I am slowly learning how to use and embrace my Instant Pot. However, I do not think I will ever get over being terrified releasing the pressure! This recipe is a quick and easy crowd pleaser. I served it over a mound of steamed broccoli, but it would be good over cauliflower rice or wilted spinach too!
- 2 lbs chicken breast – cut in 1 inch cubes
- 2 cloves garlic – minced
- 1 Tbsp. ghee
- 1 lemon – juiced
- 1 1/2 cup chicken broth
- 16 oz fresh mushrooms – sliced
- 1/8 tsp. fresh ground black pepper
- 1/8 tsp. salt
- 1/4 tsp. basil
In a large mixing bowl, combine salt, pepper, and basil and toss with the chicken. Using the saute function set to high on your instant pot, heat the ghee and then brown the chicken and garlic until browned on all sides. Add the mushrooms lemon juice, and chicken broth. Scrape all the brown goodie off the bottom before putting on the lid and cook on high pressure for 5 minutes. Allow to natural release for 5 minutes then quick release the rest of the way. Serve over steamed broccoli, wilted spinach, or cauliflower rice.