Instant Pot Chicken Piccata

Step 1

Butterfly Chicken Breasts (Optional): Put chicken breast on a chopping board, then put your hand flat on top of the chicken breast. Slice horizontally into one side of the chicken breast. Don't cut it all the way through to the other side. Leave roughly 1-inch attached. Open up the chicken breast, then slice it a bit more if necessary.

Step 2

Brown Chicken in Instant Pot: Season chicken breasts with salt and black pepper on both sides. Place ¼ cup (32g) all-purpose flour in a large bowl. Lightly coat the chicken breasts with flour on both sides. Press 'Saute' button to 'Sauté More' function to heat up Instant Pot. Wait until it says 'HOT' on the screen. Add 1½ tbsp (22.5ml) olive oil in Instant Pot. Make sure you cover the whole bottom with oil. Place the flour coated chicken breasts in Instant Pot. Then, brown each side for 3 minutes. Set aside the browned chicken breasts.

Step 3

Saute Garlic: Add minced garlic in Instant Pot, then saute for 30 seconds.

Step 4

Deglaze Instant Pot: Pour ½ cup (125ml) dry white wine in Instant Pot. Then, deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix. Let the mixture come to a boil. Then let it boil for 1 minute to allow the alcohol to evaporate.

Step 5

Pressure Cook Chicken Piccata: Add ½ cup (125ml) unsalted chicken stock, ¼ cup (64g) drained capers, and optional 1.5 tsp (7.5ml) regular soy sauce in Instant Pot. Give it a quick mix. Add in browned chicken breasts and all the meat juice (if any).*Pro Tip: Try to get the browned chicken as close to the bottom of the inner pot as possible. So they're partially submerged in the cooking liquid.With Venting Knob in Venting Position. Close the lid. Then, turn Venting Knob to Sealing Position.Butterflied Chicken Breast: Pressure Cook at High Pressure for 3 minutes, then Natural Release for 10 minutesBoneless & Skinless Chicken Breast: Pressure Cook at High Pressure for 5 minutes, then Natural Release for 10 minutesBoneless & Skinless Chicken Thighs: Pressure Cook at High Pressure for 5 minutes, then Natural Release for 10 minutesAfter 10 minutes, release the remaining pressure by turning Venting Knob to Venting Position. Open the lid carefully.

Step 6

Add Lemon Juice & Unsalted Butter: With kitchen tongs, place chicken on a serving plate. Bring the piccata sauce to a simmer with the “Saute” function. Based on your preference, taste and add 1 tbsp - 2 tbsp (15ml - 30ml) lemon juice to the piccata sauce. Add 2 tbsp (28g) unsalted butter to the piccata sauce. Stir until it has fully melted into the sauce.Allow the sauce to simmer for 3 to 6 minutes to desired thickness. Taste and adjust the sauce with more salt and black pepper (if necessary). Turn off the heat or switch to Keep Warm mode.

Step 7

Garnish & Serve: Drizzle the tasty piccata sauce on your chicken. Garnish with finely chopped Italian parsley and freshly grated Parmesan cheese. Place some lemon wedges on the side. Enjoy~