Instant Pot Lemon Chicken
This chicken has a bang of flavor that you'll love.
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Servings: 4
Calories: 374kcal
Ingredients
- 3 tablespoons butter
- 3 garlic cloves minced
- ½ medium onion chopped
- 1 cup fresh mushrooms (or 8 oz. canned mushrooms) diced
- salt and pepper to taste
- 1 teaspoon parsley
- 2 lbs chicken breasts boneless, skinless
- 1 cup chicken broth
- lemon Zest
- juice from 2 lemons
Cornstarch Slurry
- 3 tablespoons cornstarch
- ¼ cup water
Instructions
- Press Sauté button on your Instant Pot. When hot, add the butter, onion, mushrooms, garlic, salt, pepper, parsley, and sauté until onions are tender, about 2 minutes.
- Add the chicken breast and sear on both side (2-3 minutes per side).
- Add the chicken broth, lemon zest, and lemon juice.
- Close the Instant Pot, cancel Sauté, and press Manual or Pressure Cook button, high, for 8 minutes.
- When cook time ends, do a Natural Release. This process takes about 10-11 minutes.
- Open the Instant Pot, remove the chicken breasts to a plate and set aside.
- In a small bowl, add the water and cornstarch and mix well.
- Press Sauté on your Instant Pot and slowly add the cornstarch slurry. Continue to stir with a wire whisk and bring to a boil. The sauce will thicken.
- Return the chicken to the Instant Pot and coat with sauce.
- Serve over egg noodles or rice or alongside roasted potatoes and green beans or roasted/grilled vegetables.
Video
Nutrition
Calories: 374kcal | Carbohydrates: 9g | Protein: 50g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 168mg | Sodium: 557mg | Potassium: 992mg | Fiber: 1g | Sugar: 1g | Vitamin A: 330IU | Vitamin C: 9mg | Calcium: 25mg | Iron: 1mg