Instant Pot Keto Chicken Thighs in Lemon-Garlic Cream Sauce

This Instant Pot chicken thighs in lemon-garlic cream recipe in rich, creamy sauce is a quick, tasty meal — 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
• 1/8 teaspoon salt

Recipe Instructions

Step 1

Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function according to manufacturer's instructions; heat oil in the Pot.

Step 2

Season chicken with salt and black pepper; add to the Pot. Cook until golden, 3 to 4 minutes per side. Remove chicken; set aside.

Step 3

Add onion to the Pot; sauté for 1 minute. Add garlic; sauté for 1 minute. Stir in white wine, scraping the brown bits of food off the bottom of the Pot with a wooden spoon. Add broth and lemon juice; bring to a boil and cook until broth reduces slightly, 2 to 3 minutes. Turn off the Sauté function.

Step 4

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

Step 5

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

Step 6

Remove chicken from the Pot; set aside. Select the Sauté function. Bring sauce to a boil; whisk in cream, butter, thyme, and 1/8 teaspoon salt. Cook until sauce thickens slightly, 2 to 3 minutes. Drizzle chicken with sauce; serve.