Instant Pot Lemon Butter Chicken

 Instant Pot Lemon Butter Chicken

Many adventure campers are taking along a 3 quart or even 6 quart Instant Pot on their RV trips and have found that there are many advantages to having this handy device with them.  Whether you are connected to shore power or running your generator for less than an hour, the beauty of the Instant Pot… is the depth of flavor that develops in this brief amount of time.  In addition the cooking can be contained to 1 pot and there is often enough food for both a dinner and leftovers the following day.  

Here is an easy tasty chicken recipe that can easily create a couple of delicious meals for 2 and leftovers for preparing a sandwich or salad the next day!

Instant Pot Lemon Butter Chicken:

Ingredients:
1 whole chicken (4 to 4 1/2 lbs),
1 cup chicken broth
4 garlic cloves
1 sprig thyme or 1/2 tsp
1 sprig rosemary or 1/2 tsp
1 lemon cut in slices plus a tbs. fresh squeezed lemon juice                                                                                                                 8 tbs melted butter
dried spices: salt, pepper, onion powder, garlic powder, paprika

Directions:
Pour  1 cup chicken broth into IP stainless steel liner.
Place IP trivet in the pot.  Rinse and dry whole chicken, stuff the cavity with garlic cloves and half of the squeezed lemon.  Place chicken breast side up in the IP.

Make Butter Sauce:
In medium bowl combine spices:
1/2 tsp thyme
1/2 tsp rosemary
2 tsp salt
1/4 tsp pepper
1 tsp onion powder
1 tsp garlic powder
1/2 tsp paprika
Add 8 tbs (1 cube) melted butter and 1 tbs lemon juice to the spice mixture.
Pour half of the seasoned butter under the skin of the chicken and the remainder
 over the outside of the chicken.

Set IP to manual 18 – 30 minutes based on the weight of the chicken:
Close the IP lid and steam vent

Cook on high pressure for 6 minutes per pound:
3 lbs = 18 minutes on high pressure with 15-min natural release
4 lb = 24 minutes on high pressure with 15-min natural release
5 lb = 30 minutes on high pressure with 15-min natural release

Note:  A 6 qt instant pot fits up to a 5 lb chicken. 

To serve:  When chicken is cool enough to handle, cut the chicken into serving pieces, add to a cast iron skillet,top with 1/2 cup of sauce and lemon slices.  Crisp the chicken over medium high heat for 3 – 5 minutes.

Chef MJ

My cookbook Small Kitchen Big Flavors! is available at a great Introductory Price on Ebay and my blog site at : http:/smallkitchenbigflavorsblog.wordpress.com

Mary Jane Curry

Mary Jane Curry and husband Jeff love RVing and travel in a 2013 Roadtrek RS Adventurous motorhome. She is a Nurse Practitioner, Physician Assistant and Registered Nurse in Emergency and Occupational Medicine, and is nearing retirement and has great enthusiasm for the travels and adventures awaiting. Her love of food science and food presentation led her to pursue a secondary career about 10 years ago when she became a certified Personal Chef and owner of Custom Cuisine in Southern California. She received her training and certification through the United States Personal Chef Association, an organization with Personal Chef membership in both the US and Canada. She plans to share many recipes here for RVers!

3 Comments

  • Why use a recipe that won’t fit in the 3qt? Which is the perfect size for an rv.

    • Jack –

      This recipe is able to adapt to use the size Instant Pot you bring along inn your RV. I prepare a small chicken in my 3 quart IP and the larger chicken in my 6 quart. You’re right a 3 quart is easy to transport and use in the RV but sometimes folks bring along the 6 qt. when they plan to use the IP chicken inn 2 – 3 upcoming meals. I have also used skin on and even boneless skinless chicken thighs or breast in this recipe. You raised a good question, hope the adaptations are helpful. Chef MJ

  • This sounds delicious! I’ll have to try it soon. Bet it would be great with some fresh asparagus.

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