Ingredients
Units
Scale
- 2 chicken breast, butterflied (about 14 oz)
- 1 lemon (half squeezed and half thinly sliced)
- 1/2 cup chicken stock
- 1/4 cup capers, rinsed
- 2 tbsp coconut aminos
- salt, pepper and garlic to taste
Instructions
- Take each butterflied chicken breast and season with salt, pepper and garlic
- Set pressure cooker to "saute - Hi"
- Once hot, add chicken breasts, 2 at a time to not overcrowd
- Cook for 3 minutes on each side or until brown. Remove chicken and repeat with remainig chicken breasts until all chicken has been browned.
- While chicken is cooking, combine chicken stock, capers, lemon juice and coconut aminos. Stir to combine.
- Once all chicken has been cooked and removed from pressure cooker, turn pressure cooker off and add liquid, using a wooden spoon to scape off any brown bits on the bottom of the pan.
- Place chicken on top of liquid and top with sliced lemon
- Set Instant Pot to "Pressure Cook - HI" for 5 minutes. Allow to release naturally for 10 minutes and then manually release if necessary.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Meals
- Cuisine: Whole30, Keto, Gluten Free, Dairy Free
Nutrition
- Serving Size: 1 chicken breast
- Calories: 72
- Sugar: 2.6 g
- Fat: 1 g
- Carbohydrates: 2.6 g
- Protein: 13.5 g
