Instant Pot Lemon Chicken
This Pressure Cooker Lemon Chicken is one of my favorite recipes to prepare on Sunday so that I have an energizing meal on hand throughout the week. Serve it with asparagus, Brussels sprouts, or roasted green beans.
- 2 pounds boneless chicken thighs or breast
- 1 teaspoon garlic powder
- Salt and pepper
- ¼ cup butter
- ½ cup chicken broth
- ¼ cup lemon juice
- 1 lemon sliced
- ½ cup heavy cream
- ¼ teaspoon xanthan gum optional
Sprinkle the garlic powder over the chicken and season to taste with salt and pepper.
Set your Instant Pot to high saute and melt the butter. Add the chicken to the pot, cooking in batches, and cook for 2 to 3 minutes per side, until brown.
Return all of the chicken to the pot. Add the broth and lemon juice to the pot. Top with the lemon slices.
Add the lid and set it to seal. Cook over high pressure for 6 minutes.
Allow to naturally release for 3 minutes, and then do a quick release. Remove the chicken from the pot and allow to rest. Discard the lemon slices.
Set the pot to low sauté and add in heavy cream. (You can add more if you would like more sauce.) Sprinkle with xanthan gum and cook for about 3 minutes, until the sauce thickens.
Plate the chicken and drizzle with the sauce.
Calories: 358.41kcal | Carbohydrates: 2.9g | Protein: 19.08g | Fat: 30.19g | Saturated Fat: 12.16g | Cholesterol: 146.76mg | Sodium: 200.65mg | Potassium: 286.33mg | Fiber: 0.48g | Sugar: 0.56g | Vitamin A: 484.38IU | Vitamin C: 11.13mg | Calcium: 23.95mg | Iron: 0.87mg