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Happy Money Saver

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Home » Recipes » Freezer Meals » Instant Pot Light Country Lemon Chicken w/ Pasta Freezer Meal

Instant Pot Light Country Lemon Chicken w/ Pasta Freezer Meal

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Instant Pot Light Country Lemon Chicken w/ Pasta Freezer Meal

Fresh parsley sprigs plucked from the garden, accompanied by the fresh pop of lemon, and the spicy aromatics of garlic is what keeps me craving this Instant Pot Light Country Lemon Chicken w/ Pasta Freezer Meal all year long.

I love sitting on my back porch and staring off into the country side as the winter sun descends into the hillside. There is a briskness that takes over as the farm house lights begin to twinkle and dance in the distance. That deep winter cold begins to sit in, but I am not weary, my friends. I smile big with anticipation, because I know…It is almost time for dinner and it will be just as easy, and freezy, as enjoying this winter evening has been.

Instant Pot Light Country Lemon Chicken makes a delicious perfect freezer meal!

Not only is this Instant Pot Light Country Lemon Chicken super simple to prep, cook, and serve. It is also a bright slice of summer during the coldest time of year.

Make Ahead and Freeze this Instant Pot Light Country Lemon Chicken w/ Pasta

 

I have included in this Instant Pot Light Country Lemon Chicken Freezer Meal recipe directions for Instant Pot AND Slow Cooker, because I know not everyone out there has an Instant Pot yet. This way you still can make this awesome delicious freezer meal!!

Instant Pot Light Country Lemon Chicken w/ Pasta Freezer Meal

Not only is this Instant Pot Light Country Lemon Chicken w/ Pasta Freezer Meal super simple to prep, cook, and serve, It is also a bright slice of summer during the coldest time of year. 
Print Pin Rate
Course: Dinner, Main Course
Cuisine: American, instant pot, pressure cooker, slow cooker
Keyword: Instant Pot Light Country Lemon Chicken
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Calories: 377kcal

Ingredients

  • 2 lbs (1 kg) boneless skinless chicken breasts
  • 1 cup (250 mL) chicken broth
  • 1/4 cup (60 mL) fresh parsley, minced
  • 2 tbsp (30 mL )olive oil
  • 2 tbsp (30 mL )corn starch
  • 1-1/2 tsp (7 mL) minced garlic (about 3 cloves)
  • 1 lemon sliced thin
  • Zest and juice of 2 lemons

For Serving and Garnish

  • 8 oz (250 g) egg noodles (optional)
  • fresh chopped parsley optional
  • additional lemon slices optional
  • salt and pepper to taste
US Customary - Metric

Instructions

  • Slice chicken into 1-inch thick slices against the grain.
  • In a medium bowl; whisk together broth, parsley, olive oil, corn starch, garlic, lemon juice and lemon zest.

MAKE IT NOW

  • INSTANT POT: Place chicken and bowl contents into instant pot or pressure cooker. Stir gently until combined. Seal pressure cooker. Cook on manual (High) for 15 minutes. Let it naturally release, about 10 minutes. Serve chicken and sauce over pasta noodles topped with parsley. Salt and pepper to taste.
  • SLOW COOKER: To make in slow cooker instead of instant pot cook on LOW for 5-6 hours or on High for 3-4 hours, until chicken is tender. Serve chicken and sauce over pasta noodles topped with parsley. Salt and pepper to taste.

MAKE IT A FREEZER MEAL

  • Chicken and bowl contents into a labeled gallon size (4 L) freezer bag. Seal, removing as much air as possible, and freeze.

THAW AND COOK

  • Place bag in the refrigerator for at least 12 hours or up to 24 hours to thaw or "Quick thaw" by running under water until meal can be broken apart. 
  • INSTANT POT: Transfer contents into instant pot or pressure cooker. Seal pressure cooker. Cook on manual (High) for 15 minutes. Let it naturally release, about 10 minutes.Serve chicken and sauce over pasta noodles topped with parsley. Salt and pepper to taste.
  • SLOW COOKER: To make in slow cooker instead of instant pot cook on LOW for 5-6 hours or on High for 3-4 hours, until chicken is tender. Serve chicken and sauce over pasta noodles topped with parsley. Salt and pepper to taste.

Nutrition

Calories: 377kcal | Carbohydrates: 31g | Protein: 37g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 128mg | Sodium: 328mg | Potassium: 721mg | Fiber: 1g | Sugar: 1g | Vitamin A: 280IU | Vitamin C: 17.4mg | Calcium: 31mg | Iron: 1.6mg
Tried this recipe?Mention @happymoneysaver or tag #happymoneysaver!

More amazing Instant Pot freezer meal recipes are coming your way!! Stay tuned!

—> See MORE of my Freezer Meals recipes here.

P.S. I have tons of beginner information on getting started and even tips for advanced freezer meal cooking in my new cookbook called Seriously Good Freezer Meals. Please head on over and pre-order yourself a copy! Inside there are menu plans and 150 of the BEST ever tasting freezer meals I’ve ever created. For reals.

Pssssst...

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January 20, 2018
Freezer Meals, Recipes

Comments

  1. Angel says

    December 3, 2020

    2 stars
    This was way too lemony! We ate half of a bowl each and threw the rest away 🙁

    Reply
  2. Erica says

    January 17, 2020

    Do you put the sliced lemon in the instant pot/crockpot the whole time while it is cooking? I did that and I, and my whole family- including one who will eat lemons like oranges – felt that it was too lemony. I’m just wondering if I did it wrong?

    Reply
    • Karrie says

      January 20, 2020

      Yes the lemons go into the crockpot/instant pot. It is a very lemony recipe, so I’d suggest maybe next time only adding 1-2 slices of lemon in yours, that might cut down on that super lemon flavor.

      Reply
  3. Janell Koch says

    September 10, 2018

    1 star
    I have the seriously good freezer meals cookbook and I love ❤️ almost all the recipes I have tried from that book. I am a hige fan! Unfortunately, I really didn’t like this at all. Maybe I used too mich lemon or grated too much lemon skin but it was too tart and didn’t have a nice flavour at all. The juices were also very runny. I made it edible by adding a couple of tablespoons of sugar, some butter and by thickening the sauce with more cornstarch. I won’t make this again.

    Reply
    • Karrie says

      September 14, 2018

      Thanks for letting me know Janell, and sorry you didn’t like it. But so glad you like the recipes in my cookbook! YAY!

      Reply
  4. Collin Klein says

    July 26, 2018

    5 stars
    I made the instant pot version of this, I followed the measurements exactly except I added mushrooms. The mushrooms made it kind of watery but still really flavorful. I will save this recipe and try it again, I’m actually trying to resist going back for seconds right now!

    Reply
  5. Barb says

    July 20, 2018

    5 stars
    This was really flavorful! Thank you. ♥️

    Reply

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Karrie

Hello & Welcome!

I'm Karrie. Come join me on my money savin' adventures but beware: you may find yourself wanting backyard chickens, making freezer meals and dancing along with me to 80's music.
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