2 tablespoons chopped fresh parsley or chives (optional)
Lemon wedges (optional)
How to Make It
Sprinkle chicken evenly with 1/2 teaspoon of the salt and pepper. Massage lemon rind into chicken. Remove lid from a 6-quart Instant Pot®. Press [Sauté], and use [Adjust] to select "More" mode. When the word "Hot" appears, swirl in 2 teaspoons of the oil. Add chicken to cooker. Turn cooker off.
Close and lock the lid of the Instant Pot®. Turn the steam release handle to "Sealing" position. Press [Manual]; select "High Pressure," and use [-] or [+] to choose 11 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Quick Pressure Release (page 4). Remove chicken from cooker, and place on a platter; keep warm.
Press [Sauté], and use [Adjust] to select "More" mode. Add remaining 2 teaspoons oil to cooker; swirl to coat. Add leek and remaining 1/4 teaspoon salt; cook 15 minutes or until leek begins to brown, scraping inner pot frequently to loosen browned bits. Turn cooker off. Remove inner pot from cooker; stir in lemon juice and honey. Top chicken with leek mixture. If desired, sprinkle with fresh parsley or chives, and serve with lemon wedges.
Pressure-Perfect Tip: Select chicken thighs that are equal in size so they will cook evenly.
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