Keto Instant Pot Mediterranean Summer Chicken
How to Make It
Step 1
Add the olive oil to the base of the instant pot. Add the chicken thighs skin side down and set to sauté until well browned – about 4 minutes. Turn the thighs and brown the other side. Remove from the instant pot with a slotted spoon and set to one side.
Step 2
Whilst the chicken is browning you can prepare the vegetables. Thinly slice the garlic and onion and slice the bell peppers into wide strips. Once you have browned the chicken, add the peppers, onion and garlic to the instant pot along with the lemon juice and oregano. Sauté for 3-4 minutes until tender and fragrant.
Step 3
Return the chicken thighs to the pot and arrange on top of the vegetables. Add the stock. Season with salt and pepper if desired. Place the lid on the instant pot and cook at high pressure for 8 minutes. When the thighs have finished cooking, do a quick release as per the instant pot guidelines. Serve hot.
Ingredients
- kin on and bone in chicken thighs are used in this recipe to retain maximum flavor and fats throughout cooking. The chicken is cooked on a bed of sweet and juicy bell peppers with aromatic garlic and red onion, dried oregano and a twist of zesty lemon. The dish is then scattered with some fresh basil to serve.Serving SuggestionsThis is a quick and easy Keto dinner option ideal for families. Perfect served over a bed of cauliflower rice or with a side of zucchini noodles. Alternatively you could serve the chicken thighs with a hearty salad for a filling lunch option. Gluten FreeLunchMain DishesPaleoQuick Easy Net Carbs 3.8 gFiber 0.9 gTotal Carbs 4.8 gProtein 24.3 gFats 14.6 g – 250
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- Chicken Thigh, Skin Eaten – 4 medium
- Garlic, Fresh – 2 clove
- Basil, Fresh – 2 tablespoon
- Red Bell Peppers, Raw – 1 small
- Yellow Bell Peppers, Raw – 1 small
- Olive Oil – 1 tablespoon
- Oregano, Dried – 1 teaspoon
- Red Onion – ½ medium – 2 1/2″ diameter
- Lemon Juice – ½ each – juice from one lemon
- Chicken Broth, Bouillon Or Consomme, Homemade – ⅓ cup