Chicken Piccata


  • 4 chicken breasts
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 cup chicken broth
  • 1/4 cup fresh lemon juice
  • 2 tablespoons butter
  • 2 tablespoons brined capers
  • 2 tablespoons flat-leaf parsley
  • Hot cooked pasta
  • Lemon slices
  • Season the chicken with salt and pepper. Select sauté on the Instant Pot and adjust to normal. Heat oil in pot; add chicken and cook for 2 to 3 minutes per side until browned.
  • Add broth. Press cancel. Secure the lid on the pot.
  • Close the pressure-release valve. Select manual and cook at high pressure for 3 minutes. When cooking is complete, use a quick release to depressurize. Press cancel.
  • Use tongs to remove chicken to a serving platter; cover to keep warm.
  • Add lemon juice to cooking liquid in pot. Select sauté and adjust to normal. Bring to a simmer and cook for 5 minutes to reduce. Press cancel.
  • Whisk butter into sauce; add capers and parsley.
  • Pour sauce over chicken. Serve over pasta or rice. Serve with lemon slices.
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