This chicken is packed with fresh herb flavor. It's awesome how fast the chicken can cook in the Instant Pot, and feel free to throw some veggies in alongside it, but be careful as the veggies can overcook if left in the Instant Pot too long.
What you will need
2 Lb boneless chicken thighs
Juice and zest of 1 lemon
4 garlic cloves
2 tablespoons olive oil
1/3 cup chicken broth
3 tablespoons butter
1 small head broccoli
1 tsp dried oregano
1 tsp fresh basil
1/2 teaspoon garlic powder
1/2 teaspoon red chili flakes, optional
1/2 teaspoon paprika
1/4 tsp ground black pepper
1/4 tsp salt
12 oz microwavable quinoa(Nutritional facts 164 calories, 11.1 g fat, 6.76 g carbohydrates, 9.52 g protein, 48 mg cholesterol, 98 mg sodium)
How to cook
Gather all ingredients
Portion your ingredients. Chop the carrots, onion, and wash the broccoli.
Prepare the broccoli by cutting the florets off of the stem and into bite sized pieces.
Zest one whole lemon.
Layer the leaves of basil on top of each other and wrap into a tight roll. Chop into thin strips.
Smash the garlic with the flat side of your knife and remove the skin. Roughly mince the garlic.
Pour the olive oil into the pot and add the chicken, salt, pepper, and red pepper flakes
Add in the paprika and garlic powder and stir to coat chicken.
Brown the chicken on the saute setting, flipping half way through. When the chicken is cooked, remove from the pot to finish preparing the sauce.
Once the chicken is removed, add in the butter, onion and garlic and stir.
Squeeze one fresh lemon into the sauce, and add the oregano and lemon zest.
Add the chicken back and add the chicken broth.
Add the rack to the instant pot and put the carrots and broccoli on top.
Add the lid and set the Instant Pot to high pressure cook for 1 minute.
Let the steam escape and carefully remove the rack with the veggies and remove the chicken.
Once the veggies and chicken are removed, boil down the sauce until thickened slightly.
Top with fresh basil and serve!