Instant Pot Buttermilk Herb Chicken - Ready to Eat Dinner

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Instant Pot Buttermilk Herb Chicken - Ready to Eat Dinner

Erin
The Cook
4 Servings
9 Ingredients
0 Comments

Marinated in creamy herb fortified buttermilk, this Instant Pot version of our Buttermilk Herb Chicken yields a main dish that is juicy, flavorful, and ready in no time. Add a simple side of buttered green beans or summery corn on the cob to round out your dinner plate.

4 Servings
9 Ingredients
0 Comments

Ingredients

  • 2 pounds quarter Chicken, Boneless Breasts
  • 1 cup Buttermilk
  • 1 tablespoon Honey
  • 1 teaspoon Thyme, Dried
  • 1 tablespoon Rosemary, Dried
  • 1 teaspoon Sage, Dried
  • 1 teaspoon Black Pepper
  • 1 teaspoon Salt
  • 1 tablespoon Dijon Mustard

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Prog. Pressure Cooker

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Place all ingredients into a freezer bag.
  3. Let marinate in refrigerator for at least 1 hour.
  4. Place chicken breasts and marinade into inner pot of pressure cooker.
  5. Lock cover into place and seal steam nozzle.
  6. Cook on high pressure for 15 minutes.
  7. Naturally release pressure for 10 minutes then quick release remaining pressure.
  8. Let cool.
  9. Divide among the indicated number of freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat the chicken in the microwave until warmed through.

Make It Now Cooking Directions

Prog. Pressure Cooker

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Place all ingredients into a freezer bag.
  3. Let marinate in refrigerator for at least 1 hour.
  4. Place chicken breasts and marinade into inner pot of pressure cooker.
  5. Lock cover into place and seal steam nozzle.
  6. Cook on high pressure for 15 minutes.
  7. Naturally release pressure for 10 minutes then quick release remaining pressure.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
8 ounces
Amount Per Serving
Calories
340
Total Fat
8g
Saturated Fat
2.5g
Trans Fat
0g
Cholesterol
170mg
Sodium
840mg
Total Carbohydrates
8g
Fiber
1g
Sugar
7g
Protein
53g
WW Freestyle
3
Diabetic Exchanges: 0 Fat
0 Fruit
0 Milk
0 Other Carb
0 Starch
0 Veg
7 Lean Meat

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