IP Lemon Garlic Dump Chicken

2 tsp minced garlic

¼ cup olive oil

1 Tbsp parsley flakes

2 Tbsp lemon juice (or the juice of one whole lemon)

4 to 6 chicken breasts (or 8 to 10 chicken tenders)

Combine the garlic, olive oil, parsley, lemon juice, and chicken in a ziplock bag. Let the chicken marinate in the bag for at least 2 hours, or you can freeze it to cook later.

When you’re ready to cook the chicken, empty the contents of the bag into your Instant Pot. Add water and a bit of extra lemon juice until you have about 1 cup of liquid in the pot.

If your chicken is not frozen, cook it on high pressure for 10 minutes. If it is frozen, cook it on high pressure for 20 minutes. When the cooking time is up, press the “Cancel” button and use the Quick Release valve. Remove the chicken from the pot.

At this point, you can either discard the remaining liquid, or make a sauce with it. To make a sauce, select the “sauté” function on your Instant Pot and add around 3 tablespoons of cornstarch. Whisk constantly until the sauce reaches your desired consistency.

Serve your Lemon Garlic Chicken warm, topped with the sauce if you made one, alongside some steamed veggies and potatoes or rice. Enjoy your quick and tasty dinner!

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