Ingredients
Scale
- 1.5 lbs Boneless skinless chicken breasts (approx. 3–4 pieces)
- 1 cup Chicken broth (low sodium preferred)
- 2 tablespoons Olive oil
- 3 cloves Garlic, minced
- 1 large Lemon, zested and juiced
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 1/2 teaspoon Dried rosemary, crushed
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Start by seasoning your chicken breasts generously on both sides with salt, pepper, oregano, thyme, and rosemary. Press the seasonings into the meat so they stick. Turn on your Instant Pot and select the “Sauté” function. Add the olive oil to the inner pot and let it heat up until it glimmers. Place the chicken breasts in the pot and sear them for about 2 minutes per side until they develop a golden-brown crust. This step locks in the flavor.
- Remove the chicken briefly and set it on a plate. Add the minced garlic to the pot and stir for 30 seconds until fragrant. Pour in the chicken broth and use a wooden spoon to scrape any browned bits off the bottom of the pot; this prevents the “Burn” notice. Stir in the lemon juice and half of the lemon zest. Place the chicken breasts back into the liquid. Close the lid, set the valve to “Sealing,” and cook on High Pressure for 8 minutes. Once the timer beeps, let the pressure release naturally for 5 minutes before performing a quick release for any remaining steam.
- Carefully remove the chicken from the Instant Pot and transfer it to a serving platter. If you prefer a thicker sauce, you can simmer the remaining liquid on “Sauté” for a few minutes. Spoon the warm lemon-herb juices over the chicken. Garnish with the remaining lemon zest and a sprinkle of fresh parsley. Serve immediately while hot and juicy.
- Cook Time: 20 minutes