Instant Pot Dijon Dill Chicken

2 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 garlic broth (I used 2 tsp of Garlic Better Than Bouillon + 2 cups of water but you can also use Chicken Better Than Bouillon/chicken broth instead and it will still be great)

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)

Directions at pressureluckcooking.com

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