Step 1

In a bowl whisk together the broth, oil, mustard, lemon juice, lime juice, garlic, tarragon, pepper and salt.

Step 2

Place the chicken into the bottom of the Instant Pot. I layered mine in two layers. Pour the lemon juice mixture over the chicken. If using mushrooms dump them on top of the chicken.

Step 3

Cover the Instant Pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 15 minutes.

Step 4

When the time is up let the pot sit for 10 minutes. Then move the valve to venting. Remove the lid.

Step 5

Use tongs to place chicken on a platter.

Step 6

Optional thickening step: Thicken the sauce by combining the cornstarch and water together in a small bowl until smooth. Then turn the Instant Pot to the saute setting and stir the cornstarch slurry into the pot. The cornstarch will thicken the sauce in a few minutes and then you can turn off the Instant Pot.

Step 7

Optional browning step:Option 1: Use your CrispLid to brown the chicken skin in batches. Unplug your Instant Pot. Pour gravy into a bowl. Place the fryer basket on top of the tall trivet and place into the Instant Pot. Place your CrispLid on top of the Instant Pot. Brown the chicken in batches. I did 4 pieces of chicken at a time. I set the temperature to 500 for about 4 minutes.

Step 8

Option 2: Use your oven’s broiler to brown the chicken skin. Place the chicken on a sheet pan and place under the broiler for a few minutes until the skin crisps up. Watch it closely as it browns fairly fast.

Step 9

Serve the chicken and mushrooms with some sauce drizzled on top.