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Ingredients
Scale
- 6 large boneless, skinless chicken breasts
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- ½ medium yellow onion, finely chopped
- 4 garlic cloves, minced
- ⅓ cup chicken broth
- 2 lemons (1 for juice and zest, 1 sliced)
- Fresh parsley, chopped for garnish
Instructions
- Season the chicken breasts with garlic powder, paprika, salt, and black pepper.
- Sauté the chicken in olive oil in the Instant Pot until browned, about 3 minutes per side.
- Sauté onions in butter until golden, then add minced garlic.
- Deglaze the pot with chicken broth, scraping up browned bits.
- Return the chicken to the pot, pressure cook for 7 minutes.
- Allow natural pressure release for 2-3 minutes, then quick release any remaining steam.
- Thicken the sauce with a cornstarch slurry if desired, then add lemon juice and zest.
Notes
Ensure chicken breasts are of uniform size for even cooking.
For more zing, add extra lemon juice or zest to taste.
Let cooked chicken rest for a few minutes to retain juices.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 1
- Sodium: 450
- Fat: 20
- Saturated Fat: 7
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 0
- Protein: 36
- Cholesterol: 100