Learn how to make Instant Pot Chicken Piccata! Tender juicy chicken infused with a highly appetizing Italian piccata sauce. Bursting with bold tangy-buttery-savory flavors, garnished with freshly-grated Parmesan cheese and refreshing parsley. Easy tasty family-friendly chicken dinner.
Chicken Piccata is a popular beloved Italian-American dish. It’s a simple chicken dish where the chicken is sliced and sauteed in a bright lemon-butter piccata sauce.
Flavors & Textures: Tender & juicy chicken bursting with very appetizing, bold, zesty, tangy, savory, buttery sauce. Highlighted by some capers, cheese and fresh parsley.
Even though you can easily make chicken piccata with few simple ingredients in a few simple steps, you can serve this as a fancy main dish for special occasions.
What is Piccata Sauce Made of?
Piccata Sauce is mainly made of Capers, Lemon Juice, Butter, and Dry White Wine.
Dry White Wine – complements and brings out the flavors; adds a good touch of refreshing, fruity, acidity to the dish
Capers – add a bright burst of salty, tangy, lemony, olivey flavors & delicate texture
Lemon Juice – brightens up the dish with tart, zesty flavors; complements the capers
Butter – complements and enhances the flavors; adds complexity to the sauce
How to Make Chicken Piccata in Instant Pot?
Chicken Piccata is a tasty dish you can make in a few simple steps!
You first slice or butterfly the seasoned chicken, dredge it in flour, then brown and cook it in a tasty, zesty piccata sauce.
Ease Level – Easy: You can make chicken piccata in Instant Pot with some easy-to-find pantry ingredients and dry white wine. You’ll only need basic cooking skills to make this dish!
Cooking Time: You can make this chicken piccata in less than an hour including preparation time.
Equipment: You only need an Instant Pot Pressure Cooker and basic kitchen tools to make this Chicken Piccata.
Step-by-Step Guide: Instant Pot Chicken Piccata
Here are the ingredients for cooking Chicken Piccata in Instant Pot:
Dry White Wine for Piccata Sauce
Sauvignon Blanc or Pinot Gris are excellent choices for this chicken piccata recipe. We used Sauvignon Blanc to develop this recipe.
We used small brined capers that was packaged in a jar. They can taste quite salty or acidic, so use sparingly. Take note that larger capers may differ in taste. As always, taste and adjust how much you need according to your personal preferences.
If you’re using brined capers, make sure to drain the liquid before adding them to the dish. You may rinse the capers to remove some of the salt or vinegar. Then pat them dry with a paper towel.
Butterfly Chicken Breasts (Optional): Put chicken breast on a chopping board, then put your hand flat on top of the chicken breast. Slice horizontally into one side of the chicken breast. Don't cut it all the way through to the other side. Leave roughly 1-inch attached. Open up the chicken breast, then slice it a bit more if necessary.
Brown Chicken in Instant Pot: Season chicken breasts with salt and black pepper on both sides. Place ¼ cup (32g) all-purpose flour in a large bowl. Lightly coat the chicken breasts with flour on both sides. Press "Saute" button to "Sauté More" function to heat up Instant Pot. Wait until it says "HOT" on the screen. Add 1½ tbsp (22.5ml) olive oil in Instant Pot. Make sure you cover the whole bottom with oil. Place the flour coated chicken breasts in Instant Pot. Then, brown each side for 3 minutes. Set aside the browned chicken breasts.
Saute Garlic: Add minced garlic in Instant Pot, then saute for 30 seconds.
Deglaze Instant Pot: Pour ½ cup (125ml) dry white wine in Instant Pot. Then, deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix. Let the mixture come to a boil. Then let it boil for 1 minute to allow the alcohol to evaporate.
Pressure Cook Chicken Piccata: Add ½ cup (125ml) unsalted chicken stock, ¼ cup (64g) drained capers, and optional 1.5 tsp (7.5ml) regular soy sauce in Instant Pot. Give it a quick mix. Add in browned chicken breasts and all the meat juice (if any).*Pro Tip: Try to get the browned chicken as close to the bottom of the inner pot as possible. So they're partially submerged in the cooking liquid.With Venting Knob in Venting Position. Close the lid. Then, turn Venting Knob to Sealing Position.Butterflied Chicken Breast: Pressure Cook at High Pressure for 3 minutes, then Natural Release for 10 minutesBoneless & Skinless Chicken Breast: Pressure Cook at High Pressure for 5 minutes, then Natural Release for 10 minutesBoneless & Skinless Chicken Thighs: Pressure Cook at High Pressure for 5 minutes, then Natural Release for 10 minutesAfter 10 minutes, release the remaining pressure by turning Venting Knob to Venting Position. Open the lid carefully.
Add Lemon Juice & Unsalted Butter: With kitchen tongs, place chicken on a serving plate. Bring the piccata sauce to a simmer with the “Saute” function. Based on your preference, taste and add 1 tbsp - 2 tbsp (15ml - 30ml) lemon juice to the piccata sauce. Add 2 tbsp (28g) unsalted butter to the piccata sauce. Stir until it has fully melted into the sauce.Allow the sauce to simmer for 3 to 6 minutes to desired thickness. Taste and adjust the sauce with more salt and black pepper (if necessary). Turn off the heat or switch to Keep Warm mode.
Garnish & Serve: Drizzle the tasty piccata sauce on your chicken. Garnish with finely chopped Italian parsley and freshly grated Parmesan cheese. Place some lemon wedges on the side. Enjoy~
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