Lemon garlic chicken in the Instant Pot

This is mostly an experience report as the recipe is by Jennifer Robins, and is on her Predominantly Paleo site. In spite of the fact the the Paleo diet is pretty much fiction, her recipe is very good. She suggests some weird oils like avocado, but having nothing to prove, we just used a little olive oil. And while she suggests organic chicken broth, we never buy organic. Any broth will do.

The Rice

Since the Instant Pot (IP) is also a rice cooker, we first made the brown rice and kept it warm. The IP has a Rice setting, but that is for white rice. For brown rice, we added a cup of rice and 1 ¼ cups water and cooked it for 22 minutes. Then we released the pressure and put the rice in a covered bowl under our warming light.

The chicken

Here’s her ingredients, slightly modified for common sense:

1-2 pounds chicken breasts or thighs
1 teaspoon sea salt
1 onion, diced
1 tablespoon olive oil
5 garlic cloves, minced
1/2 cup chicken broth
4 sprigs fresh parsley, chopped, or 1 tsp dried parsley
1/4 teaspoon paprika
1/4 cup white cooking wine
1 large lemon juiced (more or less to taste)
3-4 teaspoons (or more) arrowroot flour

We used a whole large lemon. Next time we’ll probably use half as much, as it was a little more sour than we hoped.

The nicest thing about the IP is that you can sauté ingredients in the pot before closing it up to cook. That makes it a lot easier and keeps you from getting too many pans dirty.

Sauté the diced onions in the oil using the Saute button. At the last minute, add the diced garlic and let it cook briefly without burning.
Add the chicken and the broth, wine and lemon juice
Add the salt, parsley and paprika.

4. Close the pot and press the Poultry button. The chicken will be done in about 15 minutes