Instant Pot® Keto Chicken Thighs in Lemon-Garlic Cream Sauce

Instant Pot® keto chicken in a rich, creamy sauce is a quick, delicious meal for lemon and garlic lovers—keto or not. Perfect with roasted asparagus!

• Preparation Time: 5 mins
• Cooking Time: 40 mins
• Total Time: 45 mins
• Calories: 445 Calories

Ingredients

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

Recipe Instructions

Step 1

Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.

Step 2

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Sauté function. Heat vegetable oil.

Step 3

Season chicken thighs all over with salt and pepper. Add to Instant Pot®. Cook until both sides of chicken are golden, 3 to 4 minutes per side. Remove chicken from the pot and set aside.

Step 4

Add onion and sauté for 1 minute. Add garlic and sauté for 1 minute more. Add white wine and stir, scraping brown bits from the bottom of the pot. Add chicken broth and lemon juice. Bring to a boil and cook until broth has reduced slightly, 2 to 3 minutes. Turn off the Sauté function.

Step 5

Return chicken to the Instant Pot®. Close and lock the lid. Select High pressure according to the manufacturer's instructions. Set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.

Step 6

Remove chicken from the pot and set aside. Select the Sauté function. Bring sauce to a boil. Whisk in butter, cream, salt to taste, and thyme. Cook until sauce thickens slightly, 2 to 3 minutes. Serve chicken drizzled with sauce.