This instant pot recipe is easy, delicious, and mess-free! It’s also one of my trademark measure-free recipes. It turns out great with minimal measuring, which saves you both time and energy.
This high protein recipe pairs well with arugula salad or a light vegetable, like asparagus or cauliflower rice.
- Prep Time8 min
- Cook Time12 min
- Total Time20 min
- 2 lbs chicken (I prefer thighs but you can do breasts or a combination of both)
- 3 sprigs rosemary
- handful of parsley
- 2 sprigs sage
- 3 lemons juiced
- ~ 1/2 cup white wine
- olive oil
- salt and pepper
Preparing the spices
Chop the parsley, sage, rosemary, and garlic (I love using a lot of garlic).
Mix the chopped herbs and garlic with the lemon juice.
Pour half of the lemon herb mixture into your Instant Pot.
Set Instant Pot to saute and let the mixture reduce until most of the liquid is gone.
Browning the Chicken
Salt and pepper you kitchen to taste.
Drizzle the bottom of your Instant Pot with olive oil.
Once the olive oil is hot, add your chicken and brown both sides of the chicken.
Once the chicken is browned, remove it from the pot.
Cooking the Chicken
Use 1/4 cup of the white wine to deglaze the bottom of the Instant Pot.
Add all of the chicken back to the pot (if using both breasts and thighs, it’s best if the thighs are placed on the bottom of the pot with the breasts sitting on top of them).
Pour the remaining lemon/herb mixture and remaining white wine on top of the chicken.
Pressure cook for 12 mins.