Go Back

Lemon-Garlic Boneless, Skinless Chicken Thighs in the Pressure Cooker

These pressure-cooked boneless, skinless chicken thighs are infused with lemon-garlic marinade and seared to golden perfection for a quick, flavorful dinner option.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Calories 280 kcal

Equipment

  • 1 Mixing bowl for marinade mixing

Ingredients
  

Main Ingredients

  • 1 small lemon quartered
  • 3 tablespoons extra-virgin olive oil divided
  • 1 tablespoon grated garlic
  • 2 teaspoons fresh thyme leaves plus more for garnish
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 4 pieces boneless, skinless chicken thighs trimmed and patted dry (4.5 oz each)

Instructions
 

Instructions

  • Squeeze lemon quarters for juice and set aside.
  • Mix 2 tablespoons olive oil, garlic, thyme, salt, pepper, and lemon juice in bowl to make marinade.
  • Place chicken in shallow dish or bag with marinade. Let sit 15 minutes at room temp.
  • Heat 1 tablespoon olive oil in skillet over medium. Brown chicken 6–7 minutes each side.
  • Transfer chicken to pressure cooker. Seal lid and cook on high pressure for 6 minutes.
  • Quick release steam. Open lid, garnish with thyme and serve.

Notes

Store leftovers in airtight container for up to 4 days in the fridge or freeze up to 2 months. Reheat gently with a splash of broth or water in a skillet.