Instant Pot Chicken Piccata is a classic for a reason–it’s delicious, kind of fancy, yet super easy (thanks to the Instant Pot) even for a weeknight.
I prefer to serve Instant Pot Lemon Chicken Piccata as is, with roasted vegetables and a salad on the side. But you can certainly serve it over zucchini noodles (zoodles) to keep it lower carb (and gluten free if you need it).
Butter adds a lot of good flavor in this dish, but if you’re dairy free, simply use a little more olive oil.
If you try it, please leave a comment!
Instant Pot Lemon Chicken Piccata
This is an easy weeknight, yet guest-worthy, real-food meal! Capers are optional. Serve over zoodles, spaghetti squash or alongside roasted vegetables and caprese salad.
- 3 T. olive oil
- 2 lbs. chicken breast, sliced thin (6 pieces)
- 1/4 cup tapioca flour
- 2 t. salt
- 1/2 t. pepper
- 1 large onion, chopped
- 4 T. butter
- 1 1/2 medium lemons, sliced thin
- 1/2 cup white wine
- 1/2 cup water
- 2 T. fresh parsley, chopped
- 2 T. capers (optional)
Heat Instant Pot on saute setting until display reads “HOT”. In the meantime, prepare chicken pieces: dredge in tapioca flour, shake excess and salt and pepper each piece.
Once Instant Pot reads “hot,” add oil and allow to heat. Cook chicken pieces 2 to 3 minutes per side to brown (work in batches). Remove all chicken to a plate.
Melt butter in Instant Pot, then add chopped onion and cook about 5 minutes until soft. Return chicken pieces to Instant Pot (on top of onion). Arrange lemon slices over chicken. Pour white wine and water into Instant Pot. Add capers, if using.
Set Instant Pot on Manual, HP (high pressure) for 2 minutes. Allow Natural Pressure Release for 5 minutes, then carefully release remaining pressure, sprinkle with parsley and serve.
One serving contains about 8 grams of carbohydrates.