Instant Pot Keto Chicken Thighs In Lemon Garlic Cream Sauce Food
INSTANT POT® KETO CHICKEN THIGHS IN LEMON-GARLIC CREAM SAUCE
If you love lemon and garlic, you'll love this chicken main dish recipe whether you're on a keto diet or not. It's delicious with roasted asparagus on the side.
Provided by fabeveryday
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat vegetable oil.
- Season chicken thighs with salt and pepper on both sides; add to Instant Pot®. Cook one side at a time until both sides of the chicken are a golden brown, 3 to 4 minutes per side. Remove chicken from the pot and set aside.
- Add onion and sauté for 1 minute. Add garlic and cook for 1 more minute. Pour in white wine and stir to scrape brown bits from the bottom of the pot. Stir in chicken broth and lemon juice; bring to a boil and cook until broth has reduced slightly, 2 to 3 minutes. Turn off the Sauté function.
- Return chicken Instant Pot®. Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
- Remove chicken from the pot and set aside. Select the Sauté mode and bring sauce to a boil. Whisk in butter or margarine, heavy cream, salt, and thyme. Cook until sauce has thickened slightly, 2 to 3 minutes. Serve chicken drizzled with the sauce.
Nutrition Facts : Calories 445.2 calories, Carbohydrate 5.2 g, Cholesterol 128.5 mg, Fat 35.6 g, Fiber 0.4 g, Protein 20.5 g, SaturatedFat 14.9 g, Sodium 521.3 mg, Sugar 1.5 g
INSTANT POT® KETO CHICKEN THIGHS IN LEMON-GARLIC CREAM SAUCE
If you love lemon and garlic, you'll love this chicken main dish recipe whether you're on a keto diet or not. It's delicious with roasted asparagus on the side.
Provided by fabeveryday
Categories Chicken Thighs
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat vegetable oil.
- Season chicken thighs with salt and pepper on both sides; add to Instant Pot®. Cook one side at a time until both sides of the chicken are a golden brown, 3 to 4 minutes per side. Remove chicken from the pot and set aside.
- Add onion and sauté for 1 minute. Add garlic and cook for 1 more minute. Pour in white wine and stir to scrape brown bits from the bottom of the pot. Stir in chicken broth and lemon juice; bring to a boil and cook until broth has reduced slightly, 2 to 3 minutes. Turn off the Sauté function.
- Return chicken Instant Pot®. Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
- Remove chicken from the pot and set aside. Select the Sauté mode and bring sauce to a boil. Whisk in butter or margarine, heavy cream, salt, and thyme. Cook until sauce has thickened slightly, 2 to 3 minutes. Serve chicken drizzled with the sauce.
Nutrition Facts : Calories 445.2 calories, Carbohydrate 5.2 g, Cholesterol 128.5 mg, Fat 35.6 g, Fiber 0.4 g, Protein 20.5 g, SaturatedFat 14.9 g, Sodium 521.3 mg, Sugar 1.5 g
INSTANT POT® PROVENCAL HONEY-LEMON CHICKEN
I love the blend of herbes de Provence, honey, lemon, and lavender. The acidity of the lemon perfectly balances the sweetness of the honey. This dish is always a hit and all five of my children cheer when I place this on the table. I use an Instant Pot®, but this recipe can be easily adapted to be baked in the oven instead. I hope you enjoy it as much as my family does.
Provided by Cambria_Mae
Categories World Cuisine Recipes European French
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Rub the herbes de Provence into the chicken legs and thighs.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the Saute function. Add 2 tablespoons olive oil and sliced garlic. Add chicken legs and thighs to the pot and brown on both sides, 5 to 7 minutes. Remove chicken from pot and set aside. Add chicken stock to the pot and place a rack inside. Return chicken to the pot, on top of the rack. Close and lock the lid; choose high pressure and set the timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
- While chicken is cooking, prepare the sauce. Whisk honey, lemon zest, lemon juice, thyme leaves, remaining oil, and lavender flowers together in a small bowl.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to the prepared baking sheet. Brush sauce liberally over the chicken; reserve remaining sauce.
- Broil chicken in the preheated oven until browned, about 2 minutes, watching carefully to prevent burning.
- Pour remaining sauce into a small saucepan over medium-high heat. Add one ladleful of liquid from the pressure cooker. Whisk in cornstarch and boil until reduced by half or thickened to your preference, stirring frequently to prevent burning, 1 to 3 minutes. Serve sauce alongside chicken.
Nutrition Facts : Calories 321.7 calories, Carbohydrate 15.6 g, Cholesterol 81 mg, Fat 19.4 g, Fiber 0.9 g, Protein 21.5 g, SaturatedFat 4.6 g, Sodium 303.7 mg, Sugar 8.7 g
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