This Instant Pot Lemon Chicken is enriched with cream for a luscious velvety sauce. The combination of lemon and cream in this chicken recipe is rich and tangy. The Instant Pot ensures the chicken breasts are tender. This is also a keto-friendly dish, with appropriate sides.
Instant Pot Lemon Chicken with Cream
Keto Lemon Chicken
How to Make Creamy Lemon Chicken in the Instant Pot
Ingredients for Lemon Chicken
Here is what you need to make Instant Pot Lemon Chicken.
- 1 ½ pounds chicken breast
- sea salt and ground black pepper to season
- 1 tablespoon olive oil, classic or type not EVOO (avocado oil, ghee or other sauteing oil are fine)
- 1 clove garlic, minced
- 1 teaspoon Italian seasoning
- zest of ½ a lemon
- ¼ cup chicken broth
- juice of ½ a lemon (approx. 1 tbsp)
- ⅓ cup heavy cream
Preparing
First season your chicken breasts with a generous sprinkle of salt and pepper.
Set the Instant Pot to Saute. Pour in the oil and spread it around with a spatula. Ensure the bottom of stainless steel pot is completely coated.
Once it is hot, drop in the garlic and Italian seasoning, stir then add the chicken. Zest ½ a Lemon over the top of the chicken. Sear until the chicken is golden brown at the bottom, about 3-4 minutes. Flip the chicken breasts over and cook for 1 minute more.
Now pour in the broth and add the lemon juice. Stir, then lock cover and manually set pressure to 8 minutes. Flip valve to pressurize.
After the pressure cooking cycle, flip valve for quick release. Open pot.
Scoop out a couple spoons of the juices and stir into the cream. This avoids curdling the cream.
Add cream into the pot, then set to saute and stir until it starts to bubble. Once the sauce starts to bubble, shut it off or set to warm.
Serve the chicken over rice, cauliflower rice, mashed potatoes, mashed cauliflower, pasta or zucchini noodles. Steamed broccoli, baked asparagus or sauteed vegetables make a great side dish. For wine, a sauvignon blanc or dry chardonnay would pair well with this dish.
For a few other low carb Instant Pot meals using chicken, try my super easy Salsa chicken or Instant Pot Chicken Curry
Instant Pot Creamy Lemon Chicken
Equipment
- electric pressure cooker
Ingredients
- 1 ½ pounds chicken breast
- sea salt and ground black pepper to season
- 1 tablespoon olive oil classic or type not EVOO (avocado oil, ghee or other sauteing oil are fine)
- 1 clove garlic minced
- 1 teaspoon Italian seasoning
- zest of ½ a lemon
- ¼ cup chicken broth
- juice of ½ a lemon approx. 1 tbsp
- ⅓ cup heavy cream
Instructions
- First season your chicken breasts with a generous sprinkle of salt and pepper.
- Set the Instant Pot to Saute. Pour in the oil and spread it around with a spatula to ensure the bottom of stainless steel pot is completely coated.
- Once it is hot, drop in the garlic and Italian seasoning, stir then add the chicken. Zest ½ a Lemon over the top of the chicken. Sear until the chicken is golden brown at the bottom (3-4 minutes), then flip the chicken breasts over and cook for 1 minute more.
- Now pour in the broth and add the lemon juice. Stir, then lock cover and manually set pressure to 8 minutes. Flip valve to pressurize.
- After the pressure cooking cycle, flip valve for quick release. Open pot.
- Scoop out a couple spoons of the juices and stir into the cream. Then add cream into the pot, set to saute and stir until it starts to bubble. Once it starts to bubble, shut it off or set to warm.
Karl says
I made this for my wife for dinner last night. Only change I made was letting it natural release. We loved it and romance was in the air.
Robin Gagnon says
So glad you liked the chicken. Sounds like a Barry White kind of night 😉