Pressure Cooker Citrus Herb Chicken

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15 minutes
10 minutes + 5 minutes rest
30 minutes
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What You Need

  • 4 pounds chicken thighs, bone-in with skin
  • 1/2 teaspoon paprika
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 4 tablespoons olive oil, divided
  • 1 medium onion, thinly sliced
  • 3 ribs Dandy® celery, cut into 1 inch pieces
  • 1 tablespoon sugar
  • 2 lemons
  • 2 Dandy® oranges
  • 1/4 teaspoon red pepper flakes
  • 4 cloves garlic, grated or minced
  • 1 teaspoon fresh thyme leaves
  • 1 tablespoon fresh oregano, chopped
  • 1 tablespoon fresh rosemary, chopped

Make It

  1. Season chicken thighs with paprika, salt and pepper. Heat a skillet over medium-high heat. Add 2 tablespoons of olive oil. When oil is heated, add the chicken thighs, skin side down. Sear for 3-4 minutes on both sides.
  2. Remove the thighs from the oil and set aside.
  3. Set instant pot to sauté. When pot is hot add 2 tablespoon of olive oil.
  4. When oil is heated, add onion and celery. Sauté for 5-7 minutes or until slightly softened. Juice one of the lemons and one of the oranges. Slice the other lemon and orange into thin slices.
  5. Turn the instant pot off. Add the juices. Add the remaining ingredients except for the citrus slices.
  6. Arrange chicken thighs on top of the onion and celery mixture, alternating with citrus slices. Add the lid to the pot and manually set the pot to 8 minutes.
  7. After the pot has built enough pressure and cooked for 8 minutes, allow the pressure to release naturally for 5 minutes. Then quick release the remaining pressure.
  8. Remove the chicken thighs and place them on a baking sheet skin side up.
  9. Place the tray under a broiler for 3-4 minutes to make the skin crispy. Serve with mixture from pot.