Ingredients

The following ingredients have 4 Servings
  • 4 boneless skinless chicken breasts (about 2 pounds)
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1/2 cup low sodium, organic chicken broth
  • 2 cloves garlic (chopped)
  • 2 limes, juice and zest of
  • 1 tablespoon low sodium soy sauce
  • 1/4 cup honey

Instruction

  • Season the chicken with sea salt and pepper
  • Hit SAUTE on the Instant Pot, and when it reads Hot, add the olive oil and brown the chicken breasts for about 2 minutes per side. You will probably have to do this in batches
  • Transfer chicken to a plate, and cover with foil to keep warm
  • Add the chicken broth, and deglaze the pot with a wooden spoon or spatula to remove any browned bits from the bottom
  • Stir in the chopped garlic, lime juice and soy sauce, and hit CANCEL to turn pot off
  • Place the chicken breasts back in the pot, add the garlic powder, honey and half of the lime zest. Place cover on pot
  • Turn vent to Sealing position, and hit PRESSURE COOK for 6 minutes. Pot will take a few minutes to reach pressure, then will count down and cook
  • When pot beeps, allow a 10 minute release, then turn vent to release remaining pressure. (Very little pressure is usually left, so your pot may fully release on its own)
  • When pin drops, remove lid, then remove chicken to a clean platter, and cover to keep warm. Temperature should be 165 degrees, according to a meat thermometer.
  • Hit Cancel, then SAUTE for about 5 minutes to thicken sauce, if desired. Pour sauce over chicken, sprinkle with remaining lime zest, and serve