Instant Pot Lemon Chicken with Garlic & Olives
Melissa Clark's delicious recipe for Lemon Chicken with Garlic and Olives from her cookbook "Comfort in an Instant".
Ingredients
- 1 tbsp. extra virgin olive oil
- 2 lbs. bone-in, skin-on chicken thighs
- 1/4 tsp. kosher salt
- 1/4 tsp. black pepper
- 1/2 cup chicken broth
- 1/3 cup mixed pitted olives
- 4 thin lemon slices
- 4 cloves garlic thinly sliced
- 1 tbsp. capers drained
- 1 tsp. rosemary
- 1 tsp. thyme
- 1/2 tsp. fennel seeds lightly crushed
- 2 anchovy fillets chopped (optional)
Instructions
- 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.
- Set the Instant Pot to Saute, and bring the sauce to a simmer, cooking until slightly thickened, 5 to 10 minutes.
- Spoon the sauce over the chicken, and garnish with fresh thyme. Enjoy with couscous, or noodles. True comfort food!
