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Instant Pot Dijon Dill Chicken
  • 2 to 3 lbs of chicken thighs or breasts, boneless/skinless preferred (I used thighs and kept them whole. If you use breasts, slice them up a bit so they aren’t massive in size)
  • ½ stick (4 tbsp) of salted butter
  • 2 cups of chicken broth (I used 2 tsp of Chicken Better Than Bouillon + 2 cups of water)
  • ½ cup of Dijon mustard, divided in half
  • Juice of half a lemon (you can add the juice of a whole lemon if you want it even more lemon-y)
  • 4 tbsp of cornstarch + 4 tbsp of water to form a slurry
  • ½ cup of fresh dill, chopped/ripped up (use can use more if you wish but using FRESH dill over DRY is a massive and beneficial difference here)
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