Instant Pot Lemon Chicken With Garlic And Olives Recipes
INSTANT POT LEMON CHICKEN WITH GARLIC AND OLIVES
Steps:
- Using the sauté function of your pressure cooker (set on high if possible), heat the oil in the pressure cooker pot. Season the chicken with the salt and pepper and arrange in a single layer, skinside down, on the bottom of the pot. (Work in batches if they don't fit in a single layer, adding more oil for each batch.) Cook, without moving, until well browned, about 8 minutes. (You only have to brown it on one side).
- Flip the chicken, pour in the stock, and scatter with the olives, lemon slices, garlic, anchovies (if using), capers, rosemary, thyme, and fennel seeds.
- Lock the lid into place and cook on high pressure for 15 minutes. Let the pressure naturally release.
- Discard the lemon slices and transfer the chicken to serving plates; keep loosely tented with foil. Using the sauté function, bring the sauce to a simmer and cook until thickened slightly, 3 to 5 minutes. Taste and adjust the salt and pepper if necessary. Spoon the sauce over the chicken and serve garnished with thyme.
- Cook it slow: After step 2, slow cook on high for 3 to 4 hours or low for 4 to 5 hours.
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- Add oil to the Instant Pot and set to 'Saute', until it reads 'Hot'. Meanwhile, sprinkle chicken thighs with salt and pepper, and place skin side down in a single layer in the bottom of the pot. You may have to work in batches. Cook, undisturbed for 8 to 10 minutes on one side. Don't peek! Let them brown!
- Flip chicken thighs, and pour in broth. Scatter olives, lemon slices, garlic, capers, rosemary, thyme, fennel seeds, and, if using, anchovies over chicken.
- Cover and lock the pressure cooker, making sure it's set to sealing. Set to High Pressure (or choose the meat feature) for 20 minutes. Allow a natural pressure release when cooking time is complete, about 10 minutes.
- Uncover the Instant Pot, and remove the lemon slices. Transfer chicken to serving plates; loosely tent with foil.
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