This Instant Pot lemon garlic chicken is a quick and healthy dinner with a thick, creamy and lemony non-dairy sauce. Perfect comfort food for the Whole30!
Mince garlic and set aside. Mix Italian seasoning, salt and pepper together in a small container.
Press the "Sauté" button on the Instant Pot and add ghee. Once the pot is hot, working in batches, add in the chicken thighs to sear on each side for 2-3 minutes. Season the chicken lightly on both sides with the seasoning mixture while cooking. Remove the chicken from the Instant pot and place it on a plate after searing.
Once all of the chicken is seared and removed, add in the chicken broth and deglaze the pan, scraping up the bits from the bottom. Press the "off/cancel" button. Place the chicken back in the Instant Pot and sprinkle on the garlic.
Secure the lid on the Instant Pot and close the pressure valve. Press the “manual” button (or “pressure cook” button) and set the time to cook for 8 minutes at high pressure. Once the time is up, quick release the pressure.
While the chicken is cooking, make the sauce by placing all of the sauce ingredients in a high powered blender. Blend until smooth and creamy.
When the chicken is finished, carefully open the lid and remove the chicken from the instant pot (leave the juices in the pot). Press the "off/cancel" button and then press the "Sauté" button.
Add the sauce to the Instant Pot. Stir continuously to heat up the sauce and allow it to thicken. Cook for 3-4 minutes. Press the "off/cancel" button.
Add the chicken back in with the sauce and toss to coat. Serve chicken topped with some sauce and parsley if desired.