Instant Pot Chicken Picatta


This has been my favorite dish for SO long! I just HAD to adapt the recipe for the Instant Pot. Simple, delicious and kid-friendly! 🙂

If you’re new to the Instant Pot, start here:

Instant Pot 101: Tips, Tricks and Must-Have Accessories.

Which Instant Pot is best?

You can serve this dish over pasta like I did, or over rice or mashed potatoes. It would also be delicious by itself! 🙂

If you have two Instant Pots, you can prepare the pasta at the same time by following these directions: How to Cook Pasta in the Instant Pot

Grab your ingredients, and let’s get started! 🙂

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This jar of bouillon mix was on close out sale at our local Kroger so I decided to try it, it added so much flavor to the dish! I used it for the pasta as well and it was delicious!

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Start out by Turning the Instant Pot to Sauté and allow it to heat up. Add 2 TBSP of oil or butter then add the garlic and sauté 2-3 minutes.

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Season the chicken breasts with salt and pepper then add then add them to the Instant Pot and cook for 1-2 minutes on each side.

 

 

Add the chicken broth, lemon juice, lemon zest and capers to the Instant Pot.

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Close the lid, turn the venting knob to sealing and Cook on HIGH pressure for 3 minutes. Quickly release the pressure when it’s finished cooking.

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Remove the chicken and slice. Mix the cornstarch and water then add it to the pot. Add the heavy cream and parmesan cheese. Allow the sauce to thicken for 5 minutes.

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Serve over Pasta, rice or mashed potatoes. YUM!!! 🙂

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Tools Needed:

Instant Pot

 

Instant Pot Chicken Picatta

  • Servings: 6
  • Difficulty: easy
  • Print


Credit: fromarvadawithlove.com

Ingredients

-1 lb thin sliced chicken breasts

-1/3 Cup lemon juice

-1 Tbsp lemon zest

-1/2 Cup chicken broth

-1/2 Cup heavy cream

-1/4 Cup capers

-3-4 cloves garlic minced

-1/4 Cup grated parmesan cheese

-1/2 tsp Sea salt

-1/2 tsp pepper

-2 TBSP olive oil or butter

-1 TBSP Corn starch mixed with 2 TBSP Cold water

-1 Cup sliced mushrooms (optional)

-shredded parmesan cheese for topping (optional)

Directions

  1. Turn the Instant Pot to Sauté and allow it to heat up. Add 2 TBSP of oil. Add the garlic and sauté 2-3 minutes.
  2. Season the chicken breasts with salt and pepper then add them to the Instant Pot and cook for 1-2 minutes on each side.
  3. Add the chicken broth, lemon juice, zest and capers.
  4. Close the lid, turn the venting knob to sealing and Cook on HIGH pressure for 3 minutes. Quickly release the pressure.
  5. Remove the chicken and slice, Turn the Instant pot back to Sauté, add the cornstarch/water, heavy cream, and parmesan cheese and stir. Allow the sauce to thicken for 5 minutes.
  6. Serve chicken and sauce over pasta or rice.
  7. To learn how to make pasta in the Instant Pot read this: How to Cook Pasta in the Instant Pot
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    Enjoy!

Feel free to share!

Ashton

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New to the Instant Pot? Start here: Instant Pot 101: Tips, Tricks and Must-Have Accessories.

For more Instant Pot recipes, click here: Instant Pot Recipes

 

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