The instant pot isn't always as instant as you think it will be but this is a quick, simple, cost efficient and TASTY meal that anyone can do. The next time I make this, I will double the batch so that I can freeze half for a later date. Feel free to adjust the seasonings if you like more flavorful recipes and this can be served with a variety of different foods: rice, potatoes, veggies, etc!
For a short video on how to prep this meal, check out my YouTube channel: https://youtu.be/3qMUltVfc8Q
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Enjoy!
Instant Pot Lemon Garlic Chicken Ingredients 5 boneless, skinless chicken breasts ½ tsp garlic powder ½ tsp paprika ½ tsp salt 2 Tbsp olive oil 3 Tbsp butter 1 onion 4 garlic cloves, minced 1 cup chicken broth 2 lemons (1 for juice, 1 sliced) Directions
Season the chicken breasts with garlic powder, paprika and salt. Give the chicken a good rub with your hands to evenly distribute the seasonings all over the chicken.
Add olive oil into the Instant Pot and press sauté so the oil gets hot. Place chicken breasts into the Instant Pot and brown for 3 minutes. Work in batches if needed and constantly move them around so they do not stick.
Flip with tongs and sear the other side until browned – about 3 minutes. When both sides are browned, transfer to a plate and set aside. Then, deglaze the pot. Scrape up any browned bits from the bottom.
Add butter and sauté the onions until golden. Add garlic and cook for 30 seconds or a minute until it becomes fragrant.
Deglaze the pot with the chicken stock or broth, and using a wooden spoon scrape off any bits stuck to the bottom.
Return the chicken to the Instant Pot. Secure the lid and make sure that the vent is sealed. Press on manual/pressure cook and set the time at 7 minutes.
The Instant Pot will come to pressure then cook. When the cooking time is up, allow for natural release of steam for 2-3 minutes, then quickly release the remaining steam.
Optional: Feel free to thicken the sauce if you like by adding 1 tablespoon of cornstarch mixed with 1 tablespoon of water. Press sauté, add the cornstarch slurry, and whisk until the sauce thickens.
Add lemon juice, lemon zest and garnish and lemon slices. Serve warm over white rice, mashed potatoes or alongside veggies.
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