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Lemon Garlic Butter Thighs And Green Beans Skillet taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Lemon Garlic Chicken with Green Beans Pressure Cooker Recipe

This lemon garlic butter chicken with green beans is a pressure cooker dream—juicy, tender, full of flavor, and ready in just 40 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soup
Cuisine Mexican
Servings 4 people
Calories 334 kcal

Equipment

  • 1 Pressure cooker

Ingredients
  

Main Ingredients

  • 1.5 lb chicken thighs skinless, boneless
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 0.25 teaspoon crushed red chili pepper flakes
  • 1 lb green beans trimmed
  • 3 tablespoons butter divided
  • 0.5 cup fresh chopped parsley
  • 4 cloves garlic minced
  • 1 tablespoon hot sauce like Sriracha
  • 0.25 teaspoon salt and fresh cracked black pepper
  • 0.5 lemon juiced
  • 0.5 cup chicken stock

Instructions
 

Instructions

  • Season chicken thighs with paprika, onion powder, chili flakes, salt, and pepper.
  • Melt 2 tablespoons of butter in a large skillet over medium heat. Cook chicken thighs for 6 to 7 minutes per side until golden and cooked through.
  • Remove chicken from skillet and set aside. Keep drippings in the pan.
  • Add the remaining tablespoon of butter to skillet, then sauté garlic for 1 minute until fragrant.
  • Stir in green beans and cook for 4-5 minutes until bright green and tender-crisp.
  • Return chicken to skillet on top of beans. Add hot sauce, parsley, chicken stock, and lemon juice.
  • Seal pressure cooker and cook on high for 8 minutes. Use slow release method before opening.

Notes

Cool leftovers completely before storing. Keeps up to 3 days in fridge or freeze in single portions. Reheat gently for best flavor.