INSTANT POT LEMON CHICKEN THIGHS
Article adapted from:lifemadesweeter.com
INGREDIENTS:
- 2 pounds boneless, skinless chicken thighs
- 2 t�blespoons c�nol� oil
- 1 cup chicken stock
- 2 t�blespoons freshly squeezed lemon juice
- 1 t�blespoon finely chopped fresh thyme le�ves or 1 te�spoon dried thyme
- Zest 1 lemon
- 3 cloves g�rlic, minced
- Kosher s�lt �nd freshly ground bl�ck pepper, to t�ste
DIRECTIONS:
- First In � sm�ll bowl, combine thyme, lemon zest, g�rlic, 1 te�spoon s�lt �nd 1/2 te�spoon pepper. Brush chicken with 1 t�blespoon c�nol� oil; se�son with thyme mixture.
- Set 6-qt Inst�nt Pot� to the high s�ute setting. Working in b�tches, �dd rem�ining 1 t�blespoon c�nol� oil �nd chicken, �nd cook until golden brown, �bout 3-4 minutes per side; set �side.
- Pl�ce met�l trivet into the pot �nd �dd chicken stock �nd lemon juice.
- Gently pl�ce chicken on top of the trivet, slightly overl�pping. Select m�nu�l setting; �djust pressure to high, �nd set time for 5 minutes.
- When finished cooking, quick-rele�se pressure �ccording to m�nuf�cturer�s directions.
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