Serving Size: 4
Cooking Time: 10 minutes

Ingredients :

2 tablespoons margarine
1 medium onion, chopped
4 cloves garlic, minced
½ teaspoon paprika
½ teaspoon pepper
1 teaspoon dried parsley, or 1 tablespoon chopped fresh parsley
2 pounds (907 g) boneless chicken breasts or thighs
½ cup low-sodium chicken broth
¹⁄ ₃ cup lemon juice
1 teaspoon salt
1 to 2 tablespoons cornstarch
1 tablespoon water

Directions :

1. Set the Instant Pot to Sauté. When it is hot, add margarine to the inner pot and melt.
2. Add the onion, garlic, paprika, pepper, and parsley to melted margarine and sauté until onion starts to
soften. Push onion to side of pot.
3. With the Instant Pot still at Sauté, add the chicken and sear on each side 3 to 5 minutes.
4. Mix broth, lemon juice, and salt together. Pour over chicken and stir to mix together.
5. Put on lid and set Instant Pot, move vent to sealing, and press Poultry. Set cook time for 7 minutes. Let
depressurize naturally.
6. Remove chicken, leaving sauce in pot. Mix cornstarch in water and add to sauce. (Can start with 1
tablespoon cornstarch, and use second one if sauce isn’t thick enough.)
Nutritional Value: Calories 350; Fat 12g; Carbohydrates 6g; Protein 52g