Ingredients
4 bone-in, skin on Smart Chicken Thighs
1 bay leaf
½ cup Organic Smart Chicken Classic Chicken Bone Broth
1 tablespoon lemon juice
Kosher salt and black pepper to taste
¼ teaspoon dried thyme leaves
1 tablespoon lemon zest
3 garlic cloves, minced
1 teaspoon fresh rosemary, chopped
1 tablespoon canola or vegetable oil
Garnish with fresh rosemary and thyme leaves
Directions
Season chicken thighs on both sides with salt and pepper. Making a rub by combining dried thyme, lemon zest, garlic and fresh rosemary. Apply rub to chicken. Using the saute function on your instant pot and working in batches, sear each chicken thigh until you see a nice, golden color. About 3-4 minutes on each side. Remove chicken thighs from chamber and drain excess oil from chamber without cleaning. Add bay leaf, bone broth and lemon juice to chamber. Add chamber trivet and place thighs carefully on top. Secure lid and place valve in sealed position. Pressure cook for 6 minutes. Once time has expired, do a quick release by immediately placing the valve in the vented position. Remove chicken and serve.