Servings: 4

2 lbs. chicken breast or thighs 2 lbs. chicken breast or thighs
2 tbsp. ghee or butter 2 tbsp. ghee or butter
1 onion diced 1 onion diced
¾ cup organic chicken broth ¾ cup organic chicken broth
4 cloves minced garlic 4 cloves minced garlic
1 tsp. salt 1 tsp. salt
½ tsp paprika ½ tsp paprika
½ tsp pepper ½ tsp pepper
1 tsp. dried parsley 1 tsp. dried parsley
½ cup lemon juice (2 lemons) ½ cup lemon juice (2 lemons)
4 tsp. arrowroot flour (SK: I used cornstarch) 4 tsp. arrowroot flour (SK: I used cornstarch)

Add onion, garlic, paprika, parsley, and pepper to melted ghee, and sauté until onions soften.
With your Instant Pot still set to sauté, sear the chicken on each side for about 3 to 5 minutes. The chicken should be a caramelized brown color.
Pour chicken broth, lemon juice, and salt over chicken and stir.
Lock lid into place and close steam valve. Set Instant Pot to poultry setting and cook for 7 to 8 mins if chicken is thawed and 12 to 15 minutes if it’s frozen.
Once done, let depressurize naturally - it shouldn’t take very long. (SK note -- I did 5 min. NPR)
Remove the chicken from the Instant Pot, but leave the sauce in the pan.  Gradually stir in arrowroot flour to thicken sauce.
If you’re serving chicken on top pasta, mix cooked pasta in with thickened lemon sauce. Otherwise drizzle sauce over chicken.

I added chunked fresh carrots, about 1/2" thick about halfway through searing the chicken. Once the chicken was seared, I removed the chicken to have the carrots, etc. on the bottom, added the liquid, put the chicken back in and went ahead with the recipe. Delicious.  I added chunked fresh carrots, about ½" thick about halfway through searing the chicken. Once the chicken was seared, I removed the chicken to have the carrots, etc. on the bottom, added the liquid, put the chicken back in and went ahead with the recipe. Delicious.
Be sure to cook a little less time than more so the chicken breasts don't get dry.  Be sure to cook a little less time than more so the chicken breasts don't get dry.