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Pressure Cooker Lemon Butter Chicken Recipe

Cooking meat in a pressure cooker will keep it moist and can cook it faster than other methods. This page contains pressure cooker lemon butter chicken recipe.
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April 13, 2017

I'm really having a lot of fun with my Instant Pot. This chicken is delicious and moist, and the sauce tastes wonderful over rice, potatoes or pasta.

If you don't have a pressure cooker, you can cook this conventionally here: http://damndelicious.net/2014/12/31/lemon-butter-chicken/

Prep Time: 15 minutes

Cook Time: 30 minutes (including bringin up to pressure, cooking, and releasing pressure.)

Total Time: 45 minutes

Yield: 6 servings

Source: Copy Me That Website

Link: https://www.copymethat.com/r/bizf1AL/lemon-butter-chicken-instant-pot/

Ingredients:

  • 6 chicken thighs
  • 1 Tbsp smoked paprika (I used regular)
  • 1/2 tsp salt and ground black pepper, or to taste
  • 3 Tbsp butter
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup freshly grated Parmesan
  • 1 lemon, juiced
  • 1 tsp dried thyme
  • 2 cups baby spinach, chopped
  • 2 cups brown rice, rinsed
  • 2 1/2 cup water
  • 2 Tbsp corn starch
  • 3 Tbsp water
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Steps:

  1. Preheat pressure cooker by pressing Saute and Adjust more for hottest saute mode.
  2. Season chicken thighs with paprika, salt and pepper, to taste.
  3. Add 2 tablespoons butter to melt. Add chicken, 3 pieces at a time, skin-side down. sear both sides until golden brown, about 2-3 minutes per side.
  4. Remove cooked chicken to a plate. Drain extra fat.
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  6. Melt remaining tablespoon of butter in the empty pot. Add minced garlic, and saute, stirring lightly, until fragrant, about 1-2 minutes.
  7. Stir in chicken broth. Remove some of the chicken broth and add to half of the cream in a separate bowl. Put this in the pot, and add the rest of the heavy cream.
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  9. Use a wooden or nylon spatula to scrape the browned bits from the pot bottom.
  10. Stir in Parmesan, lemon juice from 1/2 lemon and thyme.
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  12. Return browned chicken to the pot, skin side up. Press Cancel, then Press Manual or Poultry. Adjust time to 8 minutes, closing lid and setting the valve to seal.
  13. Use 5 minutes natural pressure release, then release any extra pressure.
  14. Use a thermometer. The chicken should be 170 degrees F.
  15. Set oven to broil. Place chicken skin side up in pan and place under the broiler for 2-3 minutes until the skin is crispy.
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  17. Press Cancel on the Pot, then press Saute, and stir in chopped spinach, stirring until the spinach has wilted.
  18. Mix cornstarch with water. Add to the sauce and wilted spinach and stir until it has slightly thickened. Press Cancel.
  19. Serve lemon spinach sauce over rice, then place chicken on top.
  20. Optional: squeeze remaining lemon juice over entire dish and serve.
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