I’ve mentioned before that experimenting with my Instant Pot is at the top of my goal list. Recently, I came up with Instant Pot Lemon Butter Chicken. In a nutshell, it’s buttery, lemony, chicken bliss! Take a look:

Looks amazing, right? Here’s the Instant Pot Lemon Butter Chicken recipe!

Ingredients:

4 Boneless Skinless chicken breasts halved
32 ounces chicken broth
1 Medium lemon juiced
1 Medium lemon sliced into rounds
1 stick butter
1 pint heavy cream
1 pinch parsley (Fresh is preferred)
2 tsp Seasoning Salt
1 tsp pepper

Instructions:

Begin by trimming the chicken and cutting breasts straight across. They don’t have to be perfect, but they do have to be around the same size.

Liberally season the breasts with seasoning salt and pepper. You really can’t overseason here, but if you’re watching your sodium intake, go light on the seasonings. You can use Mrs. Dash or something similar if you’d like.

Meanwhile, drop a stick of butter in the Instant Pot and press Saute. This will be the beginning of your sauce. Yes, it’s a lot of butter. If you’re worried that it’s too much, feel free to use less, but your end result won’t be as buttery.

When the butter is melted, add chicken breasts, browning on both sides. (2-3 minutes each side.) They don’t have to be cooked all the way through – when you put it on the pressure cook setting that will happen.

Add all remaining ingredients except lemon slices and heavy cream. I like to save some of the parsley for the end of the recipe because it makes a beautiful garnish.

Speaking of parsley, I only use Gourmet Garden. Their parsley is fresh, only partly dried, and really adds color and flavor to the dishes. It’s already finely chopped and ready to use in recipes, but you aren’t putting hard flakes into your food. It’s the perfect combination of fresh and convenient. Because who wants to be bothered with all of that chopping? Definitely not me.

Next, add lid to Instant Pot. Using the Manual Setting, set for 20 minutes high pressure.

Natural Pressure Release 5 minutes.

Stir in heavy cream to thicken a bit. If you’d like it even thicker, add a little cornstarch slurry at this point.

Serve over pasta – egg noodles are my favorite! – rice, or potatoes. Garnish Instant Pot Lemon Butter Chicken with lemon slices and additional parsley if desired.

Instant Pot Lemon Butter Chicken

Experimenting with my Instant Pot is at the top of my list. Recently, I came up with Instant Pot Lemon Butter Chicken. It's buttery, lemony, chicken bliss!

Ingredients

4 Boneless Skinless chicken breasts, halved
2 cups chicken broth
1 Medium lemon juiced
1 Medium lemon sliced into rounds
1 1/2 Sticks butter
1 pint heavy cream
1 pinch parsley (Fresh is preferred)
1 tsp Seasoning Salt
1 tsp pepper

Instructions

Begin by trimming the chicken and cutting breasts straight across.

Liberally season the breasts with seasoning salt and pepper. You really can’t overseason here, but if you’re watching your sodium intake, go light on the seasonings.

Meanwhile, drop a stick of butter in the Instant Pot and press Saute. This will be the beginning of your sauce.

Add all remaining ingredients except lemon slices and heavy cream. I like to save some of the parsley for the end of the recipe because it makes a beautiful garnish.

Next, add the lid to Instant Pot. Using the Manual Setting, set for 20 minutes high pressure.

Natural Pressure Release 5 minutes.

Stir in heavy cream to thicken a bit. If you’d like it even thicker, add a little cornstarch slurry at this point.

Serve over pasta – egg noodles are my favorite! – rice, or potatoes.

Garnish Instant Pot Lemon Butter Chicken with lemon slices and additional parsley if desired.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 926Total Fat: 82gSaturated Fat: 51gTrans Fat: 3gUnsaturated Fat: 25gCholesterol: 330mgSodium: 1236mgCarbohydrates: 7gFiber: 1gSugar: 5gProtein: 42g

Nutrition Information may not be accurate.

How to juice a lemon:

If you don’t have a hand juicer, all you have to do is microwave half of a lemon for about 15 seconds to get the juices flowing. Then, squeeze the lemon in your hand with the cut side up to keep any seeds and pulp from falling into your dish.

Is Lemon Butter Chicken Low Carb?

If you want to keep it low carb, you can omit the pasta and just eat it in a bowl. I promise it will taste just as good!

How do I store Instant Pot Lemon Butter Chicken?

It’s rare to have leftovers, but if you do, you’ll want to store them in the refrigerator for up to 3 days or up to 2 months in the freezer.

What can I serve with my chicken?

You can serve your chicken over rice, egg noodles, or even with some broccoli potato salad. I also like to soak up some of the sauce with a nice crusty piece of French Bread.

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Tools to make Instant Pot Lemon Butter Chicken:

Instant Pot – I use a 6 quart Instant Pot, but you can go bigger or smaller and adjust the portions accordingly.
Good set of knives – For this recipe, you’ll need a nice sharp paring knife to cut the lemon and a good slicing knife for the chicken.
Cutting board – I prefer to use separate, color-coded cutting boards for my meats and fruits/vegetables.
Hand juicer for juicing lemons
Tongs for taking the chicken out of the IP.
Ladle for ladling the sauce on to the chicken.