Ingredients
▢4 cloves garlic minced
▢1/4 teaspoon salt
▢1 teaspoon dried basil
▢1/2 lemon zested; roughly 2 teaspoons
▢1/2 cup chicken stock
▢1 teaspoon chicken bouillion see note 1
▢2 tablespoons white wine
▢2 lbs boneless skinless chicken thighs
▢2 tablespoons unsalted butter cut into small cubes
30 Minutes Before Serving
▢1/2 lemon juiced
▢parsley garnish
▢lemon slices garnish
Instructions
In the stainless steel insert of your Instant Pot, mix together the garlic, salt, basil, lemon zest, chicken stock, chicken bouillon, and white wine.
Add the chicken thighs and turn to coat in the sauce.
Scatter the butter cubes over top, then place the lid on the Instant Pot.
Set the steam release handle to the 'sealing' position, and select 'pressure cook' ('manual' on older models) for 10 minutes at high pressure.
Once the cook cycle has completed, release the pressure immediately (quick pressure release) by carefully setting the steam release handle into the 'venting' position.
Stir in lemon juice and enjoy. See note 2
