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!
Course: Entree, Main Course
Keyword: instant pot chicken imperial
3.teaspoonsdried parsley flakes
2-3lbs.boneless chicken breaststhawed
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.
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.