Instant Pot Lemon Garlic Chicken
This Instant Pot Lemon Garlic Chicken is made with the most delicious and buttery lemon garlic sauce. It’s ready in just 30 minutes!
Servings: 4 servings
Calories: 337kcal
Ingredients
- 1 tbsp olive oil
- 1 cup chicken broth
- 4 chicken cutlets
- 2 tbsp butter
- 3 tbsp lemon juice
- 4 cloves garlic, minced
- 1 sprig fresh rosemary, chopped (or 1 tsp dried)
- 1/2 tsp each salt & pepper
- 1 tbsp flour
- 1 lemon, sliced
- Fresh parsley (for garnish, optional)
Steamed broccoli (optional side dish)
- 1 head broccoli, chopped
Instructions
- Add olive oil, chicken broth and chicken cutlets to Instant Pot in that order then place lid on Instant Pot. Press the pressure cook button and select the high setting, then set to cook for 3 minutes. Instant Pot will take about 5-10 minutes to preheat then the 3 minutes to pressure cook.
- Optional steamed broccoli: While everything is cooking in the Instant Pot, add 1 head broccoli (chopped into florets) to a large bowl of water. Microwave for 10 minutes, then drain.
- The Instant Pot will take about 5-10 minutes to come to pressure, then notify you it's done by beeping. Press the Cancel button then do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
- Remove the chicken cutlets from the pot and dump chicken broth, reserving 1/4 cup of it and leaving it in the pot. Press the saute button to change to saute mode. Add butter, lemon juice, garlic, rosemary, whisking in flour. Stir and sautee until sauce thickens slightly, about 2 minutes.
- Add chicken back to Instant Pot and saute another minute per side, then stir in lemon wedges and press cancel. Serve chicken in sauce with side of broccoli if desired. Enjoy!
Video
Notes
NOTE: Nutritional info includes chicken, sauce and broccoli.
Slice two boneless skinless chicken breasts in half lengthwise to make your own chicken cutlets.
Serve this recipe with a garden salad, steamed veggies, mashed potatoes or egg noodles.
Store the leftovers in the fridge for up to 5 days. Reheat in the Instant Pot on sauté mode or in a pan on the stovetop.
Freeze the chicken for up to 3 months. Defrost in the fridge overnight then reheat as normal.
Nutrition
Calories: 337kcal | Carbohydrates: 12g | Protein: 41g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 124mg | Sodium: 298mg | Potassium: 1121mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1175IU | Vitamin C: 142mg | Calcium: 80mg | Iron: 2mg