Healthy Chicken Piccata in the Instant Pot

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 tablespoon olive oil

1 ½ - 2 pounds boneless skinless chicken breasts

Salt and pepper

1 clove garlic, minced

3/4 cup reduced-sodium chicken stock (see note)

1/4 cup fresh lemon juice

1 teaspoon dried oregano

1 teaspoon dried basil

1 jar (4 oz) capers, drained

Directions

Heat Instant Pot to Saute and add oil. Salt and pepper both sides of the chicken and add to hot Instant Pot. Brown chicken for about 4 minutes on each side and then remove to a plate.

Add garlic and cook, stirring constantly for about 1 minute or until fragrant.

Add broth, lemon juice, oregano, and basil and scrape any brown bits off the bottom of the Instant Pot. Return chicken to Instant Pot and sprinkle capers on top.

Put cover on (make sure vent is turned to “seal”). Set Instant Pot to Manual (or Pressure Cook, depending on the model) for 10 minutes.

Once done, quick release the pressure. Use an instant read thermometer and ensure chicken has an internal temperature of 165 degrees Fahrenheit.

Serve chicken with sauce in pan.

Nutrition

• Serving Size: 1 of 4
• Calories: 413 kcal
• Total Fat: 12 g
• Saturated Fat: 3 g
• Unsaturated Fat: 7 g
• Cholesterol: 193 mg
• Sodium: 346 mg
• Total Carbohydrate: 2 g
• Total Sugars: 1 g
• Protein: 71 g