Prep: 5 mins Cook: 40 mins Additional: 15 mins Total: 1 hr Servings: 4 Yield: 4 servings


  • 2 tablespoons vegetable oil
  • 4 bone-in, skin-on chicken thighs
  • salt and pepper to taste
  • ½ medium onion, thinly sliced
  • 4 garlic cloves, minced
  • ½ cup dry white wine
  • 1 cup chicken broth
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons butter or margarine
  • ½ cup heavy cream
  • ½ teaspoon thyme leaves
  • ⅛ teaspoon salt


  • Step 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat vegetable oil.
  • Step 2 Season chicken thighs with salt and pepper on both sides; add to Instant Pot®. Cook one side at a time until both sides of the chicken are a golden brown, 3 to 4 minutes per side. Remove chicken from the pot and set aside.
  • Step 3 Add onion and sauté for 1 minute. Add garlic and cook for 1 more minute. Pour in white wine and stir to scrape brown bits from the bottom of the pot. Stir in chicken broth and lemon juice; bring to a boil and cook until broth has reduced slightly, 2 to 3 minutes. Turn off the Sauté function.
  • Step 4 Return chicken Instant Pot®. Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  • Step 5 Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
  • Step 6 Remove chicken from the pot and set aside. Select the Sauté mode and bring sauce to a boil. Whisk in butter or margarine, heavy cream, salt, and thyme. Cook until sauce has thickened slightly, 2 to 3 minutes. Serve chicken drizzled with the sauce. ketosis

Nutrition Facts

Per Serving: 445 calories; protein 20.5g; carbohydrates 5.2g; fat 35.6g; cholesterol 128.5mg; sodium 521.3mg.