My husband and I stared a low carb diet and he is watching his red meat intake. This leaves us having to get real creative on cooking poultry, lean pork and seafood that isn’t loaded in sauces and cheeses. I have had an Instant Pot for a few months now and had only used it twice because I feel lost in how to use it. Then I got The I Love My INSTANT POT Recipe Book.
I chose to recreate the lemon garlic chicken legs recipe that is in the recipe book. It was so easy and cooked up great. My husband son and I polished them off. I even had leftover lemon and garlic for the asparagus.
Lemon Garlic Chicken Recipe
- 1/3 C Olive Oil
- 1/4 C Fresh Squeezed Lemon Juice
- 1 Tbsp Lemon Zest
- 4 Garlic Cloves (minced)
- 1/4 Tsp Sea Salt
- Pinch of Cayenne Pepper
- (I also adde pinch of smoked paprika)
- 2 Lbs. Chicken wings or legs
- 1 C chicken broth
Mix all but chicken and broth. Add chicken and marinade in fridge for at least 1 hour (I threw all in a large ziploc to marinade). Add chicken broth to the pot. Insert a steam basket (I don’t have one yet so used tad less broth and laid in there-came out great). Fix so not overlapping. Lock Lid. Set to manual 10 minutes. When timer beeps, let pressure release naturally for 5 minutes, Then quick release pressure until float valve drops and unlock lid. Place cooked chicken onto parchment-lined baking sheet and put under oven broiler for 3-5 minutes until browned.
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If you are like me and use Amazon to buy books you can pick up this recipe book on Amazon. It is full of great Instant Pot recipes.
