Craving those bright, savory flavors of a classic Chicken Piccata but sticking to a keto lifestyle? You’ve come to the right place! This Instant Pot recipe delivers incredibly tender chicken in a zesty, buttery sauce studded with briny capers and earthy mushrooms. It’s an elegant, restaurant-quality meal that’s shockingly easy to make on a busy weeknight, proving that low-carb eating is anything but boring.
Ingredients
• 4 boneless, skinless chicken breasts (about 1.5 lbs / 680g)
• 1 cup / 240 ml chicken broth
• 2 tbsp / 28g butter, divided
• ¼ cup / 60 ml apple cider vinegar
• 2 tbsp / 30g brined capers, drained
• 2 cups / 150g button mushrooms, sliced
• ½ tsp / 3g salt
• ½ tsp / 1g freshly ground black pepper
• 2 tbsp / 8g fresh flat-leaf parsley, chopped
Instructions
1. Directions
2. Pat the chicken breasts dry with a paper towel and season both sides generously with salt and pepper.2. Set your Instant Pot to the ‘Sauté’ function. Add 1 tablespoon of butter to the inner pot. Once hot, add the chicken breasts and brown them for 2-3 minutes per side. Work in batches if necessary to avoid overcrowding.3. Press ‘Cancel’. Remove the chicken and set it aside. Pour the chicken broth into the pot and use a wooden spoon to scrape up any browned bits from the bottom.4. Return the chicken to the pot. Secure the lid, set the steam valve to ‘Sealing’, and cook on ‘Manual’ or ‘Pressure Cook’ mode at high pressure for 15 minutes.5. Once the timer finishes, perform a quick pressure release by carefully moving the steam valve to ‘Venting’. Once the pin drops, open the lid.6. Carefully transfer the cooked chicken to a plate and cover with foil to keep warm.7. Press the ‘Sauté’ button again. Add the remaining 1 tablespoon of butter, apple cider vinegar, drained capers, and sliced mushrooms to the liquid in the pot.8. Simmer the sauce, stirring occasionally, for 5-7 minutes, or until the mushrooms have softened and the sauce has slightly reduced.9. Return the chicken to the pot, spooning the sauce over the top to re-warm. Stir in the fresh parsley and serve immediately.
Nutritional Information
• Nutrition Per Serving
• Calories: 414
• Total Fat: 13.1g
• Net Carbs: 1.1g
• Protein: 68.1g
• Fiber: 0.4g
Pro Tips
• For more tender and evenly cooked chicken, pound the breasts to a uniform ½-inch thickness before seasoning.
• After browning the chicken, deglaze the pot by scraping the bottom with a wooden spoon as you add the broth. This infuses the sauce with flavor and helps prevent a ‘burn’ notice.
• For a more classic piccata flavor, replace the apple cider vinegar with ¼ cup of dry white wine and 2 tablespoons of fresh lemon juice. Add the lemon juice at the very end with the parsley.
• If you prefer a thicker sauce, create a slurry by whisking ½ teaspoon of xanthan gum with 1 tablespoon of cold water. Slowly whisk the slurry into the simmering sauce until it thickens.
FAQ
Q: Is this chicken piccata recipe keto-friendly
A: Absolutely. This recipe is specifically designed for a ketogenic diet, containing only 1.1g of net carbs per serving, making it an excellent low-carb meal.
Q: How do I prevent the Instant Pot from showing a burn notice
A: To prevent a ‘burn’ notice, make sure to deglaze the pot after browning the chicken. Pour in the chicken broth and use a wooden spoon to scrape all the flavorful browned bits from the bottom of the pot before you start pressure cooking.
Q: Can I make the piccata sauce thicker
A: Yes, for a thicker sauce, you can use a keto-friendly thickener. Whisk ½ teaspoon of xanthan gum with 1 tablespoon of cold water to create a slurry, then slowly whisk it into the simmering sauce until it reaches your desired consistency.
Q: What can I use instead of apple cider vinegar for a more classic taste
A: For a more traditional piccata flavor, replace the apple cider vinegar with ¼ cup of dry white wine and 2 tablespoons of fresh lemon juice. Add the wine when you deglaze the pot and stir in the fresh lemon juice at the very end with the parsley.
