Instant Pot Keto Chicken Thighs in Lemon-Garlic Cream Sauce

Instant Pot Keto Chicken Thighs in Lemon-Garlic Cream Sauce
  • PREP TIME
    5 mins
  • COOK TIME
    40 mins
  • TOTAL TIME
    1 hrs
  • SERVING
    4 People
  • VIEWS
    60

Succulent chicken thighs, pressure-cooked to perfection and enveloped in a luscious lemon-garlic cream sauce. This dish is a symphony of flavors, offering a delightful experience that's both comforting and sophisticated. A keto-friendly indulgence that doesn't compromise on taste!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    5 g
  • Cholesterol
    129 mg
  • Fiber
    0 g
  • Protein
    21 g
  • Saturated Fat
    15 g
  • Sodium
    521 mg
  • Sugar
    2 g
  • Fat
    36 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Prep: Season the chicken thighs generously with salt and freshly ground black pepper. (5 minutes)

02

Step

Sauté: Turn on your Instant Pot and select the 'Sauté' function. Add the vegetable oil and heat until shimmering. (2 minutes)

03

Step

Sear Chicken: Place the seasoned chicken thighs in the Instant Pot, skin-side down. Sear until golden brown, about 3-4 minutes per side. Remove the chicken thighs and set aside. (8 minutes)

04

Step

Aromatics: Add the thinly sliced onion to the Instant Pot and sauté until softened, about 1 minute. Add the minced garlic and sauté for another minute until fragrant. (2 minutes)

05

Step

Deglaze: Pour in the dry white wine, scraping up any browned bits from the bottom of the pot. This adds incredible depth of flavor. Add chicken broth and fresh lemon juice; bring to a boil and cook until broth reduces slightly, 2-3 minutes. Turn off the Sauté function. (5 minutes)

06

Step

Pressure Cook: Return the chicken thighs to the Instant Pot. Close and lock the lid. Select 'Pressure Cook' (or 'Manual') on high pressure. Set the timer for 10 minutes. Allow 10-15 minutes for the pressure to build. (25 minutes)

07

Step

Release Pressure: Allow the pressure to release naturally for 10 minutes, then perform a quick release for the remaining pressure. (15 minutes)

08

Step

Cream Sauce: Carefully remove the chicken thighs from the Instant Pot and set aside. Select the 'Sauté' function again. Bring the sauce to a gentle boil. Whisk in the heavy cream, butter, fresh thyme, and 1/8 teaspoon salt. Cook until the sauce thickens slightly, about 2-3 minutes. (5 minutes)

09

Step

Serve: Drizzle the luscious lemon-garlic cream sauce over the chicken thighs. Serve immediately and enjoy!

For extra flavor, consider marinating the chicken thighs in lemon juice, garlic, and herbs for at least 30 minutes before cooking.
Adjust the amount of lemon juice and garlic to suit your taste preferences.
If the sauce is too thin, you can thicken it further by creating a slurry with 1 tablespoon of cornstarch and 2 tablespoons of cold water. Whisk the slurry into the sauce and cook until thickened.
Serve with roasted asparagus, cauliflower rice, or a green salad for a complete and satisfying meal.

Arden Predovic

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 20 Ratings)
Total Reviews: (9)
  • Darron Rath

    The Instant Pot made this dish so easy and quick to prepare. Perfect for a weeknight meal!

  • Alvena Wilderman

    My family loved this recipe, even my picky eaters! I'll definitely be making this again.

  • Ross Franeckireichel

    I added some spinach to the sauce for extra nutrients and it turned out great.

  • Elvie Thompson

    The sauce was a bit too tangy for me, so I added a touch of honey to balance the flavors.

  • Marquise Reilly

    Absolutely delicious! The lemon-garlic sauce is so flavorful and creamy.

  • Duncan Harvey

    Could easily adjust the recipe to fit any low-carb lifestyle.

  • Sammie Heidenreich

    The natural pressure release is key for keeping the chicken thighs moist and tender.

  • Brendan Schmeler

    This recipe is a keeper! I've already shared it with all my friends.

  • Margret Bashirian

    I didn't have heavy cream, so I used half-and-half and it still worked well.

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