Delicious Instant Pot Buttery Lemon Chicken

Instant Pot Buttery Lemon Chicken

I love our instant pots and use them almost every day. My favorite function of instant pans is pressure cooking because I can have dinner from freezing to ready in less than 30 minutes. It became very useful on those days that I forgot to thaw the meat.
Plus when you cook in an instant pan the taste in your food is far more intense. It makes everything feel so much better. My favorite part is I can put ingredients in an instant pan and walk away, so I don't have to worry about burning my food.

Instant Pot Buttery Lemon Chicken

Ingredients

1 teaspoon of salt
4 teaspoons arrowroot flour
2 pounds of chicken breast or thighs
1 teaspoon of dried parsley
2 tablespoons of ghee or butter
1 onion, diced
4 cloves of minced garlic
½ teaspoon of paprika
¾ cup organic chicken broth
½ teaspoon pepper
½ cup of lemon juice, 2 lemons

Instructions

Set Instant Pot to saute mode. When it is hot melt or butter.
Add the onions, garlic, paprika, parsley, and pepper to the liquid ghee, and saute until the onions soften.
With your Instant Pot still ready to be sauteed, roast the chicken on each side for about 3-5 minutes. Chicken must be caramel brown.
Pour the chicken mixture, lemon juice, and salt over the chicken and stir.
Lock the lid in place and close the steam valve. Set Instant to poultry settings and cook for 7-8 minutes if the chicken is thawed and 12-15 minutes if frozen.
If you are going to make pasta, rice or vegetables to be served with this chicken, start making it now when your chicken is cooked.
After finishing, let it depressurize naturally - it doesn't take long.
Remove the chicken from the Instant Pot, but leave the sauce in the pan. Gradually stir in the arrowroot flour to thicken the sauce.
If you serve chicken over pasta, mix the pasta cooked with thick lemon sauce. If not, pour the sauce over the chicken.