Over the weekend, I did a little “meal prepping” by cooking a few chicken breasts. These will be great for lunches for me for a few days this week (as Mr. Muddling doesn’t care for chicken). I’ll chop these up and add them to salads or mix them with some cooked veggies and rice for a chicken rice bowl. Earlier in the week, I had seen someone on TV (not sure what I was watching Food Network? A different cooking show? the local news’ cooking segment?)cook Lemon Chicken by roasting it on a sheet pan. That sounded SO GOOD. But. I was a little afraid that roasting the chicken breasts I had in the freezer might get a little dried out.
Since I now own an Instant Pot, and since I know I can cook frozen chicken breasts without thawing (and they come out perfect….) I decided to try Lemon Chicken in the Instant Pot. Here’s my “Recipe”….
I started by adding a little olive oil to the bottom of the pot (mostly because I was going to brown the chicken breasts a little before pressure cooking them….that was BEFORE I remembered I had FROZEN chicken breasts…..). I added 1 cup of water to the bottom of the Instant Pot. Put 4 chicken breasts (Remember, mine were frozen, but you could also use fresh, you’d just want to adjust your cooking time) into the bottom. Seasoned with salt and pepper. Squeezed the juice of one lemon over the top of the lemon breasts. Cut a second lemon into slices and layered over the chicken breasts.
I found a cooking time for chicken breasts for 8-10 minutes. Then, because my chicken breasts were frozen, I added 50% more cooking time. I set the “Manual” setting for 15 minutes. Put the lid on, making sure the lever was set to “sealing”. Then went about doing other things (maybe it was cleaning or maybe it was knitting….although, odds are, it was knitting…). After it was done cooking, I did a little taste test to make sure it was good. It was SO GOOD! Now, I wonder why you couldn’t put rice beneath the chicken breasts and make Lemon Chicken and Rice….h-m-m-m-m-m….something to try….