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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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
When cooking vegetable, fresh or frozen, it’s recommended to use steaming to preserve vitamins and minerals to the maximum. Steaming also retains the nature look of the vegetable, adding aesthetic value to your dish.
When steaming vegetable, you need at least one cup of water (250ml), an ovenproof or steel bowl on a trivet. Due to short pressure keeping period, leaving the cooker naturally cooling down without using the steam release will add some extra cooking time to the food.
Please note that the cooking time is pressure keeping time on Instant Pot or other electric pressure cookers operating at the preset pressure level. Cooking times are approximate. Please use them as a guideline only.
The cooking time is for small or medium amount of food. For large amount, please add more water and increase the time by 20~40%.
Fresh or Frozen Vegetable Pressure Cooking Timetable
|
Vegetable
|
Fresh, Cooking Time
(in Minutes) |
Frozen, Cooking Time
(in Minutes) |
| Artichoke, whole, trimmed without leaves |
9 – 11
|
11 – 13
|
| Artichoke, hearts |
4 – 5
|
5 – 6
|
| Asparagus, whole or cut |
1 – 2
|
2 – 3
|
| Beans, green/yellow or wax, whole, trim ends and strings |
1 – 2
|
2 – 3
|
| Beets, small roots, whole |
11 – 13
|
13 – 15
|
| Beets, large roots, whole |
20 – 25
|
25 – 30
|
| Broccoli, flowerets |
2 – 3
|
3 – 4
|
| Broccoli, stalks |
3 – 4
|
4 – 5
|
| Brussel sprouts, whole |
3 – 4
|
4 – 5
|
| Cabbage, red, purple or green, shredded |
2 – 3
|
3 – 4
|
| Cabbage, red, purple or green, wedges |
3 – 4
|
4 – 5
|
| Carrots, sliced or shredded |
1 – 2
|
2 – 3
|
| Carrots, whole or chunked |
2 – 3
|
3 – 4
|
| Cauliflower flowerets |
2 – 3
|
3 – 4
|
| Celery, chunks |
2 – 3
|
3 – 4
|
| Collard |
4 – 5
|
5 – 6
|
| Corn, kernels |
1 – 2
|
2 – 3
|
| Corn, on the cob |
3 – 4
|
4 – 5
|
| Eggplant, slices or chunks |
2 – 3
|
3 – 4
|
| Endive |
1 – 2
|
2 – 3
|
| Escarole, chopped |
1 – 2
|
2 – 3
|
| Green beans, whole |
2 – 3
|
3 – 4
|
| Greens (beet greens, collards, kale, spinach, swiss chard, turnip greens), chopped |
3 – 6
|
4 – 7
|
| Leeks |
2 – 4
|
3 – 5
|
| Mixed vegetables |
2 – 3
|
3 – 4
|
| Okra |
2 – 3
|
3 – 4
|
| Onions, sliced |
2 – 3
|
3 – 4
|
| Parsnips, sliced |
1 – 2
|
2 – 3
|
| Parsnips, chunks |
2 – 4
|
4 – 6
|
| Peas, in the pod |
1 – 2
|
2 – 3
|
| Peas, green |
1 – 2
|
2 – 3
|
| Potatoes, in cubes |
7 – 9
|
9 – 11
|
| Potatoes, whole, baby |
10 – 12
|
12 – 14
|
| Potatoes, whole, large |
12 – 15
|
15 – 19
|
| Pumpkin, small slices or chunks |
4 – 5
|
6 – 7
|
| Pumpkin, large slices or chunks |
8 – 10
|
10 – 14
|
| Rutabaga, slices |
3 – 5
|
4 – 6
|
| Rutabaga, chunks |
4 – 6
|
6 – 8
|
| Spinach |
1 – 2
|
3 – 4
|
| Squash, acorn, slices or chunks |
6 – 7
|
8 – 9
|
| Squash, butternut, slices or chunks |
8 – 10
|
10 – 12
|
| Sweet potato, in cubes |
7 – 9
|
9 – 11
|
| Sweet potato, whole, small |
10 – 12
|
12 – 14
|
| Sweet potato, whole, large |
12 – 15
|
15 – 19
|
| Sweet pepper, slices or chunks |
1 – 3
|
2 – 4
|
| Tomatoes, in quarters |
2 – 3
|
4 – 5
|
| Tomatoes, whole |
3 – 5
|
5 – 7
|
| Turnip, chunks |
2 – 4
|
4 – 6
|
| Yum, in cubes |
7 – 9
|
9 – 11
|
| Yum, whole, small |
10 – 12
|
12 – 14
|
| Yum, whole, large |
12 – 15
|
15 – 19
|
| Zucchini, slices or chunks |
2 – 3
|
3 – 4
|
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Uncategorized
| Aesthetic Value, Artichoke Hearts, asparagus, Beet Greens, Beets, broccoli, Cauliflower Flowerets, Chunks, Cooking, Cooking Times, Corn Kernels, Corn On The Cob, Dish, Eggplant Slices, electric pressure cooker, Food Cooking, Frozen Vegetable, Green Beans, Kale, Keeping Time, Leaves, Parsnips, Peas In The Pod, pressure cookers, pressure cooking, steam, Swiss Chard, Trivet, Turnip Greens, vitamins and minerals
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