Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 2 tbsp olive oil
  • 1/2 cup chicken bone broth
  • 1/3 cup fresh lemon juice
  • 3 cloves garlic, minced
  • 1 tbsp cornstarch
  • 2 tbsp unsalted butter, chilled
  • 1 tbsp lemon zest

Instructions:

  1. Set the Instant Pot to 'Sauté' on high. Add olive oil and once shimmering, add the seasoned chicken.
  2. Brown the meat for 3–4 minutes per side until a deep mahogany crust forms. Remove chicken and set aside.
  3. Pour in the chicken bone broth. Use a wooden spoon to scrape the bottom of the pot vigorously until all browned bits are gone.
  4. Stir in the minced garlic and fresh lemon juice.
  5. Return the chicken and any juices back into the pot.
  6. Secure the lid, set the valve to 'Sealing,' and cook on High Pressure for 10 minutes.
  7. Perform a Quick Release of the pressure immediately.
  8. Move the Lemon Chicken to a platter. Turn 'Sauté' back on.
  9. Whisk cornstarch into a tablespoon of cold water, then stir it into the bubbling sauce.
  10. Once thickened, whisk in chilled butter and lemon zest until the sauce is glossy and velvety.