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Garlic Lemon Chicken Thighs Recipe taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Lemon Garlic Chicken Thighs in the Pressure Cooker You Gonna Love

This pressure cooker lemon garlic chicken is packed with flavor and comes together quickly with tender chicken thighs, buttery potatoes and vibrant broccoli soaked in a lemon garlic marinade — the perfect comforting weeknight dinner.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Soup
Cuisine Mexican
Servings 4 servings
Calories 420 kcal

Equipment

  • 1 Pressure cooker

Ingredients
  

Main ingredients

  • 1.5-2 pounds Boneless skinless chicken thighs or breasts if you prefer
  • 1 pound Baby Dutch potatoes quartered or halved if super small
  • 3 cups Broccoli florets
  • ⅓ cup Olive oil
  • 3 cloves Garlic minced
  • 3 tablespoons Freshly squeezed lemon juice
  • 2 teaspoons Lemon zest
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Salt part of spice mix
  • 1 teaspoon Black pepper part of spice mix
  • 1 teaspoon Dried basil part of spice mix
  • 1 teaspoon Dried oregano part of spice mix
  • 1 teaspoon Onion powder part of spice mix
  • ½ teaspoon Paprika part of spice mix
  • ½ teaspoon Ground cumin part of spice mix
  • ½ teaspoon Dried thyme part of spice mix
  • ½ teaspoon Sugar part of spice mix

Instructions
 

Instructions

  • Preheat your pressure cooker on the saute function. Add olive oil and let it shimmer.
  • Add minced garlic and let it sizzle for about 1 minute.
  • In a bowl, whisk together lemon juice, zest, Dijon mustard, and spices to create the marinade.
  • Toss chicken and baby potatoes in the marinade until evenly coated.
  • Place chicken and potatoes inside the pressure cooker and pour in remaining marinade. Seal lid with ring in place.
  • Set to high pressure for 10 minutes. Do a natural release when done.
  • Stir in broccoli florets, reseal lid, and pressure cook 2 more minutes. Quick release after.
  • Serve hot with optional yogurt-Parmesan sauce and garnish if desired.

Notes

For best flavor, marinate chicken and potatoes ahead. Store leftovers up to 4 days in fridge or freeze for 3 months. Reheat with splash of water and fresh herbs.