Instant Pot Chicken Piccata
Instant Pot Chicken Piccata is an easy and quick recipe in the one-pot cooker. Chicken breasts are coated in parmesan and pressure cooked in lemon butter sauce. Delicious!
2 large chicken breasts, skinless and boneless
1 tsp salt
½ tsp black pepper
¼ cup flour
¼ cup finely grated parmesan cheese
3 T olive oil
3 T unsalted butter
1½ cup chicken stock
¼ cup capers
¼ cup fresh lemon juice
3 T cornstarch
2 T fresh parsley
- Butterfly the chicken breasts and cut them in half. Pound them with a meat tenderizer or a rolling pin. Season them on both sides with salt and pepper.
- In a wide plate/bowl combine the flour and parmesan. Now dredge each chicken piece in flour mixture.
- When done, turn on the sauté function on your Instant Pot and add the oil. When hot, place the chicken breasts in and brown on each side. When ready, take them out and deglaze the pot with chicken stock. Add butter, chicken breasts, capers and freshly squeezed lemon juice.
- Lock the lid and pressure cook on manual for 4 minutes. Wait until the pressure is released naturally (this will take about 4 minutes in this case).
- Remove the lid and take out the chicken pieces. Turn on the sauté function and thicken the sauce with cornstarch that has been dissolved in little water plus a bit of the piccata sauce (Add 2-3 tablespoons of the sauce into the cornstarch mixture first, stir it and only then pour the mixture into the Instant Pot.) Let it cook for 1-2 minutes to thicken before turning off the pot.
- Finally, add chopped parsley and the chicken pieces.
- Serve with a side of your choice.
- This recipe was developed for a 6-quart/6-liter Instant Pot electric pressure cooker.
- The cooking time does not include time needed for the pot to come to pressure and time needed to release the pressure. Add extra 8 minutes in this case.
- Tenderizing– place the chicken pieces between 2 sheets of baking parchment or plastic wrap before you start pounding them with a rolling pin/meat tenderizer.
- Browning– the Instant Pot is not wide enough to hold all the chicken pieces so you will have to do it in 2 batches.
- Deglazing– adding the chicken stock to the hot pot will remove all the pieces that are stuck to the bottom of your pot so they will become part of the sauce. Some might not go easily so use a wooden spoon to scrape them off.
- The amount of capers/lemon juice/corn starch can be adjusted to your liking.
- Sides– rice, orzo, couscous or pasta are some great options.
- Serves 4.
Adapted from happyfoodtubes.com