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How to Make Instant Pot® Keto Chicken Thighs in Lemon-Garlic Cream Sauce - A Step-by-Step Guide

Looking for a delicious and easy keto-friendly meal to add to your dinner rotation? Look no further than this recipe for Instant Pot® Keto Chicken Thighs in Lemon-Garlic Cream Sauce. These tender and juicy chicken thighs are cooked to perfection in the Instant Pot, then smothered in a rich and creamy sauce that is bursting with flavor.

One of the best features of this recipe is that it can be made in just under 30 minutes, making it perfect for busy weeknights when you want a wholesom...

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Ingredients

  • 2 tablespoons vegetable oil
  • 4 bone-in, skin-on chicken thighs
  • salt and pepper to taste
  • ½ medium onion, thinly sliced
  • 4 garlic cloves, minced
  • ½ cup dry white wine
  • 1 cup chicken broth
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons butter or margarine
  • ½ cup heavy cream
  • ½ teaspoon thyme leaves
  • ⅛ teaspoon salt

Information

  • Prep Time: 5 mins
  • Cook Time: 40 mins
  • Additional Time: 15 mins
  • Total Time: 1 hr
  • Servings: 4
  • Yield: 4 servings

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat vegetable oil.
  • Season chicken thighs with salt and pepper on both sides; add to Instant Pot®. Cook one side at a time until both sides of the chicken are a golden brown, 3 to 4 minutes per side. Remove chicken from the pot and set aside.
  • Add onion and sauté for 1 minute. Add garlic and cook for 1 more minute. Pour in white wine and stir to scrape brown bits from the bottom of the pot. Stir in 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.
  • Return chicken Instant Pot®. Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
  • Remove chicken from the pot and set aside. Select the Sauté mode and bring sauce to a boil. Whisk in butter or margarine, heavy cream, salt, and thyme. Cook until sauce has thickened slightly, 2 to 3 minutes. Serve chicken drizzled with the sauce.

    • Nutrition

    445 cal.

    • Total Fat: 36g
    • Saturated Fat: 15g
    • Cholesterol: 129mg
    • Sodium: 521mg
    • Total Carbohydrate: 5g
    • Dietary Fiber: 0g
    • Total Sugars: 2g
    • Protein: 21g
    • Vitamin C: 8mg
    • Calcium: 43mg
    • Iron: 1mg
    • Potassium: 262mg

    Categories

    Instant pot recipes
    Keto recipes
    Chicken thigh recipes
    Cream sauce recipes