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
  1. Pat chicken thighs dry with a paper towel and season with salt and pepper.
  2. Add ghee to the Instant Pot and press “Sauté.”
  3. Once hot, place chicken thighs skin-side down in batches, cooking until golden. Flip and cook for another minute, then transfer to a plate.
  4. Add all seared chicken back to the pot. Pour in the chicken broth, olives, olive juice, capers, lemon juice, and minced garlic.
  5. Close and lock the lid. Press “Manual,” set the pressure to “High,” and cook for 14 minutes.
  6. Let the pressure release naturally.
  7. 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