Risotto with Lemon and Shrimp
Zesty Lemon Chicken
| By : |
| Prep Time | 0 minutes |
| Cook Time | 30 minutes |
| Servings |
4 - 6 servings
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Ingredients
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp pepper
- 1 1/2 lbs boneless skinless chicken thighs
- 2 tbsp olive oil
- 1 + 2 tbsp butter divided
- 1/2 small onion chopped
- 3 cloves garlic minced
- 1 tbsp dried rosemary lightly crushed
- 1/4 cup lemon juice
- Zest of one lemon
- 3 tbsp chopped fresh parsley
- Lemon slices for garnish
Ingredients
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Instructions
- Mix paprika, salt and pepper in a small bowl. Coat tops (smooth side) of chicken thighs in seasoning mixture.
- Add olive oil and
1 tbsp butter to the Instant Pot. Using the display panel select the SAUTE function. - When oil gets hot, brown the chicken on both sides, 3-4 minutes per side. Meat will not be cooked through. Do not crowd the pot--you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
- Add onion and remaining
2 tbsp butter to the pot and saute until soft, 3-4 minutes. Add garlic and crushed rosemary and cook for 1-2 minutes more. - Add lemon juice and zest to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
- Put the chicken back into to the pot in one even layer, seasoned side up.
- Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 7 minutes.
- When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
- Serve chicken topped with fresh parsley and lemon slices.
Recipe Notes
*The MANUAL and PRESSURE COOK buttons are interchangeable.
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