Submitted by Linda M.
Ingredients:
- 2 Chicken breasts
- 1-2 T. Olive oil
- 2 T. Flour
- 1/2 t. Salt
- 1/2 Lemon, sliced
- 1 1/2 T. Brown sugar
- 1 1/2 T. Ketchup
- 1/2 T. White vinegar
- 1/2 t. Lemon zest
- 1/2 Lemon, juiced
- 1/3 c. Frozen lemonade concentrate
Instructions:
Mix together salt and flour, coat chicken. Pour oil into Instant Pot liner. Arrange lemon slices in single layer in bottom of pot. Place chicken breasts on top of lemon slices and turn pot on ’saute’. Brown chicken on both sides while singeing lemons into chicken. When done browning, place chicken breasts into stainless steel or ovenproof bowl that fits in Instant Pot. Mix remaining ingredients together to make sauce and pour over chicken. You can discard the lemon slices or use them on top of the chicken dish for presentation. You can add your choice of fresh vegetables to this bowl at this time, if you like, such as green beans, broccoli, asparagus, etc.
Next, in bottom of Instant Pot, with pan drippings, add 1 cup of rinsed, white jasmine rice and 1 1/2 cups of water. Stir and place rack inside of pot and place bowl with chicken, sauce, and vegetables on top of rack. Place lid on Instant Pot with vent in sealing position and press the ‘rice’ button to steam your whole meal. When program is complete, your entire meal is ready.
I’ve included the thermometer reading in the photo so that you could see for yourself that the chicken more than reached proper temperature for poultry even in this short of time.
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Chicken, Recipe
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Brown Chicken, Browning Place, Chicken Breasts, Chicken Dinner, Chicken Dish, Chicken Sauce, Coat Chicken, Frozen Lemonade, Green Beans, Jasmine Rice, Lemon Chicken, Lemon Slices, Lemon Zest, Lemons, Place Chicken, Place Lid, Proper Temperature, Single Layer, T Brown, White Vinegar
There are a few things to aware of when cooking meat.
- Raw meat is perishable food, which should not be left at room temperature for more than 2 hours (or 1 hour if room temperature is above 32C/180F). When use delayed cooking, do not set delayed cooking more than 1 ~ 2 hours.
- Do not try to thicken the sauce before cooking. Corn starch, flour or arrow-root may deposit to the bottom of the inner pot and be burnt to block heat dissipation. This could cause the cooker overheating.
- You may want to brown the meat to seal the natural juice before starting pressure cooking.
Please note that the cooking time is pressure keeping time on Instant Pot or other electric pressure cooker operating at 10.2 – 11.6 psi or 70-80 kPa. Cooking times are approximate. Please use them as a guideline only.
Pressure Cooking Timetable for Meat (Chicken, Duck, Turkey, Beef, Pork and Lamb)
| Meat |
Cooking Time
(in Minutes) |
| Beef, stew meat |
15 – 20 |
| Beef, meat ball |
10 -15 |
| Beef, dressed |
20 – 25 |
| Beef, pot roast, steak, rump, round, chuck, blade or brisket, large |
35 – 40 |
| Beef, pot roast, steak, rump, round, chuck, blade or brisket, small chunks |
25 – 30 |
| Beef, ribs |
25 – 30 |
| Beef, shanks |
25 – 30 |
| Beef, oxtail |
40 – 50 |
| Chicken, breasts |
8 – 10 |
| Chicken, whole |
20 – 25 |
| Chicken, cut up with bones |
10 – 15 |
| Chicken, drumsticks, legs or thighs |
10 – 15 |
| Cornish Hen, whole |
10 – 15 |
| Duck, cut up with bones |
10 – 12 |
| Duck, whole |
25 – 30 |
| Ham slice |
9 – 12 |
| Ham picnic shoulder |
25 – 30 |
| Lamb, cubes, |
10 -15 |
| Lamb, stew meat |
10 -15 |
| Lamb, leg |
35 – 45 |
| Pheasant |
20 – 25 |
| Pork, loin roast |
55 – 60 |
| Pork, butt roast |
45 – 50 |
| Pork, ribs |
20 – 25 |
| Turkey, breast, boneless |
15 – 20 |
| Turkey, breast, whole, with bones |
25 – 30 |
| Turkey, drumsticks (leg) |
15 – 20 |
| Veal, chops |
5 – 8 |
| Veal, roast |
35 – 45 |
| Quail, whole |
8 – 10 |
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| Arrow Root, Beef Pork, Beef Pot Roast, Beef Ribs, Beef Stew Meat, Chicken Breasts, Corn Starch, electric pressure cooker, inner pot, Lamb, Lamb Leg, Lamb Meat, Lamb Stew, Meat Poultry, Picnic Shoulder, Pork Butt, Pork Loin Roast, Pork Ribs, pressure cooking, Starch Flour, timetable, Turkey Breast, Veal Chops, Veal Roast
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