Craving a meal that’s bursting with bright, zesty flavor but short on time? This Instant Pot Chicken with Capers and Parsley is your answer! It delivers a sophisticated, restaurant-worthy taste with the incredible ease of pressure cooking. The tangy pop of capers, the fresh bite of parsley, and a savory white wine vinegar sauce come together to create a truly memorable chicken dish. Perfect for a busy weeknight when you want something special without the stress.
Ingredients
• 1 medium Onion, diced
• 1 tbsp / 8g Arrowroot Powder
• 4 boneless, skinless Chicken Breasts, about 1.5 lbs / 680g
• 1 tbsp / 15ml Water
• ½ cup / 20g fresh Parsley, chopped
• ⅓ cup / 55g Capers, drained
• ⅓ cup / 80ml White Wine Vinegar
• ¼ tsp / 1.5g Black Pepper, freshly ground
• 2 tbsp / 30ml Olive Oil
Instructions
1. Directions
2. Select the SAUTE function on your Instant Pot and add 1 tablespoon of olive oil. Allow it to heat up.
3. Season the chicken breasts with pepper. Carefully place them in the hot pot and cook for 2-3 minutes per side, until lightly browned. Transfer the seared chicken to a plate.
4. Add the remaining tablespoon of olive oil to the pot. Sauté the diced onions for about 5 minutes, stirring occasionally, until they become soft and translucent.
5. Stir in the chopped parsley and drained capers, cooking for one more minute until fragrant.
6. Pour in the white wine vinegar to deglaze the pot, scraping up any browned bits from the bottom. Return the seared chicken breasts to the pot.
7. Secure the lid, set the steam valve to the sealing position, and cook on HIGH pressure for 13 minutes.
8. While the chicken cooks, whisk together the water and arrowroot powder in a small bowl to create a slurry.
9. Once the cooking cycle is complete, perform a quick pressure release by carefully moving the steam valve to the venting position.
10. Remove the chicken from the pot. Select the SAUTE function again and stir the arrowroot slurry into the sauce. Cook, stirring constantly, until the sauce has thickened, about 1-2 minutes.
11. Serve the chicken with the sauce spooned over the top and enjoy immediately!
Nutritional Information
• Per Serving: Calories 276 | Total Fats 12g | Net Carbs 5.8g | Protein 35g | Fiber: 1.2g
Pro Tips
• For a richer flavor, ensure the pot is fully heated before adding the chicken. Sear in batches if necessary to get a beautiful golden-brown crust.
• This dish pairs beautifully with creamy mashed potatoes, quinoa, or buttered egg noodles to soak up the delicious, tangy sauce.
• If you don’t have arrowroot powder, you can use a cornstarch slurry. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and add it in the final step to thicken.
FAQ
Q: What can I substitute for arrowroot powder
A: If you don’t have arrowroot powder, you can easily use a cornstarch slurry instead. Just mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the sauce at the end to thicken.
Q: What should I serve with this Instant Pot chicken
A: This dish pairs beautifully with sides that can soak up the delicious, tangy sauce. Creamy mashed potatoes, quinoa, or buttered egg noodles are all excellent choices.
Q: Do I have to sear the chicken before pressure cooking
A: Yes, searing the chicken is a highly recommended step. It creates a golden-brown crust that adds a much richer, deeper flavor to the final dish and is crucial for a restaurant-worthy result.
Q: Can I use frozen chicken breasts for this recipe
A: This recipe is designed for fresh or thawed chicken breasts, as the searing step is important for flavor. Using frozen chicken would prevent proper browning and may require a longer pressure cooking time.
