Pressure Cooker Spicy Lemon Chicken Recipe

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Pressure Cooker Spicy Lemon Chicken Recipe

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I took a favorite recipe and modified it to work in a pressure cooker. We enjoy this tender lemony chicken with rice or buttered noodles. —Nancy Rambo, Riverside, California
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 10 min. + releasing
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 10 min. + releasing

Ingredients

  • 1 medium onion, chopped
  • 1/3 cup water
  • 1/4 cup lemon juice
  • 1 tablespoon canola oil
  • 1/2 to 1 teaspoon salt
  • 1/2 teaspoon each garlic powder, chili powder and paprika
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon pepper
  • 4 boneless skinless chicken breast halves (4 ounces each )
  • 4-1/2 teaspoons cornstarch
  • 4-1/2 teaspoons cold water
  • Hot cooked noodles
  • Chopped fresh parsley, optional

Directions

In a greased 6-qt. electric pressure cooker, combine the onion, water, lemon juice, oil and seasonings. Add chicken; turn to coat. Lock lid; make sure vent is closed. Select manual; adjust pressure to high and set time for 10 minutes. When finished cooking, allow pressure to naturally release for 5 minutes and then quick release any remaining pressure according to manufacturer's instructions. A thermometer inserted in the chicken breasts should read at least 170?. Remove chicken and keep warm.
Select saute and adjust for high heat; bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or sauce is until thickened. Serve with chicken over noodles. Sprinkle with parsley if desired.
TC: For the salt amount start with lower amount and adjust. Record correct amount needed. Yield: 4 servings.
Originally published as Pressure Cooker Spicy Lemon Chicken in One Pot Instant Pot Summer 2018

Nutritional Facts

1 serving: 190 calories, 5g fat (1g saturated fat), 66mg cholesterol, 372mg sodium, 8g carbohydrate (0 sugars, 1g fiber), 27g protein.

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  • 1 medium onion, chopped
  • 1/3 cup water
  • 1/4 cup lemon juice
  • 1 tablespoon canola oil
  • 1/2 to 1 teaspoon salt
  • 1/2 teaspoon each garlic powder, chili powder and paprika
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon pepper
  • 4 boneless skinless chicken breast halves (4 ounces each )
  • 4-1/2 teaspoons cornstarch
  • 4-1/2 teaspoons cold water
  • Hot cooked noodles
  • Chopped fresh parsley, optional
  1. In a greased 6-qt. electric pressure cooker, combine the onion, water, lemon juice, oil and seasonings. Add chicken; turn to coat. Lock lid; make sure vent is closed. Select manual; adjust pressure to high and set time for 10 minutes. When finished cooking, allow pressure to naturally release for 5 minutes and then quick release any remaining pressure according to manufacturer's instructions. A thermometer inserted in the chicken breasts should read at least 170?. Remove chicken and keep warm.
  2. Select saute and adjust for high heat; bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or sauce is until thickened. Serve with chicken over noodles. Sprinkle with parsley if desired.
  3. TC: For the salt amount start with lower amount and adjust. Record correct amount needed. Yield: 4 servings.
Originally published as Pressure Cooker Spicy Lemon Chicken in One Pot Instant Pot Summer 2018

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