Ingredients:

• 2 lbs chicken breast or thighs
• 2 Tbsp ghee or butter
• 1 onion diced
• ¾ cup chicken broth
• 4 cloves minced garlic
• 1 tsp. salt
• ½ tsp paprika
• ½ tsp pepper
• 1 tsp dried parsley
• ½ cup lemon juice (about 2 lemons)
• 4 tsp arrowroot flour

Directions:

1. Set the Instant Pot to saute mode.
2. When it’s hot melt ghee or butter.
3. Add onion, garlic, paprika, parsley, and pepper and saute until onions soften.
4. With your Instant Pot still set to saute, sear the chicken on each side for about 3-5 minutes. The chicken should be a caramelized brown color.
5. Pour the chicken broth & lemon juice over the chicken then and salt and stir.
6. Lock lid into place and close steam valve.
7. Set Instant Pot to poultry setting and cook for 7-8 mins if chicken is thawed and 12-15 minutes if it’s frozen.
8. If serving with rice or pasta begin preparing that now.
9. Once done, let depressurize naturally, it shouldn’t take very long.
10. Remove the chicken from the Instant Pot, but leave the sauce in the pan.
11. Gradually stir in arrowroot flour to thicken sauce.
12. Serve chicken and drizzle sauce over top.