Instant Pot Chicken Piccata
Instant Pot Chicken Piccata
Tender chicken breasts in a bright lemon-caper sauce with a rich butter finish, cooked quickly using pressure cooking technology.
Nutrition
Calories: 350cal
Carbohydrate: 10g
Protein: 35g
Fat: 18g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: moderate
10 min Prep
20 min Cook
30 min Total
4 Servings
Ingredients
- 4 boneless, skinless chicken breasts (6 oz each)
- 1/4 cup all-purpose flour
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter (divided)
- 1 cup low-sodium chicken broth
- 1/3 cup fresh lemon juice (2 lemons)
- 1/4 cup brined capers (drained)
- 3 garlic cloves (minced)
- 1/4 cup fresh parsley (chopped)
Instructions
- Pat chicken dry. Mix flour, salt, and pepper in shallow dish. Dredge chicken in flour mixture, shaking off excess.
- Press ‘Sauté’ on Instant Pot. Add 1 tbsp oil and 1 tbsp butter. When hot (300°F), brown chicken 3-4 min per side until golden. Remove to plate.
- Deglaze pot: Add broth and scrape bottom with wooden spoon to release browned bits. Tip: This prevents ‘burn’ warnings.
- Stir in lemon juice, capers, and garlic. Place chicken in liquid (overlapping OK). Secure lid, set valve to sealing.
- Cook on High Pressure 5 min. Let pressure release naturally for 5 min, then quick-release remaining steam.
- Transfer chicken to serving platter. Set pot to ‘Sauté’. Whisk remaining 1 tbsp butter into sauce until glossy (1-2 min). Tip: Butter thickens sauce naturally.
- Pour sauce over chicken. Garnish with parsley. Serve immediately over pasta or mashed potatoes.