Lemon Garlic Chicken with Green Beans Pressure Cooker Recipe
This lemon garlic butter chicken made in the pressure cooker is juicy, tender, and bursting with flavor alongside crisp green beans that cook right in the same pot.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 1.5 lb Chicken thighs skinless, boneless
- 1 teaspoon Paprika
- 1 teaspoon Onion powder
- 0.25 teaspoon Crushed red chili pepper flakes
- 1 lb Green beans trimmed
- 3 tablespoons Butter divided
- 0.5 cup Fresh parsley chopped
- 4 cloves Garlic minced
- 1 tablespoon Hot sauce like Sriracha
- 0.25 teaspoon Salt and black pepper to taste
- 0.5 Lemon juice of
- 0.5 cup Chicken stock
Instructions
Instructions
- Season the chicken thighs on both sides with paprika, onion powder, crushed red chili flakes, salt, and pepper.
- Set pressure cooker to sauté mode. Melt 2 tablespoons of butter.
- Cook chicken thighs 6–8 minutes per side until golden. Remove and set aside.
- Add remaining 1 tablespoon butter and garlic. Sauté for 1 minute.
- Add green beans and cook 4–5 minutes until tender-crisp.
- Stir in hot sauce and chopped parsley, coating the green beans.
- Return chicken to pot with beans. Close lid and cook on high pressure for 8 minutes.
- Use natural release for 10 minutes, then quick release. Stir and serve hot with extra parsley if desired.
Notes
Leftovers keep well in the fridge for up to 4 days, or freeze for up to 2 months. Reheat gently for best texture.