chicken - lemon garlic chicken instant pot

By tinathorn

Ingredients

• 1-2 pounds chicken breasts or thighs
• 1 teaspoon sea salt
• 1 onion, diced
• 1 tablespoon avocado oil, lard, or ghee
• 5 garlic cloves, minced
• 1/2 cup organic chicken broth or homemade
• 1 teaspoon dried parsley
• 1/4 teaspoon paprika (omit for AIP)
• 1/4 cup white cooking wine (omit for AIP)
• 1 large lemon juiced (or more to taste)
• 3-4 teaspoons (or more) arrowroot flour

Details

Servings 1
Adapted from predominantlypaleo.com

Preparation

Step 1

Turn your Instant Pot onto the saute feature and place in the diced onion and cooking fat
Cook the onions for 5-10 minutes or until softened. You can also choose to cook until they start to brown
Add in the remaining ingredients except for the arrowroot flour and secure the lid on your Instant Pot
Select the “Poultry” setting and make sure your steam valve is closed
Allow cook time to complete, release steam valve to vent and then carefully remove lid
At this point you may thicken your sauce by making a slurry. To do this remove about 1/4 cup sauce from the pot, add in the arrowroot flour, and then reintroduce the slurry into the remaining liquid
Stir and serve right away. This also reheats well as leftovers