8boneless, skinless chicken thighs(fresh or frozen)
1teaspoonsea salt
½teaspoonground black pepper
1teaspoongarlic powder
1cuplow sodium chicken stock
1small onionroughly chopped
3garlic cloveswhole
Lemon Pepper Glaze (optional)
1Tablespoonolive oil
½small onionfinely diced
½teaspoonsalt
5garlic clovesminced
2large lemonsjuice of
1teaspoonlemon zest
2 Tablespoons*white wine
¾cupcooking liquid(from the chicken)
1rosemary sprig
½teaspoonground black pepper
1teaspooncornstarch
2Tablespoonswater
2Tablespoonsfresh parsleychopped
Instructions
Chicken
Place the chicken, salt, ground black pepper, and garlic powder in the bowl of your Instant Pot.
Add the low-sodium chicken stock.
Add the chopped onion and garlic cloves.
Give everything a stir.
Close the lid, set the Instant Pot to cook on high for 10 minutes (14 minutes if the thighs are frozen), and let it do the rest. Once the cooking time is done, allow the pressure to release naturally before opening.
Serve as is, with lemon pepper glaze, or shredded in your favorite casserole.
For the glaze (make this while the chicken is cooking)
In a saucepan over medium-high heat, heat the olive oil
Add the diced onion and the salt and sauté until translucent (about 2 minutes)
Add the garlic and sauté until fragrant (about 30 seconds)
Stir in the lemon juice, lemon zest, white wine, cooking liquid, rosemary sprig, and ground black pepper and mix
Bring the mixture to a boil and let it reduce for about 2-3 minutes
Make a cornstarch slurry by combining the cornstarch and the water in a small bowl and whisking until homogenous
Whisk the cornstarch slurry into the sauce and continue to cook for 1 minute until thickened
Remove from the heat and stir in the parsley
Spoon the sauce over the cooked chicken
Notes
*Feel free to use Chicken Broth in place of White Wine.