Instant Pot® Keto Chicken Thighs in Lemon-Garlic Cream Sauce

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Ingredients

• 2 tablespoons vegetable oil

• 4 bone-in, skin-on chicken thighs

• salt and ground black pepper to taste

• ½ medium onion, thinly sliced

• 4 garlic cloves, minced

• ½ cup dry white wine

• 1 cup chicken broth

• 3 tablespoons fresh lemon juice

• ½ cup heavy cream

• 2 tablespoons butter or margarine

• ½ teaspoon fresh thyme leaves

• 1/8 teaspoon salt

1. Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function according to manufacturer’s instructions; heat oil in the Pot.

2. Season chicken with salt and black pepper; add to the Pot. Cook until golden, 3 to 4 minutes per side. Remove chicken; set aside.

3. Add onion to the Pot; sauté for 1 minute. Add garlic; sauté for 1 minute. Stir in white wine, scraping the brown bits of food off the bottom of the Pot with a wooden spoon. Add broth and lemon juice; bring to a boil and cook until broth reduces slightly, 2 to 3 minutes. Turn off the Sauté function.

4. Return chicken to the Pot. Close and lock the lid. Select high pressure according to manufacturer’s instructions. Set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.

5. Release pressure using the natural-release method according to manufacturer’s instructions, about 10 minutes. Release remaining pressure using the quick-release method, about 5 minutes.

6. Remove chicken from the Pot; set aside. Select the Sauté function. Bring sauce to a boil; whisk in cream, butter, thyme, and 1/8 teaspoon salt. Cook until sauce thickens slightly, 2 to 3 minutes. Drizzle chicken with sauce; serve.

Nutrition Facts (per serving)

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