Lemon Garlic Tomato Walnut Chicken

Step 1

Rinse the chicken inside and out and pat dry.

Step 2

In a blender or small food processor, combine 1/3 cup of the avocado oil, the onion, sun-dried tomatoes, Italian seasoning, and garlic. Blend until smooth. Add the walnuts and pulse a few times.

Step 3

Squeeze the lemon juice over the chicken, then place the spent lemon rinds inside the cavity of the chicken. Spread the walnut mixture all over the surface of the bird (top and bottom), place the chicken in a shallow baking dish or bowl, and marinate in the refrigerator for at least 2 hours.

Step 4

Remove the chicken from the refrigerator and allow to sit at room temperature for 20 to 30 minutes. Scrape off thechunky marinade from the outside of the chicken, but do not discard. Season the outside of the chicken with salt.

Step 5

Set the Instant Pot to Sauté and pour in the remaining avocado oil. When the oil starts to smoke, carefully place the chicken breast side down in the hot oil. Allow it to brownfor about 3 minutes, the use your largest spatula and a pair of tongs to carefully lift it out of the oil and flip it. Let the chicken brown for 3 minutes on the second side.

Step 6

If you do not want the chicken cooking in liquid, carefully lift it out of the Instant Pot, place the metal steam rack/trivet inside, and place the chicken on the rack. Otherwise, simply pour the water around the chicken. Spoon the reserved marinade back over the surface of the chicken.

Step 7

Press Cancel. Secure the lid and set the steam release valve to Sealing. Press the Pressure Cook or Manual button and set the cook time to 25 minutes for a smaller bird or up to 35 minutes for a larger bird (the rule of thumb is 8 minutes per pound).

Step 8

When the Instant Pot beeps, allow the pressure to release naturally, 10 to 15 minutes. When fully released, open the lid and remove the chicken to a serving platter to rest for a few minutes. Garnish with lemon slices and serve.