Instant Pot Coconut Lime Chicken - Ready to Eat Dinner
Marinated in creamy coconut milk, lime juice, and a pinch of cayenne for an irresistible taste of a little tropical heat, this easy freezer recipe puts your Instant Pot to work. In no time you'll be enjoying some juicy chicken that will have the whole family asking for seconds.
Ingredients
- 2 teaspoons Sugar
- ¼ teaspoons Sea Salt
- 1 teaspoon Ginger, Ground
- ¼ teaspoons Cayenne Pepper
- ¼ teaspoons Black Pepper
- 2 teaspoons mince Garlic, Cloves
- 6 fluid ounces Coconut Milk, Canned
- 1 teaspoon Vegetable Oil
- 8 tablespoons Lime Juice
- 1 ½ pounds quarter Chicken, Boneless Breasts
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day 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?
- **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.**
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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.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- **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.**
- Combine all ingredients except chicken in a large bowl.
- Place chicken in the dish and ensure chicken is coated well. Cover tightly.
- Allow to marinate overnight or for at least an hour.
- Place chicken and marinade in the Instant Pot. Lock lid and seal steam nozzle.
- Cook on high pressure for 9 minutes.
- Let pressure release naturally for 5 minutes then quick release any remaining pressure.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 6 ounces Amount Per Serving
- Calories
- 318
- Total Fat
- 15g
- Saturated Fat
- 9g
- Trans Fat
- 0g
- Cholesterol
- 124mg
- Sodium
- 197mg
- Total Carbohydrates
- 7g
- Fiber
- 0g
- Sugar
- 3g
- Protein
- 39g
- WW Freestyle
- 6