This is an easier version of chicken piccata since the Instant Pot turns your frozen chicken into meat so tender it almost falls off the bone. If you’d like, you can make a side of angel hair pasta and it will taste almost identical!
Course Chicken
Cuisine Italian
Keyword Chicken Dinner, chicken piccata, Dinner, Italian
Prep Time 5 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 4
Calories 697kcal
Ingredients
2teaspoonsextra-virgin olive oil
3clovesgarlicminced
¼cupdry white wine
½cuplow-sodium chicken broth
2tablespoonsfresh lemon juice
8chicken thighsfrozen, bone-in, skin-on
3tablespoonscapers
1tablespoonbuttercold
2tablespoonschopped fresh parsley
Instructions
Press “Sauté” to preheat your Instant Pot. When the word “Hot” appears on the display, add the oil. When the oil is shimmering, add the garlic and cook for about a minute. Add the wine and cook until it’s reduced to a tablespoon (15 ml), about 5 minutes. Turn off the Instant Pot.
Add the chicken broth and lemon juice, then stir to scrape up all the browned bits from the bottom of the pot. Add the chicken to the pot, directly into the liquid.
Close and lock the lid of the Instant Pot. Press “Manual” and immediately adjust the timer to 30 minutes. Check that the cooking pressure is on “High” and that the release valve is set to “Sealing.”
When the time is up, open the Instant Pot using “Quick Pressure Release.” Remove the chicken and set it aside on a broiler pan. Remove the fat from the liquid in the pot, then stir in the capers, butter and parsley. Turn off the Instant Pot.
Broil the chicken until the skin is browned and crispy for about 5 minutes. Top with the sauce and serve.