Instapot Lemon Chicken
This quick and easy to make Instapot Lemon Chicken is tender and bursting with flavor! Serve it with pasta or rice and a green vegetable for a yummy, healthy dinner!
Servings 4 servings
Equipment
- Instapot / Pressure Cooker
Ingredients
- 4 large chicken breasts (thawed or frozen)
- 3 Tablespoons olive oil extra virgin
- 1/2 cup yellow onion, diced
- 3/4 cup Chicken broth (if using frozen chicken 1/2 cup only)
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1 Tablesppon dried parsley
- 1 teaspoon dried rosemary
- 1 teaspoon Italian seasoning
- 1 large lemon
- 1 Tablespoon all purpose flour
- 2 Tablespoons heavy cream
- 1/2 cup Parmesan Cheese to garnish
- 1 pound pasta noodles (bow tie, shells, penne, etc.)
Instructions
- Set instant pot or pressure cooker to sauté’, add butter, onion, garlic and spices: paprika, pepper parsley, Italian seasoning and rosemary. Sauté until onions are softened.
- Add chicken while on sauté’ mode and braise (brown) each side of chicken until slightly golden brown. Now pour 3/4 cup chicken broth (or 1/2 cup if the chicken is still frozen), 2 Tablespoons of lemon juice (or juice from 1 lemon) and salt over chicken and stir. Lock the lid into place and close the steam valve. Set Instant Pot to poultry setting for 6-7 minutes thawed and 11-12 minutes if frozen.
- While chicken is cooking, make your pasta noodles per directions on package, any noodle is goes well with this lemon chicken.
- When pressure cooking is complete, quick release the pressure. Remove the lid, using tongs take the chicken out of the inner pot and cover with foil to keep warm while you finish the lemon chicken sauce.
- Keep the liquid mixture in the pot, set the pressure cooker to sauté once more. Add flour and heavy cream; whisk until thickened. Add salt to taste.
- Pour sauce over lemon chicken and pasta. Serve with tossed green salad or vegetable to complete your meal. Enjoy!