Instant Pot Lemon Butter Chicken – Keto / Low Carb
6-8 boneless skinless or skin-on chicken thighs
sea salt and pepper to taste
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
2 tablespoons of olive oil
3 tablespoons butter, swap with ghee for paleo
1/2 small onion, chopped
4 cloves of garlic, sliced or chopped
juice of 1 lemon
2-3 teaspoons of Italian seasoning (actually, I usually use 1 tablespoon but feel free to adjust to your taste)
zest of half a lemon
1/3 cup homemade or low sodium chicken broth ***SEE NOTES BELOW
2 tablespoons heavy cream OR paleo coconut cream
Chopped fresh parsley and lemon slices for garnish if desired
Season chicken with salt, pepper, garlic powder, paprika and chili flakes.
To cook in the Instant Pot:
Press the Sauté function (normal setting) on the Instant Pot and add the olive oil to the pot (I use a 6-quart Instant Pot DUO).
Place the chicken in the Instant Pot and cook on each side for 2-3 minutes, or until browned. This helps to seal in the juices and keep them tender (you may need to work in batches depending on the size and amount of chicken you are using). Once golden brown, remove from Instant Pot and set aside.
Melt butter in Instant Pot and stir in onions and garlic. Add lemon juice to deglaze pan and cook for 1 minute. Add Italian seasoning, lemon zest and chicken broth.
Return the chicken to the Instant Pot, lock the lid and turn the valve to SEALING.
Select the Manual (older models) or Pressure Cooker (newer models) button and set the timer for 7 minutes.
It will take approximately 5 to 10 minutes to pressure cook and begin the countdown.