Name: Instant pot Greek lemon chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken thighs, patted dry; 5 oz red potatoes, cut into 1-inch chunks; 1/2 cup reduced-sodium chicken broth; 2 tbsp lemon juice; 2 cloves garlic, minced; 1 tsp dried oregano; 1/4 tsp salt; 1/2 tsp black pepper; 1 tsp extra virgin olive oil; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

451 calories

Protein: 42g; 36% of calories
Carbs: 27g; 23% of calories
Fat: 21g; 40% of calories

Instructions

Prep 15 min · Cook 25 min

Turn on the pressure cooker sauté function. Add the oil. Once hot, add the chicken and sear for 3 minutes, flip, and sear for 3 minutes more until lightly browned.
Add the garlic, oregano, and black pepper, stirring for 30 seconds. Pour in the broth and two thirds of the lemon juice. Use a wooden spoon to scrape any browned bits from the bottom of the pot.
Stir in the potatoes and salt. Lock the lid and seal the valve. Cook on high pressure for 8 minutes. When the time is up, carefully perform a quick pressure release. Done when 165°F and opaque in the center.
Stir the remaining lemon juice into the cooking liquid. Transfer the chicken and potatoes to a shallow bowl and drizzle with the juices. Top with fresh parsley.

Nutrition

Ingredients

Instructions

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