Marinate the chicken the night before and have dinner ready in no time tomorrow! The intense flavor of the sundried tomatoes add a deep rich earthiness to this simple Instant Pot Margherita chicken dish.
Instant Pot Margherita Chicken with Sundried Tomato Sauce
Prep time: 10 mins • Cook time: 15 mins • Yield: 4 servings
- ¼ cup balsamic vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- ½ teaspoon Celtic or Pink Himalayan salt
- ¼ teaspoon freshly ground pepper
- 6 boneless, skinless chicken breasts or thighs
- 2 teaspoons pasture-raised butter/ghee
- 1 cup chicken bone broth
- ½ cup sundried tomatoes, dried, not packed in oil
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon lemon zest
Whisk the vinegar, mustard, lemon juice, olive oil, garlic salt, and pepper in small bowl to blend. Combine the vinaigrette and chicken pieces in a large food storage plastic bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.
Set your Instant Pot/pressure cooker to the sauté setting*, melt butter/ghee and lightly brown the chicken breasts. Remove from the cooker and deglaze the pan with the chicken bone broth.
Add the sundried tomatoes, parsley, and lemon zest and return the chicken to the cooker.
Using your cooker’s instructions, bring the cooker up to full pressure. Reduce heat to low, maintaining full pressure, and cook for 8 minutes. Allow pressure to naturally release.
Note: *If your electric pressure cooker does not have sauté setting, brown chicken on the stove top. If you are using a non-electric pressure cooker that you use on the stove top, you can sauté in the same pot.