Instant Pot Creamy Parmesan Lemon Chicken

Instant Pot creamy Parmesan lemon chicken is a tasty dish made with chicken thighs and pressure-cooked for tender juicy chicken.

This easy-to-make recipe combines the convenience of the Instant Pot with the indulgence of a creamy, citrusy sauce for a delightful dining experience.

Why We Love This Recipe

• Pressure Cooking – This one-pot recipe is perfect for any day of the week when you need the convenience of making dinner without spending hours preparing a delicious chicken dinner.  Making Instant Pot creamy Parmesan chicken is easy due to the pressure cooker’s efficiency and simplicity.

• Balanced Ingredients – Achieve a perfect blend of creaminess by carefully measuring and combining ingredients like heavy cream, parmesan cheese, and lemon. This balance ensures a rich and velvety texture without overpowering the dish.

• Texture – If you prefer a thicker sauce, dissolve more cornstarch in a small amount of cold liquid before adding it to the Instant Pot. This will help prevent lumps and result in a smoother, more consistent creamy sauce.

• Easy Adjustments – After pressure cooking, taste the dish and adjust seasoning or thickness as needed. Additional parmesan, a splash more lemon juice, a few more red pepper flakes, or a touch of salt can enhance the overall flavor profile. It’s an opportunity to tailor the dish to your taste preferences.

Ingredients

• 4 boneless skinless chicken thighs
• 1 cup chicken broth
• 2 tbsp butter
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• ½ teaspoon red pepper flakes (reduce to ¼ teaspoon for a less spicy flavor)
• ½ teaspoon salt
• ½ teaspoon black pepper
• Juice and zest of one lemon
• 1/3 cup finely grated parmesan cheese

• ¾ cup heavy cream
• 1 tbsp cornstarch
• 1 tbsp water
• Charred lemons and parsley for garnish (optional)

Let’s Make Instant Pot Creamy Parmesan Chicken

1. Turn on the pressure cooker and set it to sauté mode. Allow the bowl to get hot for 2 minutes.
2. Add the butter. While the butter is melting, season both sides of the chicken breasts with salt, pepper, red pepper flakes, garlic powder, and paprika.
3. Add the chicken to the instant pot and brown it for 2-3 minutes/side.
4. Pour the chicken broth over the browned chicken, place the lid on the pressure cooker, and set to high pressure for 8 minutes. Use quick release when the 8 minutes is up.
5. Remove chicken and set aside.
6. Turn the pressure cooker back to sauté mode and reduce ½ of the liquid which should take about 6 minutes.
7. Whisk in the lemon juice and zest, cream, and parmesan cheese. Continue to whisk until fully combined.
8. Make a slurry by combining cornstarch and water. Slowly pour the slurry into the liquid while whisking continuously.
9. Add chicken back to the pot and cook allow the entire mixture to cook for 3-4 minutes.
10. Transfer chicken and cream sauce to a serving platter, garnish with lemons and parsley, and serve.

Krazy Kitchen Mom Tips

• Know Your Pressure Cooker – Take time to understand the settings and functions of your Instant Pot or pressure cooker. Knowing when to use pressure cooking, sautéing, or slow cooking can greatly enhance your cooking experience.

• Proper Sealing – Ensure the Instant Pot is properly sealed before starting the cooking process. This is crucial for building pressure and achieving optimal results. Double-check the sealing ring and valve to prevent steam from escaping.

• Release Techniques – Learn the difference between natural and quick pressure release. Delicate dishes may benefit from a natural release, while others, like grains or vegetables, might be better suited for a quick release to prevent overcooking.