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5 from 15 votes

Instant Pot Chicken Piccata

Easy to make Instant Pot Chicken Piccata! Tender juicy chicken infused with tasty buttery-tangy-savory Italian piccata sauce. Easy family-friendly chicken dinner.
Servings 4
Total Time 40 mins

Ingredients

  • 4 (2lbs or 920g) boneless, skinless chicken breasts or chicken thighs , butterflied
  • 4 (16g) garlic cloves , minced
  • ¼ cup (32g) all-purpose flour
  • tablespoons (22.5ml) olive oil
  • ½ cup (125ml) dry white wine (Sauvignon Blanc)
  • ½ cup (125ml) unsalted chicken stock
  • ¼ cup (64g) brined capers , drained
  • 1.5 teaspoons (7.5ml) regular soy sauce (optional)
  • 1 - 2 tablespoons (15ml - 30ml) lemon juice
  • 2 tablespoons (28g) unsalted butter
  • Salt and black pepper

Optional Garnish

  • Italian parsley , finely chopped
  • Fresh Parmesan cheese , grated
  • Lemon wedges , quartered

Instructions

  • Butterfly Chicken Breasts (Optional): Put chicken breast on a chopping board, then put your hand flat on top of the chicken breast. Slice horizontally into one side of the chicken breast. Don't cut it all the way through to the other side. Leave roughly 1-inch attached. Open up the chicken breast, then slice it a bit more if necessary.
    butterfly chicken breast
  • Brown Chicken in Instant Pot: Season chicken breasts with salt and black pepper on both sides. Place ¼ cup (32g) all-purpose flour in a large bowl. Lightly coat the chicken breasts with flour on both sides.
    Press "Saute" button to "Sauté More" function to heat up Instant Pot. Wait until it says "HOT" on the screen. Add 1½ tbsp (22.5ml) olive oil in Instant Pot. Make sure you cover the whole bottom with oil.
    Place the flour coated chicken breasts in Instant Pot. Then, brown each side for 3 minutes. Set aside the browned chicken breasts.
    brown chicken
  • Saute Garlic: Add minced garlic in Instant Pot, then saute for 30 seconds.
    saute garlic
  • Deglaze Instant Pot: Pour ½ cup (125ml) dry white wine in Instant Pot. Then, deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix.
    Let the mixture come to a boil. Then let it boil for 1 minute to allow the alcohol to evaporate.
    deglaze
  • Pressure Cook Chicken Piccata: Add ½ cup (125ml) unsalted chicken stock, ¼ cup (64g) drained capers, and optional 1.5 tsp (7.5ml) regular soy sauce in Instant Pot. Give it a quick mix. Add in browned chicken breasts and all the meat juice (if any).
    *Pro Tip: Try to get the browned chicken as close to the bottom of the inner pot as possible. So they're partially submerged in the cooking liquid.
    With Venting Knob in Venting Position. Close the lid. Then, turn Venting Knob to Sealing Position.
    Butterflied Chicken Breast: Pressure Cook at High Pressure for 3 minutes, then Natural Release for 10 minutes
    Boneless & Skinless Chicken Breast: Pressure Cook at High Pressure for 5 minutes, then Natural Release for 10 minutes
    Boneless & Skinless Chicken Thighs: Pressure Cook at High Pressure for 5 minutes, then Natural Release for 10 minutes
    After 10 minutes, release the remaining pressure by turning Venting Knob to Venting Position. Open the lid carefully.
    chicken piccata in Instant Pot
  • Add Lemon Juice & Unsalted Butter: With kitchen tongs, place chicken on a serving plate.
    Bring the piccata sauce to a simmer with the “Saute” function. Based on your preference, taste and add 1 tbsp - 2 tbsp (15ml - 30ml) lemon juice to the piccata sauce.
    Add 2 tbsp (28g) unsalted butter to the piccata sauce. Stir until it has fully melted into the sauce.
    Allow the sauce to simmer for 3 to 6 minutes to desired thickness. Taste and adjust the sauce with more salt and black pepper (if necessary). Turn off the heat or switch to Keep Warm mode.
    melt butter
  • Garnish & Serve: Drizzle the tasty piccata sauce on your chicken. Garnish with finely chopped Italian parsley and freshly grated Parmesan cheese. Place some lemon wedges on the side. Enjoy~
    chicken piccata

Notes

*Rate Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you!
Author: Amy + Jacky
Calories: 399kcal

Nutrition

Calories: 399kcal | Carbohydrates: 6g | Protein: 50g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 580mg | Potassium: 907mg | Fiber: 1g | Sugar: 1g | Vitamin A: 260IU | Vitamin C: 6mg | Calcium: 27mg | Iron: 1mg