This was another learning experience with my Instant Pot.
I was skeptical of leaving skin on the chicken.
We both love crispy chicken skin and both hate limp chicken skin. I always skin the thighs when I cook them in the slow cooker but never when they are done in the oven or on the barbecue.
My concern about the Instant Pot was that the steam built up during the ‘Pressure’ cooking part would render the crisp skin achieved during the ‘Sauté’ part to be no longer crisp.
I decided to try it, telling myself that I could easily skin the chicken before serving. There was a 4-legged member of the household that loves chicken skin in any form.
I needn’t have worried.
Click here to Pin Lemon Chicken, Instant Pot
PrintLemon Chicken, Instant Pot
This uses skin-on, bone-in chicken thighs. Ours are small so we normally serve 2 per person.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Chicken
- Method: Instant Pot
Ingredients
- 4 chicken thighs
- 2 cloves garlic, minced
- 1 tbs lemon zest
- 4 tbs fresh lemon juice
- 1 tsp smoked paprika
- 1 tsp oregano
- 1 tsp lemon pepper
- 1/4 cup (2oz, 60ml) chicken broth
- 2 tbs olive oil
Instructions
- Combine paprika, oregano, lemon pepper, and sprinkle over chicken.
- Set the Instant Pot to Sauté for 6 minutes.
- Add olive oil and, when hot, add chicken, browning on both sides.
- Remove chicken to a plate.
- Add the garlic, lemon zest and sauté briefly.
- Add lemon juice, chicken broth, and stir well, scraping up any browned bits.
- Return the chicken in a single layer, skin side up.
- Secure cover, set Instant Pot to High Pressure for 7 minutes.
- Natural release for 15 minutes then quick release if needed.
Notes
If needed adjust Sauté time to insure that chicken is nicely browned and garlic / lemon zest sautées for about 1 minute
Nutrition
- Serving Size: 1/2 recipe
- Calories: 932
- Sugar: 1.2 g
- Sodium: 1610 mg
- Fat: 71.4 g
- Saturated Fat: 18.5 g
- Trans Fat: 0.3 g
- Carbohydrates: 5.6 g
- Fiber: 1.1 g
- Protein: 64.5 g
- Cholesterol: 378.9 mg
Keywords: lemon chicken, instant pot
This was based on a recipe I found on Corrie Cooks. If you want to see lots and lots of photos, go have a look. I skipped to the recipe.
We were very happy with this chicken. Guapa was not as there was no skin for her. Sadly, there will be no skin for her in the future either as she has developed a sensitive stomach in her old age…..
Now I have to look at sad eyes when I’m in the kitchen as she no longer gets human food treats.
There is nothing going on in my life that is exciting enough to write about.
Well, except the rats…..
I just had a rat jump on me. It was in the bird feeder.
I’ll tell that story on another day.
While I understand the conundrum of feral rats, I’ve had rats as pets on and off for several years now, though not at the moment. They make wonderful pets! They’re clean, they will use a portion of their domain for their littler box, they’re unbelievably smart! I could go on, but I won’t. Understand the problem with the feral population though. I do.
I’m watching your IP posts with interest and keeping those I think might actually use. So far, beyond the ribs that were horrible, the only thing I’ve done is boil eggs…Those are perfect, by the way…
My complaint about feral rats is that they are so destructive. I have no idea why we are just plagued by them in the spring. They do seem to have kept the mouse population down, though. Could be coincidence.
As to the Instant Pot – most things have turned out well. I still use it the most for making beans. I found some black-eyed peas that are wonderful (bacon, onion, etc). I do that every week or so.
Did you post that recipe here? I’d love it. I think that would be a great side dish, it sounds delicious and we love beans and bacon. 🙂 I meant to mention, I’ve had mice a couple times in the house. Our cat leads it to whatever it wants, I think. She’s pretty useless when it comes to mousing lol
I posted the pinto beans: http://thymeforcookingblog.com/2020/10/instant-pot-beans/
The black-eyed peas is this – my notes, but I think you can figure it out with the instructions from the pinto beans
Black-eyed peas – 2oz bacon, small onion, 1 tsp paprika, 1 tsp dry mustard, 1 tbs tomato paste, 3 cups chicken stock, 250 gr / 1 ¼ cup peas, 17 minutes
Our feral cat has disappeared. I hope it’s temporary….
Oh no! Poor kitty. I hope someone took it in. I really hope it comes back. Now I’m worried…
I had a mouse in the house last week…yikes !! It looked quite sweet but not sweet enough for me to invite it in permanently !!!
Maybe you can borrow that pretty cat you were taking care of.
Rodents are bad enough in the barn – I hate them in the house
This may become my favorite chicken recipe – thanks! I have enough trouble with just seeing an occasional mouse in the house – not at all sure how I’d cope with a rat, especially jumping on me. When my dog had digestive problems, I’d make him a dish of rice, well-drained hamburger and peas – all cooked to softness and small bits. It seemed to satisfy his need to “share” in human food. No tidbits while I was cooking, though, so I understand the sad eyes and I was following his vet’s advice.
You’re welcome 😉 Poor old Guapa loves chicken but, I have learned now, she just can’t eat it any more. She’s still okay with a bit of pork (cooked, added to the kibble). And I know they are not good for dogs, but she loves raw potato. She gets a dime-size piece now lol