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5 from 3 votes

Instant Pot Chicken Piccata

Delicious lemony chicken piccata cooked in a pressure cooker. This instant pot chicken is loaded with flavor, capers, and produces tender, delicious, results.
Prep Time25 mins
Cook Time10 mins
Total Time25 mins
Course: Main Course
Keyword: chicken piccata, piccata chicken, pressure cooker
Servings: 4
Calories: 498kcal

Equipment

  • 6 QT + Pressure Cooker

Ingredients

  • 1.5 pounds Chicken Breasts skinless and boneless
  • 3 tablespoons Extra Virgin Olive Oil

Dredging Mixture

  • 1 teaspoon Salt
  • Black Pepper to taste
  • ¼ cup All-Purpose Flour
  • ¼ cup Finely Grated Parmesan
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil

Sauce

  • 3 tablespoons Unsalted Butter
  • 1.25 cups Chicken Stock
  • ¼ cup Capers
  • ¼ cup Lemon juice fresh
  • 2 tablespoons Corn Starch
  • ¼ cup cold water

Garnish

  • 2 tablespoons Fresh Parsley

Instructions

Prepare and Dredge Chicken

  • Butterfly the chicken breasts, and then cut them through, so they are cut in half and far thinner.
  • Pound them with a meat tenderizer or a rolling pin to make them even in thickness.
  • Season them on both sides with salt and pepper.
  • In a wide plate/bowl combine the flour, oregano, basil, and Parmesan.
  • Dredge each chicken piece in the flour mixture, being sure to cover both sides. And set aside.

Cook

  • Turn your Instant Pot on the SAUTE function, and add the oil.
  • When it reads “hot”, place the chicken breasts in and brown on each side. Cooking for 3-4 minutes a side.
  • Remove from pot, and add in chicken stock to deglaze the pan. Use a wooden spoon to scrape off any of the brown bites.
  • Add butter, the chicken breasts, lemon juice, and capers to the pot.
  • Place lid on the pot and lock into place. Set valve to “sealing”
  • Set pot to manual high pressure and cook for 4 minutes.
  • Let pressure naturally release for 5 minutes, then turn valve to “venting” and remove lid.
  • Take the chicken pieces out of the pot, and turn it onto the SAUTE function. Combine the corn starch with the cold water, and use a fork to whisk it together, then add it to the sauce in the pot.
  • Cook for 1-2 minutes until thickened, then spoon over the chicken.
  • Garnish with fresh parsley and serve immediately

Nutrition

Calories: 498kcal | Carbohydrates: 18g | Protein: 44g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 141mg | Sodium: 1422mg | Potassium: 829mg | Fiber: 1g | Sugar: 3g | Vitamin A: 546IU | Vitamin C: 11mg | Calcium: 111mg | Iron: 2mg