Description
This Low FODMAP Instant Pot Lemon Chicken is a light, yet comforting dinner recipe ready in about 30 minutes and perfect for a weeknight at any time of year. It’s also Paleo, Whole30, Keto, low carb, and gluten-free.
Ingredients
Units
Scale
- 6-8 bone-in skin-on chicken thighs, or a combination of thighs and drumsticks
- 1 1/2 teaspoons salt, divided
- 1 teaspoon dried rosemary or 1 tablespoon fresh rosemary, chopped
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- 1/2 teaspoon ground black pepper
- 2 tablespoons ghee or butter (if not needing Paleo/Whole30)
- 2 tablespoons garlic-infused olive oil
- 1 teaspoon lemon zest
- 1/3 cup lemon juice, freshly-squeezed (from about 1 large lemon)
- 1/2 cup chicken bone broth (homemade or store-bought)
- 1/2 cup coconut cream, or heavy cream (lactose-free if needed) if not needing Paleo/Whole30
- 2 teaspoons tapioca flour
- 2 teaspoons cold water
For Garnish (Optional):
- 4-6 lemon slices (halved)
- 6-8 sprigs of fresh thyme
Instructions
- In a small bowl, combine 1 teaspoon of the salt, rosemary, thyme, and pepper and whisk to combine. Dry chicken thighs well with paper towels and sprinkle the skin side with half of the spice mixture.
- Press the "Sauté" button on your 6-quart Instant Pot, 8-quart Instant Pot, or comparable pressure cooker. Add the ghee or butter and garlic-infused olive oil to the pot. Once the display reads "Hot," ensure the oil and ghee have completely coated the bottom of the pot. Using tongs, add half of the thighs, skin side down, and sear for 5 minutes (2 minutes if searing drumsticks) or until the chicken skin releases easily from the pot (do not rip). While the chicken is searing, carefully sprinkle the side of the chicken that is not searing with half of the remaining spice mixture. Flip and sear on the other side for 2 minutes. Remove seared chicken to a plate and follow the same steps for the remaining thighs, reserving any remaining spice mixture to add to the sauce later. If you're in a hurry, you can sear all 8 thighs at the same time in a large skillet on medium high heat on the stove.
- After all the chicken thighs are seared on both sides, press “Cancel” on the Instant Pot. Pour in lemon juice and chicken bone broth and scrape the bottom of the pot clean with a plastic spoon.
- Add the lemon zest, the remaining ½ teaspoon salt, and any remaining spice mixture to the liquid in the pot and stir. Lay the chicken in one layer (it will be tight, but you can do it!), skin side up, in the liquid. Using a spatula, scrape any juices left from the chicken on the plate into the pot (leave no flavor behind!). Close the lid, set the pressure release valve to "Sealing," hit the "Pressure Cook" or "Manual" button, and set the timer for 10 minutes.
- Once the cooking cycle has completed, quick release the pressure. Using a fresh set of tongs, remove the chicken to a platter. Check the temperature of the thickest piece of chicken (without touching the bone) with an instant read thermometer. Chicken must be at least 165° F (75° C) to be safely consumed.
- Add coconut cream or heavy cream to the broth in the Instant Pot and stir. Taste the sauce and adjust seasonings as desired. If the sauce tastes too coconutty, add more salt and pepper until the coconut flavor dissipates to your liking.
- To thicken the sauce, whisk 2 teaspoons tapioca flour with 2 teaspoons of cold water in a small bowl or measuring cup to make a slurry. Hit "Sauté" on the Instant Pot and wait until the broth begins to boil (this should only take a few seconds). While gently whisking the broth constantly, slowly add the slurry to the broth and whisk until the sauce is to your desired thickness (about 1 minute). Hit Cancel on the Instant Pot; pour the sauce in a measuring cup or gravy boat to pour on top of the chicken.
- Serve Low FODMAP Instant Pot Lemon Chicken with a starch component like potatoes, such as the low FODMAP option of my Instant Pot "Garlic" Mashed Potatoes, white rice, cauliflower rice (if not needing low FODMAP), or shirataki rice (if not needing Paleo/Whole30) or hearts of palm rice for Keto/low carb. Place the chicken on top of the starch and pour the sauce on top. Garnish with lemon slices and thyme if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Instant Pot
- Cuisine: American
