Creamy Lemon Chicken

Instant Pot Creamy Lemon Chicken with Boiled Rice

Written by on in Main Course - Instant Pot
Instant Pot Creamy Lemon Chicken with Boiled Rice
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Instant Pot Creamy Lemon Chicken with Boiled Rice

Recipe by GeeDeeCourse: MainCuisine: ChineseDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

15

minutes
Calories

690

kcal
Total time

30

minutes

A creamy chicken dish where you can use boneless thighs or succulent chicken breast served perfectly with boiled rice.

Ingredients

  • 2 lbs. chicken breast or boneless thighs

  • 2 tbsp. butter or ghee if prefered

  • 1 onion diced

  • 6 fl ozs chicken broth

  • 4 cloves garlic minced

  • 1 tsp. salt

  • ½ tsp paprika

  • ½ tsp pepper

  • 1 tsp. parsley dried

  • 4 fl ozs lemon juice approx 2 lemons

  • 4 tsp. arrowroot flour

  • 4 fl ozs double cream Thick

  • beurre manié

Directions

  • Set the “Instant Pot” to sauté mode.
  • When it’s hot melt the ghee or butter.
  • Add onion, garlic, paprika, parsley, and pepper to melted ghee, and sauté until onions are translucent.(Softened).
  • Cut the chicken into bite size pieces and add to the pot. Sear the chicken all over until it is golden brown in colour.
  • Add the chicken broth, lemon juice, and salt to the chicken and gently stir.
  • Lock lid into place and close steam valve.
  • Set Instant Pot to poultry setting and cook for 7-8 mins, if you are using frozen chicken up the time to 12-15 minutes. (Yes you can use frozen meat in your Instant Pot).
  • While you are waiting make up your Beurre Mani​é
  • Blend together 1 oz of softened butter and 1 oz of plain flour, make sure they are blended well so that there is no sign of any flour present. Set aside.
  • Once the instant pot has run its natural course, let it depressurize naturally – it shouldn’t take very long.
  • Remove the lid and stir in a small amount of the beurre manié.
  • This is going to be a personal preference depending on how thick you want the sauce to be. The beurre manié will perform immediately you bring the sauce back to a simmer, so add small knobs at a time bring back to a simmer until you reach your required thickness.
  • When you have your required consistency stir in the thick cream bring back to a simmer and remove from the heat, serve immediately over boiled rice.

Recipe Video