INSTANT POT LEMON GARLIC CHICKEN THIGHS

MARCH 17, 2015 BY PREDOMINANTLYPALEO

Ok I did not cook this melt in your mouth delicious entre, Lyn did and for the, as she put it, and it only took 15 minutes to cook. Man this was good especially where I am the thigh lover not as crazy about the breast meat, too dry for me although we do eat a fair amount. Also none of my pictures I borrowed Jennifer Robins.

Ingredients:

• 1-2 pounds chicken breasts or thighs
• 1 teaspoon sea salt
• 1 onion, diced
• 1 tablespoon avocado oil, lard, or ghee
• 5 garlic cloves, minced
• 1/2 cup organic chicken broth or homemade
• 1 teaspoon dried parsley
• 1/4 teaspoon paprika (omit for AIP)
• 1/4 cup white cooking wine (omit for AIP)
• 1 large lemon juiced (or more to taste)
• 3-4 teaspoons (or more) arrowroot flour

1. Turn your Instant Pot onto the saute feature and place in the diced onion and cooking fat
2. Cook the onions for 5-10 minutes or until softened. You can also choose to cook until they start to brown
3. Add in the remaining ingredients except for the arrowroot flour and secure the lid on your Instant Pot
4. Select the “Poultry” setting and make sure your steam valve is closed
5. Allow cook time to complete, release steam valve to vent and then carefully remove lid
6. At this point you may thicken your sauce by making a slurry. To do this remove about 1/4 cup sauce from the pot, add in the arrowroot flour, and then reintroduce the slurry into the remaining liquid
7. Stir and serve right away. This also reheats well as leftovers