Ingredients
- 1 tablespoon olive oil
- 4 chicken breasts boneless skinless
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 cup white wine or water or chicken broth
- lemon juice from one lemon
- 4 garlic cloves chopped
- 1 teaspoon garlic powder
- 2 teaspoons herbes de Provence seasoning
- 1/4 cup heavy cream
Instructions
- Season chicken breasts with sea salt and pepper
- Hit SAUTE on the Instant Pot, and when it reads Hot, add the olive oil and brown the chicken on both sides. (Do 2 at a time for best results, and keep covered on a plate until you finish)
- Add the white wine (or water or broth) to deglaze pot. Make sure any browned bits are scraped off the bottom. Then, stir in the chopped garlic and lemon juice
- Hit CANCEL to turn pot off, then place the chicken breasts in pot, directly in the liquid, and season with garlic powder and herbes de Provence
- Place lid on Instant Pot, turn vent to Sealing position and hit PRESSURE COOK for 6 minutes
- Pot will take a few minutes to reach pressure then begin counting down and cook. When pot beeps, allow a pressure release of 10 minutes. Pot may fully release before 10 minutes.
- When pin drops, remove lid, and remove chicken to a clean platter, and cover with foil to keep warm. Internal temperature should be 165 degrees, according to a meat thermometer
- Hit CANCEL, then hit SAUTE, and stir in heavy cream. Allow sauce to reduce slightly, then Hit CANCEL, and pour sauce over chicken. Garnish with additional lemon slices and fresh chopped parsley if desired
Recipe from:meatloafandmelodrama
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