Print this recipe

Instant Pot Keto Chicken Thighs with Lemon, Olives and Capers

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