This Instant Pot Lemon Chicken is a light, yet comforting dinner recipe ready in about 30 minutes and perfect for a weeknight at any time of year. It’s also Paleo, Whole30 and low FODMAP.
- 6–8 bone-in, skin-on chicken thighs
- 1½ tsp salt, divided
- 1 tsp dried rosemary or 1 tbsp fresh rosemary, chopped
- 1 tsp dried thyme or 1 tbsp fresh thyme leaves
- ½ tsp ground black pepper
- 2 tbsp ghee
- 2 tbsp garlic-infused olive oil
- 1 tsp lemon zest
- 1/3 cup lemon juice, freshly-squeezed (from about 1 large lemon)
- ½ cup chicken bone broth
- ½ cup coconut cream
- 2 tsp tapioca flour
- 2 tsp cold water
- 4–6 lemon slices, halved
- 6–8 sprigs of fresh thyme
- In a small bowl, combine 1 tsp of the salt, rosemary, thyme, and pepper and whisk to combine. Dry chicken thighs well with paper towels and sprinkle the skin side with half of the spice mixture.
- Press the “Saute” button on the Instant Pot. Add the ghee and garlic-infused olive oil to the pot. Once the display reads “Hot,” ensure the oil and ghee have completely coated the bottom of the pot. Using tongs, add half of the thighs, skin side down, and sear for 5 minutes or until the chicken skin releases easily from the pot (do not rip). While the chicken is searing, carefully sprinkle the side of the chicken that is not searing with half of the remaining spice mixture. Flip and sear on the other side for 2 minutes. Remove seared chicken to a plate and follow the same steps for the remaining thighs. If you’re in a hurry, you can sear all 8 thighs at the same time in a large skillet on medium high heat on the stove.
- After all the chicken thighs are seared on both sides, press “Cancel” on the Instant Pot. Pour in lemon juice and chicken bone broth and scrape the bottom of the pot clean with a plastic spoon.
- Add the lemon zest and remaining ½ tsp salt to the liquid in the pot and stir. Lay the chicken in one layer (it will be tight, but you can do it!), skin side up, in the liquid. Using a spatula, scrape any juices left from the chicken on the plate into the pot (leave no flavour behind!). Close the lid, set the pressure release valve to “Sealing,” hit the “Pressure Cook” or “Manual” button, and set the timer for 10 minutes.
- Once the cooking cycle has completed, quick release the pressure. Using a fresh set of tongs, remove the chicken to a platter. Check the temperature of the thickest piece of chicken (without touching the bone) with an instant read thermometer. Chicken must be at least 165° F (75° C) to be safely consumed.
- Add coconut cream to the broth in the Instant Pot and stir. Taste the sauce and adjust seasonings as desired. If the sauce tastes too coconutty, add more salt and pepper until the coconut flavour dissipates to your liking.
- To thicken the sauce, whisk 2 tsp tapioca flour with 2 tsp of cold water in a small bowl or measuring cup to make a slurry. Hit “Saute” on the Instant Pot and wait until the broth begins to boil (this should only take a few seconds). While gently whisking the broth constantly, slowly add the slurry to the broth and whisk until the sauce is to your desired thickness (about 1 minute). Hit Cancel on the Instant Pot; pour the sauce in a measuring cup or gravy boat to pour on top of the chicken.
- Serve Instant Pot Lemon Chicken with a starch component like potatoes, such as my Instant Pot “Garlic” Mashed Potatoes (Paleo, Whole30, low FODMAP), white rice (low FODMAP), or cauliflower rice (Paleo, Whole30). Place the chicken on top of the starch and pour the sauce on top. Garnish with lemon slices and thyme if desired.
- Category: Dinner
- Method: Instant Pot
- Cuisine: American
Keywords: instant pot lemon chicken, lemon chicken, weeknight dinner recipes, chicken recipes, instant pot recipes, paleo, whole30, low fodmap