Instapot Lemon Cream Chicken Recipe | Crystal Creamery

Step 1 Turn Instant Pot to “saute”. Melt 2 tablespoons of butter in pot. Season chicken breasts with red pepper, salt and pepper. Add to Instant Pot and brown in butter until golden. Remove from pot and set aside. Step 2 Add 2 tablespoons butter to pot. Add garlic and shallot. Cook until translucent, about 2-3 minutes. Return chicken to Instant Pot . Step 3 Add chicken broth. Place lid on Instant Pot , seal valve. Cook on “High Pressure” for 8 minutes. When finished, quick release the seal. Step 4 Remove chicken from Instant Pot . Turn on “Sauté ” mode and reduce liquid for 6-7 minutes. Once about ⅓ of the liquid remains, whisk in lemon juice and zest, parmesan, and half & half. Stir until cheese is melted and sauce is heated through. Add chicken back to Instant Pot , cooking for 1-2 minutes more, until warm. Step 5 Serve with pasta, rice, or mashed potatoes over steamed asparagus. Garnish with fresh thyme. Crockpot Adaptation:While our recipe has been optimized and tested for the Instant Pot, here are a few tips to adapt the recipe for a skillet and crockpot if an Instant Pot is not available:In a skillet, melt butter over medium-high heat. Season chicken breasts with red pepper, salt and pepper. Brown in skillet until golden. Transfer chicken to crockpot.Add 2 tablespoons butter to skillet. Sauté garlic and shallot, cooking until translucent, about 2-3 minutes. Add chicken broth, whisk, then pour mixture over chicken in crockpot. Cover and cook in crockpot 4-6 hours on high or 6-8 on low, about 30 minutes. Before serving, in a large bowl, whisk together 2 tablespoons cornstarch, lemon juice and zest, parmesan, and half & half. Add to crockpot. Turn to high and heat until broth is thickened.