Instant Pot Creamy Lemon Chicken Piccata Recipe

instant pot creamy lemon chicken piccata recipe
  • Yield: 6
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 20m
  • Ready In: 30m

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Nutritional Info

This information is per serving.

  • Calories

    499
  • Fat

    19 g
  • Saturated Fat

    10 g
  • Polyunsaturated Fat

    6.5 g
  • Cholesterol

    127 mg
  • Sodium

    695 mg
  • Potassium

    710 mg
  • Carbohydrate

    48 g
  • Fiber

    2 g
  • Sugars

    2 g
  • Protein

    33 g

Instant pot creamy lemon chicken piccata recipe. Chicken breasts with mushrooms, Italian pappardelle pasta, and creamy lemon sauce cooked in an electric pressure cooker. You may also like Lemony Chicken Wings, another yummy chicken recipe cooked in an instant pot.

Instant Pot Creamy Lemon Chicken Piccata Recipe

Ingredients

  • 6 boneless and skinless chicken breasts, cubed
  • 4 teaspoons garlic powder
  • 1¼ teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 12 oz (360 g) pappardelle pasta
  • 3 cups (750 ml) chicken broth
  • 1/2 cup chopped mushrooms
  • 1 cup (250 ml) chicken broth
  • 1 tablespoon olive oil
  • 1 tablespoon cornstarch
  • salt and freshly ground black pepper, to taste
  • chopped fresh parsley
  • 8 tablespoons lemon juice
  • 1 cup (250 ml) heavy cream

Method

Step 1

Heat the olive oil in an electric instant pot turned to the sauté mode. Add mushrooms and cook, stirring occasionally, until lightly browned.

Step 2

In a small mixing bowl, combine garlic powder, salt, and black pepper. Mix well. Sprinkle both sides of chicken with spice mixture. Transfer seasoned chicken in the pressure cooker. Pour the broth in.

Step 3

Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 15 minutes.

Step 4

Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid. Break the pasta in half, then add to the instant pot.

Step 5

Close the pressure and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for a further 5 minutes.

Step 6

Meanwhile, in a medium mixing bowl, combine lemon juice and cornstarch. Mix well.

Step 7

Using the Quick Release method, bring pressure to normal. Unlock and open the lid. Add the lemon juice mixture and heavy creamy. Stir well.

Step 8

Turn the instant pot to the sauté mode. Cook for additional 1-2 minutes, or until sauce is thicken.

Step 9

Transfer creamy chicken dish to a serving plate. Sprinkle with chopped fresh parsley. Serve hot.

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