It’s Foodie Friday! You will love this easy chicken recipe for the Instant Pot. You can brown the chicken, cook it through. and make a nice pan sauce all in the same pot! It tastes like you spent all afternoon cooking it but comes together in just a few minutes. This is a great addition to your meal prep repertoire. The simple sauce really elevates it from your plain old chicken.
Instant Pot Chicken with Lemon White Wine Sauce
4 Tbsp olive oil, divided
2 pounds boneless skinless chicken breasts
1 medium yellow onion, chopped
3 cloves garlic, minced
3/4 cup semi dry or dry white wine (we used Riesling)
2 Tbsp freshly squeezed lemon juice
Big pinch kosher salt
1/2 tsp corn starch
1/2 tsp water
Set Instant Pot to saute function and heat 2 Tbsp of the olive oil until shimmering. Working in two batches, add the chicken in a single layer and cook on one side until browned, about 2-3 minutes. It will release easily when ready to flip. Cook on the other side until browned. The chicken will not be cooked completely through, that’s fine.
Set the first batch aside on a plate and brown the second batch using the same method.When browned on both sides remove from the Instant Pot.
Add the remaining 2 Tbsp olive oil to the Instant Pot. Cook onion and garlic, stirring frequently, until softened, about 3 minutes.
Add the wine and lemon juice to deglaze the pan. Stir up the brown bits from the bottom-there is tons of flavor there!
Add the chicken, any juices that accumulated on the plate, and the salt. Cook on manual for 7 minutes and do a quick release of the pressure. Remove the chicken and keep warm on a clean plate.
Make a paste of the corn starch and water in a small bowl and mix into the sauce. Cook the sauce using the saute setting for 5 minutes, stirring frequently, to thicken. Serve the sauce over top of the chicken.