Zesty Lemon Chicken


  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 1/2 lbs boneless
  • 2 tbsp olive oil
  • 1 + 2 tbsp butter
  • 1/2 small onion
  • 3 cloves garlic
  • 1 tbsp dried rosemary
  • 1/4 cup lemon juice
  • Zest of one lemon
  • 3 tbsp chopped fresh parsley
  • Lemon slices
  • 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.
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