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?

1. Divide all ingredients except cream and cornstarch among indicated number of freezer containers.
2. 6593232 Upgrade to a paid membership 65714 to unlock all instructions 21227

Upgrade to a paid membership to unlock all recipe instructions

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. Prep from frozen
2. 1283639 Upgrade to a paid membership 44421 to unlock all instructions 3417
3. 4918539 Upgrade to a paid membership 74279 to unlock all instructions 8890
4. 9396883 Upgrade to a paid membership 12888 to unlock all instructions 51228
5. 3348911 Upgrade to a paid membership 9720 to unlock all instructions 81587
6. 1977005 Upgrade to a paid membership 72780 to unlock all instructions 66295
7. 8444736 Upgrade to a paid membership 15769 to unlock all instructions 36550

Upgrade to a paid membership to unlock all recipe instructions

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.