Instant Pot Chicken Julienne–chicken tenderloins in a creamy lemon paprika sauce. An easy, dump and go, saucy chicken recipe.
Instant Pot Chicken Julienne
This easy chicken recipe has lots of flavor with just a few ingredients. Plus it only has a 2 minute pressure cooking time! Yes, it’s true. Fresh chicken tenderloins cook very quickly in the Instant Pot because they are fairly small and thin. The chicken stays moist and tender. The sauce is a creamy lemon sauce and it’s so good you’ll want to lick your plate.
I cooked brown rice in a separate Instant Pot* but if you want white rice you can cook it using the pot-in-pot method in the same pot at the same time as the chicken. The sauce is so good that you’ll want to eat every last bite so make sure to serve it with something that soaks it up.
Ingredients/Substitution Ideas
- Water
- Better than Bouillon Chicken Base–I buy the big container at Costco and use it in any recipe that calls for broth
- Chicken tenderloins–these seem to work better in the Instant Pot than chicken breasts. They stay more tender. You can also use boneless, skinless chicken thighs or breasts that have been cut up into chunks.
- Kosher salt
- Black pepper
- Smoked paprika–I buy this in the bulk section at WinCo and then fill up my spice jar*
- Garlic powder
- Lemon juice–fresh is best
- Lemon zest–use a small grater or microplane*
- Butter
- Flour
- Milk–or cream or half and half
- Parmesan cheese–shredded or grated
Steps
- Add liquid: Add water and Better than Bouillon to Instant Pot.
- Season chicken: Coat the chicken in the the kosher salt, pepper, paprika and garlic powder. Add the chicken into the Instant Pot. Add in the lemon juice and lemon zest.
- Pressure cook: Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 2 minutes. When time is up let the pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Thicken sauce: Turn Instant Pot to sauté setting. In a glass measuring cup add melted butter and flour. Whisk until smooth. Whisk in the milk until smooth. Whisk the mixture into the Instant Pot to thicken the sauce. Cook until thickened. Turn off Instant Pot.
- Serve chicken and sauce over rice, potatoes or noodles. Sprinkle with parmesan cheese.
Notes/Tips
- Serve the chicken and sauce over rice, noodles or potatoes. You can also make it a lower carb meal and serve over cauliflower rice. Serve alongside a salad or other vegetables like roasted broccoli.
- Can I make rice at the same time? Yes. Place a tall trivet* in the bottom of the Instant Pot around the chicken. Place a pan* on top of the trivet and add white rice and water into the pan (1 to 1.5 ratio). You don’t need to cover the pan. The rice will cook nicely alongside the chicken.
- I used my 6 quart Instant Pot*. You can also make this in an 8 quart pot or 3 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Other recipes you can make with lemon zest are Instant Pot Skinny Honey Lemon Chicken and Instant Pot Shrimp Scampi Pasta.
More Instant Pot Recipes with Lemon…
- Instant Pot Lemon Chicken Romano
- Simple Man’s Lemon Garlic Chicken (Instant Pot Or Crockpot)
- Instant Pot Chicken Lemon Orzo Soup
- Instant Pot Lemon Rice
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
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Instant Pot Chicken Julienne
- Prep Time: 20 minutes
- Cook Time: 2 minutes (plus 10 minute NPR)
- Total Time: 22 minutes
- Yield: 4–6 servings 1x
Description
Chicken tenderloins in a creamy lemon paprika sauce. An easy, dump and go, saucy chicken recipe.
Ingredients
- 1 cup water
- 1 Tbsp Better than Bouillon Chicken Base
- 1 1/2 pounds chicken tenderloins
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1 tsp garlic powder
- 2 Tbsp fresh lemon juice
- Lemon zest from one lemon
- 1/4 cup butter
- 1/4 cup flour
- 1 cup milk or cream
- Parmesan cheese, for serving
Instructions
- Add water and Better than Bouillon to Instant Pot.
- Coat the chicken in the the kosher salt, pepper, paprika and garlic powder. Add the chicken into the Instant Pot. Add in the lemon juice and lemon zest.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 2 minutes. When time is up let the pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Turn Instant Pot to sauté setting. In a glass measuring cup add melted butter and flour. Whisk until smooth. Whisk in the milk until smooth. Whisk the mixture into the Instant Pot to thicken the sauce. Cook until thickened. Turn off Instant Pot.
- Serve chicken and sauce over rice, potatoes or noodles. Sprinkle with parmesan cheese.
- Category: Chicken
- Method: Instant Pot
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I was intrigued by this recipe with the lemon. Made it for me and my wife. We both felt the lemon could have been a little stronger, but we’re impressed that the lemon flavor lasted the entire bite. Excellent recipe, will definitely make again.
★★★★★
I love lemon too! Maybe add some extra zest next time?
My husband and I always grade each new recipe I try so we can decide if it should be made again. This was an instant A from both of us! I used frozen tenderloins with heavy cream. We both think adding mushrooms and/or chives in the final step would be worth trying, as well as switching the amount of salt and paprika—but it was mighty good as is.
★★★★★
So glad to hear you both enjoyed it! Thanks for the nice review!
Just made this for supper & it was delicious. I used cream instead of just milk. I had some leftover & needed to use it before it went bad. Had peas as our side. Printed this one to add to the many others I have from you. You helped me learn how to use my instant Pot. I have an Emeril Lagasse pot & was disappointed in the skimpy cookbook & instructions that came with it. I’m so happy I found you on you tube. I finally had the courage to do something with it. I’ve had to learn how to adjust some things but so far so good.
★★★★★
Thanks so much Sharon! I am so glad to hear you are using and enjoying your Instant Pot.
Made this for supper tonight. It was amazing! The only thing I did different was I “stole” a cup of my husband’s half & half (he likes it for his coffee) in place of the milk. Made jasmine rice and had some leftover asparagus for sides. Will definitely be keeping this recipe!
★★★★★
Perfect! I’m so glad you liked it. Thanks for the 5 stars.
I made this tonight it’s so easy and delicious I had put it over rice and broccoli my son his wife and my grandson and his wife said it was delicious the chicken was so tender ty Karen
★★★★★
Thanks so much Brenda for the 5 stars!
You want my honest opinion? This is one of the most delicious things I have cooked in a while…and I cook every day and consider myself a very good cook. Oh man, this was scrumptious. The only thing I did differently (I hate that phrase) was to use two thick chicken breasts which I halved and sliced up. Cooked in instant pot for 10 minutes. The sauce. Swoon worthy. OMG!
★★★★★
Loved reading this comment! Thanks so much Rosemary!
Hi Karen!
How would I adjust the cooking time if I subbed boneless thighs or breasts for the tenders?
Thanks for any advice.
★★★★★
You can also use boneless, skinless chicken thighs or breasts that have been cut up into chunks and use the same cooking time. Or if you use whole breasts or thighs you can pressure cook for 10 minutes for fresh or 12 minutes for frozen with 10 minutes of natural pressure release.