Instant Pot Cilantro Lime Chicken - Dump and Go Dinner

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Instant Pot Cilantro Lime Chicken - Dump and Go Dinner

Tricia
The Cook
4 Servings
7 Ingredients
26 Comments

With just a few ingredients and less than 30 minutes, this Instant Pot Cilantro Lime Chicken can be on your table and ready to enjoy! Infused with hints of citrus and garlic this simple freezer meal is an easy weeknight dinner solution.

4 Servings
7 Ingredients
26 Comments

Ingredients

  • 2 tablespoons Olive Oil
  • 2 teaspoons mince Garlic, Cloves
  • ¼ cups Lime Juice
  • 2 tablespoons chop Cilantro, Fresh
  • ¼ teaspoons Salt
  • ⅛ teaspoons Black Pepper
  • 2 pounds quarter Chicken, Boneless Breasts

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

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. Divide all ingredients between indicated number of freezer containers. Label and freeze.

Make From Frozen Serving Day Directions

Prog. Pressure Cooker

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

  1. Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in indicated container.**
  3. Place frozen contents into inner pot.
  4. Lock lid into place and seal steam nozzle.
  5. Cook on high pressure for 9 minutes.
  6. Let pressure release naturally for 5 minutes then release any remaining pressure.

Make It Now Cooking Directions

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 chicken in Instant Pot.
  3. Mix olive oil, garlic, lime juice, cilantro, salt and pepper in a bowl. Pour on top of chicken.
  4. Lock lid into place and seal steam nozzle.
  5. Cook on high pressure for 9 minutes.
  6. Let pressure release naturally for 5 minutes then release any remaining pressure.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
8 ounces
Amount Per Serving
Calories
340
Total Fat
13g
Saturated Fat
2g
Trans Fat
0g
Cholesterol
165mg
Sodium
250mg
Total Carbohydrates
1g
Fiber
0g
Sugar
0g
Protein
51g
WW Freestyle
2
Diabetic Exchanges: 1 Fat
0 Fruit
0 Milk
0 Other Carb
0 Starch
0 Veg
7 Lean Meat

26 Comments

Join the discussion
  1. I just received my Instant Pot and your recipes look perfect for us. I know you can saute to brown your meat ahead of time but your recipes for the Bruschetta Chicken and Cliantro don’t call for the saute. I am wondering how the pictures have the grill and browned look to them. I know there is a small rack that came with the pot- do I need to use that? Thank you for your recipes ahead of time and the great info you have included!

  2. I’m having a terrible time cooking from frozen in my IP-DUO. (Yes, I’ve done the water test)

    Everything is coming out raw and still frozen. Today I saluted this for 5 min, then moved the frozen block onto a trivet, and set for 9 min. It came up to pressure in 7 min and at the end of the time it was still frozen in the middle.

    This has happened on every freezer meal I’ve tried.

    Any other ideas?

    1. This recipe is not a pot-in-pot recipe so the trivet isn’t necessary. You might like to try sautéing a little longer if you think it’s necessary then just leave he chicken in the big pot. It needs to cook for 9 minutes and then natural pressure release for 5 minutes. So after it beeps let it sit for 5 minutes then release the pressure. Hopefully that helps. If you have more questions, we’re available to chat in the bottom right-hand corner.

    2. Per the do nots section, you are actually not supposed to supposed to use the insta pot with frozen items, they have to be defrosted first.

      1. It is actually completely safe to pressure cook frozen foods, because of how quickly the foods cook. So, cooking frozen foods in the Instant Pot on the pressure cook setting is fine. However, the Instant Pot should never be used to cook frozen foods on the slow cooker setting. The Instant Pot company provides recommended cook times for frozen foods here: https://instantpot.com/instantpot-cooking-time/

    3. Whenever I cook from a frozen block, it doesn’t cook completely. Now, I thaw overnight and make sure the meal is broken up before cooking.

    1. 1/2 cup really will work – between the olive oil, juice, and juice from the chicken it should be plenty!

  3. I loved the flavor but my chicken came out pretty dry and tough. I cooked it from frozen (never have cooked it fresh). I sauteed for 5 minutes and then cooked on poultry for 9 minutes and 5 minutes natural release. Anything I can try to make it not so dry?

      1. Thanks Kendra, unfortunately I couldn’t find anything in those links that answered my question. I appreciate the thought! I will just try reducing the time.

        1. Did you do a fast release pressure on the IP? Sometimes fast release pulls out the moisture from the food. Try doing slow release only.

    1. I had the same problem of dry chicken. However, it was my first time cooking from frozen. Also, I guess I didn’t read the instructions properly and I diced the chicken into pieces kind of like a stew. It was very dry. I have another container of it in the freezer so I am not sure how to fix the problem when I decide to cook it….

      1. Hi Jayne, You may want to dry reducing the cook time a couple minutes since you diced the chicken in smaller pieces. It should cook faster, so I’d add less time, check it, and then add more if needed to try to avoid dry chicken. Hope this helps!

  4. Your recipe says “2 pounds quarter Chicken, Boneless Breasts.” Does that mean 2-1/4 lbs chicken or 2 lbs, quartered chicken?

  5. People complaining about dryness: add the juice of one whole lime and 1/4 cup of chicken broth and you’ll never have an issue with dryness or bringing it up to pressure

  6. Made this tonight for a quick prep dinner and it was fantastic and so easy. Mixed up the indgredients and poured over frozen chicken breasts, cooked on manual for 25 minutes. It pressure released naturally for 45 minutes before we came home from soccer. Very tender and not dry. Made great chicken and cheese quesadillas.

    1. With this recipe as the chicken thaws in the IP and the lime juice – it will create enough liquid that you do not need to add any water.

  7. My family prefers thighs over breasts so that’s what we used. From frozen we had to cook 45 minutes (30 and it wasn’t done, added 15 more, slow release both times). Turned out perfectly delicious and juicy.

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