Name: Instant Pot Lemon Chicken With Garlic and Olives
Cook time: 20 minutes
Total time: 45 minutes
Ingredients: 1 tablespoon extra virgin olive oil, plus more as needed; 2 pounds bone-in, skin-on chicken thighs, patted dry (4 to 6, depending on the size); 3/4 teaspoon kosher salt, plus more if needed; 1/4 teaspoon freshly ground black pepper ½ cup chicken stock, preferably homemade; 1/3 cup mixed pitted olives 4 thin slices lemon; 4 garlic cloves, thinly sliced; 2 anchovy fillets, chopped (optional) 1 tablespoon drained capers 1 teaspoon fresh rosemary needles, chopped; 1 teaspoon fresh thyme leaves, chopped, plus more for garnish; 1/2 teaspoon fennel seeds, lightly crushed with a mortar and pestle or with the flat side of a knife

Lemon chicken with garlic on a plate with a fork and knife on a gray surface.

Photo by Christopher Testani

Chicken thighs sauté in the Instant Pot until the skin becomes crispy-brown before slow-cooking in a flavor-packed stock with olives, lemon slices, garlic, anchovies, capers, and herbs.

Recipe notes

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