Lemon Basil Chicken in the Pressure Cooker
This lemon basil chicken is made with chicken breasts marinated in lemon juice, fresh basil, honey and garlic for a juicy and flavorful meat. Simple and healthy weeknight dinner—all done in the pressure cooker!
Equipment
- 1 Pressure Cooker
Ingredients
Main ingredients
- 2 large chicken breasts about 1.5 lbs or 680 grams total
- 8 tablespoon lemon juice from about 3 large lemons
- 1 ½ tablespoon honey
- 2 tablespoon water
- 3 cloves garlic minced
- 12 fresh basil leaves roughly chopped
- salt to taste
- freshly cracked pepper to taste
- ½ tablespoon olive oil
- fresh parsley chopped, to serve – optional
Instructions
Instructions
- Grab your pressure cooker and make sure it’s clean and ready.
- Mix lemon juice, honey, water, garlic, salt, and pepper in a bowl.
- Add chicken breasts to the cooker pot, pour the lemon mixture over, then sprinkle with chopped basil.
- Drizzle olive oil over everything. Lock the lid and set cooker to high pressure.
- Cook at high pressure for 10 minutes. Let the pressure release slowly if desired.
- Open the lid carefully after pressure releases. Let the chicken rest before slicing.
- Serve sliced chicken with sauce, optionally garnished with fresh parsley.
- Pair with mashed potatoes or a green salad if desired.
Notes
Freezing instructions: place the uncooked chicken breasts with the marinade in a ziplock bag and freeze for a month. Thaw in fridge before cooking. You can use chicken thighs instead of breasts. Optional shortcut: use pre-minced garlic and bottled lemon juice.