Lemon Butter Chicken---Instant Pot

This, this is quite possibly an all time favorite way to eat chicken. It was so moist and the flavor was perfect. We served it over rice pilaf, but could easily be served over brown rice, white rice, noodles or even quinoa. 

Lemon Butter Chicken

Chicken bone-in, skin on (I used 2 legs and a large breast)

1 tbsp smoked paprika

1/2 tsp sea salt and fresh ground pepper

5 tbsp butter

4 garlic cloves, minced

1 cup bone broth

1/2 cup heavy cream

1/4 cup freshly grated Parmesan

Juice of 2 lemons (or 1 big one)

1 tbsp fresh or dry thyme

2 cups spinach, chopped (I used fresh could easily use frozen)

2 tbsp cornstarch

3 tbsp cold water

Set Instant Pot to Saute and Adjust to the hottest Saute mode

Season chicken with paprika, salt & pepper

Once the pot is hot add 3 tbsp of butter to melt

Add seasoned chicken a few at a time skin side down and sear both sides

Remove from pot and drain excess fat & discard

Melt the remaining butter in the empty pot and add garlic until fragrant

Stir in bone broth and heavy cream use wooden or nylon spatula to scrape bottom of pot

Stir in Parmesan, lemon juice from one lemon and thyme

Add the chicken back to the pot skin side up.

Press Cancel, then Press Poultry (or Manual) and adjust time to 8 minutes.

When done allow it to Natural Pressure Release for 5 minutes, then release remaining pressure

Use a thermometer to check chicken is done

Set oven to broil and place chicken in oven skin side up for 2-3 minutes or until golden brown

Press cancel on the Instant Pot, then press Saute

Stir in chopped spinach, stirring until the spinach has wilted

Mix 2 tbsp cornstarch with 3 tbsp cold water

Add to the sauce and wilted spinach and stir until it has slightly thickened. 

Press Cancel

Serve the lemon spinach over rice, noodles, quinoa...etc

Add chicken on top

Squeeze additional lemon juice over the entire dish

Enjoy!!!