Lemon Chicken in the Instant Pot
Instant Pot Lemon Chicken with garlic and honey is so good! This recipe is simple and easy to make in the pressure cooker and perfect for busy weeknights. The chicken cooks up tender and juicy in a sweet lemon garlic sauce.
Ingredients
- 1 ½ pounds boneless skinless chicken breast
- 3 cloves garlic minced with a garlic press
- ¾ cup chicken broth
- 3 tablespoons honey Or use an equal amount of Splenda or Stevia with 2 tablespoons water.
- 1 tablespoon low sodium soy sauce We use La Choy which is gluten-free.
- 1 tablespoon peanut oil
- 1 pinch dried rosemary
- 1 dash white wine
- 1 medium lemon You will need the juice from half of the lemon.
- Salt & pepper
To thicken the sauce
- 2 ½ tablespoons cornstarch
- 3 tablespoons water
Instructions
- Press the sauté button on the IP and click the adjust button to select sauté more function.
- Pat the chicken dry and season with salt and pepper on both sides.
- Pour 1 tablespoon of peanut oil into the Instant Pot. Place the chicken in the pot and brown for 4 minutes. Flip and brown the other side for 2 minutes.
- Add minced garlic and sauté another 30 seconds.
- Add a dash of wine and deglaze the pan by scrubbing the yummy brown bits off the bottom with a wooden spoon.
- Add the chicken broth, soy sauce, juice of half of the lemon, and a pinch of rosemary to the pot.
- Cook on high pressure for 5 minutes, then use the natural release for 10 minutes, followed by a quick release. Remove the chicken from the pot.
- Whisk the cornstarch and water together and add to the juices in the pot. Use the sauté function to boil the liquid for 2-3 minutes or until it is thickened.
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