Low Carb Lemon Chicken - IP

Ingredients

  • 1 Tbsp Oil
  • 455g Chicken Thighs
  • 1 Small Onion - Chopped
  • 2 Cloves Minced Garlic
  • 3/4 Cup Chicken Broth
  • 1 Lemon - Juice Only (Approx 45ml)
  • Salt and Pepper to Taste
  • 1/4 Tsp Xantham Gum - Mixed in 3 Tbsp cream
  • 1 Tbsp Butter

Directions

  1. Brown Meat: Set pot to saute. Add oil to pot and add thighs skin side down. Cook, in batches if needed, until golden and crisp. Flip and cook until browned on the otehr side. Remove chicken from pot.
  2. Start Sauce: Add onion and garlic to pot and cook until starting to soften, about 1 minute. Add chicken broth, lemon juice, herbs and seasoning. Stir, scraping the browned bits off teh bottom of the pot.
  3. Pressure Cook: Place chicken thighs back in pot. Secure lid and set the pressure valve to seal. Cook for 12 minutes. Natural release of pressure.
  4. Finish Sauce: Carefully remove chicken thighs. Set the pot to Saute. Pour thickener (Xantham gum + cream) into pot, stir well and simmer until sauce has thickened. Stir in butter until melted and serve sauce over chicken.

Notes:

From https://www.wholesomerecipebox.com/low-carb-instant-pot-lemon-chicken/