Ingredients
1 medium onion, chopped4 garlic cloves, minced1 to 3 tablespoons olive oil4 bone-in chicken breast halves, skin removed1 cup chicken broth1/4 cup water1/4 cup lemon juice3/4 cup minced fresh parsley1/2 cup chopped celery with leaves1-1/2 teaspoons Italian seasoning1/2 teaspoon salt1/4 teaspoon pepper4-1/2 teaspoons cornstarch3 tablespoons cold water
Preparation
Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 1 tablespoon oil. When oil is hot, cook and stir onion until tender. Add garlic; cook 1 minute longer. Remove onion and garlic with a slotted spoon and set aside.
Brown the chicken 2 pieces at time, in the cooker, adding more oil as needed. Return onion mixture and all chicken to pan. Add broth, water, lemon juice, parsley, celery, Italian seasoning, salt and pepper. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes.
Quick-release pressure. Remove chicken and keep warm. Pour drippings and loosened browned bits from pressure cooker into a measuring cup. Skim fat. Transfer 1-1/2 cups back to pan. In a small bowl, mix cornstarch and cold water until smooth; stir into juices in pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with chicken.
