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Instant Pot Chicken Julienne

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5 from 7 reviews

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Cook Time: 2 minutes (plus 10 minute NPR)
  • Total Time: 22 minutes
  • Yield: 4-6 servings 1x


Chicken tenderloins in a creamy lemon paprika sauce. An easy, dump and go, saucy chicken recipe. 


  • 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


  1. Add water and Better than Bouillon to Instant Pot. 
  2. 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.
  3. 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. 
  4. 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.
  5. Serve chicken and sauce over rice, potatoes or noodles. Sprinkle with parmesan cheese. 
  • Category: Chicken
  • Method: Instant Pot