These Instant Pot lemon rosemary chicken thighs are such a quick and delicious way to get dinner on the table! They're great for a busy weeknight dinner.
4-6boneless and skinless chicken thighsmay substitute 3 large chicken breast, if desired.
2tablespoonscooking oil
1teaspoongarlic powder
¼teaspoonred pepper flakesor to taste
¼teaspoononion powder
½teaspoonparsley
¼cuplemon juicefresh or bottled
2tablespoonsfresh chopped rosemary
salt and pepperto taste
1cupwater
lemon slicesoptional, for garnish
Instructions
Mix the seasonings together in a small bowl then sprinkle over the chicken.
Add the oil to your Instant Pot.
Add the chicken thighs with the seasoning and then use the saute function. Saute for 2 minutes per side.
Carefully remove the chicken thighs and place the trivet down.
Add one cup of water and then place the chicken on the trivet.
Pour the lemon juice over the chicken and then sprinkle the rosemary on top.
Secure your Instant Pot lid and set the vent to sealing.
Select manual mode (or pressure cook mode). Set the cooking time for 10 minutes at high pressure for fresh chicken and 12 minutes for frozen (the Instant Pot will take some additional time to come to pressure).
When the cooking cycle is done perform a quick release.
Notes
Be sure to use the trivet (the stainless steel rack) when pressure cooking so the chicken does not burn.Nutritional information is an estimate only.