Instant Pot Lémon Chickén #yummy #chicken

Instant Pot Lémon Chickén

ingrediénts

• 1 tabléspoon of oil
• 1 pound of chickén thighs (I used with bone, with skin)
• 1 small onion (choppéd)
• 2 garlic clovés (minced)
• 3/4 cup chickén broth
• 1 lémon (juice only)
• 1 C. 1 tsp driéd thyme
• 1 C. 1 tsp driéd rosemary
• salt and black peppér (to taste)
• 1 téaspoon of cornstarch mixed with 1 tablespoon of cream OR milk OR water
• 1 tabléspoon butter

Instructions*

• Dark méat:
• Put thé instant pan to skip. Add the oil to the pan and add the thighs, skin side down. Cook, in batches if necessary, until golden and crisp. Turn and cook until browned on the other side. Remove the chicken from the pan.
• Start thé sauce:
• Add thé onion and garlic to the pan and cook until they start to soften, about 1 minute. Add chicken broth, lemon juice, herbs and seasoning. Stir, scraping the golden pieces from the bottom of the pot.
• Pressuré cook:
• Réturn the chicken legs to the instant pan. Attach the cover and set the pressure valve to "tight". Choose "pressure cooker" (or "manual") and "high" for 12 minutes. Naturally release the pressure after the cooking time has elapsed (simply turn off the instant pan and leave it alone until the pressure is gone).
• Finish the saucé:
• Carefully remové the thighs. Set the Instant Pot to skip. Pour the cornstarch suspension into the pan, mix well and simmer until the sauce thickens. Stir in butter until melted and serve sauce over chicken.

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