4 Large Boneless Chicken Breasts
½ Medium Onion
1 TBSP Minced Garlic
14 oz Chicken Broth
Juice of 1 Lemon
½ Stick Butter
2 Cups Heavy Cream
¼ tsp Turmeric
1 tsp Paprika
2 tsp Thyme
2 tsp Garlic Powder
2 tsp Onion Powder
1 tsp Oregano
2 tsp Parsley
1 tsp Chicken Bouillon Powder
Salt and Pepper to taste
Cut your chicken breasts into about 3 pieces or you can also use chicken thighs if you prefer. This may also depend on how big your chicken breasts are. Season your chicken with salt, pepper and paprika on both sides.
Set your Instantpot to your saute setting and add about a tablespoon of oil. Once your InstantPot is hot, add your chicken and sear each side. Cook until your chicken forms a nice crust on each side. You may need to do this in two batches depending on the size of your Instantpot. After chicken is well seared remove from Instanpot and set aside.
Add in a little more oil to your Instantpot and add in onion and garlic. Allow to saute 3 to 4 minutes or until garlic is fragrant.
Add in chicken broth, butter and all seasonings and mix around. Do not add in the heavy cream at this time. This will be added at the end.
Place all your chicken pieces back into the Instantpot. It is okay if they are on top of eachother. At this point they are already well seared and you are just cooking the inside of the chicken.
Place the lid and make sure it is set to the seal position. Set your Instantpot to the chicken setting for 20 minutes. The Instanpot will build up pressure for about 10 minutes and then the 20 minute timer will begin. Settings may also depend on the brand of Instantpot you have. I have the Farberware brand so if you have this one these are the settings you will use but for other brands just choose the setting you would normally use to cook chicken.
Once the Instantpot is done, allow it to naturally release for about 10 minutes. This just means to let it sit there in the sealed position for 10 minutes. After 10 minutes, set to the vent position and allow all steam to exit Instantpot before removing the lid. Please DO NOT REMOVE LID until pressure is released.
Remove the lid and add in heavy cream and mix. I normally remove my chicken set to the side and then add it in to give it a good stir but this is optional. You can then place your chicken back in the Instantpot and place the lid back on and just let it sit about 5 to 10 minutes to let the heavy cream mix in with the sauce.
Once done, remove the lid and allow the sauce to thicken. This may take about 10 to 15 minutes.
Serve this with cauliflower rice and pour sauce on top of chicken and rice.
Macros Per Serving:
Net Carbs: 1 Fiber: <1 Total Carbs: 1 Protein: 28 Fat: 43 Calories: 496