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Instant Pot Creamy Thyme Chicken - Dump and Go Dinner

<p>This Creamy Thyme Chicken is the ideal freezer meal! Thyme infused chicken, topped with a creamy white sauce turns a plain old weeknight dinner into something special!</p>
4 Servings Recipe By

Ingredients

  • 2 pounds quarter Chicken, Boneless Breasts
  • 1 cup Chicken Broth/Stock
  • 1 1/4 cups dice Onion
  • 4 teaspoons mince Garlic, Cloves
  • 1/4 cups Dijon Mustard
  • 1/4 cups chop Thyme, Fresh
  • 1 teaspoon Salt
  • 3/4 teaspoons Black Pepper

Serving Day Ingredients

  • 1/4 cups Heavy Whipping Cream
  • 2 tablespoons Cornstarch

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 8 ounces
  • 375 Calories
  • 11g Total Fat
  • 5g Sat Fat
  • 0g Trans Fat
  • 183mg Cholesterol
  • 1117mg Sodium
  • 9g Total Carb
  • 1g Fiber
  • 2g Total Sugars (Includes 0g Added Sugars)
  • 53g Protein
  • 4 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 in instant pot.
  3. Add the chicken broth, onion, garlic, dijon mustard, thyme, salt and pepper.
  4. Lock lid into place and seal steam nozzle.
  5. Cook on high pressure for 9 minutes.
  6. Naturally release the pressure for 5 minutes, then release remaining pressure.
  7. Before serving, whisk together cream and cornstarch and add to the juices in the inner pot. Serve over chicken.

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 except cream and cornstarch among indicated number of freezer containers.
  2. 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 lid into place and seal steam nozzle.
  5. Cook on high pressure for 9 minutes.
  6. Naturally release the pressure for 5 minutes, then release remaining pressure.
  7. Before serving, whisk together cream and cornstarch and add to the juices in the inner pot. Serve over chicken.

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