I am sure as some point I will not have THIS much fun with my Instant Pot, but I have to be honest…it really is pretty great. I’ve had more days lately where I run out of time and all of the sudden it’s dinner time and I am without a plan.
When I was writing Down South Paleo, there was usually a dinner plan because there were so many recipes I had to write and recreate. But now that my manuscript is turned in and edited, I am back to running around like a chicken. Actually, that part never stopped. Nevermind.
So tonight I thought I would try a Lemon Garlic Chicken in there and by using the saute feature and then the chicken setting, I had dinner in about 30 minutes. I also thickened the sauce at the end and it was just perfect!
- 1-2 pounds chicken breasts or thighs
- 1 teaspoon sea salt
- 1 onion, diced
- 1 tablespoon avocado oil, lard, or ghee
- 5 garlic cloves, minced
- 1/2 cup organic chicken broth or homemade
- 1 teaspoon dried parsley
- 1/4 teaspoon paprika (omit for AIP)
- 1/4 cup white cooking wine (omit for AIP)
- 1 large lemon juiced (or more to taste)
- 3-4 teaspoons (or more) arrowroot flour
- Turn your Instant Pot onto the saute feature and place in the diced onion and cooking fat
- Cook the onions for 5-10 minutes or until softened. You can also choose to cook until they start to brown
- Add in the remaining ingredients except for the arrowroot flour and secure the lid on your Instant Pot
- Select the “Poultry” setting and make sure your steam valve is closed
- Allow cook time to complete, release steam valve to vent and then carefully remove lid
- At this point you may thicken your sauce by making a slurry. To do this remove about 1/4 cup sauce from the pot, add in the arrowroot flour, and then reintroduce the slurry into the remaining liquid
- Stir and serve right away. This also reheats well as leftovers