior to pressure cooking. All that does is leave a splattered grease mess with little benefit.
Ingredients needed
This section explains how to choose the best ingredients for this Instant Pot Lemon Chicken Thighs recipe, what each one does in the recipe, and substitution options. For a printable recipe, see the recipe card below.
8 Bone-in chicken Thighs, skin removed – Like I said above, the skin is just going to remain flabby in the instant pot so I remove it.
Salt and pepper to taste
1 Cup chicken stock – If your Instant Pot requires more liquid, you can add more chicken stock, or make up the difference with water.
2 Tablespoons freshly squeezed lemon juice – this is from approximately one lemon.
1/2 teaspoon dried thyme
Zest of 1 Lemon
3 Cloves Garlic, minced
Pro tip:
- It is really easy to remove the skin from a bone-in chicken thigh. Place the chicken thighs on the cutting board. You will see that one end of the skin is connected to the chicken more than the other end. Start with the end that isn’t as connected and begin pulling it away from the flesh with your clean fingers. This creates a skin flap. Use a sharp knife to cut the skin flap away from the chicken.
How to make Instant pot lemon chicken thighs
This section explains how to make this instant pot chicken thigh recipe, step by step. For a full printable recipe, see the recipe card below.
Place the chicken thighs in a single layer in the bottom of the instant pot. Season with salt and pepper.
In a medium sized mixing bowl, combine the chicken stock, lemon juice, thyme, minced garlic, and lemon zest. Pour on top of the chicken thighs.
Place the lid and make sure it is set to “sealing.” Select manual setting and high pressure. Set the cook time for 10 minutes. When your chicken thighs are finished cooking, let the Instant Pot naturally release the pressure for 10 minutes. Quick-release the rest of the pressure and remove the lid when the pin drops.
This chicken is so amazing used as the protein for my Berry Chicken Salad with lemon Poppyseed dressing. I also love to use it over cauliflower rice.
More Instant Pot Chicken Recipes
- Instant Pot BBQ Chicken Thighs
- Instant Pot Chicken Thighs
- Instant Pot Shredded Chicken Breast
- Instant Pot Teriyaki Chicken Thighs
Instant Pot Lemon Chicken Thighs
This post may contain affiliate links
Ingredients
- 8 Bone-in chicken Thighs, skin removed
- Salt and pepper to taste
- 1 Cup chicken stock
- 2` Tablespoons freshly squeezed lemon juice
- 1/2 teaspoon dried thyme
- Zest of 1 Lemon
- 3 Cloves Garlic, minced
Instructions
- Place the chicken thighs in a single layer in the bottom of the instant pot. Season with salt and pepper.
- In a medium sized mixing bowl, combine the chicken stock, lemon juice, thyme, minced garlic, and lemon zest. Pour on top of the chicken thighs.
- Place the lid and make sure it is set to "sealing." Select manual setting and high pressure. Set the cook time for 10 minutes. When your chicken thighs are finished cooking, let the Instant Pot naturally release the pressure for 10 minutes. Quick-release the rest of the pressure and remove the lid when the pin drops.
Notes
- Nutrition info is for 4 ounces of cooked, skinless and boneless chicken thigh
- If your Instant Pot requires more liquid, you can add more chicken stock, or make up the difference with water.
So much flavor! Love all of your recipes!