INSTANT POT LEMON CHICKEN AND RICE
Brown rice is cooked with garlic, onion, lemon juice and juicy chicken thighs for an easy one pot dinner that's low on effort and high on taste.
Provided by Karen Petersen
Categories Chicken
Time 37m
Number Of Ingredients 13
Steps:
- Turn your Instant Pot to the saute setting. When the display says HOT add in the olive oil and swirl it around. Add in the onion and stir. Saute the onion for about 3 minutes and then add in the garlic cloves. Saute the garlic for 30 seconds and then add in the chicken broth.
- Add in the rice, salt, 2 Tbsp of the lemon juice. Nestle the chicken into the pot and sprinkle with the lemon pepper seasoning.
- Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 22 minutes on high pressure. When the time is up let the pot sit there for 5 minutes and then move the valve to venting. Remove the lid.
- Stir in the butter, parmesan and 1 Tbsp lemon juice and lemon zest. Salt and pepper to taste.
- Scoop onto plates and serve.
PRESSURE COOKER CHINESE LEMON CHICKEN
Instant Pot / Pressure Cooker Chinese Lemon Chicken features tender pieces of chicken in a sweet lemon sauce, seasoned with just a hint of ginger, garlic, and red pepper.
Provided by Barbara Schieving
Categories Chicken
Time 13m
Number Of Ingredients 14
Steps:
- In the pressure cooking pot, combine the chicken, lemon juice, soy sauce, water, brown sugar, sugar, rice vinegar, ginger, and chili-garlic sauce. Stir to combine.
- Lock the lid in place. Select High Pressure and 3 minutes cook time. When the cook time ends, turn off the pressure cooker. Use a quick pressure release. When the valve drops, carefully remove the lid.
- In a small bowl, whisk the cornstarch and cold water until smooth. Add the slurry to the pot. Select Simmer/Sauté and simmer, stirring constantly, until the sauce is thick and syrupy. Stir in lemon zest. Serve topped with scallions and red pepper flakes (if using).
Nutrition Facts : Calories 227 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 68 milligrams cholesterol, Fat 3 grams fat, Fiber 1 grams fiber, Protein 26 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 454 milligrams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
PRESSURE-COOKER SPICY LEMON CHICKEN
I took a favorite recipe and modified it to work in a pressure cooker. We enjoy this tender lemony chicken with rice or buttered noodles. -Nancy Rambo, Riverside, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a greased 6-qt. electric pressure cooker, combine onion, water, lemon juice, oil and seasonings. Add chicken; turn to coat. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure. A thermometer inserted in chicken should read at least 165°. Remove chicken and keep warm. , In a small bowl, mix cornstarch and water until smooth; gradually stir into cooking juices. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with chicken over noodles. Sprinkle with parsley if desired.
Nutrition Facts : Calories 190 calories, Fat 5g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 372mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 27g protein.
INSTANT POT® PROVENCAL HONEY-LEMON CHICKEN
I love the blend of herbes de Provence, honey, lemon, and lavender. The acidity of the lemon perfectly balances the sweetness of the honey. This dish is always a hit and all five of my children cheer when I place this on the table. I use an Instant Pot®, but this recipe can be easily adapted to be baked in the oven instead. I hope you enjoy it as much as my family does.
Provided by Cambria_Mae
Categories World Cuisine Recipes European French
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Rub the herbes de Provence into the chicken legs and thighs.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the Saute function. Add 2 tablespoons olive oil and sliced garlic. Add chicken legs and thighs to the pot and brown on both sides, 5 to 7 minutes. Remove chicken from pot and set aside. Add chicken stock to the pot and place a rack inside. Return chicken to the pot, on top of the rack. Close and lock the lid; choose high pressure and set the timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
- While chicken is cooking, prepare the sauce. Whisk honey, lemon zest, lemon juice, thyme leaves, remaining oil, and lavender flowers together in a small bowl.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to the prepared baking sheet. Brush sauce liberally over the chicken; reserve remaining sauce.
- Broil chicken in the preheated oven until browned, about 2 minutes, watching carefully to prevent burning.
- Pour remaining sauce into a small saucepan over medium-high heat. Add one ladleful of liquid from the pressure cooker. Whisk in cornstarch and boil until reduced by half or thickened to your preference, stirring frequently to prevent burning, 1 to 3 minutes. Serve sauce alongside chicken.
Nutrition Facts : Calories 321.7 calories, Carbohydrate 15.6 g, Cholesterol 81 mg, Fat 19.4 g, Fiber 0.9 g, Protein 21.5 g, SaturatedFat 4.6 g, Sodium 303.7 mg, Sugar 8.7 g
PRESSURE-COOKER LEMON CHICKEN WITH BASIL
No matter when I eat it, this tangy chicken dish always reminds me of summer meals with friends and family. The recipe produces a lot of lovely sauce; serve it as is or spoon it over some lightly herbed couscous. -Deborah Posey, Virginia Beach, Virginia
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Place chicken in a 6-qt. electric pressure cooker. Finely grate enough zest from lemons to measure 4 teaspoons. Cut lemons in half; squeeze juice. Add zest and juice to pressure cooker. , Tear basil leaves directly into pressure cooker; add chicken stock. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 165°. When cool enough to handle, shred meat with 2 forks; return to pressure cooker. If desired, stir in additional lemon zest and chopped basil. Serve with a slotted spoon., Freeze option: Place chicken and cooking liquid in freezer containers. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently.
