Lemon works so well with chicken – it’s bright and flavorful and doesn’t add a lot of calories to your meal. A sauce is created from the chicken broth and natural juices of the chicken.
Lemon Pepper Chicken in an Instant Pot
- 2 TBS dried lemon peel graunels
- 2 TBS pepper
- 1 1/2 TBS kosher salt graunels
- 8 oz chicken broth
- 2.5 lbs of boneless, skinless chicken (your preference on which part).
- 1 lemon sliced (wash first)
Combine lemon peel, pepper, salt and chicken broth in the bottom of the pot so they become a very thin slurry. Place the chicken in the liquid so each piece is well coated with seasoning. Place cover over pot (but not locked on) and let marinade for 10 or so minutes.
Lock the lid, make sure the vent is on “secure” and set the timer to manual for 20 minutes. If this is your first time using a Instant Pot, it’ll take a bit for the device to get to temp before the timer counts down so 20 minutes is really more like 40 minutes.
There will be a bit of a gravy or sauce from the chicken broth, natural juices in the chicken and seasonings. If you’d like it be more like a sauce, it can be thickened in a pot by just cooking it down or adding a teaspoon of corn starch in a slurry.
Serve with pasta, rice or veggies, whatever your preference may be. Enjoy!
