Instant Pot Cooking: Lemon Rosemary Chicken

Experimenting with the Instant Pot continues.  Tonight's dinner was Lemon Rosemary Chicken. I used boneless skinless chicken thighs. After browning, the chicken cooked up juicy and tender in 7 minutes with a flavorful buttery lemon rosemary sauce.

6 - 8 boneless skinless chicken thighs

salt

freshly ground black pepper

granulated garlic

2 T. olive oil

3 T. unsalted butter

1 small yellow onion, thinly sliced

1 T. chopped garlic

Juice of one lemon

3/4 cup white wine

One lemon thinly sliced

2 rosemary sprigs

2 t. water

1 t. cornstarch

chopped parsley

Season chicken thighs with salt, black pepper, and granulated garlic.

Press the saute' function on the Instant Pot and add olive oil to the pot.  Place chicken in the pot and sear on each side for 2 - 3 minutes or until golden brown. Work in batches so as not to crowd the pan. Once the chicken thighs have browned, remove and place on a plate until all the chicken is browned.

Melt the butter in the Instant Pot and stir in the onions and garlic. Let onions begin to soften for 1 - 2 minutes stirring frequently. Add lemon juice and deglaze the pan. Add wine and cook for 1 minute.

Place the chicken back into the Instant Pot, layering with the lemon slices. Top with the rosemary sprigs.

Lock the lid and turn the valve to seal.

Press the pressure cook option and set the timer for 7 minutes.

When the 7 minutes are up, allow the pressure to naturally release to 3 - 4 minutes, then using a long wooden spoon push the valve to release.  When all the pressure is released, remove the lid.

Remove the chicken from the Instant Pot and place on serving platter.  

Make a slurry by whisking the water and cornstarch together. Whisk into the liquid remaining in the Pot.  Press saute and allow the sauce to come to a boil and thicken.

Sprinkle the chicken with the chopped parsley.  Spoon the sauce over the chicken and garnish with additional lemon slices if desired.