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.
Servings: 8
Calories: 358.41kcal
Equipment
Ingredients
- 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
Instructions
- 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.
Nutrition
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