Call me a skeptic.
When I first heard about the Instant Pot and that you could take frozen meat and have a meal in less than half an hour later, I was not sure I believed it. Too good to be true and all that…
But, this recipe has made a believer out of me. Fast, easy, delicious…all the best of the Instant Pot.
This takes an restaurant favorite and makes it in the IP, faster than any chef I know!
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| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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Ingredients
- 4 large chicken breasts, frozen
- 3 Tablespoons ghee, or butter
- 1 large onion diced
- 1/2-3/4 cup fresh squeezed lemon juice juice of two large lemons
- 1 box chicken or vegetable broth
- 3 cups long grain brown rice can substitute your favorite rice
- 1 bunch parsley, chopped
- 1 bunch basil leaves, chopped I used roman, or purple, basil
- 4 cloves garlic, peeled and pressed
- 2-4 Tablespoons capers, with juice
Ingredients
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Instructions
- Turn the Instant Pot on to saute and place ghee and onions in the pot. Saute for a few minutes until the onions begin to soften, then add the garlic and the herbs. Stir a few times, letting the herbs cook a little. Using a spatula, move the contents of the pot to one side, leaving room to brown the breasts. Brown breasts two by two, on both sides. then remove from IP to a plate. Deglaze the pan using a little of the broth, getting all the browned pieces from the bottom. Add the rest of the broth, the lemon juice and the rice and capers. Stir well, and add the browned chicken back into the pot. Place the lid on the pot, making sure the toggle is on sealing. Use the manual setting for 20 minutes. Use natural pressure release when the chicken is done cooking. Carefully release any remaining pressure. Stir and serve!
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