Servings: 6

lb boneless skinless chicken thighs lb boneless skinless chicken thighs
1 cup diced onion 1 cup diced onion
1 tbsp minced garlic 1 tbsp minced garlic
2 tbsp freshly grated ginger 2 tbsp freshly grated ginger
1/2 tsp ground turmeric ½ tsp ground turmeric
1/2 tsp salt ½ tsp salt
1/2 tsp black pepper ½ tsp black pepper
4 cup chicken bone broth (added on day of cooking) 4 cup chicken bone broth (added on day of cooking)
1 lemon juiced 1 lemon juiced

1) Prepare your label, make sure to include name, instructions, and a use-by date (I recommend 90 days after prep date).
2) Add all ingredients to the freezer bag except the chicken bone broth and lemon juice.
3) Remove air, seal, attach the label and freeze until ready to cook.
Instant Pot Instructions: subheading: Instant Pot Instructions:
-From frozen, sauté in Instant Pot for 5 minutes then flip the meal over. Add the chicken bone broth. Pressure cook for 25 minutes on high, then allow 10 minutes for natural release. Remove the chicken thighs from the pot, shred, then add back into the broth. Stir in the lemon juice and serve.
-From thawed, add contents of the freezer bag to the Instant Pot. Stir in the chicken broth. Pressure cook for 20 minutes on high, then allow 10 minutes for natural release. Remove the chicken thighs from the pot, shred, then add back into the broth. Stir in the lemon juice and serve.
TIP: Garnish with freshly chopped cilantro, green onion, and lemon wheel.