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Instant Pot Lemon Pepper Chicken and Carrots - Dump and Go Dinner

Warm up with our Instant Pot Lemon Pepper Chicken breast recipe this winter. This savory and lemon pepper sauce pairs nicely with carrots for a delicious dinner!
4 Servings Recipe By

Ingredients

  • 2 pounds quarter Chicken, Boneless Breasts
  • 2/3 cups dice Onion
  • 2 teaspoons mince Garlic, Cloves
  • 1 cup Whole Milk
  • 1 cup Chicken Broth/Stock
  • 1/8 cups Lemon Pepper

Serving Day Ingredients

  • 2 cups Carrot, Baby
  • 1/4 cups Butter
  • 1/4 cups Flour, Whole Wheat
  • 1 tablespoon chop Parsley, Fresh

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 8 oz chicken & 1/2 cup carrots
  • 469 Calories
  • 20g Total Fat
  • 10g Sat Fat
  • 1g Trans Fat
  • 203mg Cholesterol
  • 923mg Sodium
  • 16g Total Carb
  • 3g Fiber
  • 6g Total Sugars (Includes 0g Added Sugars)
  • 55g Protein
  • 7 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, onions, and garlic in the bottom of the Instant Pot.
  3. In a small mixing bowl combine milk, chicken broth, and lemon pepper seasoning. Pour over the chicken.
  4. Lock the lid in place and seal the steam nozzle.
  5. Cook on high pressure for 15 minutes.
  6. Quick release pressure.
  7. Add the carrots, replace lid and secure steam nozzle.
  8. Quick release the pressure.
  9. Remove chicken and carrots and cover with foil.
  10. To thicken cooking juices, melt butter in a small sauce pan over medium heat.
  11. Whisk in flour and cook, stirring 1-2 minutes until bubbling.
  12. Remove 1 cup of juices from the Instant Pot and stir into the roux. Transfer to the remaining juices in the Instant Pot.
  13. Simmer stirring frequently 4-6 minutes until thickened.
  14. Pour over chicken and carrots and serve. Garnish with parsley.

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. Combine all ingredients and divide among round 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. Add frozen contents to the Instant Pot.
  4. Lock the lid in place and seal the steam nozzle.
  5. Cook on high pressure for 15 minutes.
  6. Quick release pressure.
  7. Add the carrots, replace lid and secure steam nozzle. Cook on high pressure for 5 minutes.
  8. Quick release the pressure.
  9. Remove chicken and carrots and cover with foil.
  10. To thicken cooking juices, set Instant Pot to saute and add butter.
  11. Whisk in flour and cook, stirring 1-2 minutes.
  12. Simmer stirring frequently until thickened.
  13. Pour over chicken and carrots and serve. Garnish with parsley.

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