Instant Pot Chicken Piccata
This Chicken Piccata Recipe was made in my Instant Pot and it’s SO easy and packed with flavor! You can also easily make this in a skillet too, the versatility is amazing.
Ok, so last week I hit you guys up with a little round up of 25 Instant Pot Recipe Ideas for your arsenal. If you’re new around here, I bought my Instant Pot in December and have been using it pretty much all the time ever since. It’s basically a 7-1 cooker…it pressure cooks, slow cooks, sautés, steams etc. I have been using the pressure cook feature mostly, but am glad to say that it has now completely replaced my old slow cooker and I’ve loved steaming rice in it as well. I got mine on amazon in case you were wondering.
Anyhow, today I am using it for a meal that yes, can just as easily be done in a skillet…so if you don’t own an Instant Pot no worries here. BUT I wanted to see if making meat in the pressure cooker that I did NOT want to shred was an option…like to make a chicken breast that actually stays in breast form. Make sense?
MY OTHER RECIPES
Well. It worked. AND I am happy to report that making this Chicken Piccata in the pressure cooker gave me the most delicious, tender chicken I have ever made. It was soft, but not shreddable, which to me is the perfect texture for a dish like this one!
Let me also tell you that Chicken Piccata is one of my most favorite chicken dinners. It’s not one I make that often at home because I have children who *claim* they don’t like lemon. Meanwhile they have no problem with Sour Patch Kids, lemonade or basically any other artificially flavored lemon item. BUT if they see me squeezing lemon into any baked good or dinner item they suddenly become allergic. It’s intensely annoying.
But I am gong to keep trying. Eventually I will wear them down…it’s a skill my husband tells me I have a black belt in.
Let me walk you through how I made this using my Instant Pot, but like I said before using a skillet will work just as easily.
Just coat your chicken breasts lightly in flour.
You’re going to brown the chicken using the sauté setting on your pot (or in a hot skillet)
This is where my kids bow out…
Oh yeah, and here too…
Just place the browned chicken in the pot and pour in a simple lemon sauce and capers…
You’re going to add in a little sour cream at the end of cooking to make the sauce lightly creamy. It’s a great trick. You can absolutely use light sour cream here.
You can serve this on top of pasta (so good) or on it’s own (also good).
I feel like this recipe makes enough sauce for about 8- ounces of pasta, depending on how “saucy” you like your pasta!
Enjoy!
Again, I got my Instant Pot on Amazon.
Print
Yield:
Print
PinDescription
I’ve included skillet directions as well
Ingredients
- 1 1/2 pounds boneless chicken breasts, trimmed (6 breasts)
- 1/2 cup all purpose flour plus 1 tablespoon, divided
- 2 teaspoon kosher salt, divided
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 3/4 cup chicken broth
- 1/3 cup fresh lemon juice
- 2 tablespoons cooking sherry
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 3 ounces capers, drained
- 1/4 cup sour cream
- lemon slices for garnish
Instructions
- Place 1/2 cup flour and 1 teaspoon salt in a large zip-top bag.
- Place the chicken breasts in the bag and shake to coat in flour. Shake off any excess flour and transfer to a plate.
- Heat your Instant Pot to saute for 30 minutes. When the pot comes to temperature coat the bottom of the pot with olive oil. Working 2 pieces at a time brown the chicken breasts on both sides. When browned, transfer to a clean plate.
- When all the chicken is browned add the garlic to the pot and cook until softened (about 1 minute) stirring constantly. Add in the chicken broth, lemon juice, sherry, basil and oregano. Add the chicken back to the pot and nestle into the liquid. Top with the capers.
- Place the lid on the pot and set to pressure cook on high for 10 minutes.
- While the chicken is cooking mix together the sour cream and remaining 1 tablespoon of flour in a separate bowl. Set aside.
- When the 10 minutes is up release the pressure and remove the chicken from the pot placing on a serving platter.
- Whisk in the sour cream to the liquid and cook for 1 minute. The liquid will be very hot, you don’t need to heat the pot.
- Pour the sauce over the chicken and serve warm over pasta if desired.
Notes
Optional Skillet Directions:
Follow all the directions for the Instant Pot, except brown the chicken in a large skillet over medium-high heat. Continue steps with garlic and adding the liquid to the skillet. Nestle the chicken back in the skillet, top with capers and cover the skillet. Turn the heat down to medium-low and simmer for 10 minutes, or until chicken is cooked through. Follow the remaining instructions as directed above.
adapted from food.com
THE COOKIES AND CUPS COOKBOOK: ALWAYS EAT DESSERT FIRST
The Cookies & Cups Cookbook is full of 125+ recipes that remind you to Always Eat Dessert First! My website has always been dedicated to the very best sweet treats with an occasional family friendly meal sprinkled in and my book is everything you have grown to love about my site and more.
