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Instant Pot Citrus Herb Chicken - Dump and Go Dinner

<p>Simple to prepare and enjoy, this Instant Pot version of our Citrus Herb Chicken makes a delectable main dish for dinner. Cooked in a herbaceous lemon and tangerine sauce to juicy perfection this dish brings a little burst of brightness to your table.</p>
4 Servings Recipe By

Ingredients

  • 2 1/2 pounds Chicken, Thighs, Bone-in
  • 1/4 cups juice Lemon
  • 1/2 cups juice Tangerine
  • 1/4 cups White Wine
  • 2 teaspoons mince Garlic, Cloves
  • 1 teaspoon chop Rosemary, Fresh
  • 1/4 teaspoons Thyme, Dried
  • 1/8 teaspoons Salt
  • 1/8 teaspoons Black Pepper

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 10 ounces
  • 682 Calories
  • 47g Total Fat
  • 13g Sat Fat
  • 0g Trans Fat
  • 278mg Cholesterol
  • 288mg Sodium
  • 12g Total Carb
  • 0g Fiber
  • 8g Total Sugars (Includes 0g Added Sugars)
  • 47g Protein
  • 20 WW Freestyle

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 thighs into inner pot.
  3. In a bowl, combine remaining ingredients.
  4. Pour sauce over chicken.
  5. Lock cover into place and seal steam nozzle.
  6. Cook on high pressure for 30 minutes.
  7. Naturally release pressure for 5 minutes and quick release remaining pressure.

Freeze For Later Cooking Directions

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 chicken thighs among indicated number of round freezer containers.
  2. In a bowl, combine remaining ingredients.
  3. Pour sauce over chicken. Label and freeze.

Make From Frozen Serving Day Directions

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

  1. Thaw: 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 a 64 ounce container.**
  3. Place frozen contents into inner pot.
  4. Lock cover into place and seal steam nozzle.
  5. Cook on high pressure for 30 minutes.
  6. Naturally release pressure for 5 minutes and quick release remaining pressure.

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