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.

Plus when you cook in the instant pot the flavors in your food are so much more intense. It makes everything taste so much better. My favorite part is that I can put the ingredients in the instant pot and walk away, so I don’t have to worry about my food burning.

A delicious and quick entree for any meal.


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


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.

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