Nutrition Facts : Calories 200 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 337mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 37g protein. Diabetic Exchanges
TENDER LEMON CHICKEN
You'll love the zesty flavor of this pressure cooker lemon chicken recipe. It cooks in half the time of oven-baked chicken breasts! -Lee Bremson, Kansas City, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 1 tablespoon oil. When oil is hot, cook and stir onion until tender. Add garlic; cook 1 minute longer. Remove onion and garlic with a slotted spoon and set aside. , Brown the chicken 2 pieces at time, in the cooker, adding more oil as needed. Return onion mixture and all chicken to pan. Add broth, water, lemon juice, parsley, celery, Italian seasoning, salt and pepper. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes., Quick-release pressure. Remove chicken and keep warm. Pour drippings and loosened browned bits from pressure cooker into a measuring cup. Skim fat. Transfer 1-1/2 cups back to pan. In a small bowl, mix cornstarch and cold water until smooth; stir into juices in pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with chicken.
Nutrition Facts : Calories 246 calories, Fat 8g fat (2g saturated fat), Cholesterol 92mg cholesterol, Sodium 637mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 34g protein. Diabetic Exchanges
PRESSURE COOKER LEMON-THYME CHICKEN
The pressure cooker seals in moisture in this delectable chicken dish, featuring a light lemon-wine sauce that's out of this world!
Provided by ElizabethKnicely
Categories Whole Chicken
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Season the chicken with black pepper and sprinkle with the thyme. Heat the oil in a 6-quart pressure cooker over medium-high heat. Add the chicken and cook for 10 minutes or until the pieces are well browned on both sides. Pour off any fat.
- Stir the broth, wine, lemon juice and garlic in a small bowl and pour the mixture over the chicken.
- Close the cooker and cook over medium heat for 8 minutes with the regulator set to slow steam escape. Remove the cooker from the heat and quick release the pressure.
- Carefully open the cooker lid and remove the chicken from the cooker. Thicken the sauce, if desired. Serve the sauce with the chicken. Garnish with lemon slices, if desired.
Nutrition Facts : Calories 383.2, Fat 28, SaturatedFat 7.3, Cholesterol 106.9, Sodium 225.4, Carbohydrate 1.7, Fiber 0.1, Sugar 0.5, Protein 26.1
More about "pressure cooker chinese lemon chicken food"
INSTANT POT CHINESE LEMON CHICKEN – LOW CARB, KETO, PALEO
From lifemadesweeter.com
5/5 (2)Total Time 30 minsCategory Main CourseCalories 292 per serving
- Combine the sauce ingredients together in a medium bowl. Measure out 3 tablespoons and add to a large mixing bowl. Set aside the saucepan. To the mixing bowl, lightly beat in the egg white and add chicken pieces. Mix well.
- In a large zip-top freezer bag, combine the almond meal, pork rinds, salt, and black pepper. Add the chicken and shake well to coat.
- Turn your Instant Pot to SAUTE then add in oil. Once oil is hot, add the chicken and cook for 1-2 minutes, until a brown coating appears (chicken will not be cooked through which is fine). You may have to work in batches.
- Once you've browned all the chicken, place back in the Instant Pot and pour in the remaining sauce along with 1/3 cup water (or chicken broth). Cover with lid.
INSTANT POT CHINESE LEMON CHICKEN | YOUR HOMEBASED …
From yourhomebasedmom.com
5/5 (2)Total Time 20 minsCategory ChickenCalories 407 per serving
- Mix together all remaining ingredients except for cornstarch, water and green onions. Pour over chicken.
- Lock on lid and select manual, high pressure and set to 3 minutes. When cook time is over do a quick release. Carefully remove lid.
- In a small bowl combine cornstarch and water, stir until smooth. Add into pot. Turn pot onto saute and simmer until sauce thickens. Serve over rice and topped with green onions.
INSTANT POT LEMON CHICKEN WITH GARLIC - LIFE MADE SWEETER
From lifemadesweeter.com
INSTANT POT LEMON GARLIC CHICKEN - THE RECIPE CRITIC
From therecipecritic.com
INSTANT POT LEMON CHICKEN RECIPE - EATING ON A DIME
From eatingonadime.com
INSTANT POT LEMON BUTTER CHICKEN – KETO / LOW CARB
From lifemadesweeter.com
INSTANT POT WHOLE CHICKEN WITH LEMON PEPPER
From preppykitchen.com
INSTANT POT LEMON GARLIC CHICKEN | A MIND "FULL" MOM
From amindfullmom.com
PRESSURE COOKER LEMON CHICKEN ⋆ REAL HOUSEMOMS
From realhousemoms.com
10 BEST LEMON CHICKEN IN PRESSURE COOKER RECIPES | YUMMLY
From yummly.com
INSTANT POT CHICKEN AND DUMPLINGS - PRESSURE COOKING TODAY™
From pressurecookingtoday.com
10 BEST LEMON CHICKEN IN PRESSURE COOKER RECIPES | YUMMLY
From yummly.com
DINNERTIME | CHINESE LEMON CHICKEN
From dinnertime.com
20 INSTANT POT CHINESE TAKEOUT RECIPES - PRESSURE COOK RECIPES
From pressurecookrecipes.com
INSTANT POT & PRESSURE COOKER CHICKEN RECIPES COLLECTION
From pressurecookrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love