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Instant Pot Creamy Rosemary Lemon Chicken
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Servings:
4 people
Author:
30
15
Course:
Main Dish
Keywords:
keto
Instant Pot
Paleo
Whole30
bare bones
rosemary lemon
🧂 Ingredients
4-6
boneless chicken thighs
1 tbsp
fresh rosemary
finely chopped
½ tbsp
lemon zest
1 tsp
kosher salt
more for taste
1 tsp
garlic powder
½ tsp
ground black pepper
2 tbsp
avocado oil
separated
½
onion
finely diced
3
garlic cloves
minced
1
lemon
juiced
½ cup
Bare Bones Rosemary Lemon Chicken Bone Broth
½ tsp
arrowroot flour
1 tsp
water
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Instructions
1
Season chicken thighs with rosemary, lemon zest, kosher salt, garlic powder, and
black pepper. Let sit for at least 30 minutes in the refrigerator uncovered.
2
Set Instant Pot to saute mode and add in 1 tbsp of avocado.
3
Pat chicken dry then add chicken thighs skin side to Instant Pot once hot, and
brown on each side for 3-4 minutes. Cook in batches if you need to.
4
Remove chicken thighs from Instant Pot and set aside until ready to use.
5
Add 1 tablespoon of avocado oil to the Instant Pot and then add in the onion and
garlic cloves. Cook for a minute or until fragrant stirring around occasionally.
6
Stir in the lemon juice and Bare Bones Chicken Broth Rosemary Lemon making sure
to scrape the bottom of the Instant Pot to deglaze.
7
Turn the Instant Pot off saute mode, add in chicken thighs to the IP.
8
Close the lid, seal it, and then press the pressure cook button (or manual
button). Set to 7 minutes at high pressure.
9
Once done, let the Instant Pot natural release for 5 minutes.
10
Remove chicken and set aside. Turn Instant Pot back into saute mode, mix the
arrowroot flour and water together then add to IP.
11
Simmer for about 5 minutes or until sauce thickens.
12
Spoon sauce over chicken thighs and serve.
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