15-Minute Pressure Cooker Crispy Greek Lemon-Herb Chicken Thighs (Whole30)
This incredibly fast and flavorful recipe uses a pressure cooker to create tender, juicy chicken thighs with a crispy, golden-brown skin infused with bright lemon and aromatic Greek herbs. It's a perfect, budget-friendly main course that's both Whole30 compliant and ready in just 15 minutes of active cooking.
Ingredients
Ingredients
- 1.5 lb bone-in, skin-on chicken thighs about 4-6 thighs, patted dry
- 2 tbsp olive oil divided
- 1 tbsp lemon juice freshly squeezed
- 1 tbsp dried oregano
- 1 tsp garlic powder
- 1 tsp dried thyme
- 0.5 tsp sea salt
- 0.25 tsp black pepper
- 0.5 cup chicken broth or water, for pressure cooking
- 1 whole lemon cut into 4 wedges for serving
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or air fryer to re-crisp the skin.
Make-Ahead Tip: You can season the chicken thighs up to 24 hours in advance and store them covered in the refrigerator.
Substitutions: You can use chicken breasts, but reduce pressure cooking time to 6 minutes. For a dairy-free version, ensure your broth is compliant.
Serving Suggestion: Serve with a side of steamed green beans or a simple Greek salad (without feta for Whole30) for a complete, balanced meal.
Make-Ahead Tip: You can season the chicken thighs up to 24 hours in advance and store them covered in the refrigerator.
Substitutions: You can use chicken breasts, but reduce pressure cooking time to 6 minutes. For a dairy-free version, ensure your broth is compliant.
Serving Suggestion: Serve with a side of steamed green beans or a simple Greek salad (without feta for Whole30) for a complete, balanced meal.