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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Instant Pot Buttery Lemon Chicken Recipe

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This recipe for Instant Pot Buttery Lemon Chicken is from Emily's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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
Directions:
Directions:
Set the Instant Pot to sauté mode. When it‛s hot melt
ghee or butter.
2.Add onion, garlic, paprika, parsley, and pepper to melted
ghee, and sauté until onions soften.
3.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.
4.Pour chicken brother, lemon juice, and salt over chicken
and stir.
5.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.
6.Once done, let depressurize naturally – it shouldn‛t take
very long. 7.Remove the chicken from the Instant Pot, but leave the
sauce in the pan. Gradually stir in arrowroot flour to
thicken sauce.
8.If you‛re serving chicken on top pasta, mix cooked pasta
in with thickened lemon sauce. Otherwise drizzle sauce
over chicken.

 

 

 

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