Risotto with Lemon and Shrimp
Dijon Dill Chicken
| By : |
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
6 servings
|
Ingredients
For Pot:
- 2 cups chicken broth
- 1/4 cup Dijon mustard
- 2 1/2 lbs boneless skinless chicken thighs
- 4 tbsp salted butter cut into 6-8 pieces
To finish:
- 1 1/2 tbsp lemon juice
- 1/4 cup Dijon mustard
- 1/4 cup cornstarch
- 1/4 cup cold water
- 1/2 cup fresh dill finely chopped, plus more for garnish
Ingredients
For Pot:
To finish:
|
Instructions
- Add broth and
1/4 cup dijon to the Instant Pot. Stir to combine. - Add the chicken in one even layer, turning once to coat. Dot butter pieces over the chicken.
- Secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 8 minutes.
- When the time is up, quick-release the remaining pressure.
- Carefully remove the meat from the pot to a shallow dish and cover loosely with foil, reserving juices.
- Using the display panel select the SAUTE function and adjust to HIGH or MORE
- Add lemon juice and remaining
1/4 cup dijon mustard. Stir to combine. - In a small bowl, mix together cornstarch and cold water. Pour cornstarch mix into the pot and stir until thickened
- Turn the pot off by selecting CANCEL . Allow to cool 5 minutes.
- Stir in chopped dill. Serve chicken topped with sauce and additional dill for garnish, if desired.
Recipe Notes
*The MANUAL and PRESSURE COOK buttons are interchangeable.
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