Citrus Chicken Thighs

(Total Time: 60MIN| Serves: 4)

4 chicken thighs, skin on
1 cup chicken stock
¼ cup apple cider vinegar

For the marinade:
1 lemon, sliced
¼ cup lemon juice, freshly squeezed
2 garlic cloves, crushed
3 rosemary sprigs
½ cup fresh parsley leaves, finely chopped
2 sage sprigs
4 tbsp olive oil
1 tsp salt


  1. Mix together all marinade ingredients and set aside.
  2. Rinse well the meat and generously brush with the marinade. Place in a large Ziploc bag and refrigerate for 30 minutes.
  3. Plug in the instant pot and add chicken and about 2 tablespoons of the marinade. Pour in the chicken stock and apple cider vinegar.
  4. Seal the lid and set the steam release handle to the ‘’Sealing’’ position. Press the ‘’Manual’’ button and set the timer for 15 minutes on high pressure.
  5. When done, perform a quick release and open the lid. Press the ‘’Sauté’’ button and continue to cook for another 7-8 minutes.
  6. Press the ‘’Cancel’’ button and serve immediately.
    Per Serving(Calories 381 | Total Fats: 10.6g | Net Carbs: 0.6g | Protein: 66g |Fiber: 0.1g)