Serves
Makes 4 servings
Ingredients
- 1 tablespoon extra-virin olive oil
- 8 bone-in, skin-on chicken thighs (about 3 pounds)
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 4 cloves garlic, thinly sliced
- 1 medium yellow onion, thinly sliced
- 1 lemon, sliced into thin rounds
- 1 cup pitted green olives
- 6 sprigs fresh thyme
- 2 tablespoons chopped fresh flat-leaf parsley
Procedure
This recipe comes from the Instant Pot Electric Pressure Cooker Cookbook. It was designed to be made in the Instant Pot.
Turn the Instant Pot on to [Sauté]. Heat the olive oil. Pat the chicken dry with paper towels and season with the salt and pepper. Add half of the chicken, skin side down, and cook until the skin is golden brown and crisp, about 10 minutes. Flip the chicken and cook for 1 minute more. Transfer to a plate and repeat with the remaining chicken.
Add the garlic to the pot and cook, stirring, for 30 seconds. Add the onion, lemon, olives, and thyme, and cook, scraping up the brown bits from the bottom of the pot, for 2 minutes. Lay the chicken on top. Press [Cancel].
Lock the lid. Press [Manual] and cook on high pressure for 10 minutes. Use the “Quick Release” method to vent the steam, then open the lid.
Serve the chicken with the onions, lemon, and olives, and sprinkle with the parsley.
Excerpted from Instant Pot Electric Pressure Cooker Cookbook by Sara Quessenberry and Kate Merker. Copyright © 2017 Race Point Publishing. Photography copyright © 2017 Evi Abeler. Published by Race Point Publishing, an imprint of The Quarto Group. Reproduced by arrangement with the Publisher. All rights reserved.
