If you need a simple and easy recipe for dinner, look no further. This Instant Pot Lemon Garlic Chicken recipe comes together quickly and effortlessly, perfect for busy weeknights. Tender pieces of chicken thighs are cooked in a mouthwatering lemon garlic sauce, packing it full of flavor. Your whole family will love this recipe.
Recipe:
I love my Instant Pot! It makes cooking on busy weeknights so easy. This pressure cooker lemon garlic chicken comes together so quickly, and the chicken always comes out tender, juicy, and full of flavor. Infused with a simple but delicious lemon garlic sauce, the chicken thighs taste so flavorful and bright.
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These are awesome, made them several times now!
Stopped watching when you didn’t put the chicken drippings from the plate back in the instant pot. Please tell me 4 year later that you wouldn’t make that mistake now.
2:27 that’s like 4 tablespoons dude
Don’t put the flour in at the end to thicken! You’ll get stomach pain. Flour needs to cook for at least 20 minutes!! Use something like cornstarch to thicken AT THE END of the cooking.
This guy is not very knowledgeable and seems to not care enough or have the curiosity to learn about what he’s going to say.
He claims that pressure cooks things twice as fast, and that _pressure_ is what’s making that happen. In fact, what’s happening is that high pressure raises the boiling point of water, so it’s actually higher _temperature_ that’s responsible for the faster cooking times. The pressure is created by water boiling into steam. And the speedup over normal cooking varies greatly. This is also why you need some water in the pot. In this case, the chicken stock and the water released by the chicken.
He calls what he did natural release. In fact, he did a quick release.
He says he doesn’t know what would happen if you tried to force the pot open before releasing pressure. What will happen is that the pot won’t let you. Every modern pressure cooker, whether stovetop or electric countertop (like an instant pot) is engineered to lock and prevent opening while still under pressure. It’s one of the most important safety design features for a pressure cooker.
He says “one tablespoon of oil” but pours in what looks like half a cup. I’m experienced in the kitchen so I can see what just happened, but if someone weren’t looking carefully they’d be grievously misled. If you’re going to say specific measurements then you best get it right, or else just be honest and say “some vibe based amount of oil idk lol”.
He describes what he does as “I like to X” instead of explaining why doing X is important, for what purpose, in what circumstances, based on what science.
Useless.