Instructions
Make Greek Lemon Chicken and Potatoes in Instant Pot
Season the chicken thighs with 1/2 teaspoon garlic salt and 1/2 teaspoon pepper on both sides.
Press sauté button on your Instant Pot. Add the Canola oil and wait until it heats up. The display should read hot.
Add 4 chicken thighs skin side down and saute for 5-7 minutes until the skin is golden. Flip and cook for another 2-3 minutes. No need to cook the chicken through, just sear on both sides.
TIP: if you can’t flip the chicken because the skin is sticking to the pan, don’t force it, let it cook more. Once the chicken skin is sufficiently crisp, it’ll automatically stop sticking.
Remove the chicken to a plate and cook the other chicken thighs in the same way.
While the chicken is cooking, slice one onion. Cut up 1/2 a lemon into wedges. Halve the potatoes.
Once the chicken is seared and removed from Instant Pot, add the sliced onions and cut up lemon to the pot.
Add 2 tablespoons of water (or broth) and scrape the bottom of the pot really well to deglaze and make sure that there are no burnt bits stuck to the pan.
Add the minced garlic, all the spices, and mix well.
Add the halved potatoes, soy sauce, and juice of 1.5 lemons. Mix.
Place the seared chicken thighs on top of the potatoes, they will have to be stacked.
Turn sauté mode off.
Close the lid of your Instant Pot and turn the valve to Sealing.
Press Manual or Pressure Cooker button (depending on your model) and use the arrows to select 8 minutes. Use default High Pressure. It will take about 12-15 minutes to come to pressure.
Once the Instant Pot beeps that 8 minutes of cooking are done, do a natural pressure release for 8 minutes (it means that you need to just wait for 8 minutes). Then do a quick release. This should take another 1-2 minutes.
Line a large baking sheet with foil for easy cleaning.
Transfer the cooked chicken thighs to the baking sheet.
Using a slotted spoon, transfer the potatoes with lemons and onions to the baking sheet.
Broil in the oven until chicken skin is crispy and golden. About 5-8 minutes depending on your oven
Make Lemon Gravy
Strain the liquid from Instant Pot into a fat separator, let it sit briefly, and pour back into Instant pot, discarding fat.
Click cancel to turn off Keep Warm function.
Press sauté mode on. Bring the liquid to boil and cook until reduced to a sauce-like consistency, about 5 minutes.
Adjust the seasoning if needed and serve with broiled Lemon Chicken and Potatoes.
Serve with fresh oregano.
Nutrition
Calories: 672kcal | Carbohydrates: 39g | Protein: 42g | Fat: 39g | Saturated Fat: 10g | Cholesterol: 221mg | Sodium: 1562mg | Potassium: 1325mg | Fiber: 6g | Sugar: 4g | Vitamin A: 423IU | Vitamin C: 65mg | Calcium: 62mg | Iron: 4mg