You can now order a copy of The Cookies & Cups Cookbook!
Amazon | Barnes&Noble | Books-A-Million | Indie Bound | Simon&Schuster | Amazon Kindle | Nook by B&N | iBooks | Google play
Sign up to get Cookies & Cups recipes delivered to your inbox!
I have GOT to get my hands on an Instant Pot. This looks SO yummy!!
With the disclaimer “there are no dumb questions” here goes. What is a caper and what does it taste like? The recipe looks scrumcious – but those little things?!?
hahaha! I think it’s actually a tiny little flower bud, but it kind of tastes like an olive!
Thank you! I’m not very adventurous but what the hey – picture is enticing!
This looks too good to pass up and an Instant Pot sounds like the best way to make an easy dinner!
This looks delicious. I’ve so got to get one of those pots!
Why is it necessary to change the names of kitchen equipment – “Instant Pot” – call it what it is — a pressure cooker.
Well, it actually is more than just a pressure cooker…it slow cooks, sautes, steams, is a rice cooker, yogurt maker.. it does multiple things, which I suppose is why it’s not just called a Pressure Cooker 🙂
I am going to make this recipe tonight. I don’t have an instant pot so I am going to use the skillet method and I’m also going to use light sour cream. I’m sure it’s going to turn out delicious.
Awesome! Let me know how you like it!
I make this a lot in a skillet. I buy sliced chicken breast instead of using a whole breast. How long would you suggest doing it in the IP? I’m worried about it overcooking the chicken.
I used chicken tenderloins & they weren’t dry at all cooking them at the 10-minute time.
I made this with my pressure cooker and it was delicious! I added a handful of shredded parmesan cheese and served it over angel hair pasta. I’m still dreaming about it weeks later!
YAY!! So happy you liked it!!
This looks really tasty. Do you really preheat the IP for 30 minutes before browning??
Linda, no…you set it to sauté and I believe the default sets it at 30 minutes but when the pot comes to temperature “HOT”, then you add the olive oil and brown chicken. 🙂
Made it in the Instant Pot last night. Fantastic! I first made Jasmine rice (1:1 ratio) which turned out absolutely perfect. This recipe impressed us both. I’ve made Chicken Picatta many times conventionally. Although the crust is missing from the chicken, it more than makes up for it in taste and convenience. Thank you!
Love hearing this!! Thank you!
What would the cook time difference be if only making half the recipe? THANKS!
How long should it cook in the IP?
Recipe says 10 minutes on HIGH pressure. I made it tonight & it was sooo good!
I made this tonight & it was so good! The lemon & sour cream combo had such a great flavor! I added dry pasta to bottom of pot after browning the chicken. (a combo of rigatoni & macaroni noodles to use up partial boxes.) I increased the broth to a total of 2 & 1/2 C. to cook the pasta at the same time. It was so flavorful! I didn’t have capers so I added frozen peas after I cooked it as they “cook” when added to hot meals. We don’t like mushy peas. 🙂 Thank you so much for this recipe. My husband also thought it was great. Def making it again!
A note to everyone here….If you don’t have an Instant Pot, you NEED one. 🙂
Thanks DebbieH for the instructions for cooking the pasta at the same time. I bought myself an Instant Pot for Christmas 🙂 and, though I’ve only used it a couple of times, I’m thrilled with it. My husband does most of the cooking since he’s now retired, so I’m always looking for simple recipes that won’t scare him off. This Chicken Piccata looks like a real winner.
Hi Debbie ? how much pasta did you use? I want to make this, but will be cooking it together, as you did. Did you just put the browned chicken breast on top of the pasta?
I want to try this but it would be helpful to know the pasta to broth ratio. Any tips?
This recipe is definitely a keeper! We loved it, and I’ll be fixing it again soon. Thank you!
I made this last night and I’m making it again tonight! We loved it and it’s so easy!
Pingback : Pressure Cooker Hard Boiled Eggs - Instant Pot Recipe - Rachel Cooks
Pingback : Healthy Chicken Piccata in the Instant Pot (Whole30, GF, DF) - Rachel Cooks®
Pingback : Instant Pot Boiled Eggs - Pressure Cooker Recipe - Rachel Cooks®
Pingback : 25+ Insanely Quick Instant Pot Recipes! - landeelu.com