Instant Pot Golden Chicken Imperial
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This Instant Pot Golden Chicken Imperial has all the flavors of the classic dish without the carbs and is ready in minutes. Not worried about carbs? Serve over buttered egg noodles and enjoy!
Instant Pot Golden Chicken Imperial
This recipe is modified from The Working Cook cookbook with the main changes being no breadcrumbs and cooking it in the electric pressure cooker (Instant Pot).
Barbara loves cooking chicken breasts in the electric pressure cooker because it is such a time saver. She usually starts with thawed chicken breasts and they can be cooked in about 5 minutes.
The tradition chicken imperial dish features breadcrumbs but you will not miss them in this version. So if you are looking for low carb options, this is the recipe for you. The buttery sauce has a perfect flavor from the Dijon mustard and Worcestershire sauce.
Ingredients
- Butter
- Dijon Mustard
- Worcestershire sauce
- Dried parsley flakes
- Garlic salt
- Black pepper
- Boneless chicken breasts thawed
How to Make Chicken Imperial
Step by Step Instructions
- Turn on electric pressure cooker or Instant Pot to Sauté mode.
- Add butter, Dijon mustard, Worcestershire sauce, parsley, garlic salt and black pepper to the insert. Heat until butter is melted, stirring constantly.
- Add thawed boneless chicken breasts, turning to coat with butter mixture.
- Cover and seal.
- Cook on high pressure for 5-6 minutes. Release pressure using the quick pressure release. (Refer to the instruction manual for your cooker for recommended cooking time for boneless chicken breasts.)
- Remove chicken, cut into large chunks and add back to butter mixture.
- Allow to baste in butter for 5 minutes for flavors to absorb into chicken.
- Serve over cooked white rice, brown rice or buttered noodles.
Storage Instructions
Let leftovers cool completely. Transfer to an airtight container, and store leftovers in the refrigerator for up to a week.
For the full ingredient amounts and recipe steps, scroll to the recipe card at the bottom of this post.
Recipe Variations
- Use fresh herbs, or substitute any other of your favorite dried herbs into the dish.
- Substitute olive oil for butter.
- Instead of Dijon, use yellow mustard or any other flavor.
- Minced garlic and/or diced onions are always a flavorful addition.
- For a creamier sauce, stir in a little heavy cream after you’ve released the pressure. Sauté until thickened.
- Frozen peas would be an easy vegetable to toss in at the end until tender.
What to serve with chicken continental?
Now, if you are NOT on a low-carb diet, serve the chicken over egg noodles. You could easily use any size of egg noodle. To be honest, Barbara used that skinnier egg noodles because that’s what she, and when I say “she,” I mean our mom, had in her cabinet.
The great part of living on the farm close to mom and dad and sisters is that when you don’t have an ingredient on hand, you can call and have mom search her cabinet and have dad deliver. Kind of like our own version of Amazon Prime Delivery!
Our Favorite Instant Pot Recipes
We love using our electric pressure cooker, i.e. Instant Pot, to make dinner quickly and easily. From chicken to beef, we have lots of options for quick dinners using the Instant Pot.
- Instant Pot Creamy Lazy Day Lasagna
- American Goulash in the Instant Pot
- Electric Pressure Cooker Potato Soup
- Instant Pot Jambalaya
- Authentic Beef Barbacoa in the Instant Pot
- Instant Pot Creamy Herb Chicken
Easy Chicken Dinners
Kitchen Tools
- Instant Pot
- Large Spoon
- Cutting Board and Sharp Knife
- Dijon Mustard
- Worcestershire Sauce
- Dried Parsley
- Black pepper
- Garlic Salt
- Noodles
Instant Pot Golden Chicken Imperial
Ingredients
- 1/4 cup butter
- 1 Tablespoon Dijon Mustard
- 1 teaspoon Worcestershire sauce
- 3. teaspoons dried parsley flakes
- 1 teaspoon garlic salt
- 1/8 teaspoon black pepper
- 2-3 lbs. boneless chicken breasts thawed
Instructions
- Turn on electric pressure cooker or Instant Pot to Saute mode. Add butter, Dijon mustard, Worcestershire sauce, parsley, garlic salt and black pepper to the insert. Heat until butter is melted, stirring constantly.
- Add thawed boneless chicken breasts, turning to coat with butter mixture.
- Cover and seal. Cook on high pressure for 5-6 minutes, using the quick pressure release. (Refer to the instruction manual for your cooker for recommended cooking time for boneless chicken breasts.)
- Remove chicken, cut into large chunks and add back to butter mixture.
- Allow to baste in butter for 5 minutes for flavors to absorb into chicken.
Notes
- Not worried about the carbs? Serve over cooked and salted egg noodles (any size) that have generously been coated with the butter sauce. More butter and dried parsley can be added to the cooked noodles for additional flavor.
- The nutritional information below is auto-calculated and can vary depending on the products used.
Nutrition
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