Instant Pot Buttery Lemon Chicken
Instant Pot Buttery Lemon Chicken
I love our instant pot and use it almost every day. My favorite function of the instant pot is pressure cooking because I can have dinner from frozen to ready in under 30 minutes. This has become very handy on those days I forgot to thaw the meat.
INSTANT POT BUTTERY LEMON CHICKEN RECIPE
AUTHOR: MAMA INSTINCTS
A delicious and quick entree for any meal.
INGREDIENTS
- 2 pounds chicken breast or thighs
- 2 tablespoons ghee or butter
- 1 onion, diced
- ¾ cup organic chicken broth
- 4 cloves minced garlic
- 1 teaspoon salt
- ½ teaspoon paprika
- ½ teaspoon pepper
- 1 teaspoon dried parsley
- ½ cup lemon juice, 2 lemons
- 4 teaspoon arrowroot flour
INSTRUCTIONS
- Set the Instant Pot to sauté mode. When it’s hot melt ghee or butter.
- Add onion, garlic, paprika, parsley, and pepper to melted ghee, and sauté until onions soften.
- With your Instant Pot still set to sauté, sear the chicken on each side for about 3-5 minutes. The chicken should be a caramelized brown color.
- Pour chicken brother, lemon juice, and salt over chicken and stir.
- Lock lid into place and close steam valve. Set Instant Pot to poultry setting and cook for 7-8 mins if chicken is thawed and 12-15 minutes if it’s frozen.
- Once done, let depressurize naturally – it shouldn’t take very long.
- Remove the chicken from the Instant Pot, but leave the sauce in the pan. Gradually stir in arrowroot flour to thicken sauce.
- If you’re serving chicken on top pasta, mix cooked pasta in with thickened lemon sauce. Otherwise drizzle sauce over chicken.