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Instant Pot Cranberry Chicken - Dump and Go Dinner

<p>With just 5 ingredients, this Cranberry Chicken is one of those freezer meals that's as easy to prepare as it is to eat! Cranberry sauce, french dressing, and onion soup mix give the vibrant sauce it's complex flavor and leave the chicken tasty and tender.</p>
4 Servings Recipe By

Ingredients

  • 9 1/3 ounces Cranberry Sauce, Whole Berry
  • 2/3 ounces Onion Soup Mix, Dried
  • 2/3 cups French Dressing
  • 1 1/3 teaspoons mince Garlic, Cloves
  • 1 1/3 pounds quarter Chicken, Boneless Breasts

Serving Day Ingredients

  • 1/2 cups Water

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 7 ounces
  • 471 Calories
  • 21g Total Fat
  • 3g Sat Fat
  • 0g Trans Fat
  • 110mg Cholesterol
  • 799mg Sodium
  • 32g Total Carb
  • 0g Fiber
  • 27g Total Sugars (Includes 0g Added Sugars)
  • 34g Protein
  • 13 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 all ingredients in inner pot.
  3. Lock lid into place and seal steam nozzle.
  4. Cook on high pressure for 9 minutes.
  5. Naturally release the pressure for 5 minutes, then 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 all ingredients into indicated number of freezer containers. 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 water and frozen contents into inner pot.
  4. Lock lid into place and seal steam nozzle.
  5. Cook on high pressure for 20 minutes.
  6. Naturally release pressure for 5 minutes, then quick release.

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