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Instant Pot Citrus Herb Chicken - Dump and Go Dinner

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Instant Pot Citrus Herb Chicken - Dump and Go Dinner

Kim
The Cook
4 Servings
9 Ingredients
10 Comments

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.

4 Servings
9 Ingredients
10 Comments

Ingredients

  • 2 ½ pounds Chicken, Thighs, Bone-in
  • ¼ cups juice Lemon
  • ½ cups juice Tangerine
  • ¼ cups White Wine
  • 2 teaspoons mince Garlic, Cloves
  • 1 teaspoon chop Rosemary, Fresh
  • ¼ teaspoons Thyme, Dried
  • ⅛ teaspoons Salt
  • ⅛ teaspoons Black Pepper

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

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Make From Frozen Serving Day Directions

Prog. Pressure Cooker

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Make It Now Cooking Directions

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10 Comments

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  1. Hi, I’ve been using the instant pot for over a year now and I recently got the idea to gather recipes that can go straight from my freezer to my Instant Pot for pressure cooking, and I’m thrilled that you guys have some suggestions. I tried this recipe and while we liked the overall flavors, the chicken did not cook in the time suggested, the middle of the pieces was raw. I ended up doing a total of 30 minutes at high pressure to get the middle of the pieces cooked, and at that point the edges had gotten tough. I think part of my issue was that I couldn’t freeze the chicken thighs in a single flat layer because of my containers so they were stacked together vertically. I think given that arrangement, the cooking times might be closer to a frozen whole chicken rather than pieces. I was not able to find 64 oz round containers as mentioned in your recipe so it was more of a brick shape. For me, the 5 minutes saute time was only enough for the edges to start to get cooked, and I didn’t feel that helped the cooking process. For my second batch, I’m going to try using the instant pot to thaw the chicken out enough to separate and rearrange, then close back up and cook for longer, and see if it cooks any more evenly.

    1. Thank you so much for that feedback! I’m passing it along to our menu team. While we had multiple testers on our IP recipes its good to hear from users about things that are and are not working. We would love to hear the results of your longer saute, too!You may have luck with these containers! I know I can find them at my local grocery stores.
      http://www.walmart.com/ip/GLAD

  2. I followed the directions exactly to freeze this dinner for a later date. When actually cooking this dinner my chicken was still in a clump, partially frozen in the middle with most of the chicken still raw. Not sure if others are having the same problem. I obviously had to add more time to finish cooking the chicken. If having this issue how much time should I add to completely cook the chicken through? I’m currently in the process of trying to finish cooking and hope I don’t over cook it.

    1. Thanks for sharing, Margo! While we do test all our recipes before publishing there are so many variables when cooking in the IP (fresh/frozen, the thickness of meat, NPR vs quick release, etc.). Based on previous feedback we have updated the cooking time for this recipe. If you make this recipe again, from frozen we would love to hear how it goes the second time around! Thank you!!

  3. Could I substitute freezer bag instead of container? Would I then be able to just toss in IP without having to saute to defrost?

    1. Yes, you can substitute for a freezer bag. You would want to dump the contents of the bag in the pot (don’t put the bag in the pot). And yes, you can cook from frozen.

    1. Good eye, however, this is not an error. If you have specific questions about why this is we’d love to answer them for you in chat in the bottom right-hand corner.

  4. I just came across this recipe and after reading the comments, I chose to use boneless thighs, knowing they cook quicker. I also froze the chicken separately from the juices, etc, I did a ten-minute saute of the chicken then added the juice mixture. I pressured the whole dish for 20 minutes, released manually for 5 minutes and then let the remainder release naturally. It was terrific, although next time I cook this I think I’ll increase the amount of juices for a saucier result.

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