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  • Writer's pictureDairy Keen

Insta-Pot Chicken Breasts

My sister-in-law’s Insta-pot is still at my house. She wasn’t a fan, so I am testing it out for her. It has

been here two years now. Hope you enjoy this recipe. It can also be made in a regular frying pan, just put on a lid and simmer until tender about 40 minutes.


Insta-Pot Chicken Breasts

6 Boneless Chicken Breasts, about 1-inch thick

1/3 Cup all-purpose Flour

1 teaspoon salt

½ teaspoon Black Pepper

2 Tablespoons Oil or Bacon Grease

¾ Cup Chicken Broth (or ¾ water and 1 tablespoon chicken paste)

8 oz. Sliced fresh Mushrooms

1 Tablespoons minced fresh garlic

¼ Cup Heavy Cream

¼ Cup Grated parmesan

2 Cups Baby Spinach

Juice of ½ lemon

1 Tablespoon capers, if desired

2 Tablespoons cornstarch

Season chicken Breasts with salt and pepper. Dredge the chicken with the flour. Then pound the flour

into the chicken, this helps tenderize them.

Set Insta-pot to sauté setting and heat oil. Add 3 of the chicken breasts in a single layer. Sauté until

golden on both sides about 3 minutes per side. Remove from the pot and add the other 3 chicken

breasts, and brown those three chicken breasts. Remove from the pan and set aside.

To the empty pot, add the Chicken Broth, mushrooms, garlic, and heavy cream. Top with the chicken

breasts. Lock lid and set to manual on high for 10 minutes.

When the timer goes off to a quick release. Let the chicken sit for about 5 minutes. Remove them from

pot and add a slurry of 2 Tablespoon Cornstarch and 1/3 Cup water. Stir into broth and simmer until

thickened. Taste and adjust seasonings to your liking, more chicken base or salt and pepper. Add the

spinach and lemon juice and capers.

Serve immediately.

Can be served over mashed potatoes or noodles or rice or cheesy grits.

Can also be made with pork chops instead.

**To make Gluten Free use Gluten Free Flour

Jan Dairy Keen

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