So, I broke down and bought an Instant Pot. I went to the store to buy a new crockpot, as mine had cracked. The rest is history. I bought the mini because it’s mainly my hubby and me now and it’s just the right size! This Lemon Garlic Chicken was my 3rd go cooking in it, and all dishes have been successful to date. Isn’t it just the most beautiful dish? I love the colors so much, BUT loved this Lemon Garlic chicken MORE:)
Instant Pot Recipe – or adapt and do in crockpot or cook covered in the oven.
Lemon Garlic Chicken
2 chicken breasts (as always, organic pasture raised if possible)3 cloves chopped garlic
1 cup organic chicken bone broth (I used Bonafide Provisions here)
Splash white wine (you can omit, but it was delicious)
1 Tbls grass-fed ghee (I used Fourth & Heart)
1 Organic lemon sliced
Fresh rosemary sprig
Place ghee in Instant pot, then chicken, season with s&p, top with garlic, rosemary and lemon, add liquids.
High manual setting for 10 mins. Let release pressure on its own, about another 10 mins(that’s when I build my salad).
We ended up shredding some of the chicken and adding some organic rotisserie chicken we had in the fridge to the broth because it was so flipping good – we just wanted to swim in it!
Heres how we served this Lemon Garlic Chicken
Lemon Garlic Chicken Breast served over baby greens, arugula, sliced mushrooms, red cabbage wedge, watermelon radish slices, avocado boat filled with EVOO & lemon, and olives stuffed with red pepper. Drizzled some of the broth over.
*all organic ingredients