Instant Pot Keto Chicken Thighs with Lemon, Olives and Capers - Original
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings
4
Ingredients
- 8 pasture-raised chicken thighs
- 1 tsp sea salt
- ¼ tsp freshly ground black pepper
- 20 Castelvetrano olives + 1 Tbsp olive juice
- 2 tsp capers
- 1 whole lemon, cut into wedges for serving
- 1 cup organic chicken broth
- 1 oz grass-fed ghee
- 3 cloves garlic, minced
- 2 Tbsp lemon juice
Instructions
- Pat chicken thighs dry with a paper towel and season with salt and pepper.
- Add ghee to the Instant Pot and press “Sauté.”
- Once hot, place chicken thighs skin-side down in batches, cooking until golden. Flip and cook for another minute, then transfer to a plate.
- Add all seared chicken back to the pot. Pour in the chicken broth, olives, olive juice, capers, lemon juice, and minced garlic.
- Close and lock the lid. Press “Manual,” set the pressure to “High,” and cook for 14 minutes.
- Let the pressure release naturally.
- Serve with lemon wedges and drizzle with olive oil for extra richness.
Nutrition & Macronutrient Ratio
561 calories, 45 g fat, 14 g saturated fat, 21 g monounsaturated fat, 8 g polyunsaturated fat, 176 mg cholesterol, 5 g carbohydrate, 3 g Net carbs,0.2 g sugar, 2 g fiber, 0 g sugar alcohols, 34 g protein, 1007 mg sodium, 470 mg potassium, 299 mg phosphorous
73% Fat | 25% Protein | 2% Carbohydrate
https://healinggourmet.com/healthy-recipes/instant-pot-keto-chicken-thighs-with-lemon-olives-and-capers/
11/14/2024