Instant Pot Lemon Chicken

 

Make this Beloved Instant Pot Lemon Chicken Recipe (Pressure Cooker Lemon Chicken). Tender & moist chicken drowned in a beautiful marriage between American Chinese flavors – refreshingly sweet & sour honey lemon garlic chicken sauce. Super easy to make even on a weeknight!
Running a restaurant is tough. Real tough.

Hard physical labor, heat in the kitchen, serving interesting customers from all walks of life, managing staff, extremely long hours, stress from all over…

But each satisfied smile you see on customers’ face makes everything worthwhile.

On the days where Jacky and I helped out in my dad’s Chinese restaurant, we wouldn’t get away a day without diners after diners ordering the Beloved Chinese Lemon Chicken. Probably top 10 on the menu!

Those crispy yet tender chicken nuggets drenched in deliciously dangerous sweet & sour sauce. I simply couldn’t say no to any well-balanced sweet & sour anything sauce. hehe~

Adapted From : pressurecookrecipes.com

Ingredients

• 2 cloves garlic (minced)
• 1 tsp dried thyme
• 1 small onion (chopped)
• 1 tablespoon butter
• 1 pound chicken thighs (I used bone-in, skin-on)
• 1 lemon (juice only)
• 3/4 cup chicken broth
• 1 tablespoon oil
• salt and black pepper (to taste)
• 1 tsp dried rosemary
• 1 teaspoon cornstarch mixed with 1 tablespoon cream OR milk OR water

Instructions
Number One, Brown meat: Set instant pot to sauté. Add oil to pot and add thighs skin-side down. Cook, in batches if needed, until golden and crisp. Flip and cook until browned on the other side. Remove chicken from pot.
Number Two, Start sauce: Add onion and garlic to pot and cook until starting to soften, about 1 minute. Add chicken broth, lemon juice, herbs and seasoning. Stir, scraping the browned bits off the bottom of the pot.
NUmber Three, Pressure cook: Place chicken thighs back in the instant pot. Secure lid and set the pressure valve to "sealing". Choose "pressure cook" (or "manual") and "high" for 12 minutes. Naturally release pressure after cooking time is up (just switch off the instant pot and leave it alone until pressure is gone).
Number Four, Finish sauce: Carefully remove thighs. Set the Instant Pot to sauté. Pour cornstarch slurry into pot, stir well and simmer until sauce has thickened. Stir in butter until melted and serve sauce over chicken.

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