I’ve got a new, delicious keto recipe for the Instant Pot to share with you today: Instant Pot Keto Chicken Thighs in Lemon-Garlic Cream Sauce! If you love lemon and garlic, you’ll love this Instant Pot chicken recipe whether you’re on a keto diet or not. Pin this one to your ketogenic diet recipe boards, or save it for anytime you need a new low-carb dinner idea. Want more keto and low carb recipes? Click these links to see more of my low-carb recipes and keto recipes (including the popular Keto Blueberry Cream Cheese Crumble recipe). If you’re looking for more recipe ideas for your Instant Pot or pressure cooker, check out this post with my favorite, delicious, tried-and-true Instant Pot recipes, and click here to get all of my original Instant Pot recipes. I developed today’s recipe as part of the Allrecipes Allstars Tastemakers program. Rate, review, and photograph my recipe for Instant Pot® Keto Chicken Thighs in Lemon-Garlic Cream Sauce on Allrecipes here, and see the full recipe along with some of my cooking tips below. Jump to Recipe.
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The recipe starts by seasoning some chicken thighs with salt and pepper and browning them in the Instant Pot on Sauté mode for about 3 to 4 minutes per side. After browning, you remove chicken from the pot and set it aside.
While the Instant Pot (or other multi-function pressure cooker) is still on Sauté mode, add thinly sliced onion and sauté for one minute.
Add some minced garlic and cook for one more minute (you’ll notice things cook really quickly with the Instant Pot Sauté function).
Pour in some dry white wine and stir to scrape the brown bits from the bottom of the pot. Then you’ll stir in chicken broth and lemon juice and bring it to a boil. It should cook until the broth has reduced slightly (two to three minutes), then you’ll turn off the Sauté function.
Return the chicken to the Instant Pot, and close and lock the lid. Select High pressure and set the timer for 10 minutes (allowing 10 to 15 minutes for pressure to build before the clock starts counting down). After the timer goes off, allow pressure to release naturally for 10 minutes, then release the remaining pressure carefully using the quick-release method. Unlock and remove the lid.
To finish the cream sauce, remove the chicken from the pot and set it aside. Select the Sauté mode again and bring the sauce to a boil. Whisk in butter or margarine, heavy cream, salt, and thyme, and cook until the sauce has thickened slightly (two to three minutes).
Optional step: If you prefer a thicker sauce, whisk the heavy cream together with 1 tablespoon of corn starch in a small bowl before adding the cream to the pot. This will add to the net carbs of the meal, but will thicken the sauce. Leave the cream on its own if you prefer lower carbs with a lighter sauce.
Serve the chicken drizzled with the sauce (or drenched with the sauce if you’re a sauce lover like me).
It’s great served with roasted asparagus on the side.
Here’s the easy keto chicken thighs recipe! Enjoy!