This Instant Pot Lemon Garlic Chicken with rosemary has the most delicious, buttery lemon garlic sauce and it cooks up in 30 minutes in the pressure cooker!
Course: Main Course
Keyword: lemon garlic chicken
Author: Taylor Stinson
1sprigfresh rosemary, chopped(or 1 tsp dried)
1/2tspeach salt & pepper
Fresh parsley (for garnish, optional)
Steamed broccoli (optional side dish)
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!
NOTE: Nutritional info includes chicken, sauce and broccoli.