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.
As you can see, I love our instant pot and I have no idea what I would do without it.
Today I want to share with you another one of our favorite recipes. I am a fan of butter and ghee. I use one of those pretty much every time time I cook. It gives food a great taste and pair it with lemon, you’re in heaven. Seriously, there’s something about that combination that makes chicken (and salmon) taste delicious.
This recipe is very easy to make and takes about 5 minutes to prep. You can eat it with pasta or rice or with a side of vegetables. We change things up and have eaten it many ways. My kids love to eat it with pasta and I love it with veggies and mashed potatoes. So, make it with any sides your family will prefer.
Instant Pot Buttery Lemon Chicken Recipe
- 2 lbs. chicken breast or thighs
- 2 tbsp. ghee or butter
- 1 onion diced
- ¾ cup chicken broth
- 4 cloves minced garlic
- 1 tsp. salt
- ½ tsp paprika
- ½ tsp pepper
- 1 tsp. dried parsley
- ½ cup lemon juice (2 lemons)
- 4 tsp. 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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