Comments on: Pressure Cooker Lemon Olive Chicken

By: Alan Whitsett

Alan Whitsett — Tue, 14 Jan 2025 04:27:58 +0000

Tried tonight…followed as best as possible (new to instapot cooking.) Served over long grain brown rice with asparagus with lemon/butter sauce. Wow! It’s on the list labeled “Repeat, please” Served with a nice New Zealand Sauvignon Blanc that accented the citrus notes. Thank you!

By: Beth

Beth — Wed, 16 Aug 2023 23:31:45 +0000

This is my kids’ and my favorite recipe. We make it at least once a month. Yum!!

By: Amy Cook

Amy Cook — Thu, 27 Feb 2020 23:06:32 +0000

Really delicious and easy! I’ve made this a few times. I only used 1/4 cup butter, because 1/2 cup seems like a LOT. Wonder if it was a misprint.

By: Sara

Sara — Tue, 08 Jan 2019 04:57:29 +0000

I thought this was tasty–i omitted onions because they give me heartburn, and added red pepper instead along with a few sprigs of thyme. I also browned the chicken on the stove instead because they weren’t getting very browned in the instant pot. I only used lemon slices and no juice, and thought it was plenty acidic.

By: Hayley Ryczek

Hayley Ryczek — Thu, 18 Jan 2018 14:32:56 +0000

In reply to Katie. If they are average sized chicken breasts, adding 5 minutes should be enough, but you won't get the brown them which will make them more like poached. If they need cooked more, just pressure cook for another 2-3 minutes.

By: Katie

Katie — Thu, 18 Jan 2018 02:56:57 +0000

Can i use frozen chicken? If so, how long is the cook time?

By: Karin

Karin — Mon, 07 Aug 2017 14:33:32 +0000

This was sooooo delicious!!!!! I made it exactly as described, except I subbed capers for the olives. This is going to become a regular at my house.