Quick & Easy Keto Instant Pot Chicken Thighs with Creamy Lemon Garlic Sauce

Ingredients

• 2 tablespoons vegetable oil
• 4 bone-in, skin-on chicken thighs
• salt and pepper to taste
• 0.5 medium onion, thinly sliced
• 4 garlic cloves, minced
• 0.5 cup dry white wine
• 1 cup chicken broth
• 3 tablespoons fresh lemon juice
• 0.5 cup heavy cream
• 2 tablespoons butter or margarine
• 0.5 teaspoon thyme leaves
• 0.13 teaspoon salt

Instructions

1. Turn on your Instant Pot and select the Sauté function; heat oil in the pot according to the manufacturer's instructions.
2. Season chicken thighs with salt and pepper; add them to the Instant Pot. Cook until golden brown, about 3 to 4 minutes per side. Remove the chicken and set aside.
3. Add onion to the Instant Pot and sauté for 1 minute. Add garlic and sauté for another minute. Pour in white wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Add broth and lemon juice; bring to a boil and cook until the broth reduces slightly, about 2 to 3 minutes. Turn off the Sauté function.
4. Return the chicken thighs to the Instant Pot. Secure the lid and set to high pressure according to the manufacturer's instructions. Set the timer for 10 minutes, and allow 10 to 15 minutes for the pressure to build.
5. Let the pressure release naturally for about 10 minutes, according to the manufacturer's instructions. Then, release any remaining pressure using the quick-release method, about 5 minutes.
6. Remove the chicken from the Instant Pot and set aside. Select the Sauté function again. Bring the sauce to a boil, then whisk in cream, butter, thyme, and 1/8 teaspoon of salt. Cook until the sauce thickens slightly, about 2 to 3 minutes. Drizzle the sauce over the chicken and serve.

Nutrition

• Calories: 445 kcal
• Fat Content: 36 g
• Fiber Content: 0 g
• Sugar Content: 2 g
• Sodium Content: 521 mg
• Protein Content: 21 g
• Cholesterol Content: 129 mg
• Carbohydrate Content: 5 g
• Saturated Fat Content: 15 g
• Unsaturated Fat Content: 0 g