Instant Pot Dijon Dill Chicken

• 2-3 lbs of chicken thighs or breasts, boneless/skinless preferred (I used thighs and kept them whole. If you use breasts, slice them up a bit so they aren’t massive in size) (3 breasts, didn't slice)
• 1/2 stick (4 tbsp) of salted butter
• 2 cups of chicken broth (I used 2 tsp of Chicken Better Than Bouillon + 2 cups of water) (1t Penzey's Chicken Soup base)
• 1/2 cup of Dijon mustard, divided in half
• Bouquet Garni to taste
• Justice to taste
• Florida Seasoned Pepper to taste
• Juice of half a lemon (you can add the juice of a whole lemon if you want it even more lemony)  1 Small Lemon (4 oz.) = 3 tablespoons fresh juice, 1 Medium Lemon (5 oz.) = 4 tablespoons fresh juice, 1 Large Lemon (6 oz.) = 5 tablespoons fresh juice
• 4 tbsp of cornstarch + 4 tbsp of water to form a slurry
• 1/2 cup of fresh dill, chopped/ripped up (you can use more if you wish but using FRESH dill over DRY is a massive and beneficial difference here) (used dry dill 1T while cooking 1T after cooking)

If you don’t mind a much thinner sauce and want to skip out on cornstarch slurry, leave it out! Or sub in arrowroot!
This sauce goes WONDERFULLY over some white rice or brown rice!

1. Add the broth and 1/4 cup of the dijon mustard to the Instant Pot and stir until combined. Season chicken with Old World Seasoning on both sides, add the chicken to the pot and top off with the butter (Note: If you want the sauce to have an even stronger dill flavor, add the dill in now rather than waiting until Step 6)
2. Secure the lid, hit “Manual” or “Pressure Cook” High Pressure for 8 minutes. Quick release when done (For two chicken breasts set the cook time according to the size of your chicken breasts. For fresh: 8 minutes for small (7-8 ounce) chicken breasts, 10 minutes for medium (10 ounce) chicken breasts, or 11 minutes for large (12 ounce) chicken breasts.)
3. Remove the chicken with tongs, transfer to a serving bowl and set aside
4. Go back to the Instant Pot, hit “Keep Warm/Cancel” and then “Sauté” and adjust so you’re on the “More” or “High” setting. Add in the lemon juice and the remaining 1/4 cup of dijon mustard. Stir until melded
5. Once bubbling, add in the cornstarch slurry and stir immediately. After a minute of bubbling, hit “Keep Warm/Cancel” to turn the pot off. As the bubbles die down, the sauce will have thickened significantly. Let it cool for about 5 minutes
6. Stir in the dill and then pour the sauce over the chicken (Note: If you already added the dill in Step 1 and still want more, simply stir in however much more you’d like to the sauce now)
7. Enjoy over some white rice or brown rice which will pair with and sop up that luscious sauce so beautifully! Also goes great over pasta, zoodles and some veggies!

Original recipe (in black) from: pressureluckcooking.com

picture from pressureluckcooking.com