INSTANT POT CHICKEN PICCATA
Updated: Feb 11, 2023
30-minute chicken piccata in the instant pot! Chicken cutlets that have been breaded, browned, then pressure cooked in butter, lemon, caper, and white wine sauce! Like this Pork Chop Marsala in the Instant Pot, this simple Chicken Piccata is quite addicting!
INGREDIENTS:
CHICKEN: Use skinless boneless chicken breasts (thin,¼ inch thickness). You can also use boneless skinless chicken thighs.
FLOUR: For dredging the chicken. The flour forms a thin coating around the chicken keeping the meat so tender and juicy.
CAPERS: There’s no sub for them. The capers are a must. You can get them in any regular American grocery store.
SEASONINGS: Paprika, crushed black pepper, garlic powder & salt.
LEMON: Juice & zest.
WHITE WINE: Use any drinkable white wine (the wine you would love to drink). Or find our favorite picks above. DO NOT use cooking wine if you want to make a really good Chicken Piccata 😀
CHICKEN STOCK: Our favorite pick is Better than Bouillon paste diluted in hot/warm water. This stuff is crazy good! We almost stopped using chicken stock from the can/packet once we began using this stuff.
COLD BUTTER
OLIVE OIL
HOW TO MAKE INSTANT POT CHICKEN PICCATA:
STEP 1: Make chicken cutlets. the gentle pounding of the chicken breasts. The chicken won't curl while being seared if you do this. Paprika, salt, and black pepper are used to season chicken breasts.
Use flour to coat chicken cutlets. Excess flour should be shaken off. Dispose of them.
STEP 2: Brown chicken cutlets. Turn the SAUTE feature on and the HIGH heat setting on the instant pot. Sear the dredging chicken cutlets on both sides till golden brown by adding oil and butter. Because of the thin, crunchy flour coating, the chicken will remain incredibly moist and soft. Chicken cutlets that have been seared separately.
STEP 3: Pressure cook chicken cutlets roughly 30 seconds after adding the capers seconds. A few capers should be crushed with the back of the ladle. This will greatly increase the flavor release.
Vinegar, chicken stock, lemon zest, and garlic powder are among the liquids to be added. With the aid of a spatula, thoroughly deglaze the pot by scraping both the bottom and sides. Any food particles that are lodged will be released as a result. This will avoid the BURN error.
Return the seared chicken cutlets to the instant pot and arrange them in a single layer to pressure cook. Stop using the SAUTE function, lock the lid, shut the valve, and PRESSURE COOK on HIGH for only 4 minutes. Then, wait 10 minutes for a natural pressure release (NPR), and then manually release the remaining pressure.
STEP 4: Prepare the piccata sauce by selecting the SAUTE option and NORMAL heat. Add cold butter pieces and whisk thoroughly until the butter is completely melted. Cook the sauce for one minute.
To serve, add the piccata sauce to the saucepan with the cooked chicken cutlets. Serve right away. You can add freshly chopped parsley as a garnish. Enjoy!
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