Hi Friends! Today I'm sharing my favorite Instant Pot Lemon Chicken recipe with you. I love this recipe because it has bright, citrussy flavors, and you don't even need to sautee before cooking it! It also happens to be low carb and gluten-free.

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INGREDIENTS
4 cloves garlic minced
1/4 teaspoon salt
1 teaspoon dried basil
1/2 lemon zested; roughly 2 teaspoons
1/2 cup chicken stock
1 teaspoon chicken bouillion
2 tablespoons white wine
2 lbs boneless skinless chicken thighs
2 tablespoons unsalted butter (cut into small cubes)

Before serving
1/2 lemon juiced
parsley (garnish)
lemon slices (garnish)

DIRECTIONS
00:54 - In the stainless steel insert of your Instant Pot, mix together the garlic, salt, basil, lemon zest, chicken stock, chicken bouillon and white wine.
01:06 - Add the chicken thighs and turn to coat in the sauce.
01:10 - Scatter the butter cubes over top, then place the lid on the Instant Pot.
01:19 - Set the steam release handle to the 'sealing' position, and select 'pressure cook' ('manual' on older models) for 10 minutes at high pressure.
01:21 - Once the cook cycle has completed, release the pressure immediately (quick pressure release) by carefully setting the steam release handle into the 'venting' position.
01:34 Stir in lemon juice and enjoy.

* you may also broil your chicken if you'd like to get them nice and golden, but this is completely optional and does not affect the flavor.

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