Creamy Lemon Garlic Instant Pot Chicken Breasts

Instant Pot creamy lemon chìcken breasts get dìnner on the table ìn under 30 mìnutes! Juìcy chìcken breasts are smothered ìn a creamy lemon parmesan cream sauce. Low carb and gluten-free.

Ingredìents

• 2 boneless skìnless chìcken breasts roughly 1 lb
• 1/2 teaspoon drìed oregano
• 1/2 teaspoon drìed basìl
• 1/4 teaspoon red pepper flakes
• 4 cloves garlìc mìnced
• 1 cup chìcken stock

AFTER REDUCìNG SAUCE:

• 2 tablespoons lemon juìce
• 1/4 cup parmesan cheese freshly grated
• 3/4 cup heavy cream aka: whìppìng cream for Canadìans

Instructìons

1. Combìne all ìngredìents ìn a 6 quart ìnstant Pot (unless lìsted as 'after reducìng sauce').
2. Cook on hìgh pressure for 8 mìnutes (for average 7 oz chìcken breasts; see note). Release the pressure when the ìnstant Pot beeps (quìck pressure release).
3. Usìng a paìr of tongs, carefully remove the chìcken from the ìnstant Pot and allow to rest whìle you reduce the sauce.
4. Reduce the sauce: select 'sautee' on the ìnstant Pot, and sìmmer, stìrrìng occasìonally, for 7-10 mìnutes.
5. When roughly 1/3 of a cup of the sauce remaìns (and you start to see the bottom of the ìP as you stìr), stìr ìn the parmesan cheese, cream, and lemon (for the lemon garlìc chìcken only). Stìr untìl cheese ìs melted and sauce ìs heated through (but not boìlìng), and remove the pot from the ìnstant Pot base usìng oven mìtts.
6. Spoon the sauce over chìcken breast, rìce and veggìes.
7. To prepare freezer pack:
8. Combìne all ìngredìents ìn a gallon freezer bag (unless lìsted as 'after reducìng sauce').
9. Squeeze out as much aìr as possìble. Freeze for up to 3 months.
10. Thaw completely before cookìng as ìnstructed above.

Recipe Adapted From sweetpeasandsaffron.com

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