Recipes / Dinner

Instant Pot Lemon Chicken - Gluten Free Dairy Free - Dump and Go Dinner

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Instant Pot Lemon Chicken - Gluten Free Dairy Free - Dump and Go Dinner

Mindy
The Cook
4 Servings
5 Ingredients
4 Comments

Lemon chicken is an easy staple for most households with its delicious flavor and quick preparation. Thanks to the Instant Pot, this simple yet tasty recipe is no exception!

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4 Servings
5 Ingredients
4 Comments

Ingredients

  • 2 pounds quarter Chicken, Boneless Breasts
  • 2 tablespoons Lemon Pepper
  • 1 ⅓ tablespoons Ghee
  • ⅔ cups slice Lemon
  • ⅔ teaspoons Parsley, Dried

Containers

Supplies

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Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

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. Season chicken with lemon pepper seasoning. Divide among indicated number of containers.
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Make From Frozen Serving Day Directions

Prog. Pressure Cooker

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
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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.

  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. Add the trivet and minimum amount of water needed for your Instant Pot (1- 1.5 cups).
  3. Season chicken with lemon pepper seasoning. Place on trivet.
  4. Place all remaining ingredients into Instant Pot, on top of chicken.
  5. Lock lid into place and seal steam nozzle.
  6. Cook on high pressure for 9 minutes.
  7. Naturally release pressure for 5 minutes then release any remaining pressure.

Categories

paleo, gluten-free, dairy-free, summer, spring, fall, winter, gluten-free-dairy-free, low-carb, egg-free, gaps, real-food, thm-s-meal, nut-free, 30-min-meal, diet, whole30, instant-pot, keto-friendly, wwfreestyle, wwfreestyle0-2, soy-free, fish-free, shellfish-free, big-8-allergen-free, 5-ingredients-or-less

Categories

paleo, gluten-free, dairy-free, summer, spring, fall, winter, gluten-free-dairy-free, low-carb, egg-free, gaps, real-food, thm-s-meal, nut-free, 30-min-meal, diet, whole30, instant-pot, keto-friendly, wwfreestyle, wwfreestyle0-2, soy-free, fish-free, shellfish-free, big-8-allergen-free, 5-ingredients-or-less

4 Comments

Join the discussion

  1. My first meal and it was a bust! Now that I’m checking it out, the directions are the same whether it’s from frozen or fresh! I ended up adding chicken stock because there is NO liquid in this recipe and cooked it for 9 minutes 3 times. Yikes! I hope the other ones in my freezer work better than this!

    Reply

    1. I am sorry that it did not work for you. Typically IP meals do not have to add time when frozen (or not much time). If you ever have questions feel free to pop in the chat on the site and we can help!

      Reply

    1. Hi Helen, yes, the chicken breasts are supposed to be cut into quarters. This helps them to cook through more evenly.

      Reply