Back
Recipes / Dinner

Instant Pot Lemon Chicken - Traditional - Dump and Go Dinner

Plan This Recipe Print

Instant Pot Lemon Chicken - Traditional - Dump and Go Dinner

Mindy
The Cook
4 Servings
5 Ingredients
11 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!

Read More
4 Servings
5 Ingredients
11 Comments

Ingredients

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

Containers

Supplies

  • Labels

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. Coat chicken with seasoning. Divide among indicated number of containers.
  2. 5195762 Upgrade to a paid membership 9655 to unlock all instructions 92960
  3. 10465 Upgrade to a paid membership 36580 to unlock all instructions 57774

Upgrade to a paid membership to unlock all recipe instructions

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
  2. 1449895 Upgrade to a paid membership 87224 to unlock all instructions 76199
  3. 1266430 Upgrade to a paid membership 60963 to unlock all instructions 97702
  4. 4053847 Upgrade to a paid membership 31183 to unlock all instructions 93542
  5. 2385679 Upgrade to a paid membership 23848 to unlock all instructions 76838
  6. 4355809 Upgrade to a paid membership 96550 to unlock all instructions 47981
  7. 9680467 Upgrade to a paid membership 87103 to unlock all instructions 19599

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. Add the trivet and minimum amount of water needed for your Instant Pot (1- 1.5 cups).
  3. Coat chicken with seasoning. Place on trivet.
  4. Place butter, lemon slices and parsley 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.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
about 8 ounces
Amount Per Serving
Calories
309
Total Fat
10g
Saturated Fat
4g
Trans Fat
0g
Cholesterol
176mg
Sodium
664mg
Total Carbohydrates
1g
Fiber
0g
Sugar
0g
Protein
51g
WW Freestyle
2

Categories

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

Categories

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

11 Comments

Join the discussion

  1. Is no liquid is needed in this recipe? If no liquid is specified in an Instant Pot recipe, are we supposed to add it automatically because it’s an Instant Pot? Are we always supposed to saute the frozen meal for 5 min. too, in the IP, even if not directed to do so? Sorry for the newbie questions. Thank you for your help.

    Reply

    1. Hi Jill — Great questions! No extra liquid is required for this recipe. The ingredients butter/lemon provide the necessary liquid needed for the Instant Pot to come to pressure. We test all of our recipes with test cooks before publishing them. You’ll only need to saute the recipe in the Instant Pot if the directions indicate to do so. This recipe does not, so you don’t need to do that step. I hope this helps! Happy Cooking! ~ OAMM

      Reply

    1. Hi Nicole — Great question. A large lemon can yield up to 1/4 cup of juice. Lemon juice vs. sliced lemons/fresh can be a lot stronger. You may want to try a couple tablespoons and see if that gives you enough flavor without overpowering the chicken. Hope this helps! ~OAMM

      Reply

    1. Hi Elisabeth, I’m so sorry you had issues with this recipe burning. I have forwarded your feedback to our Menu Builder team to review.

      Reply

    1. Hi Cindy, thanks so much for your feedback. We have forwarded your comments to our registered dietitian who will review this recipe and update if needed.

      Reply

  5. As with some of the other commenters, mine gave me the “burn” indicator. I ended up putting in a ladle of water. When it was finished cooking and I opened after the specified amount of time, some chicken in the middle was still raw. 🙁 I loved the taste when I finally got it cooked and may play with container size when I try this one again.

    Reply

    1. Hi Nancy, we’ve gotten a few complaints about this recipe so we are updating it and are going to send it out for further testing. Thanks.

      Reply