Lemon Herb Instant Pot Boneless Chicken Breast Recipe

Lemon Herb Chicken – Instant Pot Recipes

WebNov 20, 2019 · 31 min. Servings. 5 servings. Ingredients. 1 Tbsp. oil. 1 1/2 lbs boneless, skinless chicken breasts cut into strips. 1/2 cup Water. 1 jar INSTANT POT Zesty …

Rating: 5/5(3)

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Instant Pot Creamy Lemon Chicken Breasts Sweet …

WebApr 27, 2021 · 1. Assemble- In the stainless steel insert of your Instant Pot, add the stock, basil, oregano, red pepper flakes, and garlic. Stir until …

1. Assemble- In the stainless steel insert of your Instant Pot, add the stock, basil, oregano, red pepper flakes, and garlic. Stir until combined, then add chicken breasts. Turn to coat in the sauce.
2. Cook- Place the lid on your Instant Pot and set the steam release handle to the 'sealing' position. Pressure cook on high pressure for 8 minutes. When the Instant Pot completes its cycle, perform a quick pressure release: carefully transition the steam release handle to the 'venting' position.
3. Transfer chicken- Remove the lid from the Instant Pot and use an instant read thermometer to check that your chicken breasts have reached 165°F. Remove the chicken from the Instant Pot and allow to rest on a cutting board.
4. Reduce sauce- Select the 'sauté' function of the Instant Pot, and allow cooking liquids to simmer for 7 or so minutes. When liquids are reduced to about ⅓ of a cup and you can see the bottom of the pot as you stir, they are ready.Use oven mitts to remove the stainless steel insert from the base of the Instant Pot so it doesn't over-reduce, then stir in the heavy cream and parmesan cheese.

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Instant Pot Lemon Chicken Recipe Savory Nothings

WebMay 7, 2021 · Start sauce: Add onion and garlic to pot and cook until starting to soften, about 1 minute. Add chicken broth, lemon juice, …

1. Brown meat: Set instant pot to sauté. Add oil to pot and add thighs skin-side down. Cook, in batches if needed, until golden and crisp. Flip and cook until browned on the other side. Remove chicken from pot.
2. Start sauce: Add onion and garlic to pot and cook until starting to soften, about 1 minute. Add chicken broth, lemon juice, herbs and seasoning. Stir, scraping the browned bits off the bottom of the pot.
3. Pressure cook: Place chicken thighs back in the instant pot. Secure lid and set the pressure valve to "sealing". Choose "pressure cook" (or "manual") and "high" for 12 minutes (for large thighs, about 2 thighs per pound; cook for 8 minutes if chicken thighs are small, about 4 thighs per pound). Naturally release pressure after cooking time is up (just switch off the instant pot and leave it alone until pressure is gone).
4. Finish sauce: Carefully remove thighs. Set the Instant Pot to sauté. Pour cornstarch slurry into pot, stir well and simmer until sauce has thickened. Stir in butter until melted, then serve sauce over chicken with lemon slices, if desired.

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