Instant Pot Keto Lemon-Garlic Chicken Recipe

Ingredients

• 1 tablespoon olive oil
• 1 pound (453.59 g) boneless and skinless chicken breasts
• 1 small yellow onion, peeled and chopped
• 2 cloves garlic, peeled and minced
• ¾ cup (180 ml) low-sodium chicken broth
• freshly squeezed juice of 1 lemon
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• salt and freshly ground black pepper, to taste
• 1/4 teaspoon glucomannan
• 1 tablespoon unsalted butter

Instructions

Heat the olive oil in an 6-quart (6 L) instant pot turned to the sauté mode.

Add chicken breasts and, working in batches, cook until golden and crisp. Flip and continue cooking until browned on the other side.

Using a wooden spatula, remove cooked chicken from the pot and transfer to a large plate.

Add onion and garlic to the cooker and cook, stirring occasionally, until start to soften, for about 1 minutes. Pour in the chicken broth and lemon juice, then add seasoning and herbs. Stir, scrapping the browned bits from the bottom of the pot.

Return cooked chicken breasts to the cooker.  Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 8 minutes.using the Natural Release method, bring pressure to normal.carefully unlock and open the lid.

Using tongs, remove cooked chicken from the pressure cooker and transfer to a serving plate.

Switch the instant pot to sauté mode. Pour thickener slurry into the pot, stir well.  Simmer until the sauce is thickened.

Stir in the butter  until melted. Pout over the sauce over chicken. Serve hot.