Description
A comforting one-pot meal featuring succulent chicken breasts infused with zesty lemon and aromatic garlic, along with tender baby potatoes.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 pound baby potatoes
- 4 cloves garlic, minced
- 1 lemon, juiced and zested
- 1 cup chicken broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried thyme (optional)
- 1 teaspoon dried rosemary (optional)
Instructions
- Season the chicken breasts with salt, pepper, lemon zest, thyme, and rosemary.
- Preheat the Instant Pot to ‘Sauté’ and add olive oil.
- Brown the seasoned chicken breasts for 3-4 minutes on both sides.
- Sauté the minced garlic for 1 minute until fragrant.
- Pour in the chicken broth and lemon juice, stirring to combine.
- Layer the baby potatoes on top of the chicken.
- Secure the lid and set to ‘Pressure Cook’ for 10 minutes.
- Release the pressure naturally for 5 minutes, then quick release any remaining pressure.
- Serve hot, garnished with fresh parsley if desired.
Notes
Leftovers can be stored in an airtight container for up to 3 days. Ideal for meal prep, easily reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 75mg