Tired of the same old chicken dinner? Prepare to have your taste buds awakened! These Instant Pot Citrus Chicken Thighs are a game-changer for busy weeknights. We’re talking incredibly tender, fall-off-the-bone meat infused with a bright, zesty marinade of lemon, garlic, and fresh herbs. The Instant Pot does all the heavy lifting, locking in moisture and flavor for a dish that tastes like it simmered for hours. Get ready to add a new favorite to your recipe rotation!
Ingredients
• 4 bone-in, skin-on chicken thighs, about 1.5 lbs / 680g
• 1 cup / 240ml chicken stock
• ¼ cup / 60ml apple cider vinegar
• For the Citrus Herb Marinade
• 1 whole lemon, thinly sliced
• ¼ cup / 60ml fresh lemon juice
• 2 large garlic cloves, crushed
• 3 fresh rosemary sprigs
• ½ cup / 20g fresh parsley leaves, finely chopped
• 2 fresh sage sprigs
• 4 tbsp / 60ml olive oil
• 1 tsp / 6g salt
Instructions
1. Prepare the Marinade: In a medium bowl, whisk together all the marinade : sliced lemon, lemon juice, crushed garlic, rosemary, parsley, sage, olive oil, and salt.
2. Marinate the Chicken: Pat the chicken thighs dry with a paper towel. Place them in a large resealable bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well-coated. Seal or cover and refrigerate for at least 30 minutes.
3. Pressure Cook: Place the marinated chicken thighs and about 2 tablespoons of the marinade liquid into the Instant Pot. Pour in the chicken stock and apple cider vinegar. Secure the lid and set the steam release valve to the ‘Sealing’ position.
4. Set the Timer: Select the ‘Manual’ or ‘Pressure Cook’ function and set the timer to 15 minutes on high pressure.
5. Release Pressure & Sauté: Once the cooking cycle is complete, carefully perform a quick release of the pressure. Once the pin drops, open the lid. Select the ‘Sauté’ function and let the sauce simmer and reduce for 7-8 minutes, spooning it over the chicken.
6. Serve: Press ‘Cancel’ to turn off the heat. Carefully remove the chicken thighs and serve immediately, drizzled with the delicious pan sauce.
Nutritional Information
• Serving Size: 1 chicken thigh
• Calories: 381
• Total Fat: 10.6g
• Net Carbs: 0.6g
• Fiber: 0.1g
• Protein: 66g
Pro Tips
• For extra crispy skin, use the ‘Sauté’ function to sear the chicken thighs in olive oil for 2-3 minutes per side before pressure cooking. Remove the chicken, deglaze the pot, then proceed with the recipe.
• After pressure cooking, transfer the chicken thighs to a baking sheet, skin-side up. Broil for 3-5 minutes until the skin is golden brown and crispy while you reduce the sauce in the Instant Pot.
• To create a thicker sauce, make a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Whisk it into the simmering sauce during the final ‘Sauté’ step until it thickens.
• This dish pairs beautifully with fluffy rice, quinoa, or roasted potatoes to soak up the incredible citrus herb sauce.
FAQ
Q: How do I get crispy skin on my Instant Pot chicken thighs
A: For crispy skin, you have two great options. You can use the ‘Sauté’ function to sear the chicken thighs for 2-3 minutes per side before pressure cooking. Alternatively, after pressure cooking, place the thighs on a baking sheet and broil them for 3-5 minutes until the skin is golden brown and crisp.
Q: Can I use boneless chicken thighs for this recipe
A: Yes, you can use boneless, skinless chicken thighs. However, you should reduce the pressure cooking time to about 8-10 minutes to prevent them from overcooking. The flavor will still be delicious, but you will miss out on the crispy skin.
Q: What should I serve with these citrus chicken thighs
A: This dish pairs wonderfully with sides that can soak up the incredible citrus herb sauce. We recommend serving it with fluffy rice, quinoa, or roasted potatoes. A side of steamed asparagus or green beans would also be a perfect complement.
Q: How can I make the sauce thicker
A: To create a thicker sauce, you can make a simple cornstarch slurry. While the sauce is simmering on the ‘Sauté’ setting, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water in a separate small bowl. Slowly pour the slurry into the pot, whisking continuously until the sauce thickens.
