Pressure Cooker Chicken Piccata with Lemon and Capers

Step 1

In a mixing bowl, combine 2 tablespoons olive oil, lemon juice, salt, and black pepper. Mix well. Add chicken, turning to coat all sides. Cover and refrigerate for 2 hours.

Step 2

Remove marinated chicken from marinade, reserving liquid. Pat dry with paper towel. Season marinated chicken thighs with salt and black pepper.

Step 3

Heat remaining olive oil and butter in pressure cooker over medium-high heat. Working in the batches, lightly brown marinated chicken for about 3 minutes per side. Remove cooked chicken from the pressure cooker and transfer to a plate.

Step 4

Add the shallots to pot and cook, stirring, until softened. Pour reserved liquid into the pot along with chicken broth and scrape any browned bits from the bottom. Return chicken to pressure cooker. Sprinkle in drained capers.

Step 5

Close pressure cooker and lock the lid. Set the burner heat to high pressure. When the cooker reaches high pressure. Reduce heat to low. Set timer to cook for 8 minutes.

Step 6

Remove pot from the heat. Using the Quick Release method, open the pressure cooker (be careful of the steam as you remove the lid) and stir in lemon zest. Season with salt and black pepper, if need it.

Step 7

Transfer cooked chicken to a serving platter. Pour sauce over and serve immediately.