Lemon Garlic Chicken (IP)
Ingredients
1-2 lbs chicken breasts or thighs
- 1 tsp sea salt
- 1 onion, diced
- 1 TBSP avocado oil, lard, or ghee
- 5 garlic cloves, minced
- ½ C organic chicken broth or homemade
- 1 tsp dried parsley
- ¼ tsp paprika (omit for AIP)
- ¼ C white cooking wine (omit for AIP)
- 1 large lemon juiced (or more to taste)
- 1 TBSP corn starch (mixed with 2 TBSP water)
Directions
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
- Thicken the sauce by adding in the cornstarch/water mixture & heat on saute until thick
- Stir and serve right away. This also reheats well as leftovers