1. Recipes

How to Make Instant Pot Provencal Honey-Lemon Chicken - A Step-by-Step Guide

If you're looking for a delicious and easy weeknight dinner, look no further than this Instant Pot Provencal Honey-Lemon Chicken recipe. This dish is bursting with the flavors of Provence, with its combination of honey, lemon, and fragrant herbs. Plus, it's all made in one pot, thanks to the magic of the Instant Pot. This recipe is the perfect way to bring a taste of the Mediterranean to your dinner table without spending hours in the kitchen.

One of the best things about this recipe ...

Read more Snack recipes

Ingredients

  • 3 tablespoons herbes de Provence
  • 6 chicken legs
  • 4 chicken thighs
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 cloves garlic, sliced
  • 1 ½ cups chicken stock
  • 4 tablespoons honey
  • 1 lemon, zested and juiced
  • 2 sprigs thyme, leaves picked
  • 1 tablespoon lavender flowers
  • 2 teaspoons cornstarch

Information

  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Additional Time: 5 mins
  • Total Time: 1 hr
  • Servings: 8

  • Rub the herbes de Provence into the chicken legs and thighs.
  • Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Saute function. Add 2 tablespoons olive oil and sliced garlic. Add chicken legs and thighs to the pot and brown on both sides, 5 to 7 minutes. Remove chicken from pot and set aside. Add chicken stock to the pot and place a rack inside. Return chicken to the pot, on top of the rack. Close and lock the lid; choose high pressure and set the timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
  • While chicken is cooking, prepare the sauce. Whisk honey, lemon zest, lemon juice, thyme leaves, remaining oil, and lavender flowers together in a small bowl.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to the prepared baking sheet. Brush sauce liberally over the chicken; reserve remaining sauce.
  • Broil chicken in the preheated oven until browned, about 2 minutes, watching carefully to prevent burning.
  • Pour remaining sauce into a small saucepan over medium-high heat. Add one ladleful of liquid from the pressure cooker. Whisk in cornstarch and boil until reduced by half or thickened to your preference, stirring frequently to prevent burning, 1 to 3 minutes. Serve sauce alongside chicken.

    • Nutrition

    322 cal.

    • Total Fat: 19g
    • Saturated Fat: 5g
    • Cholesterol: 81mg
    • Sodium: 304mg
    • Total Carbohydrate: 16g
    • Dietary Fiber: 1g
    • Total Sugars: 9g
    • Protein: 22g
    • Vitamin C: 11mg
    • Calcium: 25mg
    • Iron: 1mg
    • Potassium: 213mg

    Categories

    Poultry recipes
    Instant pot recipes
    Main recipes
    French recipes