Pressure Cooker Lemon-Thyme Chicken

1. 1

   Season the chicken with black pepper and sprinkle with the thyme. Heat the oil in a 6-quart pressure cooker over medium-high heat. Add the chicken and cook for 10 minutes or until the pieces are well browned on both sides. Pour off any fat.

2. 2

   Stir the broth, wine, lemon juice and garlic in a small bowl and pour the mixture over the chicken.

3. 3

   Close the cooker and cook over medium heat for 8 minutes with the regulator set to slow steam escape. Remove the cooker from the heat and quick release the pressure.

4. 4

   Carefully open the cooker lid and remove the chicken from the cooker. Thicken the sauce, if desired. Serve the sauce with the chicken. Garnish with lemon slices, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.